Measuring Nutrition and Food Literacy in Adults: A Systematic Review and Appraisal of Existing Measurement Tools

Yuen, Eva; Thomson, Maria D.; Gardiner, Heather

doi:10.3928/24748307-20180625-01

Cited by 62 publications

(72 citation statements)

References 63 publications

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“…Nutrition literacy is considered a speci c domain of health literacy by several researchers [8][9][10][11][12], and its de nition derived from existing health literacy de nitions [13]. Several authors have de ned nutrition literacy as the extent to which individuals are able to attain, assess, and understand basic nutrition information required to make appropriate nutrition-related decisions [8,9,11,12,14,15]. Key elements of nutrition literacy include nutrition knowledge, competencies and attitudes [16].…”

Section: Introductionmentioning

confidence: 99%

“…There are several published instruments in existing literature which measure levels of nutrition knowledge, competencies and attitudes of participants. However, these instruments vary widely and were mostly either developed for Caucasians or validated in a predominantly Caucasian population [14]. This is important as there is a cultural aspect to nutrition literacy and behaviour [16,32,33].…”

Section: Introductionmentioning

confidence: 99%

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Associations between socio-demographics, nutrition knowledge, nutrition competencies and attitudes in community-dwelling healthy older adults in Singapore: Findings from the SHIELD study

Ong

Chow²,

Cheong

et al. 2020

Preprint

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BackgroundNutrition literacy refers to an individual’s knowledge, motivation and competencies to access, process, and understand nutrition information to make nutrition-related decisions. It is known to influence dietary habits of individuals including older adults. This cross-sectional study was designed to: (1) understand the nutrition knowledge, competencies and attitudes of community-dwelling older adults in Singapore (2) examine the differences between their nutrition knowledge, and socio-demographic factors, competencies and attitudes, and (3) identify factors associated with better nutrition knowledge in older healthy adults in Singapore.Methods400 (183 males and 217 females) nourished community-dwelling older adults aged 65 years and above took part in this study. Malnutrition Universal Screening Tool (MUST) was used to determine individuals who were at low risk of undernutrition. Nutrition knowledge, competencies, attitudes and sources of nutrition information were measured using a locally developed scale. Nutrition knowledge scores were summed to form the Nutrition Knowledge Index (NKI). Associations between NKI, competencies, attitudes and socio-demographic variables were examined using Chi-square and Fisher’s Exact tests. Factors associated with NKI were determined using a stepwise regression model with resampling based methods for model averaging.ResultsBivariate analyses found significant differences in NKI scores for gender, monthly household earnings, type of housing, the self-reported ability to seek and understand nutrition information and having access to help from family/friends. Females had higher NKI scores compared to males (p < 0.001). Compared to females, more males left food decisions to others (p < 0.001), and fewer males reported consuming home cooked food (p = 0.016). Differences in educational level were found for competencies like the self-reported ability to seek (p < 0.001) and verify nutrition information (p < 0.001). Stepwise regression analysis showed that being female, Chinese, self-reported ability to understand nutrition information and having access to help from family/friends were associated with higher NKI scores. ConclusionsOur study revealed that nutrition knowledge of older males in Singapore was lower than females and more left food decisions to others. Nutrition education programs could be targeted at both the older male, their caregivers, and minority ethnic groups.Trial RegistrationThis study was registered on 7 August 2017 at clinicaltrials.gov (ref. NCT03240952).

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Associations between socio-demographics, nutrition knowledge, nutrition competencies and attitudes in community-dwelling healthy older adults in Singapore: Findings from the SHIELD study

Ong

Chow²,

Cheong

et al. 2020

Preprint

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“…By overcoming these limitations, Nutrimedia is an innovative resource for disseminating quality nutrition information, and making it accessible to the public. Therefore, we believe that Nutrimedia is a pioneering initiative that promotes critical thinking and can have an impact on the food and nutrition literacy of the general public [27].…”

Section: Discussionmentioning

confidence: 99%

Nutrimedia: A novel web-based resource for the general public that evaluates the veracity of nutrition claims using the GRADE approach

2020

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The objective of Nutrimedia is to evaluate, based on the scientific evidence, the veracity of nutrition claims disseminated to the public by the media. In this article, we describe the methodology, characteristics and contents of this web-based resource, as well as its web traffic and media impact since it was launched. Nutrimedia uses a systematic process to evaluate common beliefs, claims from newspapers and advertising identified and selected by its research team, as well as questions from the public. After formulating a structured question for each claim, we conduct a pragmatic search, prioritizing guidelines and/or systematic reviews. We evaluate the certainty of the evidence using the Grading of Recommendations, Assessment, Development and Evaluation (GRADE) approach, and classify the veracity of each claim into seven categories (true, probably true, possibly true, possibly false, probably false, false, and uncertain). For each evaluation, we develop a scientific report, a plain language summary, a summary of findings table, and, in some cases, a video. From November 2017 to May 2019, we published 30 evaluations (21 were related to foods, six to diets, and three to supplements), most of which were triggered by questions from the public (40%; 12/30). Overall, nearly half of the claims were classified as uncertain (47%; 14/30). Nutrimedia received 47,265 visitors, with a total of 181,360 pages viewed. The project and its results were reported in 84 written media and 386 websites from Spain and 14 other countries, mostly from Latin America. To our knowledge, Nutrimedia is the first web-based resource for the public that evaluates the certainty of evidence and the veracity of nutrition claims using the GRADE approach. The scientific rigor combined with the use of friendly presentation formats are distinctive features of this resource, developed to help the public to make informed choices about nutrition.

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“…Nutritional literacy was one of the important constructs in this study ( 35 , 36 ) . As introduced, nutritional literacy is defined as the capacity to obtain, process, and understand nutritional information and the skills needed to make appropriate nutritional decisions Several nutritional literacy scales have been developed and reviewed recently ( 24 , 29 , 37 ) and the Nutritional Literacy Scale (NLS) has been praised by dietitians and confirmed suitable in multiple studies ( 30 , 35 , 36 , 38 ) . The NLS consists of a sequence of statements in which a part of a sentence is left blank (e.g.…”

Section: Methodsmentioning

confidence: 99%

Use of nutritional information: analysing clusters of consumers who intend to eat healthily

et al. 2019

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Consumers intending to eat healthily should consult available information on the energy, salt, sugar and saturated fat content of foods. Some consumers, however, do this more than others do. The objective of this research was to identify distinct subgroups within the group of consumers who intend to eat healthily, segmented according to the timing and frequency of their use of information about energy, salt, sugar and saturated fat. Furthermore, we analysed whether consulting this information actually led to healthier food choices. Data on use of specific nutritional information in a computerised task in which participants made multiple dichotomous food choices (e.g. high-fat v. low-fat cheese) were recorded from 240 participants using process tracing software. Participants could view nutritional information by hovering the mouse over specific areas of the screen. We found three clusters of participants based on use of information about energy, salt, sugar and saturated fat: low, medium and high information users. There was a between-clusters difference in how often the healthy option was chosen (88·95 % with high information v. 67·17 % with low information usage). Presence in the medium and high information clusters was partially predicted by perceived self-efficacy in making healthy choices. It appears that some consumers are very confident of their ability to make healthy choices, which is a reason for making less use of nutritional information prior to making food choices and may result in unhealthy choices. Our findings improve understanding of the conditions needed to develop effective interventions targeted at health-conscious consumers.

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Measuring Nutrition and Food Literacy in Adults: A Systematic Review and Appraisal of Existing Measurement Tools

Cited by 62 publications

References 63 publications

Associations between socio-demographics, nutrition knowledge, nutrition competencies and attitudes in community-dwelling healthy older adults in Singapore: Findings from the SHIELD study

Associations between socio-demographics, nutrition knowledge, nutrition competencies and attitudes in community-dwelling healthy older adults in Singapore: Findings from the SHIELD study

Nutrimedia: A novel web-based resource for the general public that evaluates the veracity of nutrition claims using the GRADE approach

Use of nutritional information: analysing clusters of consumers who intend to eat healthily

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