Food Literacy: Key Concepts for Health and Education


Autoria(s): Vidgen, Helen A.
Data(s)

28/04/2016

Resumo

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.

Identificador

http://eprints.qut.edu.au/95264/

Publicador

Earthscan Routledge

Relação

https://www.routledge.com/products/9781138898523

Vidgen, Helen A. (Ed.) (2016) Food Literacy: Key Concepts for Health and Education. Earthscan Routledge, London, New York.

Fonte

Faculty of Health; Institute of Health and Biomedical Innovation; School of Exercise & Nutrition Sciences

Palavras-Chave #111104 Public Nutrition Intervention #food literacy #policy #public health #population health #education
Tipo

Book