Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program
Food literacy programs aim to improve behaviours required to achieve a quality diet. The objectives of this study were to assess the demographic, food literacy related and dietary behaviour of participants enrolling in Food Sensations® for Adults, a free four-week food literacy program and identify...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | English |
| Published: |
MDPI
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/75601 |
| _version_ | 1848763512157896704 |
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| author | Begley, Andrea Paynter, E. Butcher, L. Bobongie, V. Dhaliwal, Satvinder |
| author_facet | Begley, Andrea Paynter, E. Butcher, L. Bobongie, V. Dhaliwal, Satvinder |
| author_sort | Begley, Andrea |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Food literacy programs aim to improve behaviours required to achieve a quality diet. The objectives of this study were to assess the demographic, food literacy related and dietary behaviour of participants enrolling in Food Sensations® for Adults, a free four-week food literacy program and identify the subgroup of participants who benefit most. Cross-sectional pre-program questionnaire data (n = 1626) from participants enrolling in the program was used to stratify into low, middle and high food-literacy tertiles. Factor scores from a reliability analysis of food literacy behaviours were then used to produce a composite score). Participants were 80.2% female, 56% aged 26 to 45 years and 73.3% from low to middle socio-economic areas. Demographic characteristics were not a significant predictor of the lowest composite food-literacy group. Those with the lowest composite food-literacy tertile score were more likely to have lower self-rated cooking skills, a negative attitude to the cost of healthy foods, lower intakes of fruits and vegetables and a higher frequency of consuming takeaway food and sugary drinks. Food literacy programs must focus on recruiting those who have low self-rated cooking skills, who consider healthy foods expensive and have poor dietary intakes and will most likely to benefit from such programs. |
| first_indexed | 2025-11-14T11:04:38Z |
| format | Journal Article |
| id | curtin-20.500.11937-75601 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T11:04:38Z |
| publishDate | 2019 |
| publisher | MDPI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-756012020-12-03T03:52:46Z Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program Begley, Andrea Paynter, E. Butcher, L. Bobongie, V. Dhaliwal, Satvinder Science & Technology Life Sciences & Biomedicine Environmental Sciences Public, Environmental & Occupational Health Environmental Sciences & Ecology food literacy community participation dietary intake PREPARATION INTERVENTIONS SELF-EFFICACY DIET QUALITY COOKING SKILLS HOME CONFIDENCE NUTRITION HEALTH IMPACT Food literacy programs aim to improve behaviours required to achieve a quality diet. The objectives of this study were to assess the demographic, food literacy related and dietary behaviour of participants enrolling in Food Sensations® for Adults, a free four-week food literacy program and identify the subgroup of participants who benefit most. Cross-sectional pre-program questionnaire data (n = 1626) from participants enrolling in the program was used to stratify into low, middle and high food-literacy tertiles. Factor scores from a reliability analysis of food literacy behaviours were then used to produce a composite score). Participants were 80.2% female, 56% aged 26 to 45 years and 73.3% from low to middle socio-economic areas. Demographic characteristics were not a significant predictor of the lowest composite food-literacy group. Those with the lowest composite food-literacy tertile score were more likely to have lower self-rated cooking skills, a negative attitude to the cost of healthy foods, lower intakes of fruits and vegetables and a higher frequency of consuming takeaway food and sugary drinks. Food literacy programs must focus on recruiting those who have low self-rated cooking skills, who consider healthy foods expensive and have poor dietary intakes and will most likely to benefit from such programs. 2019 Journal Article http://hdl.handle.net/20.500.11937/75601 10.3390/ijerph16071272 English http://creativecommons.org/licenses/by/4.0/ MDPI fulltext |
| spellingShingle | Science & Technology Life Sciences & Biomedicine Environmental Sciences Public, Environmental & Occupational Health Environmental Sciences & Ecology food literacy community participation dietary intake PREPARATION INTERVENTIONS SELF-EFFICACY DIET QUALITY COOKING SKILLS HOME CONFIDENCE NUTRITION HEALTH IMPACT Begley, Andrea Paynter, E. Butcher, L. Bobongie, V. Dhaliwal, Satvinder Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program |
| title | Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program |
| title_full | Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program |
| title_fullStr | Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program |
| title_full_unstemmed | Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program |
| title_short | Identifying Participants Who Would Benefit the Most from an Adult Food-literacy Program |
| title_sort | identifying participants who would benefit the most from an adult food-literacy program |
| topic | Science & Technology Life Sciences & Biomedicine Environmental Sciences Public, Environmental & Occupational Health Environmental Sciences & Ecology food literacy community participation dietary intake PREPARATION INTERVENTIONS SELF-EFFICACY DIET QUALITY COOKING SKILLS HOME CONFIDENCE NUTRITION HEALTH IMPACT |
| url | http://hdl.handle.net/20.500.11937/75601 |