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Print Version    

Review of:

Wisconsin Nutrition Education Network - Seniors Curriculum

Producer:University of Wisconsin at Madison
Date Produced:October 2005
Format(s):
  • Web Site
Audience(s):
  • Older Adults (51+)
Topic(s):
  • Portion Sizes
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
Description:Lesson to help adults recognize the importance of selecting the appropriate amount of food from each food group to stay within their daily nutritional needs. Participants will pay attention to what counts as ounce equivalents for grains and meat group foods; and cup equivalents for milk, vegetables and fruit group foods to meet their daily needs.
Language:Spanish
Cost:Free on web site.
Free?Yes
Web Site:http://www.nutrisci.wisc.edu/nutrinet/seniors.html


Content

A. Use of MyPlate/MyPlate or the Dietary Guidelines for Americans
Material incorporates and uses some concepts in MyPlate or the 2010 Dietary Guidelines for Americans.
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 assumes that reader has some background information.
G. Learning Objectives
Learning objectives identifiable and met.
H. Learning Activities, Projects, or Interactive Learning Tools
Material mentions appropriate learning activities, questions, projects, and/or suggestions for further action for which the reader can follow through, but does not include them in the materials.

Comments:
Some of the handouts are smaller print - this population may need some larger print. Handout "tips" sheet appears very "busy" with lots of information.
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)
No recipes are included.
L. Recipes (if included)
No recipes are included.
M. Instructional Resources
Instructor resources included with suggestions for enhancing the teaching process. Suggestions for follow-up learning activities/discussion questions included.

Comments:
Good material with some alternative options as well.
N. Credits, References and Resources (Including dates, publisher, etc.)
Credits, references, and resources current but incomplete.

Comments:
Not all information seemed to have resources/references listed.
O. Summary
All major ideas summarized or reviewed to reinforce key concepts; summaries easily identified.

Diversity
A. Role Models
Not applicable.
B. Multi-cultural Representation
Material does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.
C. Different lifestyles and food patterns
Material reflects, but does not emphasize, 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.

Comments:
Activity suggestions include the intended audience. Information gives more information about "what to do" instead of "what not to do".
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 adequate but do not stimulate interest.

Comments:
Information is mostly black and white, which allows for materials to be copied and easily read.
F. Visual Quality

Comments:
N/A
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 or below 5th grade level for low-literacy materials. Assessment method provided.


Web Sites
A. Currentness of Information
Web site information is current; contains some broken hyperlinks.

Comments:
No physical Activity Topics. Some links took excessive time to open.
B. Readability
Text size is adequate for viewing. Good contrast between text and background.
C. Navigation
Navigation through the web site is logical and aided by navigation buttons and a site map or search tool.


Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Easy to read. Appropriate topics related to nutrition for seniors.
B. Points that Could Be Improved:
C. General Comments
Instructors wishing to use these materials need to review the lesson plans and be prepared for the audience. There is some prep work that will need to be done prior to instructing using these materials.
D. Overall Summary
Overall, appropriate topics of interest for this population with easy to read and easy to use lesson plans which include narrative information, resources and activities to use and include in a course. This material could be easily combined with other activities and/or resources if you wish.


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.

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