|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 simple and easy to accomplish. Note: The 2000 Dietary Guidelines for Americans provide the basis for the nutrition education messages in this material.
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. As new materials are completed they will be added to the Website.
The lesson 'Find time for 5 A Day' contains a sentence stating that there are some conditions for which the reader's physician or dietitian may advise limiting the amount or type of fruits and vegetables consumed. FSNE efforts should focus on increasing the consumption of fruits and vegetables in low-income populations and the primary prevention of disease consistent with the messages of the Dietary Guidelines for Americans. The 'Juice Boost' lesson contains a question in the True of False quiz which states that cranberry juice can help prevent urinary tract infections (UTIs); current research is not conclusive regarding the use of cranberry juice for prevention of UTIs.
Accessing lessons can be confusing. Topics lead to objectives and then to lessons. However, many objectives lead to the same lesson. Navigation may also be hampered by the requirement to register.
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: To gain access to resource, users must first register for free with the Web site. After registration, users are prompted for username and password for access to materials.