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Journal articles on the topic 'Food health literacy'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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1

Velardo, Stefania. "The Nuances of Health Literacy, Nutrition Literacy, and Food Literacy." Journal of Nutrition Education and Behavior 47, no. 4 (2015): 385–89. http://dx.doi.org/10.1016/j.jneb.2015.04.328.

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2

Coelho, Maria Auristela Magalhães, Helena Alves de Carvalho Sampaio, Maria da Penha Baião Passamai, Lissidna Almeida Cabral, Tatiana Uchôa Passos, and Gláucia Posso Lima. "Functional health literacy and healthy eating: Understanding the brazilian food guide recommendations." Revista de Nutrição 27, no. 6 (2014): 715–23. http://dx.doi.org/10.1590/1415-52732014000600006.

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Objective: To assess the relationship between the functional health literacy of Unified Heath System users and the understanding of food servings in the pocket version of the Brazilian Food Guide.Methods: Functional health literacy was assessed by the Brief Test of functional health literacy.Two dialogue rounds were conducted with patients with adequate functional health literacy (Group 1) and inadequate functional health literacy (Group 2). The dialogues were recorded and analyzed according to the discourse of the collective subject.Results: Most (58.0%) users had inadequate functional health

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3

Truman, Emily, Madison Bischoff, and Charlene Elliott. "Which literacy for health promotion: health, food, nutrition or media?" Health Promotion International 35, no. 2 (2019): 432–44. http://dx.doi.org/10.1093/heapro/daz007.

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Abstract Education and literacy are important aspects of health promotion. The potential for health literacy to promote healthier choices has been widely examined, with studies variously incorporating food literacy, nutrition literacy and/or media literacy as components of health literacy, rather than treating each as unique concepts for health promotion. This study examines similarities and differences across health literacy, food literacy, nutrition literacy and health-promoting media literacy to highlight how each literacy type theorizes the relationship between education and health. A meta

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4

West, Elisha G., Rebecca Lindberg, Kylie Ball, and Sarah A. McNaughton. "The Role of a Food Literacy Intervention in Promoting Food Security and Food Literacy—OzHarvest’s NEST Program." Nutrients 12, no. 8 (2020): 2197. http://dx.doi.org/10.3390/nu12082197.

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Food literacy interventions are widely implemented to improve the food security and health of low-socioeconomic adults. The purpose of this study was to conduct an inquiry into the value of OzHarvest’s six-week NEST (Nutrition Education and Skills Training) program in promoting food security and food literacy, and to identify the barriers and enablers that participants experienced in sustaining food security, and in utilising their food literacy skills beyond the program. A descriptive evaluation study with pre-post surveys (n = 21) and post-program interviews (n = 17) was conducted, with a co

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5

Truman, Emily, and Charlene Elliott. "Health-promoting skills for children: Evaluating the influence of a media literacy and food marketing intervention." Health Education Journal 79, no. 4 (2019): 431–45. http://dx.doi.org/10.1177/0017896919889647.

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Background: Media literacy skills are needed to navigate high levels of food marketing promoting the consumption of unhealthy foods. Health-promoting media literacy education encourages children to use analytical skills to critically examine media messages in order to make informed health choices. Objective: To evaluate the influence of media literacy lesson plans for children focusing on critical knowledge around food marketing. Design: Evidence-based Media Literacy & Food Marketing lesson plans, designed for grades 3 to 6 (ages 8–11) and 6 to 9 (ages 11–14), were developed to fill the kn

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6

Meyer, Nanna, Mary Ann Kluge, Sean Svette, Alyssa Shrader, Andrea Vanderwoude, and Bethany Frieler. "Food Next Door: From Food Literacy to Citizenship on a College Campus." International Journal of Environmental Research and Public Health 18, no. 2 (2021): 534. http://dx.doi.org/10.3390/ijerph18020534.

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Industrial agriculture and food corporations have produced an abundance of food that is highly processed, nutritionally poor, and environmentally burdensome. As part of a healthy campus initiative, generated to address these and other food production and consumption dilemmas, a student-run “local and sustainable” food establishment called Food Next Door (FND) was created. This intrinsic case study evaluated food literacy in health science students, faculty, and staff first as a pilot to build the case for FND and further explicated customers’, volunteers’, and leads’ experiences with FND, iden

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7

Carmona, Richard H. "Improving Americans’ Health Literacy." Journal of the American Dietetic Association 105, no. 9 (2005): 1345. http://dx.doi.org/10.1016/j.jada.2005.07.021.

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8

Consavage Stanley, Katherine, Paige B. Harrigan, Elena L. Serrano, and Vivica I. Kraak. "Applying a Multi-Dimensional Digital Food and Nutrition Literacy Model to Inform Research and Policies to Enable Adults in the U.S. Supplemental Nutrition Assistance Program to Make Healthy Purchases in the Online Food Retail Ecosystem." International Journal of Environmental Research and Public Health 18, no. 16 (2021): 8335. http://dx.doi.org/10.3390/ijerph18168335.

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The United States (U.S.) Department of Agriculture (USDA)-administered Supplemental Nutrition Assistance Program (SNAP) made substantial changes in response to the coronavirus disease 2019 (COVID-19) pandemic. These changes highlight the need to identify the digital literacy skills and capacities of SNAP adults to purchase healthy groceries online. We conducted a scoping review of four electronic databases, Google and Google Scholar to identify studies that measured food and nutrition literacy outcomes for U.S. adults. We applied a multi-dimensional digital food and nutrition literacy (MDFNL)

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9

Zhou, J., F. Liu, and H. Zhou. "Understanding health food messages on Twitter for health literacy promotion." Perspectives in Public Health 138, no. 3 (2018): 173–79. http://dx.doi.org/10.1177/1757913918760359.

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Aims: With the popularity of social media, Twitter has become an important tool to promote health literacy. However, many health-related messages on Twitter are dead-ended and cannot reach many people. This is unhelpful for health literacy promotion. This article aims to examine the features of online health food messages that people like to retweet. Methods: We adopted rumour theory as our theoretical foundation and extracted seven characteristics (i.e. emotional valence, attractiveness, sender’s authoritativeness, external evidence, argument length, hashtags, and direct messages). A total of

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10

Rodriguez, Judith C. "Serving the Public: Health Literacy and Food Deserts." Journal of the American Dietetic Association 111, no. 1 (2011): 14. http://dx.doi.org/10.1016/j.jada.2010.11.009.

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11

Vaitkeviciute, Rimante, Lauren E. Ball, and Neil Harris. "The relationship between food literacy and dietary intake in adolescents: a systematic review." Public Health Nutrition 18, no. 4 (2014): 649–58. http://dx.doi.org/10.1017/s1368980014000962.

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AbstractObjectiveThe aim of the present systematic review was to investigate the evidence on the association between food literacy and adolescents’ dietary intake.DesignThe review included searches of six databases with no restriction on the year of publication or language.SettingThe studies eligible for review were from five countries/regions: USA (n 6), Europe (n 4), Australia (n 1), Middle East (n 1) and South Africa (n 1).SubjectsAdolescents aged 10 to 19 years.ResultsThirteen studies were eligible for inclusion. None of the studies investigated all aspects of food literacy. Eight studies

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12

Olan, Elsie Lindy, Laurie O. Campbell, and Shiva Jahani. "Examining Second Graders’ Healthy Food Choices: Through Literacy and Active Learning." Nutrition and Metabolic Insights 12 (January 2019): 117863881983906. http://dx.doi.org/10.1177/1178638819839063.

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The purpose of this study was to investigate the implementation of a nutrition module and activities ( Go, Slow, Whoa) in a literacy environment through an active learning approach. Second graders (N = 85) from diverse socioeconomic status (SES) areas completed the 12-week program. The participants’ perceptions of healthy food choices were measured both pre- and post-intervention. Students met for 30 minutes twice a week, to complete 5-lessons from a Coordinated Approach to Child Health ( CATCH) nutrition module and activities ( Go, Slow, Whoa). Measures were taken both pre- and post-intervent

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13

Parker, Barbara, and Mario Koeppel. "Beyond Health & Nutrition: Re-framing school food programs through integrated food pedagogies." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 7, no. 2 (2020): 48–71. http://dx.doi.org/10.15353/cfs-rcea.v7i2.371.

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In this paper, we present findings from a community-based research project on school food environments in 50 elementary and high schools in a mid-sized city in Ontario, Canada. Our findings highlight that schools' privilege five intersecting domains in the school food environment: 1) health and nutrition; 2) food access; 3) education and food literacy; 4) environment and sustainability; and 5) the socio-cultural aspects of food. These results illustrate that the dominant discourses about school food mainly revolve around health, nutrition and food access, yet many of the K-12 principals also i

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14

McNamara, Jade, Noereem Z. Mena, Leigh Neptune, and Kayla Parsons. "College Students’ Views on Functional, Interactive and Critical Nutrition Literacy: A Qualitative Study." International Journal of Environmental Research and Public Health 18, no. 3 (2021): 1124. http://dx.doi.org/10.3390/ijerph18031124.

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This research aimed to uncover how the nutrition literacy domains (functional, interactive, critical) influence the dietary decisions of young adults in college. For this qualitative study, undergraduate college students aged 18–24 years old (n = 24) were recruited to participate in focus groups. The focus group transcripts were independently coded for primary and secondary themes using a grounded theory approach and a basic thematic analysis. Four focus groups with 5–7 participants per group were conducted. The three domains of nutrition literacy emerged in the focus groups with two themes pe

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15

Kammholz, Grace, Dana Craven, Ramona Boodoosingh, Safua Akeli Amaama, Jyothi Abraham, and Sarah Burkhart. "Exploring Food Literacy Domains in an Adult Samoan Population." International Journal of Environmental Research and Public Health 18, no. 7 (2021): 3587. http://dx.doi.org/10.3390/ijerph18073587.

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Samoan food systems have undergone a dramatic nutrition transition, with dietary patterns changing concurrently with increased rates of obesity and non-communicable disease. Whilst policy action and environmental interventions play an important role in improving access to and consumption of healthy food, the success of these relies on a greater understanding of individuals’ food knowledge and behaviours. This study aimed to explore these behaviours using the construct of food literacy in an adult Samoan population. A cross-sectional interviewer-administered questionnaire of a convenience sampl

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16

Cox, Andrew Martin, Pamela McKinney, and Paula Goodale. "Food logging: an information literacy perspective." Aslib Journal of Information Management 69, no. 2 (2017): 184–200. http://dx.doi.org/10.1108/ajim-12-2016-0208.

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Purpose The purpose of this paper is to explore the meaning of information literacy (IL) in food logging, the activity of recording food intake and monitoring weight and other health conditions that may be affected by diet, using applications (apps) accessed through mobile devices and personal computers. Design/methodology/approach Data were gathered from a small group of food logging app users through a focus group and interviews. Analysis was informed by practice theory and the growing interest in IL outside educational settings. Findings Food logging revolves around the epistemic modality o

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17

Fingland, Donna, Courtney Thompson, and Helen Anna Vidgen. "Measuring Food Literacy: Progressing the Development of an International Food Literacy Survey Using a Content Validity Study." International Journal of Environmental Research and Public Health 18, no. 3 (2021): 1141. http://dx.doi.org/10.3390/ijerph18031141.

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Background: The term “food literacy” is increasingly used to describe the knowledge, skills and behaviours needed to meet food needs. The aim of this research was to determine content validity for an International Food Literacy Survey. Methods: The literature was searched for existing items to form an item pool to measure the eleven components of food literacy. Expert consensus was investigated through two related online surveys. Round 1 participants were researchers who had been involved in the development of a food literacy measure (n = 18). Round 2 participants were authors of papers who ha

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18

Stein, Karen. "Cultural literacy in health care." Journal of the American Dietetic Association 104, no. 11 (2004): 1657–59. http://dx.doi.org/10.1016/j.jada.2004.09.010.

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19

Arrom, Jose O. "Literacy and nutrition-health challenges of complex food environments." Appetite 56, no. 2 (2011): 518. http://dx.doi.org/10.1016/j.appet.2010.11.156.

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20

Velardo, Stefania, and Murray Drummond. "Understanding parental health literacy and food related parenting practices." Health Sociology Review 22, no. 2 (2013): 137–50. http://dx.doi.org/10.5172/hesr.2013.22.2.137.

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21

Brown, Rachel, Jamie A. Seabrook, Saverio Stranges, et al. "Examining the Correlates of Adolescent Food and Nutrition Knowledge." Nutrients 13, no. 6 (2021): 2044. http://dx.doi.org/10.3390/nu13062044.

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Food literacy is a set of skills and knowledge that are integral to diet. It is common among teenagers to not have basic food literacy skills needed to consume a healthy diet. This study examined: (1) the current state of food and nutrition knowledge among adolescents 13–19 years of age in the census metropolitan area of London, ON, Canada; and (2) correlates of food knowledge and nutrition knowledge among adolescents. Data for this study were drawn from baseline youth and parent survey data collected from a larger population health intervention study. Statistical analysis of the survey data i

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22

Myers, Candice A., Corby K. Martin, Robert L. Newton, et al. "Cardiovascular Health, Adiposity, and Food Insecurity in an Underserved Population." Nutrients 11, no. 6 (2019): 1376. http://dx.doi.org/10.3390/nu11061376.

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This study investigated associations between cardiovascular health (CVH), adiposity, and food insecurity by race, sex, and health literacy in a sample of 800 underserved patients with obesity (body mass index [BMI] ≥ 30 kg/m2). CVH was assessed using American Heart Association Life’s Simple 7 (LS7) and adiposity was estimated using BMI and waist circumference (WC). Mixed models including interaction terms between food insecurity and sex, race, and health literacy were analyzed for LS7, BMI, and WC. Stratified models were analyzed as indicated by significant interactions. Mean BMI and WC were 3

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23

Meyer, Nanna, Mary Ann Kluge, Sean Svette, Alyssa Shrader, Andrea Vanderwoude, and Bethany Frieler. "Food Next Door: From Food Literacy to Citizenship on a College Campus." International Journal of Environmental Research and Public Health 18, no. 2 (2021): 534. http://dx.doi.org/10.3390/ijerph18020534.

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Abstract:

Industrial agriculture and food corporations have produced an abundance of food that is highly processed, nutritionally poor, and environmentally burdensome. As part of a healthy campus initiative, generated to address these and other food production and consumption dilemmas, a student-run “local and sustainable” food establishment called Food Next Door (FND) was created. This intrinsic case study evaluated food literacy in health science students, faculty, and staff first as a pilot to build the case for FND and further explicated customers’, volunteers’, and leads’ experiences with FND, iden

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24

Vamos, Sandra D., Corinne C. Wacker, Virginia D. E. Welter, and Kirsten Schlüter. "Health Literacy and Food Literacy for K‐12 Schools in the COVID ‐19 Pandemic." Journal of School Health 91, no. 8 (2021): 650–59. http://dx.doi.org/10.1111/josh.13055.

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25

Ronto, Rimante, Lauren Ball, Donna Pendergast, and Neil D. Harris. "Food Literacy at Secondary Schools in Australia." Journal of School Health 86, no. 11 (2016): 823–31. http://dx.doi.org/10.1111/josh.12440.

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26

Nanayakkara, Janandani, Claire Margerison, and Anthony Worsley. "Senior Secondary School Food Literacy Education: Importance, Challenges, and Ways of Improving." Nutrients 10, no. 9 (2018): 1316. http://dx.doi.org/10.3390/nu10091316.

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Food literacy education at senior secondary school can provide both immediate and long-term benefits for adolescents. The exploration of multiple stakeholder groups’ opinions regarding the importance, roles, and challenges of school food literacy education, and their suggestions for its improvement, will help the design and execution of future food literacy-related curricula and programmes. This study explored a broad range of Australian and international food, health, and education professionals’ opinions regarding senior secondary school food literacy education through an online survey. One

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27

Appleton, A., and R. Litchfield. "Health Literacy and Food Perceptions: Barriers to Positive Health Behaviors among Adolescents." Journal of the American Dietetic Association 109, no. 9 (2009): A103. http://dx.doi.org/10.1016/j.jada.2009.06.354.

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Cullen, Tracy, Janelle Hatch, Wanda Martin, Joan Wharf Higgins, and Rosanna Sheppard. "Food Literacy: Definition and Framework for Action." Canadian Journal of Dietetic Practice and Research 76, no. 3 (2015): 140–45. http://dx.doi.org/10.3148/cjdpr-2015-010.

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The term food literacy is emergent, and as a result the literature reflects a great variety of definitions. Simultaneously, new research and food literacy programming is being developed without an agreed upon definition of what food literacy is and how food skills, food security, and health literacy may fit with the definition. We undertook a scoping review and conceptual analysis to identify how the term is understood and to determine shared components of definitions. We found that although most definitions included a nutrition and food skills component, there was great variation in how the a

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So, Hyeona, Dahyun Park, Mi-Kyung Choi, Young-Sun Kim, Min-Jeong Shin, and Yoo-Kyoung Park. "Development and Validation of a Food Literacy Assessment Tool for Community-Dwelling Elderly People." International Journal of Environmental Research and Public Health 18, no. 9 (2021): 4979. http://dx.doi.org/10.3390/ijerph18094979.

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Food literacy refers to the knowledge, skills, and attitudes required for individuals to choose foods that promote health. As the rate of diet-related diseases increases, food literacy is becoming more important. However, there are no tools available to evaluate food literacy among the Korean elderly. We derived 547 questions from a literature review and, after three rounds of Delphi surveys, selected 33 preliminary questions. We calculated the content validity ratio of the questions and applied a face validity procedure. We then selected 32 questions, assessed their validity, and distributed

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Mansfield, Elizabeth, Rana Wahba, and Elaine De Grandpré. "Integrating a Health Literacy Lens into Nutrition Labelling Policy in Canada." International Journal of Environmental Research and Public Health 17, no. 11 (2020): 4130. http://dx.doi.org/10.3390/ijerph17114130.

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An increasingly important concern in public health practice is health literacy. Simply stated, it refers to the interactions between individuals and health related information to make informed decisions concerning their health. Research shows that consumers face many health literacy challenges in accessing, understanding and evaluating nutrition labelling information when making food choices. The systematic integration of health literacy considerations into social science and consumer behaviour research can help address these challenges and better meet the needs of the increasingly diverse Can

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31

Amin, Sarah A., Carolyn Panzarella, Megan Lehnerd, Sean B. Cash, Christina D. Economos, and Jennifer M. Sacheck. "Identifying Food Literacy Educational Opportunities for Youth." Health Education & Behavior 45, no. 6 (2018): 918–25. http://dx.doi.org/10.1177/1090198118775485.

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Background. Recent efforts supporting children’s dietary behaviors suggest the importance of food literacy (FL), which is a multidimensional concept that encompasses food-related knowledge, skills, and behaviors. To date, FL has been largely informed by adult and adolescent research. Aims. To assess the FL experiences, perceived skills, and knowledge of school-age children to inform FL educational opportunities. Method. Six focus groups were conducted with children (age 9-12 years) from three Massachusetts elementary schools. Two team members independently reviewed and coded a portion of the t

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Truman, Emily, Kim Raine, Kelly Mrklas, et al. "Promoting children’s health: Toward a consensus statement on food literacy." Canadian Journal of Public Health 108, no. 2 (2017): e211-e213. http://dx.doi.org/10.17269/cjph.108.5909.

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33

Carraway-Stage, V., M. W. Duffrin, and J. Hovland. "FoodMASTER: Using Food as a Tool to Impact Health Literacy." Journal of the American Dietetic Association 109, no. 9 (2009): A57. http://dx.doi.org/10.1016/j.jada.2009.06.178.

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34

Jones, Christina L., and Kailey Adkins. "Nutrition Literacy, Food Preference, and Food Choices within a School-Based Choice Food Pantry." Journal of Hunger & Environmental Nutrition 16, no. 3 (2021): 370–86. http://dx.doi.org/10.1080/19320248.2021.1873882.

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35

Dumont, Catherine, Lucy M. Butcher, Frances Foulkes-Taylor, Anna Bird, and Andrea Begley. "Effectiveness of Foodbank Western Australia’s Food Sensations® for Adults Food Literacy Program in Regional Australia." International Journal of Environmental Research and Public Health 18, no. 17 (2021): 8920. http://dx.doi.org/10.3390/ijerph18178920.

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Background: Food Sensations for Adults, funded by the Western Australian Department of Health, is a four-week nutrition education program focused on food literacy, with demonstrated success amongst Western Australians. In the last two years, 25% of programs have been in regional and remote areas and therefore the aim of this research is to explore the impact of the program in regional areas. Methods: Participants answered validated pre- and post-questionnaires to assess change in food literacy behaviours (2016–2018). Results: Regional participants (n = 451) were more likely to live in low inco

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36

Rosas, Raquel, Filipa Pimenta, Isabel Leal, and Ralf Schwarzer. "FOODLIT-PRO: Food Literacy Domains, Influential Factors and Determinants—A Qualitative Study." Nutrients 12, no. 1 (2019): 88. http://dx.doi.org/10.3390/nu12010088.

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Poor eating habits are increasing the prevalence of weight-related issues, such as diabetes and cardiovascular diseases. Given the demand to improve individuals’ food knowledge and competencies aiming at healthier behaviours, the current investigation explores the concept of food literacy. Considering the lack of a shared understanding of food literacy, this study aims to explore food literacy’s domains, influential factors and determinants. Using a qualitative deductive-dominant content analysis, 30 experts from food-related fields were interviewed. The obtained outcomes were compared to avai

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Bailey, Christopher J., Murray J. Drummond, and Paul R. Ward. "Food literacy programmes in secondary schools: a systematic literature review and narrative synthesis of quantitative and qualitative evidence." Public Health Nutrition 22, no. 15 (2019): 2891–913. http://dx.doi.org/10.1017/s1368980019001666.

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AbstractObjective:The current review aimed to synthesise the literature on food literacy interventions among adolescents in secondary schools, the attitudes and perceptions of food literacy interventions in secondary schools, and their effects on dietary outcomes.Design:The systematic review searched five electronic databases from the earliest record to present.Setting:The studies selected for the review were from sixteen countries: Australia (n 10), Canada (n 1), China (n 1), France (n 1), Greece (n 2), Iran (n 1), South Africa (n 1), South India (n 1), Kenya (n 1), Norway (n 2), Portugal (n

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Vu, Dinh N., Dung T. Phan, Hoang C. Nguyen, et al. "Impacts of Digital Healthy Diet Literacy and Healthy Eating Behavior on Fear of COVID-19, Changes in Mental Health, and Health-Related Quality of Life among Front-Line Health Care Workers." Nutrients 13, no. 8 (2021): 2656. http://dx.doi.org/10.3390/nu13082656.

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Background: We aimed to examine the impacts of digital healthy diet literacy (DDL) and healthy eating behaviors (HES) on fear of COVID-19, changes in mental health, and health-related quality of life (HRQoL) among front-line healthcare workers (HCWs). Methods: An online survey was conducted at 15 hospitals and health centers from 6–19 April 2020. Data of 2299 front-line HCWs were analyzed—including socio-demographics, symptoms like COVID-19, health literacy, eHealth literacy, DDL, HES, fear of COVID-19, changes in mental health, and HRQoL. Regression models were used to examine the association

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Ferreira, Manuela, Raquel P. F. Guiné, Ana Lúcia Leitão, João Duarte, Joana Andrade, and Odete Amaral. "Eating habits and food literacy: Study involving a sample of Portuguese adolescents." Open Agriculture 6, no. 1 (2021): 286–95. http://dx.doi.org/10.1515/opag-2021-0011.

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Abstract Adolescents tend to neglect food and their eating pattern is influenced by several factors. Adolescents’ health literacy substantiates their ability to respond to the growing demands of health, being linked to health promotion in several areas, including food. The goal of this work was to analyze the relationship between sociodemographic and contextual variables with secondary school students’ food literacy. A quantitative, cross-sectional, descriptive and analytical study was carried out with a sample of 181 nonprobabilistic secondary school students, aged between 16 and 21 years (me

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40

Palermo, Claire, Louise van Herwerden, Isabella Maugeri, Fiona McKenzie-Lewis, and Roger Hughes. "Evaluation of health promotion capacity gains in a state-wide rural food literacy intervention." Australian Journal of Primary Health 25, no. 3 (2019): 250. http://dx.doi.org/10.1071/py18182.

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Building capacity to enhance health promotion intervention effectiveness is a desirable, difficult to achieve and rarely evaluated aspect of practice. This study aims to describe an approach for evaluating capacity building embedded in a state-wide health promotion intervention that had a primary objective of enhancing food literacy and secondary objective of building health promotion capacity. The multi-strategy rural food literacy intervention centred on a group-based, hands-on learning workshop series. Logic modelling, theory of change and clarification of the explicit assumption of the int

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Renwick, Kerry, Lisa Jordan Powell, and Gabrielle Edwards. "‘We are all in this together’: Investigating alignments in intersectoral partnerships dedicated to K-12 food literacy education." Health Education Journal 80, no. 6 (2021): 699–711. http://dx.doi.org/10.1177/00178969211011522.

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Background: Activities to foster food literacy in young people are increasingly common in schools, driven both by the public health sector and by curriculum mandates from education officials in government. In Canada, both Kindergarten–Grade 12 (K-12) classroom teachers and educators from community organisations deliver food literacy education programmes in schools, often framed as partnerships working in the interests of young people. Objective: The study examines the alignment between what both classroom teachers and community educators state are the desired outcomes for students of their foo

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42

Carmona, Richard H. "Improving Health Literacy: Preventing Obesity with Education." Journal of the American Dietetic Association 105, no. 5 (2005): 9–10. http://dx.doi.org/10.1016/j.jada.2005.03.019.

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43

Gibbs, H. D., and K. M. Chapman-Novakofski. "Attention to Health Literacy Among Nutrition Educators." Journal of the American Dietetic Association 109, no. 9 (2009): A22. http://dx.doi.org/10.1016/j.jada.2009.06.051.

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44

Meredith Butcher, Lucy, Miranda Rose Chester, Leisha Michelle Aberle, et al. "Foodbank of Western Australia's healthy food for all." British Food Journal 116, no. 9 (2014): 1490–505. http://dx.doi.org/10.1108/bfj-01-2014-0041.

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Purpose – In Australia, the Foodbank of Western Australia (Foodbank WA) has a reputation for being at the forefront of health promotion. The purpose of this paper is to describe Foodbank WA's innovative food bank plus approach of incorporating healthy lifestyle initiatives (i.e. nutrition and physical activity education) into its core food bank business, so as to target priority issues such as food insecurity, poor food literacy, overweight, obesity, poor nutrition and physical inactivity. Design/methodology/approach – A case study approach was utilised to explore Foodbank WA's Healthy Food fo

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Boucher, Beatrice A., Elizabeth Manafò, Meaghan R. Boddy, Lynn Roblin, and Rebecca Truscott. "The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment." Health Promotion and Chronic Disease Prevention in Canada 37, no. 9 (2017): 313–19. http://dx.doi.org/10.24095/hpcdp.37.9.06.

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Introduction To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs): Health

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Babalola, Yemisi T., Rosaline O. Opeke, and Godwin ND Aja. "Determinants of the use of food product information by female workers in Nigerian state universities." Information Development 30, no. 4 (2013): 332–41. http://dx.doi.org/10.1177/0266666913490531.

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This study examined the influence of demographic characteristics, perception of food risks and health information literacy on the use of food product information among 561 female staff in eight State Universities in Nigeria. Descriptive statistics and binary logistic regression were used to analyze the data. The findings revealed that age, perceived risks and health information literacy were the factors that influence the use or non-use of food product information among the respondents. Women who are above 50 years are more likely to use food product information in consumption decisions than y

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Charlebois, Sylvain, Janet Music, and Shannon Faires. "The Impact of COVID-19 on Canada’s Food Literacy: Results of a Cross-National Survey." International Journal of Environmental Research and Public Health 18, no. 10 (2021): 5485. http://dx.doi.org/10.3390/ijerph18105485.

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Several studies of food literacy emphasise the acquisition of critical knowledge over context. This evaluation looks at how COVID-19 impacted food literacy in a country affected by the global pandemic. To our knowledge, there has been no systematic research that would allow a better understanding of the impact of uncertainty or enhanced perceived risks generated by a global crisis on the prevalence of household food literacy. This study looks at food literacy from a perceptive of how an event that has domesticated many of them can alter knowledge and the relationship people have with food. A c

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Yang, Shu Ching, Yi Fang Luo, and Chia-Hsun Chiang. "Electronic Health Literacy and Dietary Behaviors in Taiwanese College Students: Cross-Sectional Study." Journal of Medical Internet Research 21, no. 11 (2019): e13140. http://dx.doi.org/10.2196/13140.

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Background Given the recognized importance of preventing poor dietary behaviors during adolescence, we need a better understanding of college students’ dietary behaviors. Studies have found that individual factors and electronic health (eHealth) literacy may affect one’s dietary behaviors. However, few studies have fully investigated the effect of the three levels of eHealth literacy (functional, interactive, and critical) and the interactive effect of individual factors (eg, gender, monthly expenses, and frequency of cooking) and the three levels of eHealth literacy on the four aspects of die

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Nanayakkara, Janandani, Claire Margerison, and Anthony Worsley. "Teachers’ perspectives of a new food literacy curriculum in Australia." Health Education 118, no. 1 (2018): 48–61. http://dx.doi.org/10.1108/he-05-2017-0024.

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Purpose Implementation of a new food literacy curriculum provides multiple health and social benefits to school students. The success of any new curriculum execution is partly determined by teachers’ perceptions about the new curriculum contents, and barriers and challenges for its delivery. The purpose of this paper is to explore teachers’ views of a new food literacy curriculum named Victorian Certificate of Education Food Studies for senior secondary school students in Victoria, Australia. Design/methodology/approach A qualitative study design was used in this study. In total, 14 teachers w

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Sabo, R. M. "Dietitians Promoting Health Literacy by Recommending High-Quality Consumer Health Websites." Journal of the American Dietetic Association 107, no. 8 (2007): A63. http://dx.doi.org/10.1016/j.jada.2007.05.142.

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