Effectiveness of an Adult Food Literacy Program

Begley, Andrea; Paynter, Ellen; Butcher, Lucy M.; Dhaliwal, Satvinder S.

doi:10.3390/nu11040797

Cited by 43 publications

(67 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The lack of confirmation of this assumption may suggest that food involvement associates rather with greater nutritional awareness, resulting in healthier dietary patterns in people who are more food involved. This may be relevant for creating public health policies: the combination of nutritional education with a greater personal commitment to learning about and experiencing food [47][48][49] could be more effective in inducing the change of diet to a healthier one.…”

Section: Discussionmentioning

confidence: 99%

Food Involvement, Eating Restrictions and Dietary Patterns in Polish Adults: Expected Effects of Their Relationships (LifeStyle Study)

2020

View full text Add to dashboard Cite

Understanding the factors that coexist with healthy and unhealthy eating behaviors is prevalent and important for public health. The aim of this study was to investigate the associations between food involvement, eating restrictions, and dietary patterns in a representative sample of Polish adults. The study was conducted among a group of 1007 adults. Questions with the answers yes or no were used to obtain the data regarding eating restrictions. Data relating to food involvement were obtained with the Food Involvement Scale (FIS). Questions from the Beliefs and Eating Habits questionnaire were used to measure the frequency of consumption of different food groups. Five dietary patterns (DPs) were derived using principal component analysis (PCA), i.e., ‘Fruit and vegetables’, ‘Wholemeal food’, ‘Fast foods and sweets’, ‘Fruit and vegetable juices’ and “Meat and meat products’. In each of the DPs, three groups of participants were identified based on tertile distribution with the upper tertile denoting the most frequent consumption. Nearly two-thirds of the study sample declared some restrictions in food consumption. The probability of implementing restrictions in consumption of foods high in sugar, fat and high-fat foods increased in the upper tertile of ‘Fruit and vegetables’ and ‘Wholemeal’ DPs. Moreover, the probability of implementing restrictions in consumption of meat and high-starch products increased in ‘Wholemeal’ DP. The probability of using eating restrictions decreased in the upper tertile of ‘Fast foods and sweets’ and Meat and meat products’ DPs. In conclusion, individuals characterized by high food involvement were more inclined to use eating restrictions than individuals with lower food involvement. Their DPs were also healthier compared to those of individuals manifesting low food involvement. Therefore, promoting personal commitment to learning about and experiencing food may be an effective way of inducing a change of eating habits, and therefore a healthier diet.

show abstract

Section: Discussionmentioning

confidence: 99%

Food Involvement, Eating Restrictions and Dietary Patterns in Polish Adults: Expected Effects of Their Relationships (LifeStyle Study)

2020

View full text Add to dashboard Cite

show abstract

“…Similarly, the association between food literacy, individual and collective well-being has not been researched extensively yet [ 15 , 20 ]. However, the limited existing evidence suggests that higher levels of food literacy may be associated with healthier food consumption [ 21 ] and that improving food literacy behaviours may lead to higher diet quality [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Food and health promotion literacy among employees with a low and medium level of education in the Netherlands

Sponselee¹,

Kroeze

Poelman

et al. 2021

BMC Public Health

View full text Add to dashboard Cite

Background Prior research indicates a positive association between socioeconomic position and health literacy levels. We hypothesize comparable socioeconomic gradients for food literacy. This study aims to determine the level of self-perceived food literacy and health promotion literacy among adults with a low and medium level of education and from various subgroups, as well as the association between these food and health literacy levels. Furthermore, this study aims to explore the associations of self-perceived food literacy (SPFL) and health promotion literacy (HPL) in BMI. Methods A cross-sectional study was conducted among employees with a low and medium level of education. Descriptive analyses were performed to compute SPFL and HPL levels. Analyses of variance were performed to test differences between subgroups. The correlation between SPFL and HPL was computed by Pearson’s r. Multivariate linear regression analyses were used to explore 1) the association between SPFL and HPL adjusted for demographic characteristics 2) the associations between SPFL and HPL in BMI. Results The majority (63.1%) of all participants (n = 222) scored low on SPFL and 34.5% scored inadequate or problematic on HPL. No significant educational or weight-status differences were found in SPFL or HPL levels. On most levels, women compared to men and older compared to younger employees scored significantly higher. A small positive correlation between the two mean levels was found, r = .25, P < .001 (n = 203). Multivariate linear regression analyses showed a significant association between SPFL and HPL (B = .31, 95% CI = .15–.48). No significant associations between SPFL and HPL in BMI were found. Conclusions This study suggests there is room for improvement in SPFL and HPL among adults with a low and medium level of education. Future research should consider comparing low and middle socioeconomic with high socioeconomic groups when exploring food and health literacy. Regarding health promotion activities for adults with a low and medium level of education, it is recommended to focus on improving both food and health literacy. Furthermore, more research is needed to explore direct proxies of weight-status to better understand the role of food and health literacy in overweight patterns.

show abstract

“…The sessions include nutrition education and cooking workshops designed to support self-efficacy and motivation and discuss a range of topics such as the Australian Dietary Guidelines [18], label reading, meal planning, and budgeting skills. Continuity is maintained throughout all the programs-the first three sessions cover comprehensive food literacy content but the final session meets the needs of the audience by including a tailored nutrition session [19], in which participants can select one topic that they would like to discuss (e.g., mindful eating or healthy lunchboxes, snacks, or gardening,). The post-program evaluation demonstrated that the program improves food literacy and dietary behaviours, particularly in individuals that had low food literacy at the beginning of the program [19,20].…”

Section: Introductionmentioning

confidence: 99%

Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program

Begley

Paynter

Butcher³

et al. 2020

IJERPH

Self Cite

View full text Add to dashboard Cite

Food Sensations for Adults is a free four-week nutrition and cooking program that teaches low- to middle-income individuals food literacy. This research aimed to compare demographic characteristics of participants who completed the program’s follow-up questionnaire three months after program completion and assess whether food literacy and dietary behaviour changes were improved or maintained. Statistical analysis methods used factor scores of the plan and manage, selection, and preparation domains to examine mean self-reported changes in food literacy. Tertile stratification methods calculated changes in participants who had low, middle, and high end-of-program food literacy scores, and multivariable regression analysis explored the associations. The follow-up results (n = 621) demonstrated a statistically significant factor score increase in plan and manage (3%) and selection (7.2%) domain scores, and a decrease in the preparation score (3.1%), and serves of consumed vegetables (7.9%), but were still significantly higher than at the start of the program. At follow-up, participants with low food literacy at the program end significantly improved their follow-up domain scores for plan and manage (60%) and selection (73.3%), and participants with moderate or high food literacy at the program end maintained their follow-up scores. A food literacy program can support adults to improve and maintain their food literacy behaviours and maintain dietary behaviour change; therefore, strategies to support this continued change must be considered.

show abstract

Effectiveness of an Adult Food Literacy Program

Cited by 43 publications

References 49 publications

Food Involvement, Eating Restrictions and Dietary Patterns in Polish Adults: Expected Effects of Their Relationships (LifeStyle Study)

Food Involvement, Eating Restrictions and Dietary Patterns in Polish Adults: Expected Effects of Their Relationships (LifeStyle Study)

Food and health promotion literacy among employees with a low and medium level of education in the Netherlands

Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program

Contact Info

Product

Resources

About