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Print Version    

Review of:

Veggiecation Program


Image courtesy of:
Lisa Suriano
Producer:Lisa Suriano
Date Produced:7/1/10
Format(s):
  • CD-ROM
  • Video
  • Booklet
  • Fact Sheet
  • Brochure
  • Poster
  • Curriculum
  • stickers and recipe books
Audience(s):
  • Early Childhood (2-5 yrs)
  • Elementary School (6-8 yrs)
Topic(s):
  • General Nutrition
  • Healthy Eating Tips
  • Vegetables
Description:Veggiecation is a nutrition education program to help the educate and empower children to love vegetables and help them reach their recommended number of daily servings. Veggiecation uses enchanting, realistic looking vegetable & bean characters to excite & teach students about healthy foods. It provides teachers and parents with simple lessons and recipes that can easily be integrated in the regular classroom curriculum or family time.
Cost:$59.99 for school program and 1 year membership to website / $23.99 for At Home program
Free?No
Ordering Info:May order online or via Purchase Order
Web Site:http://www.veggiecation.com/shop


Content

A. Use of MyPlate/MyPlate or the Dietary Guidelines for Americans

Comments:
I searched through all of the materials for a reference to MyPlate or the 2010 Dietary Guidelines and found none.
B. Scope
Scope of information appropriate for target audience and essential topics discussed in appropriate detail.

Comments:
Materials specific to grades 1, 2, 3.
C. Purpose
Purpose of material clearly stated in title or introduction.

Comments:
Purpose specific to education about vegetables.
D. Organization
Material well-organized and major points presented clearly.
E. Accuracy

Comments:
The information about nutrition and the value of vegetables in the diet is accurate. Unfortunately, there is no mention of MyPlate and 2010 Dietary Guidelines not present. I would think these materials were produced prior to the MyPlate & Dietary Guidelines announced earlier this year.
F. Learner Background
Material does not assume that reader has 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:
A variety of activities are included in the packet.
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)
Overall, recipes are compatible with the Dietary Guidelines for Americans.

Comments:
Recipe booklet included. Excellent variety of recipes included in the booklet.
L. Recipes (if included)
Recipes do not include any nutrient analysis.
M. Instructional Resources
Instructor resources included with suggestions for enhancing the teaching process. Suggestions for follow-up learning activities/discussion questions included.
N. Credits, References and Resources (Including dates, publisher, etc.)
Credits, references, and resources outdated, inaccurate, and unusable, or no references/resources/credits provided.

Comments:
The only credit given is to the author of the program.
O. Summary
All major ideas summarized or reviewed to reinforce key concepts; summaries easily identified.

Diversity
A. Role Models
Positive role models are provided in text and illustrations. Role models presented as having many roles, traits, and emotions.

Comments:
Veggie illustrations are generic and cartoon-like not indicative of any specific race. The website shows a variety of role models present.
B. Multi-cultural Representation
Material does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.
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.

Comments:
Recipes and other materials are diverse, no specific ethnicity shown.

Print Materials
A. Writing Style
Main ideas are clear and flow smoothly.

Comments:
Materials are easy to read and understand.
B. Writing Approach
Writing approach is positive and personal. Active voice is used most of the time.

Comments:
A very positive and personal approach was used.
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.

Comments:
Excellent illustrations are used to depict the personality of veggies....attractive and engaging!
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 attractive and colorful materials.
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.

Comments:
Excellent quality booklets and posters.
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 or below 5th grade level for low-literacy materials. Assessment method provided.


Audiovisual Materials

A. Concept Presentation
Audio and/or visuals are mutually supportive to presentation of concepts.

Comments:
Music selection available on a CD.
B. Pace
Most of the visual presentation progresses at a pace that facilitates comprehension. Pacing of dialogue allows some time for absorbing concepts presented. Limited blank time provided.

Comments:
The music is fast-paced and interesting, although it may be a bit fast for elementary school children.
C. Auditory Quality
Speaker, voice and music are clear; sound is audible and has good quality.
D. Visual Quality

Comments:
Music CD does not include visuals.
E. Continuity

Comments:
Not applicable


Web Sites
A. Currentness of Information
Web site information is current; there are no broken hyperlinks.

Comments:
Website easy to follow.
B. Readability
Text size is adequate for viewing. Good contrast between text and background.

Comments:
Attractive website that includes numerous photographs of lessons and instructors.
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:
Very colorful & attractive posters, lesson booklet, and recipe booklet. The materials are very useful and easy to understand.
B. Points that Could Be Improved:
There is no visible alignment to Dietary Guidelines, MyPlate or MyPyramid. The recipe booklet is well presented, however could be improved with nutrient analysis for each recipe.
C. General Comments
Well presented variety of materials in the Veggication packet. Well defined alignment to New York Standards. I would think teachers would find these materials very useful.
D. Overall Summary
The Veggication program contains excellent posters, recipes, and classroom activities. I would recommend their use among elementary school teachers. The packet could be improved with nutrient analysis for the recipes and alignment to MyPlate and 2010 Dietary Guidelines.


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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Other Reviews:
This resource was also reviewed in the Journal of Nutrition Education and Behavior (JNEB), Volume 44, Issue 3 , Page 280.e7, May 2012 http://www.jneb.org/article/S1499-4046(12)00004-8/fulltext