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Print Version    

Review of:

10 Simple Steps to Make Good Habits More Delicious: The Dietitian-Approved Guide to Applying the 2010 Dietary Guidelines for Americans and MyPlate in 10 Simple Steps! 3rd Edition


Image courtesy of:
Sports, Cardiovascular & Wellness Nutrition - Dietary Practice Group
Producer:Sports, Cardiovascular & Wellness Nutrition - Dietary Practice Group
Date Produced:August 2013
Format(s):
  • Booklet
Audience(s):
  • General Consumer
  • Professionals
Topic(s):
  • General Nutrition
  • Weight Management
  • Meal Planning
  • MyPlate/DGA Training
  • Portion Sizes
  • Healthy Eating Tips
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
  • Fats and Oils
  • Carbohydrates
Description:SCAN is proud to offer an updated version of 10 Simple Steps to Make Good Habits More Delicious: The Dietitian-Approved Guide to Applying the 2010 Dietary Guidelines for Americans and MyPlate in 10 Simple Steps! The free updated guide offers simple steps and easy tips to help your clients follow MyPlate and the Dietary Guidelines for Americans - including new recipes from I Can't Believe It's Not Butter!® and Country Crock® spreads. 10 Simple Steps To Make Good Habits More Delicious is presented by SCAN and funded through an unrestricted educational grant from the Unilever spread brands, I Can't Believe It's Not Butter!® and Country Crock®.
Free?Yes
Ordering Info:Order Online
Web Site:http://www.scandpg.org/nutrition-info/nutrition-info-for-consumers/10-simple-steps/


Content

A. Use of MyPlate/MyPlate or the Dietary Guidelines for Americans
Material based substantially on MyPlate or 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 includes a variety of stimulating and interesting learning experiences, questions, projects, or suggestions for further action that will involve the reader.
I. Objectivity/Sponsor Bias
Subject matter presented in a biased manner. Brand name promotion or obvious sponsor bias is contained in text or illustrations.

Comments:
Clearly mentions sponsor, with disclaimer that it is not an endorsement.
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 three or four of the above.
K. Recipes (if included)
Overall, recipes are compatible with the Dietary Guidelines for Americans.
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.
M. Instructional Resources
Instructor resources not needed for this material.
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.

Comments:
Few role models, but some traditional and nontraditional included.
B. Multi-cultural Representation
Material does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.
C. Different lifestyles and food patterns
Not applicable.

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
Most words used are appropriate for intended audience. Some unidentified technical terms are used.
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.
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.
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.


Web Sites
A. Currentness of Information
Web site information is current; there are no broken hyperlinks.
B. Readability
Text size is adequate for viewing. Some portions of text difficult to read.

Comments:
Nutrition information for recipes somewhat difficult to read due to size of print.
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:
Well presented, attractive and an easy to understand consumer resource that meets goals concisely and simply.
B. Points that Could Be Improved:
Bigger print in some areas for better readability.
C. General Comments
A specific food brand is used in recipes; although there is a disclaimer that these food brands are not endorsed, those reading it will assume they should only use these brands for positive health benefits.
D. Overall Summary
Excellent nutrition resource with good information for the general public. Should include a statement that any brand of butter or margarine may be substituted for the specific brands used in the recipes.


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

Read other Review for this resource.