FOODLIT-PRO: Food Literacy Domains, Influential Factors and Determinants—A Qualitative Study

Raquel Rosas , Filipa Pimenta , Isabel Leal , Ralf Schwarzer

Abstract

Poor eating habits are increasing the prevalence of weight-related issues, such as diabetes and cardiovascular diseases. Given the demand to improve individuals’ food knowledge and competencies aiming at healthier behaviours, the current investigation explores the concept of food literacy. Considering the lack of a shared understanding of food literacy, this study aims to explore food literacy’s domains, influential factors and determinants. Using a qualitative deductive-dominant content analysis, 30 experts from food-related fields were interviewed. The obtained outcomes were compared to available food literacy frameworks. Agreement among inter-raters was nearly perfect (k = 0.82). Yielding a total of 184 codes nested within 19 categories, identified domains were Origin, Safety, Choice and Decision, Select and Acquire, Plan, Preserve, Prepare, Cook, and Knowledge; influential factors included Nutrition, Psychological, Health, Learning Contexts, Policy, Industry, Sustainability, and Social and Cultural; External determinants were “Access to Food-Related Information”, “Perishable and/or Unreliable Food-Related Information”, “Family Dynamic and/or Identity”, and “Professionals’ Unpreparedness on Food-Related Expertise”, and Internal determinants included “Prioritise Food”, “Convenience and Practicality”, “Time and Financial Management”, “Previous Food-Related Habits”, and “Innate and Learned Flavour Preferences”. In conclusion, more than half of the identified attributes (62.5%) are corroborated by the current literature. However, the manifested content unmatched with the current frameworks of food literacy literature express food-literacy-related fields of action, knowledge, competencies, and determinants that have not yet been explored. As such, this study provides new and useful information concerning food literacy definition and development, by identifying its domains, factors of influence, and potential determinants. Moreover, this work paves the way for new measurements and interventions within this field.
Author Raquel Rosas
Raquel Rosas,,
-
, Filipa Pimenta
Filipa Pimenta,,
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, Isabel Leal
Isabel Leal,,
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, Ralf Schwarzer (Wydział Psychologii w Warszawie)
Ralf Schwarzer,,
- Wydział Psychologii w Warszawie
Journal seriesNutrients, ISSN 2072-6643, (N/A 140 pkt)
Issue year2020
Vol12
No1
Pages1-31
Article number88
Keywords in Englishfood literacy; qualitative; definition; influential factors; determinants
ASJC Classification1106 Food Science
DOIDOI:10.3390/nu12010088
URL https://www.mdpi.com/2072-6643/12/1/88
Languageen angielski
File
FOODLIT-PRO_tekst.pdf 390.48 KB
FOODLIT-PRO_oswiadczenie.pdf 661.61 KB
Score (nominal)140
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2016 = 1.392; WoS Impact Factor: 2018 = 4.171 (2) - 2018=4.813 (5)
Citation count*2 (2020-11-24)
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