Band 5.5 IELTS Writing Task 1 Model Answer

Overall Band Score: 5.5 · Cambridge IELTS 14 · 2026-10-25

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 chart depicts the percentages of sodium,saturated fats and added in foods which can cause discomfort if people take these too much

overall sodium and saturated fat are mostly taken on dinner while the other ingredient added suger is mainly absorved by human through snacks

people take sodium mostly in dinner which consists of 43%,while the case is same for saturated fat which is of 37% of total .the percentage of these two are absorbed through lunch also which is quite close ,consequently 43% and 26%.on the other hand sodium is lightly taken both on breakfast and snacks at the percentage of 14% while for the saturated fat the percentage stands at 16% and 26% consequently.

if we look at the neutrient which is added sugar it is mostly taken in the form of snacks which stands to 42%.and for the other meals the amount is quite close to one another for breakfast,lunch and dinner ,which are 23%,19% and 23% consequently

AI examiner evaluation

Task Achievement / Task Response: Band 6.0

You identify the main pattern accurately: dinner has the highest shares of sodium and saturated fat, while snacks lead for added sugar. Several figures are also reported correctly, including 43% sodium at dinner, 37% saturated fat at dinner, and 42% added sugar in snacks. However, some details are unclear or inaccurate: you say the lunch figures for sodium and saturated fat are “43% and 26%,” although sodium at lunch is 29%; and the added-sugar figures are given as 23%, 19% and 23%, whereas breakfast is 16%, lunch 19% and dinner 23%. The overview is relevant, but the comparisons and reporting of the remaining meal values need more precise development.

Coherence and Cohesion: Band 5.5

The response has a recognisable structure, moving from an introduction to an overview and then to details about sodium, saturated fat and added sugar. This helps the reader follow the broad comparison. However, the progression within the detail paragraph is sometimes difficult to track: “consequently 43% and 26%” does not clearly identify which meal each figure refers to, and “consequently” is not suitable for listing values. The final paragraph also repeats the same comparison pattern rather than grouping the figures clearly. Use separate, well-organised sentences and linkers such as “by contrast” or “respectively” only when the order of the figures is unmistakable.

Lexical Resource: Band 5.5

You use some relevant chart vocabulary, including “percentages,” “consists of,” and “on the other hand,” and the reader can generally understand the intended comparisons. However, several word choices and spelling errors reduce precision: “absorved by human” is not an appropriate way to describe the share of a nutrient in a meal, while “lightly taken” is unclear. “Added in foods” also misidentifies the chart’s category, and “neutrient” and “suger” are misspelled. Aim for accurate reporting language such as “accounts for,” “makes up,” and “the proportion of added sugar.” These improvements would make the description more natural and precise.

Grammatical Range and Accuracy: Band 5.0

You attempt both simple and more extended sentence forms, for example, “while the other ingredient…” and “if we look at…,” but control is uneven. Some sentences run together without clear punctuation, particularly the long sentence beginning “people take sodium mostly in dinner,” which makes the comparisons harder to follow. There are also errors in articles, agreement and sentence construction, such as “the percentage of these two are” and “the percentage stands at 16% and 26% consequently.” Capitalisation at sentence beginnings and full stops are inconsistent. Build accuracy by using shorter comparison sentences, checking singular and plural agreement, and punctuating each complete idea clearly.

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