Home  
Become a Member  
Contact Us  
   
  About Events & Education Advocacy Publications Nutrition Resources Member Log-in  
 
   
MyPlate e-Catalog
About the eCatalog
Access Reviews
Submit Materials
Volunteer to be a Reviewer
MyPlate eCatalog Home
 
 
 
   
 
 


Print Version    

Review of:

Avoid Portion Distortion PowerPoint Presentation


Image courtesy of:
Learning ZoneXpress
Producer:Learning ZoneXpress
Date Produced:2006
Format(s):
  • CD-ROM
  • PowerPoint Slides
  • Instructions on how to open and save 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
  • 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.
Cost:$49.95
Free?No
Ordering Info:Call 888-455-7003, fax 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 based substantially on MyPlate or 2010 Dietary Guidelines for Americans.
B. Scope
Scope of information appropriate for target audience and essential topics discussed in appropriate detail.

Comments:
Target audience not clearly identified. Appears to be targeted for middle school or high school age students. This perception is based on the commentary made within the "Notes" section of the handout that accompanies PowerPoint presentation--"Suggested Teacher Comments."
C. Purpose
Purpose of material clearly stated in title or introduction.

Comments:
Purpose is clearly stated in the title. But, introductory may be enhanced by including comments regarding the use of MyPyramid guidelines in the "Suggested Teacher Comments" section of PowerPoint handout.
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 assumes that reader has some background information.
G. Learning Objectives
Learning objectives identifiable and met somewhat.

Comments:
Question regarding portion sizes included within "Suggested Teacher Comments" section of accompanying PowerPoint handout that goes with introductory slide. But, if another objective is for the learner to learn about the MyPyramid guidelines, this should be added to "Suggested Teacher Comments" section of accompanying PowerPoint handout that goes with introductory slide.
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.

Comments:
Nice variety of interactive experiences provided, such as draw the size of a typical bagel; draw the size of a chocolate chip cookie from 20 years ago. Students are asked to draw upon their math skills--great idea!
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 three or four of the above.

Comments:
Inclusion of one learning objective noted via question format in "Suggested Teacher Comments" section of introductory slide handout; several learner activities noted, evaluation component included at the end of PowerPoint program via "Portion Distortion Quiz", and web resources included on last slide.
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.

Comments:
Discussion questions noted in the "Suggested Teacher Comments" section of most slides (via the accompanying PowerPoint handout).
N. Credits, References and Resources (Including dates, publisher, etc.)
Current and complete credits, references, and resources listed.

Comments:
Good documentation of borrowed slides. Did not note copyright date of the developer of this PowerPoint program either on the CD or printed handout.
O. Summary
All major ideas summarized or reviewed to reinforce key concepts; summaries easily identified.

Comments:
Good job! Evident via the "Portion Distortion Quiz" slides at the end of the PowerPoint program.

Diversity
A. Role Models
Positive role models are provided in text and illustrations. Role models presented as having many roles, traits, and emotions.

Comments:
Positive role models depicted on several of the PowerPoint slides.
B. Multi-cultural Representation
Racial, ethnic, and religious groups are represented in a factual manner showing a variety of roles, occupations, and values.

Comments:
Different races, ages and genders noted on several of the PowerPoint slides.
C. Different lifestyles and food patterns
Material reflects, but does not emphasize, a variety of values, practices, and/or food patterns representative of different lifestyles, cultures, and socioeconomic levels.


Audiovisual Materials

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

Comments:
Slides are supportive to the 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
Continuity provides cohesiveness and smooth flow. Visuals in logical order. Auditory portion precisely matched with visual portion.

Comments:
N/A--Auditory


Web Sites
A. Currentness of Information
Web site information is current; contains some broken hyperlinks.

Comments:
MyPyramid.gov is the main web site utilized. Able to access this website "on my own", but not through hyperlink included on last slide. On the very last slide labeled "Web Resources", not able to access all websites cited due to broken hyperlinks. The very first resource came up as "no longer available."
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:
Good job trying to connect the MyPyramid guidelines to the concept of portion distortion! Good use of interactive experiences for students! Good reference to MyPyramid web site throughout accompanying PowerPoint handout!
B. Points that Could Be Improved:
There appears to be a small mathematical error on slide no. 7 in regards to the calorie difference between the cheeseburger of 20 years ago to the cheeseburger of today.

If one of the learning objectives of this PowerPoint program is to learn about the MyPyramid guidelines, this should probably be made more apparent in the "Suggested Teacher Comments" section on the introductory slide (the accompanying PowerPoint handout).

C. General Comments
Overall, very well done!
D. Overall Summary
This interactive PowerPoint program will be a valuable tool for teachers to utilize when trying to teach students about portions based on the MyPyramid guidelines.


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.