Band 5.0 IELTS Writing Task 1 Model Answer
Overall Band Score: 5.0 · Cambridge IELTS 14 · 2026-09-17
IELTS Writing Task 1 question
The charts below show the average percentages in typical meals of three types of nutrients, all of which may be unhealthy if eaten too much.
Summarize the information by selecting and reporting the main features, and make comparisons where relevant.
Student answer (Band 5.0)
The pie chart below illustrates the average percentages of typical meals of three types of nutrients,which may be unhealthy if eanten too much.
Firstly, the pie chat demnostrates the four meals Breakfast,Lunch,Dinner and last buut not the least snacks, However the average percentage of sodium, saturated fats and added sugars in typical meals consumed in the USA .furthurmore the consumption of sodium in dinner is 43% which is highest whereas , saturated fat with percentage of 37% in dinner. however added sugar is 42% which is highest in snacks.
secondly the in breakfast and snacks the the consumption of sodium id equal 14%which is low as compare to luch and dinner.Whereas,saturated rate in breakfast in low with 16%but added sugar consumption in breakfast is minimal with 16%. All ther nutrients are diffrently consumed in different time but the main point is they all are higher in dinner time and lunch time .
AI examiner evaluation
| Criterion | Band |
|---|---|
| Task Achievement / Task Response | 5.5 |
| Coherence and Cohesion | 5.0 |
| Lexical Resource | 5.0 |
| Grammatical Range and Accuracy | 5.0 |
| Overall | 5.0 |
Task Achievement / Task Response — Band 5.5
The response covers the main features of the visual data, correctly identifying key statistics such as the highest sodium and saturated fat percentages in dinner (43% and 37% respectively) and added sugar in snacks (42%). The student also attempts to make comparisons between meals, noting that sodium consumption in breakfast and snacks is lower at 14%. However, the overview is weak, and some comparisons lack depth or clarity. While all parts of the prompt are addressed, the development of ideas is limited, leading to a Band 5.5 performance.
Coherence and Cohesion — Band 5.0
The text is organized into paragraphs, and chronological or logical transitions are attempted using linking words like 'Firstly', 'However', and 'secondly'. However, referencing and cohesion are frequently faulty or mechanical, and punctuation issues disrupt the logical flow. For example, sentences run together awkwardly, and phrases like 'last buut not the least snacks, However the average percentage...' demonstrate poor control over cohesive devices and sentence boundaries. Paragraphing is present, but overall progression is hindered by these structural weaknesses, aligning with Band 5.0.
Lexical Resource — Band 5.0
The vocabulary used is adequate for the task, touching on the necessary nutritional terms ('sodium', 'saturated fats', 'added sugars', 'consumption'). However, there are numerous spelling errors ('eanten', 'demnostrates', 'furthurmore', 'diffrently') and awkward word choices ('saturated rate'). The student attempts less common vocabulary but lacks precision and control, resulting in noticeable errors that occasionally impede communication. This fits the Band 5.0 descriptor.
Grammatical Range and Accuracy — Band 5.0
The response shows a very limited range of structures, with frequent basic grammatical and punctuation errors. There are issues with capitalization, missing articles, run-on sentences, and incorrect prepositions (e.g., 'in breakfast and snacks the the consumption of sodium id equal 14%which is low as compare to luch and dinner'). Complex sentence structures are attempted but are frequently faulty. These persistent errors cause some difficulty for the reader and reflect a Band 5.0 level.
See this exact question answered at other band scores — the same prompt compared across bands.
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