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Review of:

About MyPlate Every Day Blog

Producer:Food and Health Communications, Inc.
Date Produced:2014
  • Game
  • Curriculum
  • Web Site
  • Web Training
  • Educational Campaign
  • Newsletter
  • Article
  • Early Childhood (2-5 yrs)
  • Elementary School (6-8 yrs)
  • 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
  • Pregnant/ Lactating Women
  • Child Care Providers
  • General Nutrition
  • Physical Activity
  • Meal Planning
  • MyPlate/DGA Training
  • Portion Sizes
  • Healthy Eating Tips
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
Description:Mission: Supporting the education of MyPlate and the Dietary Guidelines for nutrition educators. The blog explores reader questions, news, studies, and many topics that are relevant for nutrition educators so they may be up to date and innovative with their approach to teaching MyPlate and the Dietary Guidelines for Americans. Authors include Registered Dietitians, Chefs, and Family and Consumer Science experts.
Web Site:http://foodandhealth.com/category/nutritionmyplate/


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.

Blog posts focus on healthful eating and other topics of concern to public across the lifespan.
C. Purpose
Purpose of material clearly stated in title or introduction.

Most blog posts start with inquiry or concern that precipitated discussion of topic and inclusion of resources for educating on the topic. Blog on heart health started with anecdote of nutrition educator’s husband’s heart attack.
D. Organization
Material is organized but not all major points are easily identified.

As this is a blog by varying authors, there is no format as there would be in a journal article. Level of organization is certainly adequate for this type of writing.
E. Accuracy
Information is accurate and recommendations current with content of MyPlate and the 2010 Dietary Guidelines for Americans.

In reading a multitude of blog posts, no inaccuracies were detected.
F. Learner Background
Material assumes that reader has some background information.

Blog is geared towards nutrition educators of varying backgrounds.
G. Learning Objectives
Not applicable.

While the mission of the blog is to support and keep updated nutrition educators regarding MyPlate and Dietary guidelines, no specific learning objectives are identified in blog posts.
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.

Good resource for ideas for activities and lectures for community groups, schools, health fairs and national nutrition month. Both free and reasonably-priced handouts, materials, posters and powerpoints available from vendor and others sources.
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.

No inaccuracies or bias were found in blog content. Company names – food and health communication (foodandhealth.com) and their store, nutritioneducationstore.com, were prominently displayed with relevant products (handouts, education packages) flashing on the screen. Links to other pdfs are included as well and are helpful to nutrition education. One example is a link to FDA’s guide to what’s different on new labels.
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.

Many different instructional materials are offered on the site. Posters and handouts did not list learning objectives. Powerpoints do include learning objectives although not necessarily written according to standard. For example, in Portion Control by the Meal PowerPoint, objectives and benefits included; -Don’t let the food manufacturer tell you how much to eat -Learn practical measuring tips for popular foods for snacks, desserts, breakfast lunch and dinner
K. Recipes (if included)
Overall, recipes are compatible with the Dietary Guidelines for Americans.

Recipes included are compatible, for example: “Creamy Cream-Free Potatoes”.
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.

Not all blogs have recipes and some recipes do not include nutrient analysis. To improve, nutrient analysis should be included for all recipes and per serving rather than for the whole batch as done for “Cranberry Green Beans” (Making Health Holiday Recipes post)
M. Instructional Resources
Instructor resources included with suggestions for enhancing the teaching process. Suggestions for follow-up learning activities/discussion questions included.

Instructor resources listed can be big time savers when one must put together programs and presentations.
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.

Blogs are reader friendly with emphasis on main points.

A. Role Models
Not applicable.
B. Multi-cultural Representation
Material does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.

Of free handouts examined, none had any bias. Unknown if any material that were available for purchase had any bias.
C. Different lifestyles and food patterns
Not applicable.

Unable to assess from the blog.

Print Materials
A. Writing Style
Main ideas are clear and flow smoothly.

There are different authors of different blogs posts but all reviewed are clear.
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

E. Layout and Design

Many different materials available. Most materials are colorful and very visually pleasing. Some free handouts, such as How to make MyPlate may be more effective with a bit less text.
F. Visual Quality

G. Headings/Cueing Devices

H. Approximate Reading Level
Reading level is at 9th grade level or above.

Web Sites
A. Currentness of Information
Web site information is current; there are no broken hyperlinks.
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.

Once one is in the correct area, navigation is fine. The direct link to the blog is on the bottom under free resources and listed as “Family Blog”. Alternatively, one can click “MyPlate, view categories, archives, and choose “Top 10 Food and Health Blog Posts”

Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Excellent resource for nutrition educators in terms of ideas and instructional materials (free and for purchase)
B. Points that Could Be Improved:
As mentioned above: i. Nutrient analysis for all recipes per serving ii. Consider adjusting rotating graphic to the left of each blog post.
C. General Comments
D. Overall Summary
This is a useful website nutrition educators will find helpful if called upon to do a presentation or program on a topic for general audiences across the lifespan.

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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