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Review of:

Fat Facts Poster

Image courtesy of:
Learning ZoneXpress
Producer:Learning ZoneXpress
Date Produced:2007
  • Poster
  • Laminated
  • 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
  • Professionals
  • Pregnant/ Lactating Women
  • General Nutrition
  • Meal Planning
  • MyPlate/DGA Training
  • Healthy Eating Tips
  • Fats and Oils
Description:18" x 24" Laminated This poster describes and defines four types of fats: Mono, Poly, Saturated and Trans Fats. See examples of each kind of fat and how they stack up next to each other. Learn healthy eating tips as well.
Ordering Info:Call 888-455-7003 or visit http://www.learningzonexpress.com/product.php?id=988.
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.

The subject matter of this poster is included in Dietary Guidelines but this is more specific than MyPyramid's recommendations.
B. Scope
Scope of information appropriate for target audience and essential topics discussed in appropriate detail.

It is good information for all adult audiences, although there is a lot of detail for 1 poster.
C. Purpose
Purpose of material clearly stated in title or introduction.

"Fat Facts" is the title of the poster and that is exactly what is covered.
D. Organization
Material well-organized and major points presented clearly.

The 4 main types of fats are identified and shown in colored bands, easily distinguishable. However, the worse fat (trans) is in the green band, and the best is in the red band. The reverse might have carried more visual weight, especially for kids who get the red-orange-green foods training.
E. Accuracy
Information is accurate and recommendations current with content of MyPlate and the 2010 Dietary Guidelines for Americans.

Information is accurate. I would have liked to see a bit more emphasis on the fact that all fats have the same number of calories, and that we need to moderate all fats.
F. Learner Background
Material assumes that reader has some background information.

Fats are categorized as good, not-so-bad, not-so-good and bad, and good photos illustrating examples of each type are show. Mentions omega-6 fats without explanation, does not mention that only part of hydrogenated fat is trans, or that some processed foods do not contain trans fat. Does say in smaller print to read Nutrition Facts labels.
G. Learning Objectives
Not applicable.

No learning objectives stated. The poster simply illustrates categories of fats.
H. Learning Activities, Projects, or Interactive Learning Tools
Not applicable.
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.
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.

If used as part of a class or interactive display, someone should explain omega-6 vs -3, sources and values.
N. Credits, References and Resources (Including dates, publisher, etc.)
Current and complete credits, references, and resources listed.

The publisher's contact information is on the poster, but the material does not really need credits.
O. Summary
No summary or review is included.

Not needed. Poster is free-standing illustrative material.

Print Materials
A. Writing Style
Main ideas are clear and flow smoothly.

Types of fats are clearly delineated, each type is on a different colored background. There are lots of words for a poster, but with 5 different font sizes and two font colors the different sections are distinct but blend smoothly.
B. Writing Approach
Writing approach is positive and personal. Active voice is used most of the time.

Straightforward statements of fact. I like the phrases used to encourage or discourage consumption of different types of fats. Varying sizes of text emphasize the different levels of information.
C. Vocabulary
Most words used are appropriate for intended audience. Some unidentified technical terms are used.

Vocabulary and lots of words might intimidate people with limited reading skills, but the main words and recommendations, from good to bad, are large and simple, and the photos make it easy to recognize which foods are in each category. Mentions omega-6's to limit, without definition, and no mention of encouraging omega-3s or their sources.
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.

Excellent clear photos, not illustrations, make it easy to distinguish.
E. Layout and Design
Color, design, and layout of material are adequate but do not stimulate interest.

There is a lot of color and lots of words on the poster. It is very busy, something you need to stop and read, not something you can get the gist of with a glance. The finest print is such that you have to get up close to see and read. I also wish they had reversed the color order, putting the good stuff on the green background. But it will certainly attract attention.
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.

Very good quality, heavy paper, plasticized for durability and water resistance. Sharp colors and photos, no blurriness. I'd almost hate to put pins in it to hang it up!
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.

Color bands for different types of fats, names and examples in one color font, description and recommendations in another color help keep all the words together without being completely overwhelming.
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:
Very colorful; attention-getting; concise; catchy phrases with each photo to reinforce the recommendation for that type of fat. Excellent illustrative photos. Very good quality material, very well produced.
B. Points that Could Be Improved:
I'm not sure how I would present the information, but my first reaction was "Whoa, too wordy!" Maybe some symbols, +, +/-, or the circle with cross bar to illustrate NO might be easier than some of the words. And I'd prefer to see a more visible note that all fats have equal calories and should be limited.
C. General Comments
It's not a poster to just glance at and get the point, but it doesn't take long to at least see the different categories of types of fats.
D. Overall Summary
Good resource to use where people will have time to stop, look and read, but not for a fast traffic area. Might work for low-literacy with some accompanying symbols to indicate the good vs bad ranking because the photos are so good.

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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