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Print Version    

Review of:

Hitting for Home Plate


Image courtesy of:
University of Nebraska-Lincoln Extension in Lancaster County & Nebraska Beef Council
Producer:University of Nebraska-Lincoln Extension in Lancaster County & Nebraska Beef Council
Date Produced:September 2006
Format(s):
  • PowerPoint Slides
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
  • Pregnant/ Lactating Women
  • Child Care Providers
  • Low-Literacy
Topic(s):
  • General Nutrition
  • Weight Management
  • Physical Activity
  • Eating Patterns
  • Healthy Eating Tips
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
  • Calories
Description:Interactive "baseball game" that teaches about naturally nutrient-rich foods, based on MyPyramid
Free?Yes
Ordering Info:Download off the Web
Web Site:http://lancaster.unl.edu/food/home-plate.shtml
Comments:Audiences enjoy seeing the flying balls and hearing crowd cheers and other sounds that accompany the "home runs" and "strikes."


Content

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

Comments:
In addition to MyPyramid, the materials also draw on information from the National Cattleman's Beef Association and the Naturally Nutrient Rich Coalition.
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.

Comments:
Author does not indicate what background, but questions in the PowerPoint would be very difficult without some general consumer nutrition education.
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.

Comments:
PowerPoint is interactive. Supporting materials are very colorful. Recipes are available to support the information.
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:
Information in PowerPoint slides and in the supplemental materials online includes information from National Cattleman's Beef Association, Naturally Nutrient Rich Coalition, includes several trade organizations for specific foods -- blueberries, citrus etc.
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:
Handouts and recipes more than learner activities. No evaluation component for learners.
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.

Comments:
Recipes from trade organizations, are not geared toward any particular income level.
M. Instructional Resources
Instructor resources included with some suggestions for enhancing the teaching process.
N. Credits, References and Resources (Including dates, publisher, etc.)
Current and complete credits, references, and resources listed.
O. Summary
Some major ideas summarized or reviewed; summaries not easily identified.

Comments:
Summary is in the instructor materials.

Diversity
A. Role Models
Not applicable.

Comments:
Although there are some quotes from well known baseball 'greats' they are not really presented as role models.
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.

Comments:
Recipes include some multi-cultural tastes.

Print Materials
A. Writing Style
Main ideas are clear and flow smoothly.
B. Writing Approach
Material is easy to read but does not personally involve the reader. Limited use of negative wording (e.g., “Don't eat”). 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.

Comments:
Instructor materials include definitions. Handouts would not be suitable for all ages, although PowerPoint could be used with any age group.
D. Supportive Illustrations

Comments:
Not applicable
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

Comments:
Materials are on line as PDFs.
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.

Comments:
Each handout has appropriate headings.
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.

Comments:
PowerPoint is clever, uses the home plate concept and includes both visuals and sounds that would appeal to a variety of audiences.
B. Pace
Presentation progresses at a pace that permits comprehension. Pacing of dialogue is appropriate for absorbing concepts presented. Blank time is provided.
C. Auditory Quality
Speaker, voice and music are clear; sound is audible and has good quality.
D. Visual Quality
Visuals are clear and properly framed; graphics and titles are clearly visible; color, lighting, and editing do not detract from the presentation of content.
E. Continuity
Continuity sufficient to provide some cohesiveness and smooth flow. Visuals somewhat logically sequenced. Auditory portion well matched with visual portion.


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.


Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Instructor materials provide adequate information and definitions of nutrient density. PowerPoint is well done, clever and would be very useful for presenting key concepts associated with healthy eating and nutrient density. Handouts are very colorful, recipe booklet is downloadable.
B. Points that Could Be Improved:
More suggestions for activities, especially activities that could be used with a young audience since the sports metaphor and sound and graphics would be most appealing to that age group.
C. General Comments
Tie in to the National Beef Cattleman's Association and inclusion of 2 slides within the PowerPoint focusing strictly on lean cuts of beef introduces a bias. Presentation of a more generic discussion of lean proteins would have been more acceptable and removed the sense of promoting beef. Recipes are not as biased since each trade organization participating in the Naturally Nutrient Rich Coalition is given equal space -- one recipe each.
D. Overall Summary
The PowerPoint is clever. Consumer education around nutrient density is a desirable objective and the materials are useful to both the educator and the consumer in presenting basic information about nutrient rich foods. Recipes could be used to broaden the program to include tasting new foods.


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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