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Review of:

Jump into Foods and Fitness

Producer:Michigan State University Extension, 4-H Youth Development, Family and Consumer Sciences
Date Produced:2006
  • Curriculum
  • Elementary School (6-8 yrs)
  • General Nutrition
  • Physical Activity
  • Healthy Eating Tips
  • Food Safety
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
Description:Jump into Foods and Fitness (JIFF) is Michigan State University’s hands-on nutrition and fitness youth curriculum, which is designed to help youth make healthier nutrition choices and build active lifestyles. The JIFF curriculum contains eight 1 to 1˝-hour lessons, including a pre and post evaluation. Each JIFF lesson includes background information for the educator about nutrition and fitness, three fitness activities, two food activities, a healthy snack recipe, and an activity on food safety; each lesson also includes a take-home family newsletter. The curriculum has been newly revised (2006) to reflect updated USDA MyPyramid guidelines. The key educational messages are increasing fruit and vegetable consumption, increasing physical activity, and making healthier snack choices. Programming is currently delivered in elementary school classrooms, after-school programs, summer programs, and 4-H groups. In several Michigan counties, the JIFF activities are being taught by 4-H teen peer health educators.
Language:Not currently. In May, we submitted a proposal for a Multi-cultural Mini Grant to have the family newsletters translated into Spanish, and adapted (recipes, web sites, etc.) for Hispanic youth and families.
Cost:$13.50 plus shipping
Ordering Info:Jump Into Foods and Fitness (4H1602) costs $13.50 plus shipping. You can order it from the MSU Bulletin Office on line or by phone, fax or mail:
Kristina Derhammer, Associate Program Leader, 4-H Youth Development, Health and Well Being Programming
(517) 432-7606
Web Site:http://web1.msue.msu.edu/cyf/youth/jiff/index.html


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 is a mix of appropriate and less than appropriate concepts.

Huge amount of information - may be difficult for an inexperienced teacher to utilize.
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 reader has considerable background information.

Assumes those teaching are very experienced.
G. Learning Objectives
Not applicable.

Learning objectives are stated.
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 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)
Overall, recipes are compatible with the Dietary Guidelines for Americans.
L. Recipes (if included)
Recipes do not include any nutrient analysis.
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.

Print Materials
A. Writing Style
Main ideas are clear, but sequence of information may not flow smoothly in all sections.
B. Writing Approach
Writing approach is positive and personal. Active voice is used most of the time.
C. Vocabulary
Excessive use of unfamiliar words or undefined technical terms.

Very high reading level
D. Supportive Illustrations
Illustrations are related to the material in some way. Most tables and graphs are as simple and easy to read as possible. In most tables and graphs, information 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 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.

Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Lots of fun activities, recipes and "fun facts". I think parts of each lesson are very useful but in their entirety overwhelming.
B. Points that Could Be Improved:
Very bulky - pare down - less is more. Family newsletter has a very high reading level. Too much background info makes it very overwhelming.
C. General Comments
D. Overall Summary
This curriculum could be a highly useful tool if pared down slightly. It is very repetitive which makes it bulkier than necessary. I believe this would be difficult for an inexperienced teacher (which is likely the teaching audience for this type of curriculum). It contains fabulous activities and recipes which paired with shorter lessons could be very successful.

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.

Recommended with Reservations

Read other Review for this resource.