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Print Version    

Review of:

Kidnetic.com Leader’s Guide

Producer:International Food Information Council Foundation
Date Produced:August 2006
Format(s):
  • Curriculum
  • Web Site
Audience(s):
  • Middle School (9-12 yrs)
  • Paraprofessionals
  • Professionals
  • Educators, Community Leaders
Topic(s):
  • General Nutrition
  • Weight Management
  • Physical Activity
  • Meal Planning
  • MyPlate/DGA Training
  • Portion Sizes
  • Healthy Eating Tips
  • Vegetables
  • Fruits
  • Calories
  • Food Advertising and Marketing; Role Modeling for Parents;
Description:The International Food Information Council (IFIC) Foundation is proud to present the new Leader’s Guide: Healthy Eating & Active Living: Ideas and Activities for Kids & Families. The Leader’s Guide is based on the content of Kidnetic.com, a popular children’s Web site that promotes fun and smart ways of healthful eating and physical activity opportunities among 9 to 12-year-old kids.

The Leader’s Guide is a 13-module curriculum organized under the general headings of Food, Family, Fun, Fitness, and Feelings. These expert-evaluated modules can be used in a variety of settings including after-school programs, classrooms, and camps. As a result of numerous pilot programs in 2004-2005, the IFIC Foundation launched an updated version of the Leader’s Guide in 2006, containing the following new features:
• Updated nutrition modules to reflect the USDA’s MyPyramid for Kids
• Lots of hands-on activities to reinforce healthful eating and physical activity habits
• Easy-to-make, healthful snack suggestions
• Energizing activities to get kids up and moving at the beginning of each lesson
• Ideas and activities to engage parents and the entire family

Cost:$49.95 (includes shipping and handling)
Free?No
Ordering Info:Downloadable; Order forms for hard copies available
Web Site:www.ific.org/kidnetic


Content

A. Use of MyPlate/MyPlate or the Dietary Guidelines for Americans
Material based substantially on MyPlate or 2010 Dietary Guidelines for Americans.

Comments:
Material is substantially based on MyPyramid. The first module begins with a comprehensive introduction to MyPyramid- complete with activities and talking points.
B. Scope
Scope of information appropriate for target audience and essential topics discussed in appropriate detail.
C. Purpose
Purpose of material clearly stated in title or introduction.
D. Organization
Material well-organized and major points presented clearly.
E. Accuracy
Information is accurate and recommendations current with content of MyPlate and the 2010 Dietary Guidelines for Americans.
F. Learner Background
Material does not assume that reader has background information.

Comments:
Material assumes the leader has some background information or the ability and resources to go to other sources to obtain background information. The material assumes the learner has no background information.
G. Learning Objectives
Learning objectives identifiable and met.

Comments:
Leader objectives (which states what the learner is to achieve) are clearly stated at the beginning of each module.
H. Learning Activities, Projects, or Interactive Learning Tools
Material includes a variety of stimulating and interesting learning experiences, questions, projects, or suggestions for further action that will involve the reader.

Comments:
Activities are numerous and diverse in nature. Clear instructions and copy-ready handouts are included.
I. Objectivity/Sponsor Bias
Subject matter presented objectively and fairly. No brand name promotion or obvious sponsor bias.
J. Inclusion of learning objectives, learner activities, instructional aids, lesson plans, evaluation component, identification of required instructional materials, web site with additional materials.
Material includes five or more of the above.
K. Recipes (if included)
Overall, recipes are compatible with the Dietary Guidelines for Americans.

Comments:
Recipes are easy to follow. Information on cooking skills by age - informing leader what children of various ages should be able to do, is included.
L. Recipes (if included)
Recipes include a nutrient analysis per serving for the following nutrients listed on the nutrition label: kcal, macronutrients, trans fats, cholesterol, dietary fiber and sodium. If for a low-income audience, a cost analysis is included.

Comments:
Recipe analysis included under the heading "Why It's Good For You".
M. Instructional Resources
Instructor resources included with suggestions for enhancing the teaching process. Suggestions for follow-up learning activities/discussion questions included.

Comments:
The material under review is the Leader's Guide.
N. Credits, References and Resources (Including dates, publisher, etc.)
Current and complete credits, references, and resources listed.
O. Summary
All major ideas summarized or reviewed to reinforce key concepts; summaries easily identified.

Diversity
A. Role Models
Positive role models are provided in text and illustrations. Role models presented as having many roles, traits, and emotions.
B. Multi-cultural Representation
Racial, ethnic, and religious groups are represented in a factual manner showing a variety of roles, occupations, and values.
C. Different lifestyles and food patterns
Material emphasizes a variety of values, practices, and/or food patterns representative of different lifestyles, cultures, and socioeconomic levels.

Print Materials
A. Writing Style
Main ideas are clear and flow smoothly.
B. Writing Approach
Writing approach is positive and personal. Active voice is used most of the time.
C. Vocabulary
Vocabulary used is appropriate for intended audience. Minimizes use of technical terms and if used, are defined.
D. Supportive Illustrations
All of the illustrations contribute to the material and are on the same page as their textual references. Tables and graphs are as simple and easy to read as possible. All information needed in graphs and tables is provided in a form requiring no further explanation.
E. Layout and Design
Color, design, and layout of material are attractive, and stimulate interest, without being too busy. There is good balance between print and blank space.

Comments:
Layout and design could be improved by adding page numbers. This is a long material and page numbers may help leaders organize and locate information easier.
F. Visual Quality
Paper weight used is heavy enough so that print from one side cannot be seen on the other side. Text is written in a font size that is easy to read, and the main body is not written in capital letters.

Comments:
Text size is appropriate. Paper weight cannot be evaluated since this is a PDF resource.
G. Headings/Cueing Devices
Clear headings are provided for each topic area. Cueing devices (shading, boxes, arrows, etc.) are used to direct attention to key points.
H. Approximate Reading Level
Reading level is at 6th, 7th or 8th grade level.


Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Material is well organized and detailed. The material guides the leader/educator through the modules and requires little additional effort for lesson development. Inclusion of emotional aspects of eating, family involvement, and the ability to be followed up with email updates are all high points of the material.
B. Points that Could Be Improved:
Page numbers would ease in navigation.
C. General Comments
This is an excellent material. Leaders / educators who think they do not have the time to prepare nutrition and physical activity lessons will be pleasantly surprised to find that this material has done a great deal to make the leader / educator's job as easy as possible.
D. Overall Summary
This material is highly recommended.


Reviewer Rating
Any opinions expressed about any resource in this web site (either expressly or implied) are solely and completely the responsibility of the reviewer and do not necessarily represent the views or opinions of the Society for Nutrition Education and Behavior.

Highly Recommended

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