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Print Version    

Review of:

10 Simple Steps to Make Good Habits More Delicious: The Dietitian-Approved Guide to Applying the 2010 Dietary Guidelines for Americans and MyPlate in 10 Simple Steps! 3rd Edition


Image courtesy of:
Sports, Cardiovascular & Wellness Nutrition - Dietary Practice Group
Producer:Sports, Cardiovascular & Wellness Nutrition - Dietary Practice Group
Date Produced:August 2013
Format(s):
  • Booklet
Audience(s):
  • General Consumer
  • Professionals
Topic(s):
  • General Nutrition
  • Weight Management
  • Meal Planning
  • MyPlate/DGA Training
  • Portion Sizes
  • Healthy Eating Tips
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
  • Fats and Oils
  • Carbohydrates
Description:SCAN is proud to offer an updated version of 10 Simple Steps to Make Good Habits More Delicious: The Dietitian-Approved Guide to Applying the 2010 Dietary Guidelines for Americans and MyPlate in 10 Simple Steps! The free updated guide offers simple steps and easy tips to help your clients follow MyPlate and the Dietary Guidelines for Americans - including new recipes from I Can't Believe It's Not Butter!® and Country Crock® spreads. 10 Simple Steps To Make Good Habits More Delicious is presented by SCAN and funded through an unrestricted educational grant from the Unilever spread brands, I Can't Believe It's Not Butter!® and Country Crock®.
Free?Yes
Ordering Info:Order Online
Web Site:http://www.scandpg.org/nutrition-info/nutrition-info-for-consumers/10-simple-steps/


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:
One food group was not addressed in the 10 tips but was visually depicted in meal patterns.
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 does not assume that reader has background information.
G. Learning Objectives
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:
Resource provides recipes and meal ideas that are balanced with the Five Food Groups for further action.
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:
Recipes include specific branded products.
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.

Comments:
One recipe used a full fat dairy product.
L. Recipes (if included)
Recipes include a nutrient analysis per serving for some of the nutrients listed on the nutrition label. If for a low-income audience, some cost information is included.

Comments:
Recipes include nutrient analysis for full MyPlate meal along with individual recipes. Cost analysis was missing.
M. Instructional Resources
Instructor resources not needed for this material.
N. Credits, References and Resources (Including dates, publisher, etc.)
Credits, references, and resources current but incomplete.

Comments:
Publishing date was missing.
O. Summary
Some major ideas summarized or reviewed; summaries not easily identified.

Comments:
Summaries are reflected in the meal patterns that include the specific food recipes provided.

Diversity
A. Role Models
Positive role models are provided in text and illustrations. Role models presented as having many roles, traits, and emotions.
B. Multi-cultural Representation
Material does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.

Comments:
Limited diversity in photos and graphics.
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:
Recipes and meals do not reflect different cultures or 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
Most words used are appropriate for intended audience. Some unidentified technical terms are used.
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:
MyPlate illustrations depict suggested meal plan which is very attractive and helpful for the visual learner.
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.

Comments:
Very appealing design layout: easy to read and follow for the reader.
F. Visual Quality

Comments:
Not applicable, this was a downloaded pdf resource.
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.


Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Very useful resource which includes serving size examples, tasty recipes and the meal pattern ideas were excellent with text and visual representation.
B. Points that Could Be Improved:
Mention the milk group and going low-fat as a tip; suggest other non-fat vegetable flavoring ideas such as herbs, lemon juice or flavored vinegars.
C. General Comments
The recommended saturated fat substitutes were predominantly margarine/vegetable based with only one mention of olive oil spray.
D. Overall Summary
The meal suggestions along with the nutrient analysis will be very helpful to the consumer looking for ideas on how to implement the MyPlate recommendations. This would be a great handout for a health professional to distribute and review together with a consumer audience.


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.

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