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Review of:

Healthier Eating: Getting Where You Need to Be

Producer:National Dairy Council
Date Produced:September, 2006
  • Educational handout (double-sided)
  • High School (13-18 yrs)
  • Young Adults (19-30 yrs)
  • Middle Adults (31-50 yrs)
  • Older Adults (51+)
  • General Consumer
  • General Nutrition
  • Healthy Eating Tips
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
Description:Double-sided handout encourages nutrient-dense choices from the food groups Americans are not eating enough of according to the 2005 Dietary Guidelines -- whole grains, vegetables, fruits, and low-fat and fat-free milk and milk products. It graphically depicts the amounts needed from each of these food groups everyday according to MyPyramid (2,000 kcal diet) and provides tips for ways to incorporate a variety of these foods into the daily diet.
Web Site:http://www.nationaldairycouncil.org/SiteCollectionDocuments/footer/spanish_materials/HealthierEatingGettingWhereYouNeedtoBe.pdf


A. Use of MyPlate/MyPlate or the Dietary Guidelines for Americans
Material not based 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.

Examples of serving sizes for fruits and vegetables are somewhat confusing.
E. Accuracy
Information is accurate and recommendations current with content of MyPlate and the 2010 Dietary Guidelines for Americans.
F. Learner Background
Material does not assume that reader has background information.
G. Learning Objectives
Not applicable.
H. Learning Activities, Projects, or Interactive Learning Tools
Not applicable.
I. Objectivity/Sponsor Bias
Subject matter presented in a biased manner. Brand name promotion or obvious sponsor bias is contained in text or illustrations.

This handout was created by the National Dairy Council. Calcium-rich category presented as milk and milk products only and no mention is made of alternative calcium-rich foods for those who do not consume dairy products.
J. Inclusion of learning objectives, learner activities, instructional aids, lesson plans, evaluation component, identification of required instructional materials, web site with additional materials.
Not applicable.
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
No summary or review is included.

A. Role Models
Not applicable.
B. Multi-cultural Representation
Not applicable.
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, 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
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.
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.

Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Visually appealing with good use of color, pictures, and white space. Information provided is accurate and is in agreement with 2005 Dietary Guidelines for Americans.
B. Points that Could Be Improved:
No discussion of alternate calcium-rich foods to meet recommendations. While we expect the National Dairy Council to emphasize milk and dairy, a reference to other sources of calcium would be helpful. In addition, editing and clarifying the serving sizes for vegetables and fruit on the first page would increase understanding of appropriate serving sizes.
C. General Comments
Could be used for a variety of audiences as a starting point for further discussion that takes into account alternate meal and food patterns. Could also be useful in specific audiences as a stand-alone handout.
D. Overall Summary
In general, a good handout appropriate for many audiences.

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.