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Review of:

30 MyPlate Steps to a Healthier You

Image courtesy of:
University of Nebraska–Lincoln Extension
Producer:University of Nebraska–Lincoln Extension
Date Produced:2010
  • Flyer
  • Young Adults (19-30 yrs)
  • Middle Adults (31-50 yrs)
  • Older Adults (51+)
  • General Consumer
  • General Nutrition
  • Physical Activity
  • MyPlate/DGA Training
  • Healthy Eating Tips
Description:USDA’s MyPlate symbolizes a personalized approach to healthy eating and physical activity. It reminds us to make healthy food choices and to be active every day. Choose steps that work for you and start today.
Cost:Available in PDF for free online.
Web Site:http://food.unl.edu/web/fnh/30-steps-myplate


A. Use of MyPlate/MyPlate or the Dietary Guidelines for Americans
Material based substantially on MyPlate or 2010 Dietary Guidelines for Americans.
B. Scope
Scope of information is a mix of appropriate and less than appropriate concepts.

Material has good information although not every tip can be applied to various lifestyle and socio-economic levels.
C. Purpose
Purpose of material clearly stated in title or introduction.
D. Organization
Material well-organized and major points presented clearly.

The material is neatly organized as tips can be applied to each day of the month. The material reads better as 30 healthy tips rather than 1 tip for each day of the month. However, it looks nice rather than a 30 point handout.
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 material does assume that reader has various lifestyles. Again, tips are hard to give across the board; I feel as a nutrition educator that even if the reader connects to 1 or 2 tips and follows a new behavior then the material has success.
G. Learning Objectives
Learning objectives identifiable and met.
H. Learning Activities, Projects, or Interactive Learning Tools
Not applicable.
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 fewer than three of the above.
K. Recipes (if included)
Overall, recipes are compatible with the Dietary Guidelines for Americans.

No recipes but ingredient substitutions included.
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.)
Credits, references, and resources outdated, inaccurate, and unusable, or no references/resources/credits provided.
O. Summary
No summary or review is included.

N/A to style of educational material.

A. Role Models
Not applicable.
B. Multi-cultural Representation
Not applicable.
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
Most words used are appropriate for intended audience. Some unidentified technical terms are used.

For some populations some wording such as “accumulated” “bouts”and phrases might not be understood by those with ESL individuals.
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.

The handout is a bit “busy” – lots of information in each day of the month but when read it is not overwhelming with information.
F. Visual Quality

N/A – material online, printed on normal paper to review.
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.

This material is not completely low literacy, as described above.

Web Sites
A. Currentness of Information
Web site information is current; there are no broken hyperlinks.
B. Readability
Text size is adequate for viewing. Some portions of text difficult to read.

Print is small since lots of information on 1-page handout.
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:
Helpful hints for positive living.
B. Points that Could Be Improved:
Improve literacy level (to be lower) and perhaps trim some of the wording to make it less busy.
C. General Comments
Generally, a quality and fun handout.
D. Overall Summary
Some improvements needed but most individuals using this will learn at least 1-3 points they can apply to their life.

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.