This series of nutrition lessons are 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 that states the purpose of the lesson on the first page, which is supported by the text and images on the following pages.
Per the author, lessons were reviewed by three national experts in the field related to the subject matter.
These 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.
This lesson provides healthy menu suggestions for specific cuisines as well as general tips applicable to all types of restaurants. When appropriate, recipes have steps for adults and for children.