WJCR - William James Center for Research, ISPA - Instituto Universitário, Lisboa, Portugal.
Department of Psychology, Freie Universität Berlin, Berlin, Germany.
Int J Food Sci Nutr. 2021 Feb;72(1):99-111. doi: 10.1080/09637486.2020.1762547. Epub 2020 May 13.
Pursuing food systems' sustainability is crucial. Given the risk constituted by unhealthy diets, scarce research on food-related adjacent fields, and inconsistency across food literacy conceptualizations, this study aims to explore the constructs' definition and develop a conceptual and empirical framework of food literacy. A quantitative approach was taken on previously obtained qualitative outcomes from 30 interviews with experts from food-related fields. Food literacy was defined by a four-dimension model: Cooking Skills, Preserve and Analyse, Choice and Acquisition, Search and Plan. The framework Food Literacy Wheel integrates the construct definition, food literacy determinants (Internal, External) and influential factors (Nutritional, Psychological, Health, Learning Contexts, Policy, Industry, Sustainability, Social and Cultural). Allowing a broader perspective of food literacy within major food systems, this study contributes with new insights for future instruments and interventions, paving the way to develop/implement food literacy-related multi-sectorial and multilevel actions.
追求食物系统的可持续性至关重要。鉴于不健康饮食带来的风险，以及与食物相关的相邻领域研究的匮乏和食物素养概念的不一致，本研究旨在探索这些概念的定义，并制定一个食物素养的概念和实证框架。采用定量方法，对来自 30 名与食物相关领域专家的 30 次访谈的定性结果进行了分析。食物素养由四个维度的模型定义：烹饪技能、保存和分析、选择和获取、搜索和计划。食物素养轮模型整合了概念定义、食物素养决定因素（内部、外部）和影响因素（营养、心理、健康、学习环境、政策、产业、可持续性、社会和文化）。该研究在主要食物系统内对食物素养进行了更广泛的探讨，为未来的工具和干预措施提供了新的见解，为制定/实施与食物素养相关的多部门和多层次行动铺平了道路。
