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|Title:||Promoting Good Health Through Diet and Lifestyle: Cutting Down on Fat|
|Alt. Title:||Lesson 3: Cutting Down on Fat|
|Pub. date: ||2002|
|Language: ||Vietnamese (English translations available)|
|Description:||This booklet is part of a series of five booklets that are designed to focus on the many benefits of a healthy diet and lifestyle for the prevention of chronic diseases. This is the third lesson in the series and discusses the importance of a low-fat diet. Reviews for two other lessons, Let’s Exercise and Fruits and Vegetables are also included in the Resource Finder. The remaining two lessons have not been reviewed as they are beyond the scope of SNAP-Ed. All of the booklets contain eight 8” x 10” glossy pages with lots of bright colors and pictures, helpful information and an interactive activity. They are available as a pdf or html online or by contacting the distributor. They can be used as part of a series, or as individual lessons. While they can serve as a stand-alone tool, they would be better understood when paired with a brief explanation or lesson from a nutrition educator. |
|Funding Source: ||SNAP-Ed, California Cancer Research Program, Department of Health Services|
|Developer: ||Kim-Phuc Nguyen, Loan Pham, Joanne Ikeda|
|Organization: ||University of CA, Berkeley|
|Pilot Testing: ||Pilot tested with lay persons.|
|Use Restrictions: ||may copy|
|Reviewers Comments: ||This booklet gives an overview of why too much dietary fat can be harmful and offers advice on how to lower daily fat intake. It begins with an explanation of some of the components of animal-based foods: protein, iron, and fat. It then describes the connection between fat and chronic disease. Some of the information given is fairly in-depth and may be difficult for someone who does not have a basic knowledge of human physiology to understand. While the comprehension of this section is not essential to understanding the main concepts of the booklet, it would be helpful if it were accompanied by a basic lesson on this topic (or left alone entirely). It goes on to discuss how a plant-based diet reduces the risk of disease and suggests eating plant based sources of protein and iron that are lower in fat. Ideas for decreasing fat intake are included as well as limiting the consumption of meat, and preparation methods that decrease the amount of fat while cooking. The booklet suggests that a small portion of meat, about 3 oz (the size of your palm), be consumed each day. This can be confusing when compared to MyPyramid which typically recommends a higher intake of total protein, but does not recommend specific amounts of meat vs. non-meat proteins. While there are detailed explanations of saturated fat, unsaturated fat and cholesterol included, the booklet does not explain trans fats, which are also important to discuss. The interactive activity included is a place for the participant to write down three new ideas to cut down on fat intake. The last part of the booklet contains a reminder to be physically active, accompanied by drawings of people being physically active. One picture is of a biker not wearing a helmet.
Overall, the booklet has a nice visual appeal with large, clear font size and colorful, culturallyappropriate pictures to accompany it. Most of the pictures are photographs of food and include typical Vietnamese and American foods. Some photos are use repeatedly throughout the booklet. Foods common to the Vietnamese culture, including “Che”, “Pho” and “Bun Bo Hue” are also mentioned in the text. While this resource is slightly outdated, it is still high quality and can be very beneficial when working with the Vietnamese population.