Band 5.5 IELTS Writing Task 1 Model Answer

Overall Band Score: 5.5 · Cambridge IELTS 14 · 2026-10-04

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 5.5)

The three pie charts demonstate the avarage proportion of different meals form different types of nutrients, which may be unhealthy if individuals eaten too much.

Overall, the percentage of sodium, saturated fats and added sugars in typical meals consumed in the America, which is the higest percentage in ate dinner in sodium and saturated fat, while the least percentage of taken meals in breakfast over the given period of time.

To begin with, the proportion of lunch eaten by individuals in sodium, which was 29% and in saturated fat it was decreaded by 3%, as well as in added sugar it was dramatically declined at 19%. The percentage of snacks, which was consumed by people's in sodium 14%, in saturated fat climbed by 6%, and in added sugar it was surged at 42%.

Turning towards the remaning details, The percentage of consumed breakfast in saturated fat and in added suagr depicts similar proportion at 16%, howerver the proportion of breakfast in sodium was decliened by 2%. The proportion of eaten dinner by citiznes 43% in sodium, which was largest proportion, and in saturated fat and added sugar was 37% and 23% respectively.

AI examiner evaluation

Task Achievement / Task Response: Band 5.5

The response addresses the main parts of the task by identifying the three nutrients and their distribution across the four meal types, thereby presenting an overview of the charts. However, the development of ideas is limited and mechanical. For instance, the overview sentence is grammatically confused ('consumed in the America, which is the higest percentage in ate dinner'), making the overall trend somewhat unclear. While key features such as dinner having the highest sodium and saturated fat are mentioned, the reporting of data lacks precision and proper contextualisation. To reach a higher level, the writer needs to present a clearer and more coherent overview of the main trends without getting bogged down in listing isolated data points, and ensure that all selected figures are accurately reported and fully explained.

Coherence and Cohesion: Band 5.5

The response has a basic organisational structure with an introduction, an overview, and body paragraphs covering the different meal types. However, there is a lack of clear overall progression, and the logical flow is frequently disrupted by awkward referencing and phrasing, such as 'Turning towards the remaning details'. Cohesive devices are used mechanically and sometimes inaccurately, leading to run-on structures and confusing transitions between ideas. Paragraphing is attempted, but internal cohesion within paragraphs is weak because sentences are clumsily linked. To improve, the writer should focus on creating a smoother logical progression of ideas and using cohesive ties naturally and accurately to guide the reader through the comparisons.

Lexical Resource: Band 5.0

The vocabulary used is limited and repetitive, demonstrating only a minimally adequate range for the task. There are numerous lexical and spelling errors that stem from poor word choice and incorrect word forms, such as 'demonstate', 'avarage', 'higest', 'remaning', and 'suagr'. Furthermore, awkward collocations and awkward phrasing, such as 'percentage of taken meals' and 'percentage of consumed breakfast', impede smooth reading and obscure meaning in places. To achieve a higher score, the writer must expand their vocabulary range, learn correct word forms and spelling, and use precise terminology suited to describing statistical visual data.

Grammatical Range and Accuracy: Band 5.0

The writer attempts some complex sentence structures, but these attempts are frequently faulty and lead to major grammatical errors. There are frequent issues with subject-verb agreement, inappropriate prepositions within grammatical patterns ('in sodium', 'in added sugar'), and severe run-on sentences that lack proper clause coordination. For example, sentences like 'The percentage of snacks, which was consumed by people's in sodium 14%, in saturated fat climbed by 6%...' demonstrate poor control over basic sentence architecture. Punctuation is also erratic. To progress, the writer needs to practice forming accurate simple and complex sentences, eliminate frequent errors in basic grammatical structures, and ensure that clauses are correctly linked.

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