Clicca qui per scaricare

Paving the way for digital food literacy: A critical review of the literature
Titolo Rivista: MECOSAN 
Autori/Curatori: Carmela Annarumma, Rocco Palumbo 
Anno di pubblicazione:  2016 Fascicolo: 100  Lingua: Inglese 
Numero pagine:  19 P. 57-75 Dimensione file:  23801 KB
DOI:  10.3280/MESA2016-100004
Il DOI è il codice a barre della proprietà intellettuale: per saperne di più:  clicca qui   qui 


The relationship between consumers and food is complex and dynamic. Moreover, different factors have been argued to variously affect the behaviors of consumers when food-related decisions are concerned, including: culture, beliefs, past experiences and knowledge. Food literacy is achieving a growing popularity as a determinant of wise food-related choices. In particular, food literacy could be understood as the individual ability to access, understand, process and use basic food and nutrition information, and to navigate the food system properly. In light of the negative health and social consequences, which are attached to limited food literacy, the enhancement of the individual ability to navigate the food system is crucial to improve individual and collective well-being. To contribute in the enhancement of the knowledge in the field of food literacy, this paper provides a review of the existing scientific literature. A critical approach is adopted to systematize the current understanding of food literacy and pave the way for further developments. Digital tools turn out to be a viable solution to improve individual food-related skills and contribute in wise consumer behaviors. From this point of view, digital food literacy emerges as a key issue inspiring future research in the fields of food education and health promotion.


Keywords: Food literacy, Digital food literacy, Empowerment, Health literacy, Health promotion, Prevention.

  1. Adkins N.R., Ozanne J.L. (2005). The Low Literate Consumer. Journal of Consumer Research, 32 (1): 93-105.
  2. Aihara Y., Minai J. (2011). Barriers and catalysts of nutrition literacy among elderly Japanese people. Health Promotion International, 26 (4): 421-431.
  3. Aydin G., Kaya N., Turan N. (2015). The Role of Health Literacy in Access to Online Health Information. Procedia - Social and Behavioral Sciences, 195: 1683-1687.
  4. Barbour L.R., Ho M.Y., Davidson Z.E., Palerm C.E. (2016). Challenges and opportunities for measuring the impact of a nutrition programme amongst young people at risk of food insecurity: A pilot study. Nutrition Bulletin, 41 (2): 122-129.
  5. Beardsworth A., Bryman A., Keil T., Goode J., Haslam C., Lancashire E. (2002). Women, men and food: the significance of gender for nutritional attitudes and choices. British Food Journal, 104 (7): 470-491., DOI: 10.1108/00070700210418767
  6. Begley A. (2016). Developing Food Literacy through the Health Sector. In: Vidgen H. (Ed.). Food Literacy. Key concepts for health and education (pp. 205-220). London: Routledge.
  7. Begley A., Vidgen H. (2016). An overview of the use of the term food literacy. In: Vidgen H. (Ed.). Food Literacy: Key Concepts for Health and Education (pp. 17-34). London: Routledge.
  8. Bellotti B. (2010). Food Literacy: Reconnecting the City with the Country. Agricultural Science, 22 (3): 29-34.
  9. Benn J. (2014). Food, nutrition or cooking literacy: a review of concepts and competencies regarding food education. International Journal of Home Economics, 7 (1): 13-35.
  10. D., Becker M.A. (2005). Migration, cultural bereavement and cultural identity. World Psychiatry, 4 (1): 18-24.
  11. Bisogni C.A., Bostic S.M., Sobal J., Jastran M. (2016). Food Literacy and Food Choice: A Constructionist Perspective. In: Vidgen H. (Ed.). Food Literacy. Key concepts for health and education (pp. 102-117). London: Routledge.
  12. Bleich S.N., Jones-Smith J., Wolfson J.A., Zhu X., Story M. (2015). The Complex Relationship Between Diet And Health. Health Affairs, 34 (11): 1813-1820.
  13. Block L.G., Grier S.A., Childers T.L., Davis B., Ebert J.E., Kumanyika S., Laczniak R.N., Machin J.E., Motley C.M., Peracchio L., Pettigrew S., Scott M., van Ginkel Bieshaar M.N.G. (2011). From Nutrients to Nurturance: A Conceptual Introduction to Food Well-Being. Journal of Public Policy & Marketing, 30 (1): 5-13.
  14. Boek S., Bianco-Simeral S., Chan K., Goto K. (2012). Gender and Race are Significant Determinants of Students’ Food Choices on a College Campus. Journal of Nutrition Education and Behavior, 44 (4): 372-378.
  15. Booth S., Coveney J. (2015). Food Democracy. From consumer to food citizen. Singapore: SpringerBriefs in Public Health.
  16. Born B. (2013). A Research Agenda for Food System Transformation Through Autonomous Community-based Food Projects. Journal of Agriculture, Food Systems, and Community Development, 3 (4): 213-217.
  17. Bozkurt S., Zayim N., Gulkesen K., Samur M., Karaağaoglu N., Saka O. (2011). Usability of a web-based personal nutrition management tool. Informatics for Health and Social Care, 36 (4): 190-205., DOI: 10.3109/17538157.2011.553296
  18. Brewer H., Church E.M., Brewer S.L. (2016). The Impact of Content-Based Network Technologies on Perceptions of Nutrition Literacy. American Journal of Health Education, 47 (4), 243-252., DOI: 10.1080/19325037.2016.1178609
  19. Brooks N., Begley A. (2014). Adolescent food literacy programmes: A review of the literature. Nutrition & Dietetics, 71(3): 158-171., DOI: 10.1111/1747-0080.12096
  20. Bublitz M.G., Peracchio L.A., Andreasen A.R., Kees J., Kidwell B., Gelfand M.E., Motley C.M., Peter P.C., Rajagopal P., Scott M.L., Vallen B. (2011). The Quest for Eating Right: Advancing Food Well-being. Journal of Research for Consumers, 19 (1): 1-12.
  21. Butcher L.M., Chester M.R., Aberle L.M-A., Davies C., Godrich S.L., Milligan R.A., Tartaglia J., Thorne L.M., Begley A. (2014). Foodbank of Western Australia’s healthy food for all. British Food Journal, 116(9): 1490-1505., DOI: 10.1108/BFJ-01-2014-0041
  22. Caplan P. (1997). Food, Health and Identity. London: Routledge.
  23. Coff C. (2014). Informed Food Choice. In: Thompson P.B., Kaplan D.M. (Eds.). Encyclopedia of Food and Agricultural Ethics (pp. 1249-1255). New York: Springer.
  24. Colatruglio S., Slater J. (2014). Food Literacy: Bridging the Gap between Food, Nutrition and Well-Being. In: Deer F., Falkenberg T., McMillan B., Sims L. (Eds.). Sustainable Well-Being: Concept, Issues, and Educational Practices (pp. 17-56). Winnipeg: ESWB Press.
  25. Committee on Labor and Human Resources. (1990). Nutrition Labeling and Education Act of 1989: Hearing before the Committee on Labor and Human Resources United States Senate. Washington D.C.: U.S. Government Printing Office.
  26. Conner M.T. (1993). Understanding Determinants of Food Choice: Contributions from Attitude Research. British Food Journal, 25 (9): 27-31., DOI: 10.1108/00070709310045059
  27. Contento I. (2016). Nutrition Education: Linking Research, Theory, and Practice. Burlington, MA: Jones & Bartlett Learning.
  28. Coughlan M., Cronin P., Ryan F. (2013). Doing a Literature Review in Nursing, Health and Social Care (First Edition). London: Sage Publication.
  29. Cullen T., Hatch J., Martin W., Higgins J., Sheppard R. (2015). Food literacy: Definition and framework for action. Canadian Journal of Dietetic Practice and Research, 76 (3): 140-145.
  30. Farr-Wharton G., Foth M., Choi J.H.J. (2014). Identifying factors that promote consumer behaviours causing expired domestic food waste. Journal of Consumer Behaviour, 13 (6): 393-402.
  31. Farragher T., Wang W.C., Worsley A. (2016). The associations of vegetable consumption with food mavenism, personal values, food knowledge and demographic factors. Appetite, 97 (1): 29-36.
  32. Fordyce-Voorham S. (2015). Preliminary findings of a food literacy program evaluation using a food literacy model. Journal of the Home Economics Institute of Australia, 22 (3): 2-12.
  33. Gallegos D., Vidgen H. (2010). Food literacy: time for a new term or just another buzzword? Journal of the Home Economics Institute of Australia, 17 (2): 2-8.
  34. Gilliland J., Sadler R., Clark A., O’Connor C., Milczarek M., Doherty S. (2015). Using a Smartphone Application to Promote Healthy Dietary Behaviours and Local Food Consumption. BioMed Research International, 1: 1-11.
  35. Gillis D. (2016). Document Using a health literacy frame to conceptualize food literacy. In: Vidgen H. (Ed.). Food literacy: Key concepts for health and education (pp. 85-101). London: Routledge.
  36. Goldstein S. (2014). Advancing Youth Education on Food and Food Systems to Increase Food Literacy. Ontario: York University.
  37. Goldstein S. (2016). Youth and Food Literacy: A Case Study of Food Education at The Stop Community Food Centre. In: Sumner J. (Ed.). Learning, Food, and Sustainability (pp. 181-200). New York, NY: Palgrave Macmillan.
  38. Green B.N, Johnson C., Adams A. (2006). Writing Narrative Literature Reviews for Peer-Reviewed Journals: Secrets of the Trade. Journal of Chiropractic Medicine, 5 (3): 101-117.
  39. Hawkes C., Smith T.G., Jewell J., Wardle J., Hammond R.A., Friel S., Thow A.M., Kain J. (2015). Smart food policies for obesity prevention. The Lancet, 385 (9985): 2410-2421., DOI: 10.1016/S0140-6736(14)61745-1
  40. Hyseni L., Atkinson M., Bromley H., Orton L., Lloyd-Williams F., McGill R., Capewell S. (2016). The effects of policy actions to improve population dietary patterns and prevent diet-related non-communicable diseases: scoping review. European Journal of Clinical Nutrition, published on-line ahead of print on November, 30th 2016.
  41. House V. (2014). Re-Framing the Argument: Critical Service-Learning and Community-Centered Food Literacy. Community Literacy Journal, 8 (2): 1-16.
  42. Jiang S., Beaudoin C. (2016). Health literacy and the internet: An exploratory study on the 2013 HINTS survey. Computers in Human Behavior, 58: 240-248.
  43. Jones J. (1994). Eating Smart: ABCs of the New Food Literacy. New York: Macmillan Publishers USA.
  44. Kaczorowski J., Campbell N.R.C., Duhaney T., Mang E., Gelfer M. (2016). Reducing deaths by diet. Call to action for a public policy agenda for chronic disease prevention. Canadian Family Physician, 62 (6): 469-470.
  45. Kolasa K., Peery A., Harris N.G., Shovelin K. (2001). Food Literacy Partners Program: A Strategy To Increase Community Food Literacy. Topics in Clinical Nutrition, 16 (4): 77-79.
  46. Kimura A.H. (2011). Food education as food literacy: Privatized and gendered food knowledge in contemporary Japan. Agriculture and Human Values, 28 (4): 465-482.
  47. Liechty J., Saltzman J., Musaad S. (2015). Health literacy and parent attitudes about weight control for children. Appetite, 91: 200-208.
  48. L., Giménez A., Vidal L., Ares G. (2014). Influence of Context on Motives Underlying Food Choice. Journal of Sensory Studies, 29 (5): 313-324.
  49. Mackenbach J.P., Bakker M.J. (2003). Tackling socioeconomic inequalities in health: analysis of European experiences. The Lancet, 362 (9393): 1409-1414., DOI: 10.1016/S0140-6736(03)14639-9
  50. Markow K., Coveney J., Booth S. (2012). Enhancing food literacy through school-based cooking programs – What’s working and what’s not? Journal of the Home Economics Institute of Australia, 19 (2): 2-11.
  51. Marmot M. (2007). Achieving health equity: from root causes to fair outcomes. The Lancet, 370 (9593): 1153-1163., DOI: 10.1016/S0140-6736(07)61385-3
  52. Martinez-Maldonado R., Anderson T., Shum S., Knight S. (2016). Towards supporting awareness for content curation: The case of food literacy and behavioural change. 1596, pp. 42-46. In: LAK Workshop on Learning Analytics for Learners (LAL 2016), Edinburgh: April, 26th 2016, Vol. 1596, pp. 42-46.
  53. McNeill L., Viswanath K., Bennett G., Puleo E., Emmons K. (2007). Feasibility of using a webbased nutrition intervention among residents of multiethnic working-class neighborhoods. Preventing Chronic Disease, 4 (3): A55.
  54. Mintz S.W., Du Bois C.M. (2002). The Anthropology of Food and Eating. Annual Review of Anthropology, 31: 99-119.
  55. Murimi M.W. (2013). Healthy Literacy, Nutrition Education, and Food Literacy. Journal of Nutrition Education and Behavior, 45(3): 195.
  56. Nowak A.J., Kolouch G., Schneyer L., Roberts K.H. (2012). Building Food Literacy and Positive Relationships with Healthy Food in Children through School Gardens. Childhood Obesity, 8(4), 392-395.
  57. O’Connor C., Gilliland J., Sadler R., Clark A., Milczarek M., Doherty S. (2015). Smartphone based program for improving food literacy and healthy eating. Canadian Journal of Dietetic Practice & Research, 76(3): 14.
  58. Oenema A., Brug J., Lechner L. (2001). Web-based tailored nutrition education: results of a randomized controlled trial. Health Education Research, 16(6): 647-660.
  59. Palumbo R. (2012). Health literacy: una review della dottrina internazionale. Mecosan, 21 (84): 27-50.
  60. Palumbo R. (2016). Sustainability of Well-being through Literacy. The Effects of Food Literacy on Sustainability of Well-being. Agriculture and Agricultural Science Procedia, 8: 99-106.
  61. Parmenter K., Waller J., Wardle J. (2000). Demographic variation in nutrition knowledge in England. Health Education Research, 15 (2): 163-174.
  62. Peeters A., Blake M.R.C. (2016). Socioeconomic Inequalities in Diet Quality: from Identifying the Problem to Implementing Solutions. Current Nutrition Reports, 5(3): 150-159.
  63. Pendergast D., Dewhurst Y. (2012). Home Economics and food literacy: An international investigation. International Journal of Home Economics, 5 (2): 245-263.
  64. Pendergast D., Garvis S., Kanasa H. (2011). Insight from the Public on Home Economics and Formal Food Literacy. Family and Consumer Sciences, 39 (4): 415-430.
  65. Reis K. (2016). Food for thought: learning to build local food security and community-based disaster resilience through garden networks. Environmental Education Research, 22 (3): 440-441., DOI: 10.1080/13504622.2015.1118744
  66. Rutsaert P., Regan A., Pieniak Z., McConnon A., Moss A., Wall P., Verbeke W. (2013). The use of social media in food risk and benefit communication. Trends in Food Science & Technology, 30 (1): 84-91.
  67. Ruxton C., Derbyshire E. (2014). Strategies to encourage healthy eating among children and young adults. Primary Health Care, 24 (5): 33-41.
  68. Sadler R.C., Clark A.F., Wilk P., O’Connor C., Gilliland J.A. (2016). Using GPS and activity tracking to reveal the influence of adolescents’ food environment exposure on junk food purchasing. Canadian Journal of Public Health, 107 (S1): 14-20., DOI: 10.17269/CJPH.107.5346
  69. Silk K.J., Sherry J., Winn B., Keesecker N., Horodynski M.A., Sayir A. (2008). Increasing Nutrition Literacy: Testing the Effectiveness of Print, Web site, and Game Modalities. Journal of Nutrition Education and Behavior, 40 (1): 3-10.
  70. Slater J. (2013). Is cooking dead? The state of Home Economics Food and Nutrition education in a Canadian province. International Journal of Consumer Studies, 37 (6): 617-624.
  71. Smith M.G. (2009). Food or Nutrition Literacy? What Concept Should Guide Home Economics Education. International Journal of Home Economics, 2 (1): 48-64.
  72. Smith S., Pandit A., Rush S.R., Wolf M., Simon C. (2014). The association between patient activation and accessing online health information: results from a national survey of US adults. Health Expectations, 18 (6): 3262-3273.
  73. Stephens T.A., Black J.L., Chapman G.E., Velazquez C.E., Rojas A. (2016). Participation in School Food and Nutrition Activities among Grade 6-8 Students in Vancouver. Canadian Journal of Dietetic Practice and Research, Published on-line ahead of print on May, 16th 2016.
  74. Street R., Gold W., Manning T. (2013). Health promotion and interactive technology: Theoretical applications and future directions. New York: Routledge.
  75. Sumner J. (2013). Food Literacy and Adult Education: Learning to Read the World by Eating. Canadian Journal for the Study of Adult Education, 25 (2): 79-92.
  76. Sumner J. (2015). Reading the world: Food literacy and the potential for food system transformation. Studies in the Education of Adults, 47 (2): 128-141., DOI: 10.1080/02660830.2015.11661680
  77. Thomas H.C., Irwin J.D. (2013). Using Photovoice with At-risk Youth In a Community-based Cooking Program. Canadian Journal of Dietetic Practice and Research, 74 (1): 14-20., DOI: 10.3148/74.1.2013.14
  78. Thomas H.M., Irwin J.D. (2011). Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention. BMC Research Notes, 4 (495): 1-7., DOI: 10.1186/1756-0500-4-495
  79. Trapp G.S., Hickling S., Christian H.E., Bull F., Timperio A.F., Boruff B., Shrestha D., Giles-Corti B. (2015). Individual, Social, and Environmental Correlates of Healthy and Unhealthy Eating. Health Education & Behavior, 42 (6): 759-768., DOI: 10.1177/1090198115578750
  80. Tyner K. (2014). Literacy in a Digital World: Teaching and Learning in the Age of Information. Routledge: New York.
  81. Vaitkeviciute R., Ball L.E., Harris N. (2015). The relationship between food literacy and dietary intake in adolescents: a systematic review. Public Health Nutrition, 18 (4): 649-658., DOI: 10.1017/S1368980014000962
  82. Velardo S. (2015). The Nuances of Health Literacy, Nutrition Literacy, and Food Literacy. Journal of Nutrition Education and Behavior, 47(4): 385-389.
  83. Vidgen H. (2016). Relating food literacy to nutrition and health. In: Vidgen H. (Ed.). Food Literacy: Key Concepts for Health and Education (pp. 66-84). London: Routledge.
  84. Vidgen H., Gallegos D. (2010). Food literacy: time for a new term or just another buzzword? Journal of the Home Economics Institute of Australia, 17 (2): 2-8.
  85. Vidgen H., Gallegos D. (2014). Defining food literacy and its components. Appetite, 76: 50-59.
  86. Von Normann K. (2009). The impact of lifestyles and food knowledge on the food patterns of German children. International Journal of Consumer Studies, 33 (4): 382-391.
  87. Wall C.L., Gearry R.B., Pearson J., Parnell W., Skidmore P.M.L. (2014). Dietary intake in midlife and associations with standard of living, education and nutrition literacy. The New Zealand Medical Journal, 127 (1397): 30-40.
  88. Wallace R., Lo J., Devine A. (2016). Tailored nutrition education in the elderly can lead to sustained dietary behaviour change. Journal of Nutrition, Health and Aging, 20 (1): 8-15.
  89. Walsh A., Nelson R. (2010). The link between diet and health: an exploratory study of adolescents in Northern Ireland using food maps. International Journal of Consumer Studies, 34 (2): 190-195.
  90. Wegener G. (2014). ‘Let food be thy medicine, and medicine be thy food’: Hippocrates revisited. Acta Neuropsychiatrica, 26 (1): 1-3.
  91. Widener P., Karides M. (2014). Food System Literacy: Empowering Citizens and Consumers Beyond Farm-to-Fork Pathways. Food, Culture and Society, 17 (4): 665-687., DOI: 10.2752/175174414X1400674610191
  92. Wilkins J.L. (2005). Eating right here: Moving from consumer to food citizen. Agriculture and Human Values, 22 (3): 269-273.
  93. Winter Falk L., Bisogni C.A., Sobal J. (1996). Food Choice Processes of Older Adults: A Qualitative Investigation. Journal of Nutrition Education, 28 (5): 257-265., DOI: 10.1016/S0022-3182(96)70098-5
  94. Yang Y., Wang C., Tsai M., Wang J. (2015). Technology-enhanced game-based team learning for improving intake of food groups and nutritional elements. Computers & Education, 88: 143-159.

Carmela Annarumma, Rocco Palumbo, in "MECOSAN" 100/2016, pp. 57-75, DOI:10.3280/MESA2016-100004

   

FrancoAngeli è membro della Publishers International Linking Association associazione indipendente e no profit per facilitare l'accesso degli studiosi ai contenuti digitali nelle pubblicazioni professionali e scientifiche