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

WJCR-William James Center for Research, ISPA-Instituto Universitário, Rua Jardim do Tabaco, 34 1149-041 Lisboa, Portugal
Department of Psychology, Freie Universität Berlin, Habelschwerdter Allee 45, 14195 Berlin, Germany
Department of Clinical, Health, and Rehabilitation Psychology, SWPS University of Social Sciences and Humanities, 53-238 Wroclaw, Poland
Author to whom correspondence should be addressed.
Nutrients 2020, 12(1), 88;
Received: 22 November 2019 / Revised: 20 December 2019 / Accepted: 24 December 2019 / Published: 27 December 2019
(This article belongs to the Section Nutrition and Public Health)
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. View Full-Text
Keywords: food literacy; qualitative; definition; influential factors; determinants food literacy; qualitative; definition; influential factors; determinants
MDPI and ACS Style

Rosas, R.; Pimenta, F.; Leal, I.; Schwarzer, R. FOODLIT-PRO: Food Literacy Domains, Influential Factors and Determinants—A Qualitative Study. Nutrients 2020, 12, 88.

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