Introduction: Food literacy for contemporary food and eating
Contribuinte(s) |
Vidgen, Helen A. |
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Data(s) |
28/04/2016
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Resumo |
This chapter provides an introduction to the term “food literacy”. Its use in the literature, policy and practice, implies that the term is an attempt to encapsulate the knowledge, skills and behaviours needed for everyday eating. This chapter will first review the use of the term in policy and practice, then go on to review what is known about contemporary food and eating and its influence on the emergence of this term and conclude with an overview of the key ideas to be explored in this book. |
Identificador | |
Publicador |
Earthscan/Routledge |
Relação |
https://www.routledge.com/products/9781138898523 Vidgen, Helen A. (2016) Introduction: Food literacy for contemporary food and eating. In Vidgen, Helen A. (Ed.) Food Literacy: Key Concepts for Health and Education. Earthscan/Routledge, London, New York, pp. 1-16. |
Fonte |
Faculty of Health; Institute of Health and Biomedical Innovation; School of Exercise & Nutrition Sciences |
Palavras-Chave | #111104 Public Nutrition Intervention #food literacy #food systems #dietary intake #policy |
Tipo |
Book Chapter |