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Print Version    

Review of:

Veggie Quickflip


Image courtesy of:
Nutrition Connections
Producer:Nutrition Connections
Date Produced:2008
Format(s):
  • "Fan" guide
Audience(s):
  • 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
  • Child Care Providers
Topic(s):
  • General Nutrition
  • Weight Management
  • Meal Planning
  • Vegetarian Diets
  • Healthy Eating Tips
  • Vegetables
Description:This colorful, easy-to-use pocket guide is a creative way to teach how to choose, store, and cook fresh vegetables. It encourages individuals and their families to eat a greater variety of vegetables, more often.

Fitting easily into a pocket, pack, or glove compartment, this “fan” guide can be used when you shop and in the kitchen. All the information a person needs is at their fingertips.

The Veggie Quickflip includes:  Color photographs and flavor descriptions of each vegetable.  Suggestions for seasonings and ingredients that pair well with each vegetable.  The peak season for each vegetable to ensure the most flavorful, affordable and less traveled produce.  Quick, easy recipes for side dishes and entrees.  Quick reference charts for cooking times.  Cooking and Health tips

Cost:$14.95 Quantity discounts available
Free?No
Ordering Info:Order by phone, mail, e-mail, or website. Nutrition Connections 1135 Pearl St., #9 Boulder, CO 80302 Phone: Toll free: 888-554-3547 or 303-440-8946 E-mail: nutritionconnections@juno.com Website: www.nutritionconnections.com
Web Site:www.nutritionconnections.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 material's focus is on vegetables only.
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.

Comments:
The introduction is concise and clearly stated.
D. Organization
Material well-organized and major points presented clearly.

Comments:
The vegetables were alphabetized and easy to find.
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
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)
Overall, recipes are compatible with the Dietary Guidelines for Americans.
L. Recipes (if included)
Recipes do not include any nutrient analysis.
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
Material does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.
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.

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.
E. Layout and Design
Color, design, and layout of material are adequate but do not stimulate interest.
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.
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.


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 "quickflip' made it easy to access the vegetable/page you want. Great ideas on suggestions for herbs and spices to flavor the vegetables.
B. Points that Could Be Improved:
It takes some maneuvering to read the information on the back page.
C. General Comments
Good resource for everyday cooks. Easy to prepare healthy recipes.
D. Overall Summary
A useful tool for people who are not familiar in selecting and preparing certain varieties of fresh vegetables.


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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