These recipes give them a jump start into the types of meals that they can prepare.
Using these recipes can serve as a foundation to build new recipes using low sodium products and fresh foods as is demonstrated by the recipe section of the site (Nutrition and Aging Well (http://agingwell.state.ny.us/eatwell/index.htm#articles).
This site has one significant weakness and that is in the way the information is presented. It is important to keep things simple and short so that the everyday reader can understand the information however, in this particular site there is little to no information about why it is necessary to eat nutritional meals. A site that explained more about the process and how each type of food benefited the body would give the readers confidence that they needed to comply. In addition they would be able to look up specific foods and their strengths to decide what to do about their own habits. For example, if the site provided information about what beta carotene does and what foods provide it then reader who wanted those health benefits would be able to understand exactly what to get them.
What can we say about fried foods? They taste great, but are not great for you. They're high in fat. We've come up with a few suggestions that will save your arteries. Use oils sparingly (try olive and canola oils). Bake chicken without...
Substitute a potato for french fries (Nutrition and Aging Well (http://agingwell.state.ny.us/eatwell/index.htm#articles)."
The above passage tells the reader that it is important to substitute foods and oils but does not explain the differences between the oils and what their risks and benefits will be.
The information provided in this site does in fact concur with the general guidelines and beliefs about the importance of eating healthy foods. The things that the site suggests are suggestions that most nutritionists would back up even given the lack of additional information that the site provides.
It is not a comprehensive analysis because it provides little analysis and lots of tips and other guidelines, however, the general information that it promotes is in keeping with the health food guidelines set out by nutritional experts.
This site could be vastly improved if it were to add information about the specific ways that each food group helped promote health and vitality.
I would incorporate this site information into my clinical practice by providing it to my patients and asking them to take it home and keep a journal about how many of the tips they incorporated into their lives for a two-week period. Then I would counsel them on making more choices and additional improvements for the future.
