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Print Version    

Review of:

Fun with Foodella


Image courtesy of:
South Dakota Team Nutrition; Child & Adult Nutrition Services Division of the South Dakota Department of Education
Producer:South Dakota Team Nutrition; Child & Adult Nutrition Services Division of the South Dakota Department of Education
Date Produced:2007
Format(s):
  • Booklet
  • Curriculum
  • Web Site
Audience(s):
  • Elementary School (6-8 yrs)
Topic(s):
  • General Nutrition
  • Weight Management
  • Health at Every Size
  • Physical Activity
  • Meal Planning
  • MyPlate/DGA Training
  • Eating Patterns
  • Portion Sizes
  • Vegetarian Diets
  • Healthy Eating Tips
  • Food Safety
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
  • Vitamins and Minerals
Description:64-page activity booklet called Fun with Foodella featuring a lively and trim elephant, Foodella, who shares nutrition and healthy eating for 2nd and 3rd graders. Includes a teachers guide with nutrition background information.
Free?Yes
Ordering Info:Download from http://doe.sd.gov/oess/cans/nutrition/curriculum.asp
Web Site:http://doe.sd.gov/oess/cans/nutrition/curriculum.asp


Content

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.

Comments:
MyPyramid concepts are the basis for majority of lessons contained in curriculum.
B. Scope
Scope of information is not appropriate for target audience.

Comments:
Scope of material is beyond the abilities of target group - 2nd graders. Content is more appropriate for upper elementary school students with higher reading level and skill abilities.
C. Purpose
Purpose stated in title or introduction is vague.
D. Organization
Material is organized but not all major points are easily identified.

Comments:
Teacher's guide refers to page numbers that are in the student workbook, however that is not clear until you have read through much of the material. Page numbers are not all accurate from teacher's guide to student workbook.
E. Accuracy
Information contains minor inaccuracies.

Comments:
Information is not inaccurate but rather some is missing. Food groups are identified by name but not by color in all places. Instructions are often vague as to what the purpose and/or point of a lesson is. There are places that need updated information - 5-A-Day = More matters
F. Learner Background
Material does not assume that reader has background information.

Comments:
There is background information and suggestions in teacher's manual. It assumes some familiarity with MyPyramid and relies on many web resources for additional information.
G. Learning Objectives
Learning objectives identifiable and met somewhat.

Comments:
Objectives are stated in teacher's guide for each lesson. However, there is not an evaluation tool for the lessons to capture student learning and/or behavior change.
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:
Many activities are suggested. Student workbook relies heavily on paper/pencil activities. Very few experiential, hands-on activities suggested.
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.

Comments:
Few recipes and only info is calories per serving
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.

Diversity
A. Role Models
Not applicable.
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.

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.

Comments:
Vocabulary is too high for target group of 2nd grade.
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.

Comments:
Everything is done in black and white so distinguishable difference are not easily apparent.
E. Layout and Design
Color, design, and layout are distracting; too much print on the page.

Comments:
Too many words for 2nd grade.
F. Visual Quality

Comments:
Depends on who is printing. Printed from pdf file online.
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 or below 5th grade level for low-literacy materials. Assessment method provided.


Audiovisual Materials

A. Concept Presentation
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
D. Visual Quality
E. Continuity


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

Comments:
Sites appear to be current.
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:
Some good activities for students. Curriculum relies on many paper/pencil activities.
B. Points that Could Be Improved:
Need less text and more hands-on ideas, also need to include evaluation tools for lessons.
C. General Comments
A curriculum that could easily be used in classroom with a teacher who has limited background in nutrition.
D. Overall Summary


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.