The purpose of this qualitative, grounded theory study was to explore the concept of food literacy as it relates to well-being from the perspective of young Canadian adults who recently transitioned to independent living. Seventeen individual, interviews were conducted with Canadian university students. Results suggest that while young adults value “healthy” eating, they are at risk for leaving their family homes lacking necessary food literacy required to make healthy food choices, sustain healthy food relationships and be well. Results suggest that significant challenges exist with regard to acquiring/utilizing food literacy, which appear to influence food choices, health and well-being. Findings indicate that young adults could benefit from expanding their views on food to encompass cultural and environmental knowledge. This thesis adds value to the existing literature by exploring the components of food literacy and connections to well-being.

No description available.

No description available.

A substantial number of community members access food in community-based organizations in the Winnipeg's North End. However, many staff and volunteers in these organizations do not have adequate nutrition knowledge and food skills, nor are there healthy food policies to guide food programs. Food Matters Manitoba developed a food and nutrition education program, Community Tables. The purpose of this study was to evaluate Community Tables for its effectiveness in increasing staff/volunteer basic nutrition knowledge and food skills, and facilitating the adoption of healthy food policies by participating organizations. Data collection included questionnaires to determine knowledge acquisition and participant satisfaction, and in-depth follow-up interviews to determine each participant’s experience with developing/implementing a healthy food policy. Results suggest that the program was moderately successful in increasing participant food and nutrition knowledge; and while three organizations were able to implement policies to some degree, others faced challenges, which prevented full implementation. / October 2015

Master of Public Health - MPH / Obesity is one of the critical problems that threatens not only health, but the economy at a global level. Among the factors associated with obesity is less than optimum level of nutrition literacy. Nutrition literacy is more than just the food knowledge, it is a combination of other essential factors that help individuals to maintain healthy a body size. These factors include the selection and consumption of nutritious food; acquiring knowledge and skills in the areas of meal planning and preparation; as well as using and knowing how to read food labels correctly.

No description available.

No description available.

学位プログラム名: 京都大学大学院思修館 / 京都大学 / 0048 / 新制・課程博士 / 博士(総合学術) / 甲第22813号 / 総総博第15号 / 新制||総総||2(附属図書館) / 京都大学大学院総合生存学館総合生存学専攻 / (主査)教授 池田 裕一, 教授 山敷 庸亮, 特定講師 Hart Nadav FEUER / 学位規則第4条第1項該当 / Doctor of Philosophy / Kyoto University / DFAM

North American food environments have gone through dramatic shifts over the past six decades. During this period, we have witnessed the consolidation of a globalizing industrial agrifood regime, accompanied by new types of foods available and an excess of marketing. In recent years however, a growing number of scholars, environmentalists, rural organizations and consumers have highlighted the negative environmental and social impacts of this model of large scale, intensive monocultures. Another critique that has been more and more common is the lack of a comprehensive food literacy among youth populations. This thesis starts from the assumption that such knowledge is crucial to equip younger generations with the ability to understand the connections among these issues, to make conscious and informed choices and become engaged citizens, participating in transforming today’s predominantly unsustainable agrifood systems. This is essential as younger generations are the future consumers, heads of households and decision-makers in Canadian society. As such, one of the primary objectives of this research was to (re)situate the concept of food literacy amidst the many literatures while also providing an original comprehensive framework of analysis, reaffirming both its health and well-being and agrifood systems components. Consequently, and based on such assessments, the thesis offers an original and exploratory analysis of high school students’ food literacy levels. Using a mixed methods approach, it draws from qualitative and quantitative primary data resources and secondary literature to survey and compare eight groups of students in grades 9 and 10 in Ontario. Four of these groups took a food-related class and four were control groups, between two different types of food-related curricula. The research shows that a majority of the high school students who participated in the study have a basic level of food literacy. This is especially notable when including socio-environmental considerations in order to assess their level of agrifood systems’ literacy, which is the main focus and contribution that this research sought to evaluate.

Inledning: Matsvinn bidrar till en negativ klimatpåverkan och svinnet av animalier, speciellt nötkött, genererar stora mängder onödigt växthusgasutsläpp per kilo. Att minska svinnet av animalier bör prioriteras för att snabbt minska växthusgasutsläppen. Syfte: Syftet är att undersöka konsumenters inställning till att köpa nötkött som frysts ner dagen innan bäst före datum har passerat i ett försök att minska köttsvinn. Vidare studeras om matrelaterade kunskaper, färdigheter och beteenden, sammanfattade i begreppet food literacy, påverkar inställningen till att köpa nötkött som frysts ner dagen innan bäst före datum har passerat. Material och metod: Data samlades in via en webbenkät och en fokusgrupp. Databearbetning och analys av den kvantitativa datan utfördes i Excel där chitvå-test användes som statistisk metod. Den kvalitativa datan transkriberades och analyserades med hjälp av kodning och tematisering. Resultat: Den kvantitativa datan visar en positiv trend där majoriteten av konsumenterna kan tänka sig att köpa nötkött som frysts ner dagen innan bäst före datum har passerat. Resultaten visar att graden av food literacy ökar med åldern. Faktorer som visar sig vara betydelsefulla för konsumenter är pris, kvalitet, förpackning och ursprung. Slutsats: Majoriteten av respondenterna oavsett ålder är positivt inställda till att köpa nötkött som frysts ner dagen innan bäst före datum har passerat. Resultatet pekar åt att andelen respondenter med hög grad av food literacy ökar med ålder och faktorer som styr vid inköp av nötkött som frysts ner dagen innan bäst före datum har passerat är pris, kvalitet, förpackning och ursprung. / Introduction: food waste contributes to a negative climate impact and the meat wastage, especially beef, generates large amounts of greenhouse gas emissions per kilogram beef. Reducing animal wastage should be a priority in order to quickly reduce greenhouse gas emissions. Aim: The aim is to investigate consumers' attitude to buying beef that has been frozen the day before the best before date has passed in an attempt to reduce the meat wastage. The study also investigates whether food-related knowledge, skills and behaviors, summarized in the concept food literacy, affect the attitude of buying beef that has been frozen the day before the best before date has passed. Method: Data was collected using a web-questionnaire and a focus group. The processing and the analysis of the data was performed in Excel using Chi-Square tests. The qualitative data was transcribed and analyzed using coding and thematization. Results: The quantitative data shows a positive trend where the majority of consumers can see themselves buying beef that has been frozen the day before the best before date has passed. The results show that the level of food literacy increases with age. Factors that prove to be important for consumers are price, quality, packaging and origin. Conclusion: The majority of respondents regardless of age are positive about buying beef. The result indicates that the proportion of respondents with a high degree of food literacy increases with age and factors that prove to be important for consumers when buying beef are price, quality, packaging and origin.