Adolescents' perspectives on food literacy and its impact on their dietary behaviours

Ronto, Rimante; Ball, Lauren; Pendergast, Donna; Harris, Neil

doi:10.1016/j.appet.2016.09.006

Cited by 106 publications

(193 citation statements)

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“…Moreover, they also addressed disadvantaged young individuals [37,56,61]. In line with the authors that focused on NL, these researchers which discussed FL considered some social factors that affected FL: socioeconomic level [3,38,56,57,62], education, and literacy [3,23,56,[62][63][64][65].…”

Section: Antecedents Of Flmentioning

confidence: 95%

“…Some researchers investigating FL suggested the school as another important antecedent, considered as school environment, school setting, or school curriculum. On the one hand, Ronto et al [62] indicated that the school curriculum could play a vital role in enhancing FL in adolescents. Furthermore, the authors of six papers emphasized the importance of teaching home economics [24,62,64,65], the vital role of academic food literacy programs [66], and the priority of school to impart food knowledge and competences [67].…”

Section: Antecedents Of Flmentioning

confidence: 99%

“…On the one hand, Ronto et al [62] indicated that the school curriculum could play a vital role in enhancing FL in adolescents. Furthermore, the authors of six papers emphasized the importance of teaching home economics [24,62,64,65], the vital role of academic food literacy programs [66], and the priority of school to impart food knowledge and competences [67]. On the other hand, Ronto et al [24,64,65] emphasized the economic and human resources necessary to impart such knowledge and competences to younger people.…”

Section: Antecedents Of Flmentioning

confidence: 99%

“…On the other hand, Ronto et al focused also on the school organization considering the presence and characteristics of school canteens [24,65], school kitchens [24], and the adherence to the National Healthy School Canteen Guidelines [64]. According to authors' point of view stated in eight papers, individuals closer to the subject (i.e., parents, teachers, and peers) may represent important elements to provide specific knowledge and competences to young people [56,57,[62][63][64][65]67,68]. In addition, the characteristics and factors of the home environment (i.e., family demographics) may influence individuals' FL [62][63][64][65].…”

Section: Antecedents Of Flmentioning

confidence: 99%

“…Gilliland et al [69] described a smartphone app developed for improving access to and consumption of healthy and local food. Available time [57,62,65], community nexus [65], and a closer connection to producers [63] may represent determinant factors of FL. The authors of five papers discussed the impact on FL of individuals' age and gender [23,62], and context [3,38,60].…”

Section: Antecedents Of Flmentioning

confidence: 99%

See 4 more Smart Citations

Towards the Implementation of a Conceptual Framework of Food and Nutrition Literacy: Providing Healthy Eating for the Population

Vettori

Lorini

Milani

et al. 2019

IJERPH

106

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Existing definitions of food literacy (FL) and nutrition literacy (NL) in particular refer to individual knowledge, motivation, competences, and awareness, which determine the relationship between individuals and food, the food system, and nutrition information. Several authors proposed specific conceptualization of the terms. Nevertheless, the description of analogies and differences between FL and NL is still lacking, as is an integrated framework which highlights the meaning of the concepts. This work aims to describe and discuss evidence provided by the literature in order to develop and propose a comprehensive conceptualization of FL and NL to the scientific community. We systematically reviewed six databases, considering the search terms of FL and NL. We collected the antecedents, components, and consequences of both FL and NL. We underlined and traced similarities of the concepts as well as prerogative features through the content analysis of definitions. We obtained 14 definitions of NL and 12 definitions of FL; 42 papers presented antecedents and 53 papers contained consequences. We observed that NL could be considered a specific form of FL. In addition, we noted that the consequences of NL are included in the subset of the consequences of FL and the conceptual limits of FL correspond to the outcome of healthful diet. We conclude that FL and NL build a multifaceted concept which implies both individual and public perspectives. We propose a conceptualization which could be useful to develop an executive framework aimed at providing healthy eating for the population.

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Section: Antecedents Of Flmentioning

confidence: 95%

Section: Antecedents Of Flmentioning

confidence: 99%

Section: Antecedents Of Flmentioning

confidence: 99%

Section: Antecedents Of Flmentioning

confidence: 99%

Section: Antecedents Of Flmentioning

confidence: 99%

See 3 more Smart Citations

Towards the Implementation of a Conceptual Framework of Food and Nutrition Literacy: Providing Healthy Eating for the Population

Vettori

Lorini

Milani

et al. 2019

IJERPH

106

View full text Add to dashboard Cite

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Targeting adolescents as agents of change for an entomophageous future

Marquis

2023

British Educational Res J

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As food supply practices must adapt to the reality of limited natural resources, alternative solutions must be found to meet the dietary needs of a growing world population. Edible insect consumption represents a sustainable substitute to that of conventional meat. Psychological barriers are largely responsible for dictating Westerners’ aversion towards insect eating. As adolescents have been less exposed to socio‐cultural constructs and as their food habits are less entrenched, they might express a greater openness towards edible insect products. This study aims to assess the impact of exposure and familiarisation with edible insects on adolescents' attitudes towards entomophagy. Between February 2018 and January 2020, 662 students aged 15–16 years from a Canadian high school engaged in a pedagogical insect farming project during which they had the chance to learn about insects as a sustainable foodstuff, while being familiarised with insect farming methods. Three different student cohorts took part in this project. The first and second had the opportunity to raise crickets and the third mealworms. Relying on surveys distributed before and after these 3 month projects, time‐based and type‐based analyses regarding students’ initial attitudes towards edible insects and their evolution over the course of these activities were performed. Results showed that the project greatly enhanced their acceptance towards edible insect consumption, suggesting that the speed and impact of peer influence amongst adolescents could be leveraged in promotional efforts to accelerate the adoption of edible insects.

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Knowledge and practices of dietary iron and anemia among early adolescents in a rural district in Ghana

Wiafe

Apprey

Annan

2021

Food Science & Nutrition

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The study assessed knowledge and practices of dietary iron intake and anemia among early adolescents in the Asante‐Akim Municipality of Ghana. A cross‐sectional study was conducted among 137 adolescents, aged 10–14 years. Structured questionnaire was used to collect data on sociodemographic, knowledge of iron, and anemia, and iron intake practices. Hemoglobin levels were determined using Hemocue 301. Data were analyzed using descriptive, chi‐square test, and binary logistics regression. The mean age of participants was 11.5 years. About 40% had knowledge of iron deficiency anemia, 29.4% knew anemia causes, 86% knew symptoms of anemia, and 35% knew anemia consequences. Although 41.2% of participants knew its prevention as eating iron‐rich foods, 31.4% knew the food sources of iron, and 4.4% mentioned animal‐based foods as rich sources, with the bulk (27%) mentioning plant‐based foods instead. Moreover, 18.2% knew iron enhancers, while 0.7% knew iron inhibitors. More chicken consumers (72.2%) than nonconsumers (56.6%) met the Estimated Average Requirement for dietary iron intake (Chi‐square 3.4, p = .073), while more dried fish consumers (88%) than nonconsumers (66.7%) had normal hemoglobin levels (Chi‐square 4.5, p = .050). Knowledge of food sources of iron and iron‐rich foods was positively associated with intake of chicken, fresh fish, and dried fish. Moreover, lower knowledge of iron‐based food sources (β = −1.015, p = .020) and iron‐rich foods (β = −2.188, p = .015) was inversely associated with beef intake. Anemia was negatively associated with chicken (β = −0.310, p = .416) and dried fish (β = −1.299, p = .045) consumption. Majority of the adolescents had low knowledge of iron. Chicken and dried fish intake reduced the risk of anemia development. Our study may be the first to assess knowledge on iron, anemia, and its impact among young Ghanaian adolescents. Our findings provide insights into this topic, calling for to improve knowledge, and practices on anemia in Ghanaian adolescents.

show abstract

Adolescents' perspectives on food literacy and its impact on their dietary behaviours

Cited by 106 publications

References 50 publications

Towards the Implementation of a Conceptual Framework of Food and Nutrition Literacy: Providing Healthy Eating for the Population

Towards the Implementation of a Conceptual Framework of Food and Nutrition Literacy: Providing Healthy Eating for the Population

Targeting adolescents as agents of change for an entomophageous future

Knowledge and practices of dietary iron and anemia among early adolescents in a rural district in Ghana

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