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Review of:

Avoid Portion Distortion PowerPoint Presentation

Image courtesy of:
Learning ZoneXpress
Producer:Learning ZoneXpress
Date Produced:2006
  • CD-ROM
  • PowerPoint Slides
  • Instructions on how to open and save the PowerPoint on a computer
  • Middle School (9-12 yrs)
  • High School (13-18 yrs)
  • Young Adults (19-30 yrs)
  • Middle Adults (31-50 yrs)
  • Older Adults (51+)
  • Professionals
  • General Nutrition
  • Meal Planning
  • MyPlate/DGA Training
  • Eating Patterns
  • Portion Sizes
  • Healthy Eating Tips
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
  • Fats and Oils
  • Carbohydrates
  • Calories
Description:Twenty years ago, a typical serving of fries was 2.4 ounces and 210 calories. Today's average serving is 6.9 ounces and 610 calories. This 36-slide presentation uses facts and examples to emphasize how super sizes have led to super weight gain, and shows students healthy food choices and portions recommended by the USDA's MyPyramid. Sharp, colorful graphics and slide animations complement the PowerPointŪ content, and a short quiz and suggested Web resources conclude the presentation.
Ordering Info:Call 888-455-7003, fax 507-455-3380, or visit www.learningzonexpress.com
Web Site:www.learningzonexpress.com


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

Includes information and visuals on each of the food groups.
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 contains minor inaccuracies.

Speaker notes contain a few typos and on slide 18, it says "How many of you knew that the food pyramid is not recommending amounts instead of number of servings." It seems like it should say "now" rather than "not."

The description of an "ounce equivalent" may be a little confusing: Slide 20 states that "An ounce equivalent is an amount of grain or meat that weighs 1 ounce." The Dietary Guidelines define it as follows: "Ounce-Equivalent: In the grains food group, the amount of a food counted as equal to a one-ounce slice of bread; in the meat, poultry, fish, dry beans, eggs, and nuts food group, the amount of food counted as equal to one ounce of cooked meat, poultry, or fish. Not all equivalents from the grain and meat group would actually weigh one ounce.

In slide 33, question, 2, it asks "What is the correct serving size of cooked pasta;" however slide 18 states that "MyPyramid recommends amounts in PORTIONS rather than SERVINGS.

In slide 35, question 4, it asks which answer would be an "example of a 1-ounce serving of peanut butter" and gives the answer as the size of "3 thumb tips" -- in looking up the weight of "3 thumb tips" which would equal 1 tablespoon according to slide 22, this amount would be closer to a half ounce.

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
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.

Several student activities are included in the speaker notes.
K. Recipes (if included)
No recipes are included.
L. Recipes (if included)
No recipes are included.
M. Instructional Resources
Instructor resources included with suggestions for enhancing the teaching process. Suggestions for follow-up learning activities/discussion questions included.
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.

A. Role Models
Positive role models are provided in text and illustrations. Role models presented as having many roles, traits, and emotions.
B. Multi-cultural Representation
Racial, ethnic, and religious groups are represented in a factual manner showing a variety of roles, occupations, and values.

Nice variety of pictures.
C. Different lifestyles and food patterns
Not applicable.

Audiovisual Materials

A. Concept Presentation
Audio and/or visuals are mutually supportive to presentation of concepts.

Pictures are very colorful and illustrate the concepts well.
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 enhance presentation of content.
E. Continuity
Continuity provides cohesiveness and smooth flow. Visuals in logical order. Auditory portion precisely matched with visual portion.

Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Very colorful; good examples and interesting presentation style; helpful suggested teacher comments, discussion topics and questions to ask the class given in the speaker notes.
B. Points that Could Be Improved:
The discussion of ounce-equivalents was somewhat confusing; however, this was a small portion of the overall PowerPoint and the actual examples of ounce equivalents were correct.
C. General Comments
I think educators will find this very visually engaging with lots of good information.
D. Overall Summary
The examples of the changes in portion sizes and the resulting differences in calories over the years should be very eye-opening to students. Also, the amount of physical activity needed to burn off those extra calories adds to the helpfulness of this PowerPoint. The specifics on the amount of food that is needed from the various MyPyramid food groups will help students "avoid portion distortion."

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.

Highly Recommended

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