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 | Title: | Food, Fat and Favorites | | Alt. Title: | How to Eat Right, Feel Better, Live Longer and Have More Fun! | | Pub. date: | 2002 | | Includes: | handout | | Audience: | Adults | | Language: | English | | Description: | This is a single page, double-sided handout that provides suggestions to lower the fat content of foods. Included in the handout is a comparison of common meats in terms of teaspoons of fat, encouragement for cutting back on meat on the plate and in dishes and increasing vegetables and starch, a comparison of two meals for fat content, again in terms of teaspoons of fat, a self assessment of fatty food intake, and four tips for lowering fat in meals. It includes contact information/addresses for New Hampshire Cooperative Extension Nutrition Connections Programs. | | Funding Source: | Food Stamp Nutrition Education, EFNEP |
| Developer: | Valerie Long, University of New Hampshire | | Phone: | 603-862-0158 | | Mail: | andrea.talbot@unh.edu | | Length: | 1 page | | Readability: | 5th grade | | Assessment Method: | Flesch-Kincaid | | Use Restrictions: | May Copy for Educational Use | | Reviewers Comments: | The simple and brief contents of this one-page handout would be good for increasing awareness of fat in the diet and for those who are already considering making dietary changes to reduce fat intake. It uses simple, readily understandable language, has clear text, an appealing layout and efficient use of color and graphics (please note that the original available for borrowing is in red, black and white while the pdf file that is available to print online is in black and white only). Though the central theme of the publication is recognizing and reducing dietary fat, a significant portion of the front page is devoted to the section titled, “Food Brings People Together” which touches on the social and cultural aspect of food in our lives. The appropriately titled “Update Your Plate” section provides simple tips for lowering dietary fat by reducing portions of high fat foods, and boosting portions of lower fat foods rather than making drastic changes to overall meal and eating patterns. The back of the handout contains and itemized comparison of two similar meals: one high in fat, one lower in fat. Also included is a brief self-assessment table for readers to begin looking at sources of dietary fat in their own diets. In all of the examples and tables, a teaspoon is used as the unit of measure for fat, which may be inconsistent and cause some confusion among readers who may already be familiar with the more commonly used gram. The initial sentence on the handout, “The fat in food gives you a lot of calories and very few nutrients” may also cause confusion among readers who understand that fat itself is a nutrient. The back one-third of the handout is contact information for the New Hampshire Nutrition Connection Program. |
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