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Print Version    

Review of:

Healthier Eating: Getting Where You Need to Be

Producer:National Dairy Council
Date Produced:September, 2006
Format(s):
  • Educational handout (double-sided)
Audience(s):
  • High School (13-18 yrs)
  • Young Adults (19-30 yrs)
  • Middle Adults (31-50 yrs)
  • Older Adults (51+)
  • General Consumer
Topic(s):
  • 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.
Free?Yes
Web Site:http://www.nationaldairycouncil.org/SiteCollectionDocuments/footer/spanish_materials/HealthierEatingGettingWhereYouNeedtoBe.pdf


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:
Some MyPyramid.com recommendations are included, such as choosing whole grains. However, the meat/meat alternative/protein group is not mentioned on this educational material.
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.

Comments:
The material seems fairly well organized. It would be clearer if the recommended numbers of servings and serving sizes were mentioned in each column.
E. Accuracy
Information contains minor inaccuracies.

Comments:
The meat/meat alternative/protein group is not mentioned.
F. Learner Background
Material does not assume that reader has background information.
G. Learning Objectives
Learning objectives identifiable and met.

Comments:
The learning objectives deal with the dietary guideline that says to eat a variety of foods. This is met as many healthy food choices are suggested in the given categories.
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.

Comments:
This material was developed by the National Dairy Council. As mentioned above, the material does not mention protein sources other than dairy foods. In addition, alternatives to dairy that contain calcium are not mentioned.
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.

Comments:
The websites for the Dietary Guidelines for Americans and for MyPyramid.gov are mentioned as sources.
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.

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.

Comments:
This material does not present any alternate food choices that relate to ethnic or cultural groups. It appears to be geared toward middle-class Americans.

Print Materials
A. Writing Style
Main ideas are clear and flow smoothly.
B. Writing Approach
Material is easy to read but does not personally involve the reader. Limited use of negative wording (e.g., “Don't eat”). 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:
The photographs on the second page clearly illustrate the food groups discussed.
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.

Comments:
This resource was viewed online as a PDF. Based on previous print materials from the National Dairy Council, the paper weight would be adequate and durable enough to use with clients.
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.


Audiovisual Materials

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


Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
This resource gives the reader suggestions for incorporating many healthy, nutrient-dense foods into his or her diet.
B. Points that Could Be Improved:
The meat/meat alternative/protein group is not mentioned at all. Protein is an important component of the diet. It is vital for metabolism and needed for growth and repair, wound healing, for the immune system, muscle function, etc.
C. General Comments
The material has a pleasant layout and includes a variety of healthy food suggestions.
D. Overall Summary
This material could be used to instruct those who need to consume more fiber, dairy products, or vitamins A, C, and E. It should not be used as a stand alone resource.


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.