Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program

Food literacy programs aim to improve behaviours required to achieve a quality diet. The objectives of this study were to assess the demographic, food literacy related and dietary behaviour of participants enrolling in Food Sensations for Adults, a free four-week food literacy program and identify t...

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Bibliographic Details
Published in:	International journal of environmental research and public health 2019-04, Vol.16 (7), p.1272
Main Authors:	Begley, Andrea, Butcher, Lucy M, Bobongie, Vanessa, Dhaliwal, Satvinder S
Format:	Article
Language:	eng
Subjects:	Adult Adults Behavior Confidence Cooking Cross-Sectional Studies Diet Diet - psychology Feeding Behavior - psychology Female Food Food Preferences - psychology Fruits Health Literacy Households Human behavior Humans Literacy Literacy programs Low income groups Male Meals Middle Aged Nutrition research Planning Qualitative research Questionnaires Reproducibility of Results Shopping Skills Sociodemographics Socioeconomic Factors Surveillance Surveys and Questionnaires Vegetables Videoconferencing
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Summary:	Food literacy programs aim to improve behaviours required to achieve a quality diet. The objectives of this study were to assess the demographic, food literacy related and dietary behaviour of participants enrolling in Food Sensations for Adults, a free four-week food literacy program and identify the subgroup of participants who benefit most. Cross-sectional pre-program questionnaire data (n = 1626) from participants enrolling in the program was used to stratify into low, middle and high food-literacy tertiles. Factor scores from a reliability analysis of food literacy behaviours were then used to produce a composite score). Participants were 80.2% female, 56% aged 26 to 45 years and 73.3% from low to middle socio-economic areas. Demographic characteristics were not a significant predictor of the lowest composite food-literacy group. Those with the lowest composite food-literacy tertile score were more likely to have lower self-rated cooking skills, a negative attitude to the cost of healthy foods, lower intakes of fruits and vegetables and a higher frequency of consuming takeaway food and sugary drinks. Food literacy programs must focus on recruiting those who have low self-rated cooking skills, who consider healthy foods expensive and have poor dietary intakes and will most likely to benefit from such programs.
ISSN:	1660-4601 1661-7827 1660-4601