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Print Version    

Review of:

Super Foods PowerPoint


Image courtesy of:
Learning ZoneXpress
Producer:Learning ZoneXpress
Date Produced:2007
Format(s):
  • CD-ROM
  • PowerPoint Slides
  • Instructions for saving and opening the PowerPoint on a computer.
Audience(s):
  • Middle School (9-12 yrs)
  • High School (13-18 yrs)
  • Young Adults (19-30 yrs)
  • Middle Adults (31-50 yrs)
  • Older Adults (51+)
  • Professionals
Topic(s):
  • General Nutrition
  • Meal Planning
  • Healthy Eating Tips
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
  • Vitamins and Minerals
  • Antioxidants, Phytochemicals
Description:Decrease your risk of disease and reduce signs of aging by including super foods in your diet. Learn what are considered "superfoods" and why, as well as what foods are the "superfoods" in each MyPyramid food group. Take a closer look at several nutrient packed foods that boost your health with every serving. Includes presenter notes and review questions.
Cost:$49.95
Free?No
Ordering Info:Call 888-455-7003, fax to 507-455-3380, or visit www.learningzonexpress.com
Web Site:www.learningzonexpress.com


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:
The presentation reiterates the importance of following the recommendations of MyPyramid.
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 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
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 fewer than three of the above.
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.

Comments:
I first looked at the slide show without using the print out with the added text. A note should be added to use the two together to help the instructor explain what is not described in some of the slides.
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.

Diversity
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 and flow smoothly.
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.

Comments:
Some of the slides have pictures that come in at different times. Slides 22 and 23 have pictures that come in and leave suddenly, which takes away from the slides.
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.

Comments:
Slide 10 has the word Super Foods on a white plate. It is not centered on the plate and likely should be.
F. Visual Quality
Paper weight is heavy enough, print is mostly easy to read without much of body text 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.


Audiovisual Materials

A. Concept Presentation
Audio and/or visuals are mutually supportive to presentation of concepts.
B. Pace
Most of the visual presentation progresses at a pace that facilitates comprehension. Pacing of dialogue allows some time for absorbing concepts presented. Limited blank time 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.
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:
The slide show gives valuable information, that is easy to follow.
B. Points that Could Be Improved:
You have to hit the advance button several times on each slide. It would be nice if the information would be displayed over a period of time.
C. General Comments
Good pictures, nice colors.
D. Overall Summary
A few improvements needed in terms of the two slides (22 and 23) where the pictures appear and disappear quickly, but overall will be a beneficial component to the e-catalog.


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

Read other Review for this resource.