FOODLIT-PRO: Food Literacy Domains, Influential Factors and Determinants-A Qualitative Study
FOODLIT-PRO: Food Literacy Domains, Influential Factors and Determinants-A Qualitative Study
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DOI：
10.3390/nu12010088
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发表时间：
2020-01-01
期刊：
影响因子：
5.9
通讯作者：
Schwarzer, Ralf
中科院分区：
文献类型：
--
作者：
Rosas, Raquel;Pimenta, Filipa;Schwarzer, Ralf
不良的饮食习惯正在增加与体重相关的问题的患病率，如糖尿病和心血管疾病。鉴于需要提高个人的食品知识和能力，以实现更健康的行为，目前的调查探索了食品素养的概念。鉴于对食物素养缺乏共识，本研究旨在探索食物素养的领域、影响因素和决定因素。采用定性演绎-显性内容分析方法，对来自食品相关领域的30位专家进行了访谈。将获得的结果与现有的食物扫盲框架进行比较。评分者之间的一致性接近完美(k=0.82)。共有184个代码嵌套在19个类别中，确定的领域是起源、安全、选择和决策、选择和获取、计划、保存、准备、烹饪和知识；影响因素包括营养、心理、健康、学习环境、政策、行业、可持续性和社会和文化；外部决定因素是“获取食品相关信息”、“易腐烂和/或不可靠的食品相关信息”、“家庭动态和/或身份认同”以及“专业人员对食品相关专业知识缺乏准备”，内部决定因素包括“优先考虑食品”、“方便实用”、“时间和财务管理”、“以前的食品相关习惯”和“先天和后天的口味偏好”。总之，超过一半的已识别属性(62.5%)得到了当前文献的证实。然而，所显示的内容与当前食品扫盲文献的框架不相匹配，表达了尚未探索的与食品扫盲相关的行动、知识、能力和决定因素。因此，这项研究通过确定食品扫盲的领域、影响因素和潜在决定因素，提供了关于食品扫盲定义和发展的新的有用信息。此外，这项工作为这一领域内的新的测量和干预铺平了道路。
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.