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Review of:

Veggie Quickflip

Image courtesy of:
Nutrition Connections
Producer:Nutrition Connections
Date Produced:2008
  • "Fan" guide
  • 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
  • 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
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


A. Use of MyPlate/MyPlate or the Dietary Guidelines for Americans
Material based substantially on MyPlate or 2010 Dietary Guidelines for Americans.

The messages/ recommendations for fruit and vegetable consumption from the DGA are indeed incorporated and this quickflip allows to put the guidelines in action!
B. Scope
Scope of information is a mix of appropriate and less than appropriate concepts.

Some of the recipes require ingredients that might not be in the household of lower income residents. Some of the terms used may not be understood completely.
C. Purpose
Purpose of material clearly stated in title or introduction.

The Quickflip states exactly what the guide is to be used for.
D. Organization
Material well-organized and major points presented clearly.

Very well organized and compact.

It took a few minutes to get acclimated to the way the book is put together. Other than the informational pages, the pages on each item were organized well.

E. Accuracy
Information is accurate and recommendations current with content of MyPlate and the 2010 Dietary Guidelines for Americans.

Yes, the information is accurate and useful. Information based on the science backed by the DGA.
F. Learner Background
Material assumes that reader has some background information.

This material is geared towards individuals that possess some cooking skills. It is helpful that definitions of saute, broil, etc. are given but the "simple side" and recipes provided are a little complex for many populations that may need guidance with choose, preparing and storing fruits and vegetables. May want to revise this material to make it more understandable.
G. Learning Objectives
Learning objectives identifiable and met.

The QuickFlip very much identified and covered it's objectives. To use more variety of Fruits and vegetables.
H. Learning Activities, Projects, or Interactive Learning Tools
Not applicable.

It may be good to list some further resources for simple recipes.
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.

Recipes for the most part include simple preparation methods. In the case of bell peppers, perhaps another way to prepare them instead of just within a mixture.
L. Recipes (if included)
Recipes do not include any nutrient analysis.

I do not believe this is necessary in this book's case.
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.

A. Role Models
Not applicable.
B. Multi-cultural Representation
Material does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.

Recipes encompass many different flavors used by a variety of ethnic backgrounds.
C. Different lifestyles and food patterns
Not applicable.

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
Most words used are appropriate for intended audience. Some unidentified technical terms are used.

Just a few terms in the selecting category as well as the recipe instructions. Most is comprehensible.
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.

Beautiful pictures - very tastefully done.
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.
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.

Very organized and easy on the eyes to read and not get tired. Good way to draw attention to key points while not having things cluttered.
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
Presentation progresses at a pace that permits comprehension. Pacing of dialogue is appropriate for absorbing concepts presented. Blank time is provided.
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:
I enjoyed the Veggie Quickflip - lots of good information and I even learned 1 or 2 things about produce (included in the interesting fact area). It is a great way to encourage consumption of fruits and vegetables.
B. Points that Could Be Improved:
The guide was a bit challenging to get used to. However, the design did grow on me and after the introduction cards, the produce cards seemed much more organized.
C. General Comments
D. Overall Summary
A material such as this is a good tool for someone who wants to increase produce consumption but is not sure how to prepare these foods. I would advise some of the terms to be simplified so it can be understood by low-income/ English as a second language population(s).

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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