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Print Version    

Review of:

My Personal Plate Master


Image courtesy of:
Washington State Dairy Council
Producer:Washington State Dairy Council
Date Produced:2011
Format(s):
  • Fact Sheet
Audience(s):
  • Middle School (9-12 yrs)
  • High School (13-18 yrs)
  • Young Adults (19-30 yrs)
  • Middle Adults (31-50 yrs)
  • Older Adults (51+)
  • General Consumer
  • Paraprofessionals
  • Professionals
Topic(s):
  • General Nutrition
  • Meal Planning
  • MyPlate/DGA Training
  • Eating Patterns
  • Portion Sizes
  • Healthy Eating Tips
Description:A companion piece for the MyPlate Wheel to help individuals record valuable information discovered by turning the wheel. The Five Food Groups are explored along with helpful tips to meet MyPlate personal goals.
Cost:$.15 for educators outside of Washington and Alaska; free to educators and health professional leaders in Washington and Alaska
Free?Yes/No
Ordering Info:The master is free to download for everyone. Ordering and download is available on www.EatSmart.org.
Web Site:www.EatSmart.org
Comments:You may make copies of this master for audiences.


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 is organized but not all major points are easily identified.
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.
I. Objectivity/Sponsor Bias
Subject matter presented objectively and fairly. Company name may be mentioned but product name is not contained in text or illustrations.

Comments:
Dairy Council name and logo in several places on handout.
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 fewer than three of the above.

Comments:
MyPlate Wheel not included with educational sheet and unclear where to find the wheel on the ChooseMyPlate website.
K. Recipes (if included)
No recipes are included.
L. Recipes (if included)
No recipes are 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
Not applicable.
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 does not address 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:
Graphics including photos are realistic and add to the attractiveness of the handout.
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.


Audiovisual Materials

A. Concept Presentation
Audio and/or visuals are mutually supportive to presentation of concepts.
B. Pace
Most of the visual presentation progresses at a pace that facilitates comprehension. Pacing of dialogue allows some time for absorbing concepts presented. Limited blank time provided.
C. Auditory Quality
Speaker, voice and music are clear; sound is audible and has good quality.
D. Visual Quality
E. Continuity


Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Educational material is appropriate for individuals looking to plan a daily food pattern and want ideas on how to lower calories and improve nutritional content of diet.
B. Points that Could Be Improved:
Include where to locate the MyPlate Wheel on the website.
C. General Comments
This handout is two-sided. One side provides tips on how to make the diet healthy and offers useful examples. The opposite side is a work sheet to determine calorie level and develop a daily food guide. The MyPlate Wheel is needed to complete the activity.
D. Overall Summary
Useful educational handout for nutrition fairs if the MyPlate Wheel was available.


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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