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|Title:||Food Wise Learn At Home Print Materials|
|Pub. date: ||2000, 2003, 2006, 2014|
|Includes: ||Seven lessons in 11" x 17" booklet format|
|Description:||A series of behaviorally-focused nutrition lessons targeting people with low literacy and limited resources. Lessons are in a newsletter format and intended for self-taught nutrition education rather than a classroom setting. Topics relate to specific behavioral objectives and include fat modification, low-fat toppings, baking, fast food, increasing fruits and vegetables, juice consumption, and lead poisoning prevention. Each lesson has an introduction which states the purpose of the lesson on the first page, which is supported by the text and images on the following pages.|
|Funding Source: ||USDA Food Stamp Program|
|Developer: ||Judy Klavens-Giunta|
|Organization: ||NJ SNAP-Ed, Rutgers University|
|Length: ||4 pages each (32 pages total)|
|Readability: ||Below a 6th grade reading level.|
|Assessment Method: ||Flesch-Kincaid|
|Pilot Testing: ||None|
|Use Restrictions: ||May copy for educational purposes.|
|Reviewers Comments: ||These colorful brochures contain interactive components such as modifying recipes, interpreting food labels, quizzes, and tracking dietary intake to reinforce behavioral change. Each lesson provides simple, action-oriented suggestions to help the readers make healthy changes in their diets. Tips for reducing dietary fat or increasing fruit and vegetable intake are included.
Boxes, headings and other cuing devices help direct attention to key points. Material is easy to read and uses a conversational tone. Some lessons such as 'Fast Foods Can Be Low-Fat,' are text heavy. This lesson provides healthy menu suggestions for specific cuisines as well as general tips applicable to all types of restaurants. Material contains many graphics, some of which contain captions.
When appropriate, recipes have steps for adults and for children. Most recipes contain serving size and yield but list only fat grams, or don't list nutrition information at all. Some recipes may require higher cost ingredients such as fresh produce and herbs or pre-cut/pre-cleaned fruits and vegetables. This material contains some grammatical errors. Per the author, lessons were reviewed by three national experts in the field related to the subject matter.
Note: The New Jersey SNAP-Ed Website requires users to register before they can access this curriculum. Registration is free and education materials accessed after registering are also free.
Note: These materials are in the process of being updated. Please check back for more updates.
|Contact the Distributor:|
| Distributor: ||NJ SNAP-ED, Department of Nutritional Sciences, Rutgers University|
| Mail: ||Davison Hall, 26 Nichol Ave|
New Brunswick, NJ 08901-2882
| Ordering: ||The New Jersey SNAP-Ed Website requires users to register before they can access this curriculum. Registration is free and education materials accessed after registering are also free.|
| Order URL:||http://www.njsnap-ed.org/edu-materials/curriculum/1|
| Cost:|| 0.00 per item|
| Avail. in Qty:|| No|
| Bulkrate:||Available on the Web only.|