Food Literacy: Key concepts for health and education, 1st Edition (Paperback) book cover

Food Literacy

Key concepts for health and education, 1st Edition

Edited by Helen Vidgen


246 pages | 25 B/W Illus.

Look Inside
Purchasing Options:$ = USD
Paperback: 9781138898523
pub: 2016-04-26
Hardback: 9781138898516
pub: 2016-04-26
eBook (VitalSource) : 9781315708492
pub: 2016-04-14
from $26.98

FREE Standard Shipping!


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.

Table of Contents

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

About the Editor

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.

About the Series

Routledge Studies in Food, Society and the Environment

This series includes a wide range of inter-disciplinary approaches to food, society and the environment. It includes textbooks, research monographs and titles aimed at professionals, NGOs and policy-makers. Authors or editors of potential new titles should contact Hannah Ferguson, Editor (

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
SOCIAL SCIENCE / Human Geography