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Print Version    

Review of:

Test Your Salt Savvy

Producer:Alice Henneman, MS, RD
Date Produced:February 1, 2010
Format(s):
  • Fact Sheet
  • Web Site
  • Online Quiz
Audience(s):
  • Young Adults (19-30 yrs)
  • Middle Adults (31-50 yrs)
  • Older Adults (51+)
  • General Consumer
  • Paraprofessionals
  • Professionals
Topic(s):
  • General Nutrition
  • MyPlate/DGA Training
  • Healthy Eating Tips
  • Sodium and Potassium
Description:An interactive online "Salt Savvy" quiz is accompanied by a web article and printer-friendly handout. Included on the web page are links to other free web materials that may be used to help people add flavor to foods while reducing their salt intake.
Cost:Free on the Internet
Free?Yes
Ordering Info:People may link to the website and/or directly to the online quiz. They also may download the printer-friendly copy for use as handout.
Web Site:http://food.unl.edu/web/fnh/salt-savvy
Comments:These materials also may be used (with credit) in your own articles, blogs, etc. for educational purposes -- however may not be used to promote a specific commercial product.


Content

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

Comments:
This material is based on current sodium dietary guidelines.
B. Scope
Scope of information appropriate for target audience and essential topics discussed in appropriate detail.

Comments:
Information is appropriate
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
Learning objectives identifiable and met.
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:
Interactive quiz is included to test your "sodium" savvy
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 five or more of the above.
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.
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.

Diversity
A. Role Models
Not applicable.
B. Multi-cultural Representation
Not applicable.
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 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 attractive, and stimulate interest, without being too busy. There is good balance between print and blank space.
F. Visual Quality

Comments:
No paper written materials provided, written materials online only
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; there are no broken hyperlinks.
B. Readability
Text size is adequate for viewing. Good contrast between text and background.
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:
This resource provides very useful information about salt, daily sodium intake and 2010 Dietary Guidelines for Americans sodium intake recommendation.
B. Points that Could Be Improved:
A tutorial on how to prepare tasty low sodium meals, possibly with a cooking demonstration would be very helpful for individuals trying to reduce sodium in their dietary regimen.
C. General Comments
This resource shows how much sodium people consume everyday without even knowing about it.
D. Overall Summary
Great tool! Interactive quiz teaches consumers how much extra sodium is in our diets.


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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