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Print Version    

Review of:

Score Big with Breakfast


Image courtesy of:
Nutrition Education Services/Oregon Dairy Council
Producer:Nutrition Education Services/Oregon Dairy Council
Date Produced:Revised 2007
Format(s):
  • Fact Sheet
  • Flyer
  • Reproducible Master
Audience(s):
  • Elementary School (6-8 yrs)
  • Middle School (9-12 yrs)
  • Young Adults (19-30 yrs)
  • Middle Adults (31-50 yrs)
  • General Consumer
  • Paraprofessionals
  • Professionals
Topic(s):
  • General Nutrition
  • Weight Management
  • Meal Planning
  • Eating Patterns
  • Portion Sizes
  • Healthy Eating Tips
  • Grains/Whole Grains
  • Fruits
  • Dairy
  • Protein
Description:For Parents, this handout has the facts and two weeks worth of nutritious, quick-fix breakfast ideas. On the back is an illustrated recipe for Lemon Velvet Smoothie. Send it home with your kids today! Increase attendance. Improve Behavior. Boost test scores.
Cost:Free download at www.oregondairycouncil.org or $0.50 catalog order
Free?Yes
Ordering Info:Call (503)229-5033 M-F 8:00am-5:00pm (PST) Or visit: www.oregondairycouncil.org/resources/free_downloads/
Web Site:www.oregondairycouncil.org


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.
B. Scope
Scope of information is a mix of appropriate and less than appropriate concepts.

Comments:
The concept of this article is very good. Diversify the suggested food items so the article can meet the needs of diverse cultural groups.
C. Purpose
Purpose of material clearly stated in title or introduction.
D. Organization
Material is organized but not all major points are easily identified.
E. Accuracy
Information contains minor inaccuracies.

Comments:
Suggest boiled eggs that may be prepared the night before to save time for busy families. Scrambled eggs may not be a good choice for busy families in the morning.
F. Learner Background
Material assumes that reader has some background information.
G. Learning Objectives
Learning objectives identifiable and met.
H. Learning Activities, Projects, or Interactive Learning Tools
Material does not mention any interactive learning activities or mentions unrealistic or inappropriate learning experiences, questions, projects, or suggestions for further action.

Comments:
Could incorporate interactive activity that allows the reader to fill in their own choice of breakfast items patterned in choice by the examples given.
I. Objectivity/Sponsor Bias
Subject matter presented objectively and fairly. Company name may be mentioned but product name is not contained in text or illustrations.
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

Diversity
A. Role Models
Not applicable.
B. Multi-cultural Representation
Not applicable.

Comments:
Although the material does not include negative stereotype concerning racial, religious or ethnic groups, the food choices could positively reflect a multicutural representation.
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.

Print Materials
A. Writing Style
Main ideas are clear, but sequence of information may not flow smoothly in all sections.
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.

Comments:
Incorporate different colors.
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
Few or no topic headings provided. No cueing devices included.
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:
Material provides a unique format to help children and teachers think about breakfast options.
B. Points that Could Be Improved:
A good follower of the suggested menu will be limited to only what is offered here. The material could include several choices within a category in order to allow for variety. I recognize that this would create crowding on the page but it can be done.
C. General Comments
Good resource for people needing help with breakfast menus.
D. Overall Summary
With a little editing, it will be a good addition to the e-Catalog.


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.