1st Edition
Food Literacy Key concepts for health and education
1. Introduction: Food Literacy for Contemporary Food and Eating
Helen Vidgen
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
Helen Vidgen
4. Relating Food Literacy to Nutrition and Health
Helen Vidgen
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
Martin Caraher
8. The Nexus between Food Literacy, Food Security and Disadvantage
Danielle Gallegos
9. The Development of Food Literacy
Helen Vidgen
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
Andrea Begley
12. Developing Food Literacy through Food Production
Heather Yeatman
13. Measuring Food Literacy
Rebecca Mckecknie
14. Food Literacy: Key Concepts and the Elephants in the Room
Helen Vidgen and Martin Caraher
Biography
Helen Vidgen has worked as a public health nutritionist in government, civil society and academic organizations for over twenty years. During this time she has been involved in the development of policy, programmes and evaluation. Her PhD thesis defined food literacy and its relationship to nutrition. She continues to work in this and other areas related to the everyday practicalities of meeting nutrition recommendations at the Queensland University of Technology, Australia.
