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:

Wisconsin Nutrition Education Network - Seniors Curriculum

Producer:University of Wisconsin at Madison
Date Produced:October 2005
  • Web Site
  • Older Adults (51+)
  • Portion Sizes
  • Grains/Whole Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
Description:Lesson to help adults recognize the importance of selecting the appropriate amount of food from each food group to stay within their daily nutritional needs. Participants will pay attention to what counts as ounce equivalents for grains and meat group foods; and cup equivalents for milk, vegetables and fruit group foods to meet their daily needs.
Cost:Free on web site.
Web Site:http://www.nutrisci.wisc.edu/nutrinet/seniors.html


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.

Topics are appropriate, but depth of discussion is at times limited.
C. Purpose
Purpose of material clearly stated in title or introduction.
D. Organization
Material well-organized and major points presented clearly.
E. Accuracy
Information contains minor inaccuracies.

Calcium requirements for older adults is 1200 mg daily and lessons state 1000 mg. No mention of Vitamin D requirement for older adults.
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.

Some activities involve physical activities such as hopping, standing on one foot, squatting, lying on the floor that would not be appropriate for a senior group.
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)
No recipes are included.
L. Recipes (if included)
No recipes are 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
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
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

G. Headings/Cueing Devices
H. Approximate Reading Level
Reading level is at 6th, 7th or 8th grade level.

Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Excellent interactive lesson plans with attractive and relevant handouts that seniors will enjoy. The tasks of keeping track and reporting back are very good activities that many seniors will enjoy. Excellent tracking sheets for the presenter. Lots of room to augment the curriculum and adapt for different senior audiences.
B. Points that Could Be Improved:
Topics are not discussed in depth, so that this curriculum seems appropriate for a very basic audience only. For example, the section on fiber could be expanded to discuss the issue of whole grains beyond just fiber, as in its heart health benefits, etc. Some of the lessons seem rather "lightweight" while some would take a significant amount of time to complete. The lesson on "What $5 will buy" is a great idea, but it could be improved by the presenter actually shopping for fruits and vegetables, bringing in the receipts, and using actual costs to make this relevant to seniors. This lesson was not useful as it is. The lesson on choice of drinks appears to be designed for a younger audience and should be revised.
C. General Comments
The authors need to correct the "typos" as some of the lessons and handouts refer to "youth" or refer to the participant's children instead of grandchildren. They also need to review what they are asking seniors to do, such as squatting, throwing a ball, etc.
D. Overall Summary
Overall a very nice set of lessons that, with some changes, would provide a very good curriculum for health and nutrition educators who are beginning and for those who want to add more activity-based lessons to what they are currently doing.

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.


Read other Review for this resource.