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Vaiciurgis VT, Clancy AK, O'Reilly G, Beck EJ. Perceived nutrition needs of people experiencing disadvantage in utilizing support services: An Australian case study. Food Sci Nutr 2024; 12:4133-4142. [PMID: 38873481 PMCID: PMC11167159 DOI: 10.1002/fsn3.4072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 02/14/2024] [Accepted: 02/23/2024] [Indexed: 06/15/2024] Open
Abstract
Individuals experiencing socio-economic disadvantage face higher rates of food insecurity and health disparities. This study explored the perceptions, attitudes, and knowledge of individuals providing nutrition services, and users of these services, to identify nutrition needs and inform potential strategies for addressing diet-related health inequities. Semi-structured interviews were conducted utilizing a phenomenological approach to explore lived experiences, beliefs, and perceptions influencing nutrition-related health. Key themes were derived by consensus among researchers using inductive thematic analysis. Twenty-two interviews were completed, which identified five themes. "Budgetary Constraints" was found to have a pervasive impact on all nutrition-related services. Secondly, diverse "Individual Clientele" was found to influence three overlapping themes pertaining to opportunities and limitations for "Knowledge and Skills," "Services, Resources and Staff," and the "Systems and Food Environment." Budgets directly impact the availability of services, resources, food provision, sustainability, and educational opportunities for staff, volunteers and service users. A live-in environment offers a platform to implement and evaluate targeted interventions to inform and enhance nutrition-related support services. Future interventions should address individual and systemic influences, prioritizing client-informed, cost-effective, sustainable capacity building for clients and staff. Recommendations for systemic and environmental influences include formalized staff training, peer-mentoring systems, and increasing client autonomy. This has the potential to improve food security for residents following their transition into independent living. Charitable system limitations underscore the need for broader systemic change, informed policymaking, and government intervention to effectively address the root causes of food insecurity and diet-related health inequities.
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Affiliation(s)
- Verena T. Vaiciurgis
- School of Medical, Indigenous and Health SciencesUniversity of WollongongWollongongNew South WalesAustralia
- Illawarra Health & Medical Research InstituteWollongongNew South WalesAustralia
| | - Annabel K. Clancy
- School of Medical, Indigenous and Health SciencesUniversity of WollongongWollongongNew South WalesAustralia
- Illawarra Health & Medical Research InstituteWollongongNew South WalesAustralia
| | - Grace O'Reilly
- School of Medical, Indigenous and Health SciencesUniversity of WollongongWollongongNew South WalesAustralia
- Illawarra Health & Medical Research InstituteWollongongNew South WalesAustralia
| | - Eleanor J. Beck
- School of Medical, Indigenous and Health SciencesUniversity of WollongongWollongongNew South WalesAustralia
- Illawarra Health & Medical Research InstituteWollongongNew South WalesAustralia
- School of Health SciencesUniversity of New South WalesKensingtonNew South WalesAustralia
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Murakami K, Shinozaki N, Okuhara T, McCaffrey TA, Livingstone MBE. Self-perceived food literacy in relation to the quality of overall diet and main meals: A cross-sectional study in Japanese adults. Appetite 2024; 196:107281. [PMID: 38373536 DOI: 10.1016/j.appet.2024.107281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 01/14/2024] [Accepted: 02/16/2024] [Indexed: 02/21/2024]
Abstract
This cross-sectional study aimed to assess the relationship between self-perceived food literacy (SPFL) and quality of overall diet and main meals in Japanese adults. In total, 5998 adults aged 20-79 years were included in this analysis. The SPFL was assessed using the Japanese version of the 29-item Dutch SPFL scale (score range 1-5). Using validated dietary information, the Healthy Eating Index-2015 (HEI-2015) was calculated (score range 0-100). The mean SPFL was 3.18; the internal consistency of the overall scale was considered good (Cronbach's alpha: 0.80). The mean HEI-2015 for overall diet was 50.4. The SPFL was significantly and positively associated with the HEI-2015. Using multiple linear regression, one point increase of SPFL corresponded to an increase in HEI-2015 by a point of 4.8 for overall diet, 6.2 for breakfast, 4.6 for lunch, and 3.6 for dinner (all P < 0.0001). Six of the eight domains of SPFL (i.e., food preparation skills, resilience and resistance, healthy snack styles, examining food labels, healthy budgeting, and healthy food stockpiling) were significantly associated with the HEI-2015 for overall diet. When the HEI-2015 for each meal was examined, the domains showing significant associations with all three meals included food preparation skills, healthy snack styles, and healthy budgeting. The healthy food stockpiling was associated with the HEI-2015 for breakfast and lunch, but not dinner. The social and conscious eating and daily food planning were associated with the breakfast HEI-2015 only, with the resilience and resistance associated with the dinner HEI-2015 only. In conclusion, the SPFL was cross-sectionally associated with the quality of overall diet and main meals in Japanese adults. Further observation and intervention studies are needed to confirm the associations observed here.
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Affiliation(s)
- Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Tokyo, Japan.
| | - Nana Shinozaki
- Department of Nutritional Epidemiology and Behavioural Nutrition, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Tsuyoshi Okuhara
- Department of Health Communication, School of Public Health, The University of Tokyo, Tokyo, Japan
| | - Tracy A McCaffrey
- Department of Nutrition, Dietetics and Food, Monash University, Clayton, Melbourne, Australia
| | - M Barbara E Livingstone
- Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, UK
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Tartaglia J, Jancey J, Scott JA, Dhaliwal SS, Begley A. Effectiveness of a food literacy and positive feeding practices program for parents of 0 to 5 years olds in Western Australia. Health Promot J Austr 2024; 35:263-275. [PMID: 37160723 DOI: 10.1002/hpja.742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 03/20/2023] [Accepted: 04/26/2023] [Indexed: 05/11/2023] Open
Abstract
ISSUE ADDRESSED Lifelong eating behaviours are established in childhood. Improving parents' food literacy skills is essential, as parents play a fundamental role in establishing their children's healthy eating behaviours and preferences for nutritious food. This paper describes the development and evaluation of an innovative program that combines food literacy with positive parent feeding practices, targeting parents in disadvantaged areas of Western Australia. METHODS The Food Sensations® for Parents five-week program was delivered to participants from community-based parenting organisations during 2020 and 2021. Formative research and a pre-post evaluation design were adopted. RESULTS Pre- and post-evaluation data were collected from 224 participants (96% female). There was a statistically significant improvement in the mean score for 13 food literacy behaviours, 10 positive parenting feeding practices and a mean increase in parents' daily vegetable intake of 1/3 serve. Participants reported significantly greater net improvements in food literacy behaviours than feeding practices, the largest being the Use a nutrition information panel to make food choices (33.1%). Multivariate logistic regression analyses found English as a first language, being older than 35, and from a higher Socio-Economic Index for Areas resulted in a higher likelihood of positive changes in behaviours and practices. CONCLUSIONS The findings indicate that the program is effective in improving the frequency of use of food literacy behaviours, positive parenting feeding practices and increasing vegetable consumption. SO WHAT?: Analysing improvements in food literacy behaviours and feeding practices provides clarity on what change can be expected with a five-week parent program.
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Affiliation(s)
| | - Jonine Jancey
- School of Population Health, Curtin University, Perth, Western Australia, Australia
| | - Jane Anne Scott
- School of Population Health, Curtin University, Perth, Western Australia, Australia
| | - Satvinder S Dhaliwal
- Curtin Health Innovation Research Institute, Curtin University, Perth, Western Australia, Australia
- Duke-NUS Medical School, National University of Singapore, Singapore, Singapore
- Institute for Research in Molecular Medicine, Universiti Sains Malaysia, Gelugor, Penang, Malaysia
- Singapore University of Social Sciences, Singapore, Singapore
| | - Andrea Begley
- School of Population Health, Curtin University, Perth, Western Australia, Australia
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Yoo H, Jo E, Lee H, Ko E, Jang E, Sim J, Park S. Who has a high level of food literacy, and who does not?: a qualitative study of college students in South Korea. Nutr Res Pract 2023; 17:1155-1169. [PMID: 38053819 PMCID: PMC10694421 DOI: 10.4162/nrp.2023.17.6.1155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 04/01/2023] [Accepted: 06/21/2023] [Indexed: 12/07/2023] Open
Abstract
BACKGROUND/OBJECTIVES Unhealthy food choices among young adults are common globally, and the incidence of chronic diseases, such as obesity, is rising. Food literacy (FL) is important for improving and maintaining individual health in a rapidly changing food environment and can form the basis for following a sustainable diet. Therefore, it is essential to improve FL among young adults, particularly college students, who are in the formative years of their lifelong food habits. This study examined the facilitators and barriers of FL and related dietary behavior among college students in South Korea. SUBJECTS/METHODS This study recruited 25 college students with different residence types using convenience and snowball sampling. In-person, telephone, and video interviews were conducted from March to November 2021. The interview data were analyzed using framework analysis based on the socio-ecological model. RESULTS At the individual level, prior good experiences with food were the most frequently mentioned facilitator. In contrast, the major barriers were a lack of knowledge, financial hardship, irregular schedules, and academic stress. At the interpersonal level, the influences of family and peers, such as early exposure to healthy eating habits and opportunities to have easy accessibility to farms and farming, are major facilitators, but the lack of a sense of community was the major barrier. At the environmental level, the major barriers were unfavorable food environments at home and in neighborhoods, such as the absence of kitchens in housing and large packaging of produce at markets. CONCLUSIONS Many factors affected the students' FL and related healthy eating practices. These findings suggest that a campus-based FL program should be developed by reflecting on these facilitators and barriers.
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Affiliation(s)
- Hyelim Yoo
- Department of Food Science and Nutrition, Hallym University, Chuncheon 24252, Korea
- The Korean Institute of Nutrition, Hallym University, Chuncheon 24252, Korea
| | - Eunbin Jo
- Department of Food Science and Nutrition, Hallym University, Chuncheon 24252, Korea
- The Korean Institute of Nutrition, Hallym University, Chuncheon 24252, Korea
| | - Hyeongyeong Lee
- Department of Food Science and Nutrition, Hallym University, Chuncheon 24252, Korea
- The Korean Institute of Nutrition, Hallym University, Chuncheon 24252, Korea
| | - Eunji Ko
- Department of Food Science and Nutrition, Hallym University, Chuncheon 24252, Korea
- The Korean Institute of Nutrition, Hallym University, Chuncheon 24252, Korea
| | - Eunjin Jang
- Department of Food Science and Nutrition, Hallym University, Chuncheon 24252, Korea
- The Korean Institute of Nutrition, Hallym University, Chuncheon 24252, Korea
| | - Jiwon Sim
- Department of Food Science and Nutrition, Hallym University, Chuncheon 24252, Korea
- The Korean Institute of Nutrition, Hallym University, Chuncheon 24252, Korea
| | - Sohyun Park
- Department of Food Science and Nutrition, Hallym University, Chuncheon 24252, Korea
- The Korean Institute of Nutrition, Hallym University, Chuncheon 24252, Korea
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Cabezas MF, Nazar G. A scoping review of food and nutrition literacy programs. Health Promot Int 2023; 38:daad090. [PMID: 37676303 DOI: 10.1093/heapro/daad090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/08/2023] Open
Abstract
The impact of food literacy (FL) and nutrition literacy (NL) programs on lifestyles and health is recognized in the literature, yet few studies systematize it. This study aims to deepen the understanding of FL/NL from the characterization of programs in terms of (i) theoretical foundations, conceptualization and measuring instruments; (ii) characterization of the FL/NL programs and results and (iii) limitations and future directions declared. A scoping review of original articles addressing FL/NL programs from the Web of Science, Scopus and PubMed databases published between 2015 and 2023. There was a somewhat restricted view of the construct and the absence of a clear boundary between FL and NL. Half of the studies reported theoretical foundations. The most used model was Social Cognitive Learning Theory. More significant development of programs was observed in Australia, using quasi-experimental designs. Most of the studies informed positive results. Limitations of the studies related to the sampling process, absence of a control group and lack of follow-up. It is suggested that long-term interventions consider economic, social and cultural factors. Despite that theoretical and empirical aspects should be revised, FL/NL programs are a suitable strategy to mitigate the social and health effects of inadequate nutrition.
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Affiliation(s)
| | - Gabriela Nazar
- Departamento de Psicología, Universidad de Concepción, Concepción, Chile
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Begley A, Fisher I, Butcher L, Foulkes-Taylor F, Giglia R, Dhaliwal SS. Determining the Effectiveness of an Adult Food Literacy Program Using a Matched Control Group. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:659-666. [PMID: 37516955 DOI: 10.1016/j.jneb.2023.06.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 06/08/2023] [Accepted: 06/15/2023] [Indexed: 07/31/2023]
Abstract
OBJECTIVE To determine the effect of Food Sensations for Adults on food literacy behaviors and selected dietary behaviors. METHODS A quasi-experimental design using preprogram and postprogram questionnaires over 4 weeks with a control group (n = 75) matched for sex, age group, and socioeconomic disadvantage to program participants (n = 867). General linear mixed models assessed change in food literacy behavior frequency in 3 self-reported domains (plan and manage, selection, and preparation) and fruit and vegetable servings. RESULTS Postprogram, Food Sensations for Adults participants reported modest yet statistically significant score improvements in 2 of the 3 domains of food literacy behaviors in the plan and manage (12.4%) and preparation (9.8%) domains, as well as servings of vegetables (22.6% or 0.5 servings). CONCLUSION AND IMPLICATIONS Quasi-experimental designs indicate food literacy programs can produce modest short-term changes across a range of food literacy and dietary behaviors.
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Affiliation(s)
- Andrea Begley
- School of Population Health, Curtin University, Perth, Western Australia, Australia.
| | | | - Lucy Butcher
- East Metropolitan Health Service, Perth, Western Australia, Australia
| | | | - Roslyn Giglia
- Foodbank Western Australia, Perth Airport, Western Australia, Australia
| | - Satvinder S Dhaliwal
- Curtin Health Innovation Research Institute, Curtin University, Faculty of Health Sciences, Perth, Western Australia, Australia; Duke-NUS Medical School, National University of Singapore, Singapore; Institute for Research in Molecular Medicine (INFORMM), Universiti Sains Malaysia, Minden, Pulau Pinang, Malaysia; Singapore University of Social Sciences, Singapore
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Lee S, Park S, Kim K. Food literacy and its relationship with food intake: a comparison between adults and older adults using 2021 Seoul Food Survey data. Epidemiol Health 2023; 45:e2023062. [PMID: 37448126 PMCID: PMC10667580 DOI: 10.4178/epih.e2023062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Accepted: 06/12/2023] [Indexed: 07/15/2023] Open
Abstract
OBJECTIVES This study was conducted to examine the differences in food literacy between adults and older adults and the association of food literacy with food group intake. METHODS In total, 4,039 participants from the 2021 Survey for Food Consumption in Seoul were included in this study. The intake of whole grains, high-protein foods, total vegetables, vegetables excluding kimchi and pickles, fresh fruits, and milk and dairy products was assessed using a simple food frequency questionnaire. Food literacy was measured using a food literacy measurement questionnaire. RESULTS With the exception of milk and dairy, adults had a significantly higher proportion of insufficient food intake than older adults (p<0.001). Both adults and older adults with sufficient food group consumption had higher food literacy scores. Notably, the difference in food literacy scores by level of food intake was highest for fresh fruits (p<0.001). After adjusting for confounding factors affecting food literacy scores, a higher score was associated with a lower probability of having insufficient food intake in all food groups for both adults and older adults. Specifically, those in the highest food literacy score quartile were less likely to have insufficient intake of vegetables (odds ratio [OR], 0.35; 95% confidence interval [CI], 0.28 to 0.43) and fresh fruits (OR, 0.32; 95% CI, 0.24 to 0.43), compared to the lowest quartile. CONCLUSIONS Improving food literacy is an important factor for promoting healthy food intake in older adults as well as adults. Therefore, it is necessary to develop intervention programs to work toward this goal.
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Affiliation(s)
- Seulgi Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan, Korea
| | - Sohyun Park
- Department of Food Science and Nutrition, Hallym University, Chuncheon, Korea
- The Korean Institute of Nutrition, Hallym University, Chuncheon, Korea
| | - Kirang Kim
- Department of Food Science and Nutrition, Dankook University, Cheonan, Korea
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Beşparmak A, Kaya N. Adaptation of the Food Literacy Questionnaire for school children to Turkish: validity and reliability study. Eur J Pediatr 2023:10.1007/s00431-023-05010-3. [PMID: 37165075 DOI: 10.1007/s00431-023-05010-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 04/11/2023] [Accepted: 04/28/2023] [Indexed: 05/12/2023]
Abstract
Food literacy is the ability to understand the nature of food and its level of importance, to obtain, process, analyze, and use information about food. This study aims to translate and cross-culturally adapt the Food Literacy Questionnaire for school children (FLQ-sc) into Turkish and to study its psychometric properties of reliability and validity. The study was conducted with 303 students aged 12-14 in Kayseri, Turkey. A pilot study was conducted with 36 students, and a test-retest was conducted with 219 students, 2 weeks after the first study was performed. Data were collected with the sociodemographic data form and FLQ-sc. Linguistic, content, face, and construct validity were evaluated for validity. Cronbach's alpha and intraclass correlation coefficients (ICCs) were calculated for the reliability evaluation. Model validity was tested with confirmatory factor analysis. Root mean square error of approximation (RMSEA), χ2/SD, and goodness-of-fit index (GFI) statistics were in good agreement. Comparative fit index (CFI), Tucker-Lewis index (TLI), and standardized root mean square error of approximation (SRMR) statistics were at acceptable levels (RMSEA = 0.033, χ2/SD = 1.324, GFI = 0.958, CFI = 0.944, TLI = 0.939, SRMR = 0.063). The Cronbach's alpha coefficient for the total scale score was quite good (0.795). The ICC for test-retest reliability was good (0.874) for the total scale score. Conclusion: The Turkish version of the Food Literacy Questionnaire for school children (FLQ-sc) is a valid and reliable measurement tool and can be used to evaluate food literacy levels in Turkish children aged 12-14. What is Known: • It is important to acquire knowledge and skills in food literacy from childhood because the behaviors learned during childhood and adolescence regarding food intake and preparation continue into adulthood. • In addition to the limited scales evaluating the food literacy levels of children, there is no scale evaluating the food literacy levels of Turkish children between the ages of 12 and 14. What is New: • The Turkish version of FLQ-sc is a valid and reliable scale for evaluating the food literacy levels of Turkish school children. • Scale is a suitable tool to ensure the comparison of food literacy levels in different student groups and measure abstract concepts such as education.
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Affiliation(s)
- Aslıhan Beşparmak
- Department of Nutrition and Dietetics, Faculty of Health Science, Nuh Naci Yazgan University, Kayseri, Turkey.
| | - Neşe Kaya
- Department of Nutrition and Dietetics, Faculty of Health Science, Nuh Naci Yazgan University, Kayseri, Turkey
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Blaschke S, Schad N, Schnitzius M, Pelster K, Mess F. The Connection between Non-Alcoholic Fatty-Liver Disease, Dietary Behavior, and Food Literacy in German Working Adults. Nutrients 2023; 15:nu15030648. [PMID: 36771354 PMCID: PMC9919132 DOI: 10.3390/nu15030648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/20/2023] [Accepted: 01/25/2023] [Indexed: 02/01/2023] Open
Abstract
(1) Background: German working adults are particularly at risk of non-alcoholic fatty-liver disease (NAFLD), which is connected to increased cardiovascular and overall morbidity and mortality. Dietary behavior (DB) and health knowledge are crucial factors in the conceptual NAFLD model, which can directly influence this disease. These two factors largely align with the concept of food literacy (FL), which deals with proficiency in food-related skills and knowledge to promote healthy DB and prevent NAFLD. However, the potential of FL for NAFLD prevention remains unknown, because FL has not been tested in connection with DB and NAFLD. Therefore, the current study examined the direct and indirect connections between FL, DB, and NAFLD in a mediation model. (2) Methods: A total of 372 working adults (38% female) participated in a cross-sectional study by completing self-report questionnaires on FL and DB. In addition, an independent physician assessed the fatty-liver index (FLI) as an indicator of NAFLD in an occupational health checkup. (3) Results: The mediation model revealed that FL had a direct moderate connection with DB (β = 0.25, p < 0.01), but no direct connection with the FLI (β = -0.05, p = 0.36). However, DB showed a small to moderate connection with the FLI (β = -0.14, p = 0.01), which could indicate the indirect-only mediation of the relationship between FL and NAFLD via DB. (4) Conclusion: These results confirm the value of DB for the prevention of NAFLD. In addition, FL might be a vital component for improving DB and thereby function as a resource in the prevention of NAFLD. However, future longitudinal research is needed to substantiate the value of FL with respect to NAFLD.
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Affiliation(s)
- Simon Blaschke
- Department of Sport and Health Sciences, Technical University of Munich, 80992 Munich, Germany
- Correspondence:
| | - Nele Schad
- Department of Sport and Health Sciences, Technical University of Munich, 80992 Munich, Germany
| | - Melina Schnitzius
- Department of Pedagogy and Psychology, University of Cooperative Education, 34225 Baunatal, Germany
| | - Klaus Pelster
- Health Management and Safety—Health Management, Environmental Protection, Siemens AG, 60528 Frankfurt am Main, Germany
| | - Filip Mess
- Department of Sport and Health Sciences, Technical University of Munich, 80992 Munich, Germany
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Meyn S, Blaschke S, Mess F. Food Literacy and Dietary Intake in German Office Workers: A Longitudinal Intervention Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:16534. [PMID: 36554414 PMCID: PMC9779084 DOI: 10.3390/ijerph192416534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 06/17/2023]
Abstract
Widespread patterns of poor dietary behavior are a key factor causing the increasing prevalence of chronic diseases around the world. Research has provided initial insights into the potential of food literacy (FL) to empower individuals to improve their dietary behavior. However, studies on FL interventions in working adults are scarce. The intervention delivered in this study was a comprehensive 3-week full time education-based workplace health promotion program (WHPP) that provided the participants with in-depth knowledge and skills regarding nutrition and health. We aimed to investigate the short- and long-term effects of the WHPP on FL and dietary intake (DI) and to examine the association between FL and DI in a sample of 144 German office workers (30.0% female). Using two random intercept mixed linear regression models, we found significant strong improvements for both FL (β = 0.52, p < 0.0001) and DI (β = 0.63, p < 0.0001) after the WHPP when compared to baseline. Significant long-term improvements at 18 months were strong for FL (β = 0.55, p < 0.0001) and weak for DI (β = 0.10, p < 0.0001). FL showed a significant moderate effect on DI across all measurement time points (β = 0.24, p < 0.0001). We conclude that well-designed WHPPs can induce long-term improvements in FL and DI, and that FL can be viewed as an asset to further expand food-related knowledge and skills and to enhance dietary behavior. Our study fills a gap of long-term findings regarding the role of FL in WHPPs and supports the idea of implementing FL in the development of comprehensive WHPPs to improve DI.
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Ng AH, ElGhattis Y, Biesiekierski JR, Moschonis G. Assessing the effectiveness of a 4-week online intervention on food literacy and fruit and vegetable consumption in Australian adults: The online MedDiet challenge. HEALTH & SOCIAL CARE IN THE COMMUNITY 2022; 30:e4975-e4981. [PMID: 35862470 PMCID: PMC10084235 DOI: 10.1111/hsc.13909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 06/16/2022] [Accepted: 07/04/2022] [Indexed: 06/15/2023]
Abstract
Australians fail to meet the daily recommended two and five serves of fruit and vegetable respectively, which increases mortality risk for non-communicable diseases such as cardiovascular disease and type 2 diabetes. This study aimed to evaluate the effectiveness of an online intervention delivered through social media on food literacy and fruit and vegetable consumption in Australian adults. In a pre-post single group experimental study, 29 participants completed the "online MedDiet challenge", a four-week intervention delivered via Facebook. Infographics, recipes and informational videos aligned with food literacy concepts related to the Mediterranean Diet were shared with participants. Outcome measures included a validated food literacy questionnaire with two questions from the National Nutrition Survey to record fruit and vegetable consumption. The mean age of participants was 52 years (range: 25-67 years). Post intervention, food literacy improved between 21%-45% across each survey component. Participants also reported an increase in fruit and vegetable consumption by 0.6 and 1.3 serves per day (p < 0.05) respectively. Social media holds potential for increasing fruit and vegetable consumption in adults through food literacy. Future research should focus on longer studies and larger cohorts to confirm that food literacy plays a key component to maintain sustainability of such interventions.
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Affiliation(s)
- Ashley H. Ng
- Department of Sport, Exercise and Nutrition SciencesLa Trobe UniversityBundooraVictoriaAustralia
| | - Yasser ElGhattis
- Department of Sport, Exercise and Nutrition SciencesLa Trobe UniversityBundooraVictoriaAustralia
| | - Jessica R. Biesiekierski
- Department of Sport, Exercise and Nutrition SciencesLa Trobe UniversityBundooraVictoriaAustralia
| | - George Moschonis
- Department of Sport, Exercise and Nutrition SciencesLa Trobe UniversityBundooraVictoriaAustralia
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Diet Quality among Students Attending an Australian University is Compromised by Food Insecurity and Less Frequent Intake of Home Cooked Meals. A Cross-Sectional Survey Using the Validated Healthy Eating Index for Australian Adults (HEIFA-2013). Nutrients 2022; 14:nu14214522. [PMID: 36364787 PMCID: PMC9655026 DOI: 10.3390/nu14214522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/12/2022] [Accepted: 10/26/2022] [Indexed: 12/03/2022] Open
Abstract
Poor diet quality is commonly reported in young adults. This study aimed to measure the diet quality of students attending a large Australian university (including domestic and international students), and to examine the effect of food security status and other key factors likely to impact their diet quality. Using the Automated Self-Administered 24-h recall Australian version, a cross-sectional survey collected dietary recalls from domestic and international students in one university in Sydney. Diet quality was assessed using the validated Healthy Eating Index for Australian Adults (HEIFA-2013) which gives a score out of 100. Food security status was measured by the 18-item Household Food Security Survey Module. Differences in the mean HEIFA-2013 scores by student characteristics were determined by analysis of covariance. A total of 141 students completed one dietary recall. The mean HEIFA-2013 score for students was low (mean 52.4, 95% CI 50.0–54.8). Food-insecure students had a poorer diet quality (mean 43.7, 95% CI 35.7–51.8) than their food-secure peers (mean 53.2, 95% CI 50.8–55.7, p = 0.027). The mean HEIFA-2013 score was similar in domestic (mean 52.5, 95% CI 49.9–55.2) and international students (mean 51.9, 95% CI 46.3–57.5, p = 0.845). Those reporting self-perceived excellent cooking skills and higher cooking frequency had better diet quality. Interventions to improve food and nutrition knowledge and skills and address food insecurity may help tertiary education students cook more frequently and achieve better diet quality.
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13
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Mohsen H, Sacre Y, Hanna-Wakim L, Hoteit M. Nutrition and Food Literacy in the MENA Region: A Review to Inform Nutrition Research and Policy Makers. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:10190. [PMID: 36011837 PMCID: PMC9408592 DOI: 10.3390/ijerph191610190] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 07/22/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Improving food and nutrition literacy is fundamental to tackling the Middle East and North Africa (MENA) region's enormous challenges, including malnutrition and food insecurity. To direct initiatives, it is crucial to assess the region's food and nutrition literacy. Thus, we aimed to review studies on food/nutrition literacy status in the MENA countries and illuminate the region's research gaps in these areas, in terms of assessment, policy, and program implementation. METHODS PubMed and Google Scholar databases were searched between 18 December and 8 May 2022, to identify relevant articles published up to 2022 in the MENA region. RESULTS Twelve studies were included in this review. Lebanon, Palestine, and Iran are the only three MENA countries where nutrition and/or food literacy were assessed. People in these countries mostly had inadequate food and/or nutrition literacy levels, especially in the skills rather than the cognitive domain. Food and/or nutrition literacy showed associations with food habits, food-label use, food-consumption patterns, school performance, food security, dietary diversity, and nutrient adequacy. The MENA countries developed no policies or programs to address food and nutrition literacy. CONCLUSION This review is a wake-up call for researchers and policymakers to develop a robust approach to combat food and nutrition literacy concerns in the MENA region.
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Affiliation(s)
- Hala Mohsen
- Doctoral School of Sciences and Technology (DSST), Lebanese University, Hadath 1103, Lebanon
- Faculty of Public Health, Section 1, Lebanese University, P.O. Box 6573, Beirut 1105, Lebanon
- PHENOL Research Group (Public HEalth Nutrition prOgram Lebanon), Faculty of Public Health, Lebanese University, P.O. Box 6573, Beirut 1105, Lebanon
- Lebanese University Nutrition Surveillance Center (LUNSC), Lebanese Food Drugs and Chemical Administrations, Lebanese University, P.O. Box 6573, Beirut 1105, Lebanon
- Department of Nutrition and Food Sciences, Faculty of Arts and Sciences, Holy Spirit University of Kaslik (USEK), P.O. Box 446, Jounieh 1200, Lebanon
| | - Yonna Sacre
- Department of Nutrition and Food Sciences, Faculty of Arts and Sciences, Holy Spirit University of Kaslik (USEK), P.O. Box 446, Jounieh 1200, Lebanon
| | - Lara Hanna-Wakim
- Department of Agricultural and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), P.O. Box 446, Jounieh 1200, Lebanon
| | - Maha Hoteit
- Faculty of Public Health, Section 1, Lebanese University, P.O. Box 6573, Beirut 1105, Lebanon
- PHENOL Research Group (Public HEalth Nutrition prOgram Lebanon), Faculty of Public Health, Lebanese University, P.O. Box 6573, Beirut 1105, Lebanon
- Lebanese University Nutrition Surveillance Center (LUNSC), Lebanese Food Drugs and Chemical Administrations, Lebanese University, P.O. Box 6573, Beirut 1105, Lebanon
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14
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The development and validation of a food chain engagement measurement scale. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Rees J, Fu SC, Lo J, Sambell R, Lewis JR, Christophersen CT, Byrne MF, Newton RU, Boyle S, Devine A. How a 7-Week Food Literacy Cooking Program Affects Cooking Confidence and Mental Health: Findings of a Quasi-Experimental Controlled Intervention Trial. Front Nutr 2022; 9:802940. [PMID: 35369083 PMCID: PMC8970183 DOI: 10.3389/fnut.2022.802940] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Accepted: 02/14/2022] [Indexed: 12/30/2022] Open
Abstract
Obesity and mental health disorders are rising simultaneously with shifting dietary behavior away from home cooking, toward typically nutrition-poor and energy-dense convenience meals. Food literacy strongly influences nutrition choices. Community-based cooking interventions target barriers to healthy eating and facilitate development of food literacy skills, thereby potentially increasing preparation of home-cooked meals and positively influencing health. This study of 657 healthy Australian adults explored the efficacy of a 7-week cooking program in improving cooking confidence, whether this transferred to behavior surrounding food, and/or affected mental health. Significant post-program improvements in cooking confidence and satisfaction (all p < 0.001, ηp2 1.12 large), ability to change eating habits (p < 0.001) and overcome lifestyle barriers (p = 0.005) were observed for the intervention group but not control. Participation also improved mental and general health (all p < 0.05, ηp2 0.02 small). No changes were observed for acquisition and consumption of food, or nutrition knowledge in either group. This 7-week cooking program built cooking confidence and improved general and mental health but did not change dietary behavior. To further improve nutrition related behaviors associated with better mental health, more effort is needed to recruit those with below-average nutrition knowledge and interest in cooking.
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Affiliation(s)
- Joanna Rees
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- *Correspondence: Joanna Rees
| | - Shih Ching Fu
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- School of Science, Edith Cowan University, Joondalup, WA, Australia
- School of Electrical Engineering, Computing and Mathematical Sciences, Curtin University, Perth, WA, Australia
| | - Johnny Lo
- School of Science, Edith Cowan University, Joondalup, WA, Australia
| | - Ros Sambell
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Joshua R. Lewis
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Medical School, University of Western Australia, Perth, WA, Australia
- School of Public Health, University of Sydney, Sydney, NSW, Australia
| | - Claus T. Christophersen
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Western Australian Human Microbiome Collaboration Centre, School of Molecular and Life Sciences, Curtin University, Perth, WA, Australia
- Centre for Integrative Metabolomics and Computational Biology, Edith Cowan University, Perth, WA, Australia
| | - Matthew F. Byrne
- School of Education, Edith Cowan University, Joondalup, WA, Australia
| | - Robert U. Newton
- School of Medical and Health Sciences, Exercise Medicine Research Institute, Edith Cowan University, Joondalup, WA, Australia
- School of Human Movement and Nutrition Sciences, University of Queensland, Brisbane, QLD, Australia
| | | | - Amanda Devine
- School of Medical and Health Sciences, Institute for Nutrition Research, Edith Cowan University, Joondalup, WA, Australia
- School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
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Rosas R, Pimenta F, Leal I, Schwarzer R. FOODLIT-Trial: Protocol of a Randomised Controlled Digital Intervention to Promote Food Literacy and Sustainability Behaviours in Adults Using the Health Action Process Approach and the Behaviour Change Techniques Taxonomy during the COVID-19 Pandemic. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19063529. [PMID: 35329211 PMCID: PMC8950592 DOI: 10.3390/ijerph19063529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/06/2022] [Accepted: 03/14/2022] [Indexed: 12/04/2022]
Abstract
Dietary quality and sustainability are central matters to the international community, emphasised by the burden of the COVID-19 pandemic. To promote healthier and more sustainable food-related practices, the protocol of a web-based intervention to enhance adults' food literacy is presented. The FOODLIT-Trial is a two-arm, parallel, experimental, and single-blinded randomised controlled trial delivered over 11 weeks. Based on the Food Literacy Wheel framework and supported by the Health Action Process Approach (HAPA) and the Behaviour Change Techniques Taxonomy, weekly content with customised behaviour change techniques (experimental group) is hypothesised to be more effective to promote food behaviour change when compared to a single-time and non-customised delivery of food-related international guidelines, with no theoretically informed approaches (comparison group). Primary outcome is food literacy, including food-related knowledge, skills, and behaviours, assessed with the FOODLIT-Tool; a secondary outcome includes psychological mechanisms that efficaciously predict change in participants' food literacy, measured with HAPA-driven items. Enlisted through online sources, participants will be assessed across five time points (baseline, post-intervention, and 3-, 6-, and 9-month follow-ups, i.e., T0-T4). A randomisation check will be conducted, analyses will follow an intention-to-treat approach, and linear two-level models within- (T0-T4) and between-level (nested in participants) will be computed, together with a longitudinal mediation analysis. If effective, the FOODLIT-Trial will provide for a multidimensional and cost-effective intervention to enable healthier and more sustainable food practices over the long term.
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Affiliation(s)
- Raquel Rosas
- WJCR-William James Center for Research, ISPA-Instituto Universitário, 1149-041 Lisboa, Portugal; (F.P.); (I.L.)
- Correspondence: ; Tel.: +351-918-483-078
| | - Filipa Pimenta
- WJCR-William James Center for Research, ISPA-Instituto Universitário, 1149-041 Lisboa, Portugal; (F.P.); (I.L.)
| | - Isabel Leal
- WJCR-William James Center for Research, ISPA-Instituto Universitário, 1149-041 Lisboa, Portugal; (F.P.); (I.L.)
| | - Ralf Schwarzer
- Department of Psychology, Freie Universität Berlin, 14195 Berlin, Germany;
- Department of Clinical, Health, and Rehabilitation Psychology, SWPS University of Social Sciences and Humanities, 53-238 Wroclaw, Poland
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17
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Donovan K, Lenferna De La Motte KA, Zinn C. Healthy Food Affordability in a New Zealand Context: Perception or Reality? JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2022. [DOI: 10.1080/19320248.2022.2047862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Katie Donovan
- Auckland University of Technology, Human Potential Centre, Auckland, New Zealand
| | | | - Caryn Zinn
- Auckland University of Technology, Human Potential Centre, Auckland, New Zealand
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18
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Yiga P, Van Lippevelde W, Seghers J, Ogwok P, Tafiire H, Muluuta SN, Matthys C. The conceptual framework for a combined food literacy and physical activity intervention to optimize metabolic health among women of reproductive age in urban Uganda. BMC Public Health 2022; 22:351. [PMID: 35183134 PMCID: PMC8856934 DOI: 10.1186/s12889-022-12740-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Accepted: 02/08/2022] [Indexed: 11/17/2022] Open
Abstract
Background Metabolic health of urban Ugandans, mostly women, has increasingly become sub-optimal. As women are strategic for family behavioral change and do not meet WHO recommendations regarding dietary and physical activity (PA), there is an urgent need for science-based interventions to tackle unhealthy dietary and PA behaviors. Objective To develop a food literacy and PA promotion intervention to optimise metabolic health among women of reproductive age in urban Uganda. Methodology Steps 1- 6 of the Intervention Mapping protocol were used to design the intervention. Results Notable determinants from Step 1 were health/beauty paradox, nonfactual nutrition information, socio-cultural misconceptions around moderate PA, fruits, and vegetables. Others included gaps in food/PA knowledge, skills, and self-efficacy. We hypothesised that changing the overall existing behaviours in one intervention may meet strong resistance. Thus, we decided to go for gradual stepwise changes. Hence in step 2, three behavioural intervention objectives were formulated; (1) women evaluate the accuracy of nutrition and PA information., (2) engage in moderate intensity PA for at least 150 min a week, and (3) consume at least one portion of vegetables and one portion of fruit every day. Based on the food literacy model, intervention objectives were formulated into performance objectives and matrices of change objectives. In step 3 a combination of eleven behavioural change techniques were selected and translated into practical strategies to effect changes in determinants. In step 4, intervention components and materials were developed. The intervention consists of five interactive group sessions, 150 min each. Infographics on benefits/recommendations, vegetable recipes, and practical tips to eat more fruits, vegetables, and to engage more in PA are included. Personalised goals and action plans tailored to personal metabolic health and lifestyle needs, and environmental opportunities form the basis of the intervention. A randomized controlled trial is being conducted to evaluate the intervention (https://clinicaltrials.gov/ct2/show/NCT04635332). Conclusions The intervention is novel, based on a holistic food literacy model. The intervention is built on determinants specific to urban Uganda, evidence based behavioural change theoretical models and techniques, detailing the hypothesised behavioural change mechanism. If effective, an evidence-based intervention will become available for reference in urban Uganda. Supplementary Information The online version contains supplementary material available at 10.1186/s12889-022-12740-w.
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19
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Paynter E, Begley A, Butcher LM, Dhaliwal SS. The Validation and Improvement of a Food Literacy Behavior Checklist for Food Literacy Programs. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph182413282. [PMID: 34948890 PMCID: PMC8701925 DOI: 10.3390/ijerph182413282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 12/02/2021] [Accepted: 12/02/2021] [Indexed: 12/03/2022]
Abstract
Food literacy is a multidimensional construct required to achieve diet quality. The Food Sensations® for Adults (FSA) program aims to improve the food literacy of low to middle-income adults living in Western Australia and is funded by the Western Australian Department of Health. The original published behavior checklist used to measure change in food literacy has been revised based on experience of the facilitators and the iterative development of the program. This research sought to assess the validity and reliability of the improved food literacy behavior checklist. A total of 1,359 participants completed the checklist over an 18-month period. Content, face, and construct validity were considered in the re-development of the checklist. An exploratory factor analysis of the checklist identified three factors: (1) Plan and Manage, (2) Selection, and (3) Preparation. Cronbach’s alpha coefficients of 0.883, 0.760, and 0.868 were found for each of the three factors respectively. These coefficients indicated good internal consistency and were higher than those found in the original checklist analysis. An external validation was undertaken with the original food literacy behavior checklist, and a strong positive relationship between the two tools was found. In addition to being used to evaluate FSA, this revised and extensively validated tool could provide guidance to others evaluating similar food literacy programs and contribute to international measurement research.
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Affiliation(s)
- Ellen Paynter
- School of Population Health, Curtin University, Bentley 6102, Australia;
| | - Andrea Begley
- School of Population Health, Curtin University, Bentley 6102, Australia;
- Correspondence: ; Tel.: +61-89266-2773
| | | | - Satvinder S. Dhaliwal
- Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University, Bentley 6102, Australia;
- Duke-NUS Medical School, National University of Singapore, Singapore 169857, Singapore
- Department of Radiation Oncology, Sir Charles Gairdner Hospital, Nedlands 6009, Australia
- Institute for Research in Molecular Medicine, Universiti Sains Malaysia, Minden 11800, Malaysia
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20
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Thompson C, Adams J, Vidgen HA. Progressing the development of a food literacy questionnaire using cognitive interviews. Public Health Nutr 2021; 25:1-11. [PMID: 34743775 PMCID: PMC9991617 DOI: 10.1017/s1368980021004560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 09/16/2021] [Accepted: 11/02/2021] [Indexed: 11/06/2022]
Abstract
OBJECTIVE Food literacy is the knowledge, skills and behaviours needed to meet food needs and determine intake and is conceptualised as eleven components under four domains of planning and managing, selecting, preparing, and eating. Previous measures of food literacy vary in their adherence to the conceptualisation and ability to capture totality of eating. This study aimed to determine items for inclusion and exclusion in a food literacy item pool and capture the general public's interpretation of everyday food literacy practices. DESIGN Beginning with an item pool from previous studies, cognitive interviews were conducted using think-aloud and verbal probing methods. Data were first analysed for applicability, clarity, ambiguity and logic, then for emergent themes to ensure items captured the totality of the participant's eating. SETTING Australia. PARTICIPANTS Australian residents over 18 years of age recruited via Facebook residential groups (n 20). RESULTS Of the original 116 items, 11 items had limited applicability; 13 items had unclear references; 32 items had lexical problems and 11 items had logical problems. In total, 29 items were deleted, 31 retained and 56 revised. Thematic analysis revealed participants limited their responses to consider only conventional practices such as grocery shopping, cooking and planned meals rather than the totality of their eating. An additional eighty-four items were developed to address eating out, incidental eating occasions and inconsistencies between participants assumed correct knowledge and that of public health guidelines. This resulted in a refined 171-item pool. CONCLUSIONS This study progresses the development towards a comprehensive, validated food literacy questionnaire.
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Affiliation(s)
- Courtney Thompson
- Queensland University of Technology (QUT), Faculty of Health, School of Exercise and Nutrition Sciences, Victoria Park Road, Kelvin Grove, QLD4059, Australia
| | - Jean Adams
- Centre for Diet and Activity Research (CEDAR), MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Cambridge, UK
| | - Helen Anna Vidgen
- Queensland University of Technology (QUT), Faculty of Health, School of Exercise and Nutrition Sciences, Victoria Park Road, Kelvin Grove, QLD4059, Australia
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21
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Hemmer A, Hitchcock K, Lim YS, Butsch Kovacic M, Lee SY. Development of Food Literacy Assessment Tool Targeting Adults With Low Income. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2021; 53:966-976. [PMID: 34426065 PMCID: PMC8922242 DOI: 10.1016/j.jneb.2021.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 05/18/2021] [Accepted: 05/21/2021] [Indexed: 06/13/2023]
Abstract
OBJECTIVE Develop and test validity and reliability of the Food Literacy Assessment Tool (FLitT) in adults with low income. DESIGN Face validity was tested using cognitive interviews, content validity using expert review, and internal consistency reliability and test-retest reliability based on 2 administrations of the survey. SETTING Urban choice food pantry in Cincinnati, OH. PARTICIPANTS There were 10 and 98 adults with low income for the cognitive interview and survey, respectively VARIABLES MEASURED: Knowledge, self-efficacy, and behavior required to plan and manage, select, prepare, and eat in relation to food. ANALYSIS Cronbach α and Kuder-Richardson Formula 20 for internal consistency reliability and intraclass correlation coefficient (ICC) for test-retest reliability. RESULTS Cognitive interviews and expert feedback suggested modifications to improve the clarity of FLitT and offer more response options. Testing shows acceptable internal consistency in self-efficacy (Cronbach α = 0.92) and behavior (Cronbach α = 0.90) but not in knowledge (Kuder-Richardson Formula 20 = 0.51). The FLitT shows acceptable test-retest reliability for knowledge (ICC = 0.84), self-efficacy (ICC = 0.70), and behavior (ICC = 0.93). CONCLUSIONS AND IMPLICATIONS The FLitT was developed and tested for face and content validity and internal and test-retest reliability in adults with low income. Additional research is needed to conduct a second round of face validity and test construct validity using factor analysis with a larger size.
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Affiliation(s)
- Audrey Hemmer
- Nutrition Therapy Department, Cincinnati Children's Hospital Medical Center, Cincinnati, OH
| | - Kathryn Hitchcock
- Nutrition Therapy Department, Cincinnati Children's Hospital Medical Center, Cincinnati, OH
| | - Youn Seon Lim
- Quantitative and Mixed Methods Research Methodologies, Educational Studies, College of Education, Criminal Justice, and Human Services, University of Cincinnati, Cincinnati, OH
| | - Melinda Butsch Kovacic
- Department of Rehabilitation, Exercise, and Nutrition Sciences, College of Allied Health Sciences, University of Cincinnati, Cincinnati, OH; Division of Asthma Research, Cincinnati Children's Hospital Medical Center, Cincinnati, OH
| | - Seung-Yeon Lee
- Department of Rehabilitation, Exercise, and Nutrition Sciences, College of Allied Health Sciences, University of Cincinnati, Cincinnati, OH.
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22
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Effectiveness of Foodbank Western Australia's Food Sensations® for Adults Food Literacy Program in Regional Australia. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18178920. [PMID: 34501510 PMCID: PMC8431209 DOI: 10.3390/ijerph18178920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/10/2021] [Accepted: 08/12/2021] [Indexed: 11/16/2022]
Abstract
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 income areas, have lower education levels, and identify as Aboriginal, than metropolitan participants (n = 1398). Regional participants had statistically significantly higher food literacy behaviours in the plan and manage and preparation domains, and lower selection behaviours at baseline than metropolitan participants. Post program, regional participants showed matched improvements with metropolitan participants in the plan and manage, and preparation domains. Food selection behaviour results increased in both groups but were significantly higher in regional participants. Conclusions: The program demonstrates effective behaviour change in all participants; however, the increased disadvantage experienced by people residing outside of major cities highlights the need for additional government support in addressing regional specific barriers, such as higher food costs, to ensure participants gain maximum benefit from future food literacy programs.
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Sponselee HCS, Kroeze W, Poelman MP, Renders CM, Ball K, Steenhuis IHM. Food and health promotion literacy among employees with a low and medium level of education in the Netherlands. BMC Public Health 2021; 21:1273. [PMID: 34193103 PMCID: PMC8243473 DOI: 10.1186/s12889-021-11322-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Accepted: 06/18/2021] [Indexed: 01/22/2023] Open
Abstract
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.
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Affiliation(s)
- Hanne C S Sponselee
- Department of Health Sciences, Faculty of Sciences, VU University Amsterdam and Amsterdam Public Health Research Institute, 1081 HV, Amsterdam, Netherlands.
| | - Willemieke Kroeze
- Department of Health Sciences, Faculty of Sciences, VU University Amsterdam and Amsterdam Public Health Research Institute, 1081 HV, Amsterdam, Netherlands
- Care for Nutrition and Health Group, School of Nursing, Christian University of Applied Sciences, 6717 JS, Ede, The Netherlands
| | - Maartje P Poelman
- Chair Group Consumption and Healthy Lifestyles, Wageningen University and Research, 6700 EW, Wageningen, The Netherlands
| | - Carry M Renders
- Department of Health Sciences, Faculty of Sciences, VU University Amsterdam and Amsterdam Public Health Research Institute, 1081 HV, Amsterdam, Netherlands
| | - Kylie Ball
- Institute for Physical Activity and Nutrition, Deakin University, Geelong, VIC, Australia
| | - Ingrid H M Steenhuis
- Department of Health Sciences, Faculty of Sciences, VU University Amsterdam and Amsterdam Public Health Research Institute, 1081 HV, Amsterdam, Netherlands
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Corazza I, Pennucci F, De Rosis S. Promoting healthy eating habits among youth according to their preferences: Indications from a discrete choice experiment in Tuscany. Health Policy 2021; 125:947-955. [PMID: 33910762 DOI: 10.1016/j.healthpol.2021.03.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 03/24/2021] [Accepted: 03/28/2021] [Indexed: 11/28/2022]
Abstract
INTRODUCTION The incidence of overweight among youth in Western Countries requires the implementation of initiatives to promote healthy lifestyles. Although under particular conditions obesity is not preventable, drawing attention on factors affecting teenagers' preferences can ameliorate the efficacy of public interventions designed for health promotion. METHODS This study aims at eliciting teenagers' food preferences through a discrete choice experiment, conducted in Tuscany using a webAPP survey, with the participation of more than 4,700 teenagers. Respondents expressed their preferences for breakfast food based on three attributes: food quality, packaging and claim. The survey also collected information on respondents' socio-demographic characteristics, social influence and media use for food information. RESULTS Teenagers' preferences for healthy foods seem positively related with their own level of food literacy. The tendency of respondents to read labels and nutritional facts is positively associated with preferences for healthier foods. Peers' influence is not significant, while family influence has a positive impact on teenagers' healthy choices. Internet usage is associated with unhealthy choices with a healthy aspect. CONCLUSION The results can be useful in defining effective actions for the promotion of healthy behaviors among teenagers, either in communication and awareness campaigns or in education and activation initiatives, with respect to the reading and interpretation of nutritional facts and labels, the role of family and friends, and the use of media.
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Affiliation(s)
- Ilaria Corazza
- Health and Management Laboratory, Institute of Management, Sant'Anna School of Advanced Studies, Piazza Martiri della Libertà, 33, 56127 Pisa, PI, Italy.
| | - Francesca Pennucci
- Health and Management Laboratory, Institute of Management, Sant'Anna School of Advanced Studies, Piazza Martiri della Libertà, 33, 56127 Pisa, PI, Italy.
| | - Sabina De Rosis
- Health and Management Laboratory, Institute of Management, Sant'Anna School of Advanced Studies, Piazza Martiri della Libertà, 33, 56127 Pisa, PI, Italy.
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25
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Boslooper-Meulenbelt K, Boonstra MD, van Vliet IMY, Gomes-Neto AW, Osté MCJ, Poelman MP, Bakker SJL, de Winter AF, Navis GJ. Food Literacy Is Associated With Adherence to a Mediterranean-Style Diet in Kidney Transplant Recipients. J Ren Nutr 2021; 31:628-636. [PMID: 33678545 DOI: 10.1053/j.jrn.2020.12.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 11/05/2020] [Accepted: 12/27/2020] [Indexed: 12/17/2022] Open
Abstract
OBJECTIVES Adherence to a Mediterranean-style diet is associated with improved health outcomes in kidney transplant recipients (KTR). However, poor dietary habits, including excessive sodium intake, are common in KTR, indicating difficulties with incorporating a healthy diet into daily life. Food literacy is identified as potential facilitator of a healthy diet, but the precise relationship between food literacy and dietary intake in KTR has not been investigated. This study examined food literacy levels in KTR and its association with adherence to a Mediterranean-style diet and sodium intake. METHODS This cross-sectional study is part of the TransplantLines Cohort and Biobank Study. Food literacy was measured with the Self-Perceived Food Literacy (SPFL) questionnaire. Dietary intake assessment with food frequency questionnaires was used to calculate the Mediterranean Diet Score. Sodium intake was based on the 24-hour urinary sodium excretion rate. Associations of SPFL with Mediterranean Diet Score and sodium intake were assessed with univariable and multivariable linear regression analyses. RESULTS In total, 148 KTR (age 56 [48-66]; 56% male) completed the SPFL questionnaire with a mean SPFL score of 3.63 ± 0.44. Higher SPFL was associated with a higher Mediterranean Diet Score in KTR (β = 1.51, 95% confidence interval 0.88-2.12, P ≤ .001). Although KTR with higher food literacy tended to have a lower sodium intake than those with lower food literacy (P = .08), the association of food literacy with sodium intake was not significant in a multivariable regression analysis (β = 0.52 per 10 mmol/24-hour increment, 95% confidence interval -1.79 to 2.83, P = .66). CONCLUSIONS Higher levels of food literacy are associated with better adherence to a Mediterranean-style diet in KTR. No association between food literacy and sodium intake was found. Further studies are needed to determine if interventions on improving food literacy contribute to a healthier diet and better long-term outcomes in KTR.
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Affiliation(s)
- Karin Boslooper-Meulenbelt
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands.
| | - Marco D Boonstra
- Department of Health Sciences, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands
| | - Iris M Y van Vliet
- Department of Dietetics, University of Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - Antonio W Gomes-Neto
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands
| | - Maryse C J Osté
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands
| | - Maartje P Poelman
- Chairgroup Consumption and Healthy Lifestyles, Wageningen University and Research, Wageningen, The Netherlands
| | - Stephan J L Bakker
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands
| | - Andrea F de Winter
- Department of Health Sciences, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands
| | - Gerjan J Navis
- Division of Nephrology, Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands
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da Cunha MA, Paraguassú LAA, Assis JGDA, Silva ABDPC, Cardoso RDCV. Urban gardening and neglected and underutilized species in Salvador, Bahia, Brazil. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2020; 16:67. [PMID: 33121514 PMCID: PMC7596975 DOI: 10.1186/s13002-020-00421-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Accepted: 10/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Urban agriculture has been evidenced as a food production and environmental sustainability strategy, although it faces many obstacles in Latin American countries. Additionally, in urban areas, low consumption of fruit and greenery is noticeable, along with loss in food diversity, including the neglected and underutilized species (NUS), which involve potential to strengthen local food systems. For this reason, this work has sought to map urban gardens in the city of Salvador, Bahia, Brazil, characterizing their gardeners, and to systematize information regarding food produced and the use of NUS. METHODS The municipality's urban gardens were mapped and data was collected from the gardeners. The study included two steps: (i) garden localization; (ii) on-site visits for interviews with gardeners and verification of cultivated food, destination of production, availability, and use of NUS. RESULTS Eighteen active food gardens were located, seventeen of which participated in the study: eight (8) communal (UCG) and nine (9) private (UPG). Respondents were on average 55.76 years old, mostly (52.9%) male, working at UPG (88.9%). Women predominated in the UCG (87.5%), with higher levels of education. For 52.9% of the interviewees, the garden was their main source of income. Food produced at the urban gardens was consumed by 82.4% of the gardeners and their families. In 70.6% of the gardens, production was also sold, while 47.1% donated. During the survey, 59 NUS were found and 76.5% of respondents reported consuming 19 of the species. NUS leaves, fruits, and seeds were found to be eaten raw, boiled, or sautéed in various preparations, especially Coleus amboinicus Lour. (76.5%), Eryngium foetidum L. (35.3%), Talinum fruticosum (L.) Juss., and Pereskia aculeata Mill (both 29.4%). Occurrence and utilization of NUS did not present significant associations with the gardens or gardeners (p > 0.05). CONCLUSIONS Salvador urban gardens, even in small numbers and without government support, have produced affordable food for the local population, preserved food diversity, and the tradition of NUS cultivation and use. Thus, urban gardens are reaffirmed as relevant spaces that should be included in public policies in order to promote food and nutritional security, biodiversity, and urban environmental sustainability.
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Affiliation(s)
- Manuela Alves da Cunha
- Escola de Nutrição, Universidade Federal da Bahia, Basílio Gama Street, Canela Campus, Salvador, Bahia, 40110-907, Brazil.
| | - Lidice Almeida Arlego Paraguassú
- Instituto Federal de Educação, Ciência e Tecnologia da Bahia, Emídio dos Santos Street, Barbalho Campus, Salvador, Bahia, 40301-015, Brazil
| | - José Geraldo de Aquino Assis
- Instituto de Biologia, Universidade Federal da Bahia, 668, Barão de Jeremoabo Street, Ondina Campus, Salvador, Bahia, 40170-115, Brazil
| | | | - Ryzia de Cassia Vieira Cardoso
- Escola de Nutrição, Universidade Federal da Bahia, Basílio Gama Street, Canela Campus, Salvador, Bahia, 40110-907, Brazil
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Butcher LM, Platts JR, Le N, McIntosh MM, Celenza CA, Foulkes-Taylor F. Can addressing food literacy across the life cycle improve the health of vulnerable populations? A case study approach. Health Promot J Austr 2020; 32 Suppl 1:5-16. [PMID: 32885888 DOI: 10.1002/hpja.414] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 07/31/2020] [Accepted: 08/24/2020] [Indexed: 11/08/2022] Open
Abstract
ISSUE ADDRESSED Food literacy programs aim to improve an individual's knowledge and skills in the planning, management, selection, preparation and eating of healthy foods. Unhealthy dietary patterns across the life cycle are associated with an increased risk of chronic disease. Foodbank WA's Healthy Food for All® (HFFA) team has made addressing health inequity a priority, by enhancing food literacy skills of vulnerable people across the lifespan. METHODS A case study approach was utilised to explore HFFA's suite of evidence-based food literacy programs: Food Sensations® (FS) for Parents (of 0-5 year olds), FS for Schools (kindergarten to Year 12), Fuel Your Future (adolescents 12-18 years), and FS for Adults (FSA) (18 years and over). These programs are contextualised to meet the needs of vulnerable groups at all life stages. RESULTS In the last decade the HFFA team have delivered 5047 food literacy sessions to over 62 000 vulnerable Western Australians. Evaluation results demonstrate the FS programs are successful at improving vulnerable people's food literacy skills and dietary behaviours. For example, over 70% of participants make at least one positive food behaviour change after attending FSA. CONCLUSIONS By targeting vulnerable people of all ages, HFFA's food literacy programs provide multiple opportunities for intervention, to enhance health behaviours, and therefore reduce risk of chronic disease. SO WHAT?: Food literacy programs are one effective strategy that is complementary in helping to address the health inequities in Australia. Government and broader community investment in food literacy initiatives is vital to improving the health outcomes of vulnerable populations.
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Affiliation(s)
- Lucy M Butcher
- Foodbank WA, Perth Airport, Western Australia, Australia.,Edith Cowan University, Joondalup, Western Australia, Australia
| | - Julia R Platts
- Foodbank WA, Perth Airport, Western Australia, Australia
| | - Nerissa Le
- Foodbank WA, Perth Airport, Western Australia, Australia
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Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17124462. [PMID: 32575889 PMCID: PMC7344971 DOI: 10.3390/ijerph17124462] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/15/2020] [Accepted: 06/17/2020] [Indexed: 01/21/2023]
Abstract
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.
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Exploring barriers to meeting recommendations for fruit and vegetable intake among adults in regional areas: A mixed-methods analysis of variations across socio-demographics. Appetite 2020; 153:104750. [PMID: 32461195 DOI: 10.1016/j.appet.2020.104750] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 04/07/2020] [Accepted: 05/18/2020] [Indexed: 12/18/2022]
Abstract
Fruit and vegetable consumption is low compared to recommendations worldwide. Few studies have investigated intakes of fruit and vegetables and barriers to meeting recommendations in a mixed-method design. Moreover, there is a need to better understand differences in these barriers by population subgroups. This study aimed to examine fruit and vegetable intake and barriers to meeting recommendations and differences by sex, age and socio-economic groups. Data on adults from the cross-sectional Greater Bendigo Active Living Census 2014 were used. Participants self-reported intake of fruit and vegetables and completed an open-ended question on barriers to meeting recommended intakes. Logistic regression analyses were used to examine odds of meeting recommended intakes. Leximancer was used for thematic analyses of barriers. A total of 13,788 individuals (54% female, 52.1 (SD 17.7) years) were included in the quantitative analyses. Qualitative data were available for 5649 of these individuals. Only seven percent of participants met recommended intakes for fruit and vegetables. Barriers were lack of time, that guidelines were perceived as unachievable, the wide variety of other foods available and the high cost and limited availability of fresh fruit and vegetables. The most relevant barriers by subgroups were: taste (12%) and lack of appetite (18%) for males and females, respectively; lack of time (26-28%) and lack of appetite (70%) for young to middle aged adults and older adults, respectively and cost (35%) and availability of fresh fruits and vegetables (22%) for rural and disadvantaged groups. Findings have implications for the design of healthy eating strategies, which may benefit from being tailored to key population groups.
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Food Involvement, Eating Restrictions and Dietary Patterns in Polish Adults: Expected Effects of Their Relationships (LifeStyle Study). Nutrients 2020; 12:nu12041200. [PMID: 32344767 PMCID: PMC7230548 DOI: 10.3390/nu12041200] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/14/2020] [Accepted: 04/21/2020] [Indexed: 11/16/2022] Open
Abstract
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.
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