Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences. Among this discussion, the term "food literacy" has emerged to acknowledge the broad role food and eating play in our lives and the empowerment that comes from meeting food needs well.
In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level.
These varying perspectives will give the reader an introduction to this emerging concept. The book gathers current insights and provides a platform for discussion to further understanding and application in this field. It stimulates the reader to conceptualise what food literacy means to their practice and to critically review its potential contribution to a range of outcomes.
1. Introduction: Food Literacy for Contemporary Food and Eating
2. An Overview of the Use of the Term Food Literacy
Andrea Begley and Helen Vidgen
3. A Definition of Food Literacy and its Components
4. Relating Food Literacy to Nutrition and Health
5. Using a Health Literacy Frame to Conceptualise Food Literacy
Doris E. Gillis
6. Food Literacy and Food Choice: A Constructionist Perspective
Carole A. Bisogni, Stephanie M. Bostic, Jeffery Sobal and Margaret Jastran
7. Food Literacy Beyond the Individual: The Nexus between Personal Skills and Victim Blaming
8. The Nexus between Food Literacy, Food Security and Disadvantage
9. The Development of Food Literacy
10. Developing Food Literacy through the Education Sector: A Focus on Home Economics
Sandra Fordyce-Voorham and Theresa Lai Yeung Wai Ling
11. Developing Food Literacy through the Health Sector
12. Developing Food Literacy through Food Production
13. Measuring Food Literacy
14. Food Literacy: Key Concepts and the Elephants in the Room
Helen Vidgen and Martin Caraher