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Print Version    

Review of:

Reading & Understanding The Food Label


Image courtesy of:
National Health Video, Inc.
Producer:National Health Video, Inc.
Date Produced:2006
Format(s):
  • DVD
  • Video
  • Booklet
Audience(s):
  • High School (13-18 yrs)
  • Young Adults (19-30 yrs)
  • Middle Adults (31-50 yrs)
  • Older Adults (51+)
  • General Consumer
  • Paraprofessionals
  • Professionals
  • Low-Literacy
Topic(s):
  • General Nutrition
  • Health at Every Size
  • Physical Activity
  • Meal Planning
  • MyPlate/DGA Training
  • Eating Patterns
  • Portion Sizes
  • Healthy Eating Tips
  • Food Safety
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
  • Fats and Oils
  • Carbohydrates
  • Alcoholic Beverages
  • Calories
  • Vitamins and Minerals
Description:This DVD will help consumer understand just what is meant by partially-hydrogenated or trans-fat. It will help them use the label to make the healthiest choices when they shop for food. All terms defined. Portion sizes shown.
Language:Spanish
Cost:$119 + shipping
Free?No
Ordering Info:National Health Video Inc. 11312 Santa Monica Blvd.#5,Los Angeles CA 90025 Phone: 800-543-6803 Fax 310-477-8198
Web Site:www.nhv.com www.videosdesalud.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:
It does not make reference to the Dietary Guidelines nor the MyPyramid, but recommendations are similar.
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 assumes that reader has some 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)
No recipes are included.
L. Recipes (if included)
No recipes are included.
M. Instructional Resources
Instructor resources not needed for this material.

Comments:
A printed copy of the dialogue from the DVD is included. No suggestions, however.
N. Credits, References and Resources (Including dates, publisher, etc.)
Credits, references, and resources outdated, inaccurate, and unusable, or no references/resources/credits provided.
O. Summary
No summary or review is included.

Comments:
Summary may be a nice addition.

Diversity
A. Role Models
Not applicable.
B. Multi-cultural Representation
Racial, ethnic, and religious groups are represented in a factual manner showing a variety of roles, occupations, and values.
C. Different lifestyles and food patterns
Material emphasizes 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
E. Layout and Design
Color, design, and layout of material are adequate but do not stimulate interest.
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
Presentation progresses at a pace that permits comprehension. Pacing of dialogue is appropriate for absorbing concepts presented. Blank time is provided.
C. Auditory Quality
Speaker, voice and music are clear; sound is audible and has good quality.
D. Visual Quality
Visuals are unclear; graphics and titles are difficult to read; color, lighting, and editing are distracting.

Comments:
Many of the sample Nutrition Facts labels were blurry and difficult to read.
E. Continuity
Continuity provides cohesiveness and smooth flow. Visuals in logical order. Auditory portion precisely matched with visual portion.


Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Good information and conveyed in a logical order.
B. Points that Could Be Improved:
The DVD appears to be very outdated. Although the new parts of the Label are identified, the people, stores, etc. seem to be outdated and from another decade.
C. General Comments
D. Overall Summary


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.