Become a Member  
Contact Us  
  About Events & Education Advocacy Publications Nutrition Resources Member Log-in  
MyPlate e-Catalog
About the eCatalog
Access Reviews
Submit Materials
Volunteer to be a Reviewer
MyPlate eCatalog Home

Print Version    

Review of:

Handwashing Germs are Everywhere Teaching Kit

Producer:Nutrition in Action
Date Produced:July 2010
  • CD-ROM
  • Booklet
  • Game
  • Curriculum
  • Newsletter
  • Early Childhood (2-5 yrs)
  • Elementary School (6-8 yrs)
  • General Consumer
  • Paraprofessionals
  • Professionals
  • Child Care Providers
  • General Nutrition
  • MyPlate/DGA Training
  • Food Safety
Description:The Handwashing Germs are Everywhere teaching kit, teaches students the importance of proper handwashing, how to wash their hands, and important times to wash their hands. This teaching kit is designed to be a reinforcement of proper handwashing to reduce the spread of infection and disease. The teaching kit includes the Handwashing Germs are Everywhere Lesson Plan, Germs Are Not for Sharing Storybook By Elizabeth Verdick, a Reproducible Master CD with printable handouts, activity sheets, stickers, newsletter, and bulletin board, and a set of Simon Says Wash Your Hands Game Cards.
Cost:See website for current pricing information.
Ordering Info:www.nutritioninaction.org or 206-888-5895
Web Site:http://www.nutritioninaction.org
Comments:The Handwashing Germs are Everywhere teaching kit includes the Handwashing Germs are Everywhere Lesson Plan, Germs Are Not for Sharing Storybook By Elizabeth Verdick, a Reproducible Master CD with printable handouts, activity sheets, stickers, newsletter, and bulletin board, and a set of Simon Says Wash Your Hands Game Cards.


A. Use of MyPlate/MyPlate or the Dietary Guidelines for Americans
Material incorporates and uses some of concepts in MyPlate or 2010 Dietary Guidelines for Americans.

Material is consistent with the 2010 Dietary Guidelines food safety principles.
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

Food safety recommendations for handwashing are accurate and current.
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.

Materials include lesson plans and supplementary handouts in spiral bound book and on CD, the lesson-supported Germs Are Not for Sharing book, recipes, and cards for a Simon Says reinforcement game. Activities build on lesson and reinforce concepts in a creative and stimulating, hands-on way, including a physical activity, songs and other age appropriate activities. CD contains handouts for lessons and activities. It takes time for graphics to load and to then be able to open and print the files.
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.
L. Recipes (if included)
Recipes include a nutrient analysis per serving for the following nutrients listed on the nutrition label: kcal, macronutrients, trans fats, cholesterol, dietary fiber and sodium. If for a low-income audience, a cost analysis is included.
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.)
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
Positive role models are provided in text and illustrations. Role models presented as having many roles, traits, and emotions.
B. Multi-cultural Representation
Racial, ethnic, and religious groups are represented in a factual manner showing a variety of roles, occupations, and values.
C. Different lifestyles and food patterns
Material reflects, but does not emphasize, 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
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 attractive, and stimulate interest, without being too busy. There is good balance between print and blank space.
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
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.

Reading level not formally assessed by reviewer.

Audiovisual Materials

A. Concept Presentation
Audio and/or visuals are mutually supportive to presentation of concepts.
B. Pace
C. Auditory Quality
D. Visual Quality
E. Continuity

Web Sites
A. Currentness of Information
Web site information is current; contains some broken hyperlinks.

Unable to access www.nutritioninaction.org website at time of review.
B. Readability
Text size is adequate for viewing. Good contrast between text and background.
C. Navigation

Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
The black print on white paper makes it easy to copy for the recipes, family newsletter, lyrics, etc. to distribute to parents and students. The easy, inexpensive activities can be implemented easily in a variety of settings without need for additional resources. However, some additional materials from other sources are suggested if interested in incorporating more.
B. Points that Could Be Improved:
As written, one good handwashing tip in the Simon Says game could be confusing: "Using clean warm water to wash your hands". Children could confuse this positive tip with the handwashing activity where washing with water only is less effective than washing with soap and water.
C. General Comments
D. Overall Summary
Overall, an excellent resource to teach a most important personal hygiene habit.

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

Read other Review for this resource.