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Review of:

DASH Eating Plan Website

Producer:Nutrition Education Services / Oregon Dairy Council
Date Produced:2008
  • Web Site
  • Interactive Rate-YOur-Plate assessment, free downloadable recipes, menu planners,tracking tools
  • Middle Adults (31-50 yrs)
  • Older Adults (51+)
  • General Consumer
  • Paraprofessionals
  • Professionals
  • General Nutrition
  • Weight Management
  • Health at Every Size
  • Meal Planning
  • MyPlate/DGA Training
  • Eating Patterns
  • Portion Sizes
  • Healthy Eating Tips
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
  • Fats and Oils
  • Carbohydrates
  • Alcoholic Beverages
  • Sodium and Potassium
  • Calories
  • Vitamins and Minerals
  • Dietary Approaches to Stop Hypertension Eating Plan Guidelines (DASH)
Description:This colorful and interactive site about healthy eating is for consumers and health professionals. Find tips, recipes, a shopping list, quick menus, and tools for planning and tracking success. A personalized quiz, Rate-Your-Plate, evaluates a diet based on the DASH guidelines. Though the original DASH plan was for those with high blood pressure, the 2005 Dietary Guidelines for Americans encourages adopting a DASH eating style to promote optimal health and reduce the risk of many chronic diseases.
Web Site:www.dashdietoregon.org
Comments:A corresponding Patient handout with basics about DASH eating is available at www.oregondairycouncil.org


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.

The food portion recommendation in DASH website is different from the recommendation in MyPyramid. For example, MyPyramid recommends 5.5oz of meat vs DASH recommends 6 oz, although the discrepancy is small.
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.

The viewer needs to have some basic background on medical and nutrition to understand the website. For example, it will be better to provide more pictures and describe in a simpler language on Nutrition Label.
G. Learning Objectives
Learning objectives identifiable and met.
H. Learning Activities, Projects, or Interactive Learning Tools
Material mentions appropriate learning activities, questions, projects, and/or suggestions for further action for which the reader can follow through, but does not include them in the materials.
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.
Material includes three or four of the above.
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
All major ideas summarized or reviewed to reinforce key concepts; summaries easily identified.

A. Role Models
Not applicable.
B. Multi-cultural Representation
Not applicable.
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
Illustrations are related to the material in some way. Most tables and graphs are as simple and easy to read as possible. In most tables and graphs, information 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.

The fonts are too small some how. Lots of reading and easy to lose track. It may be better if it use bullets to separate the information.
F. Visual Quality
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; contains some broken hyperlinks.

Broken hyperlink: - Eating Well for a Healthy Heart Cookbook from Eating Well Magazine
B. Readability
Text is too small or obscured by background color/graphic.
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:
I really like the "Rate Your Plate". It gives you result on what you should do in the future to improve your eating style. Also, the website gives us lots of daily information on how to incorporate DASH into our life.
B. Points that Could Be Improved:
Bigger fonts.
Using bullets.
More pictures and illustration on some topics (example: nutrition label)
C. General Comments
It is good overall. But the readers require some background to understand and follow through the website.
D. Overall Summary
I will recommend it to my cardiac patient.

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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