Introduction: Food literacy for contemporary food and eating
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.
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.
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|Item Type:||Book Chapter|
|Keywords:||food literacy, food systems, dietary intake, policy|
|Subjects:||Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > NUTRITION AND DIETETICS (111100) > Public Nutrition Intervention (111104)|
|Divisions:||Current > QUT Faculties and Divisions > Faculty of Health
Current > Institutes > Institute of Health and Biomedical Innovation
Current > Schools > School of Exercise & Nutrition Sciences
|Deposited On:||28 Apr 2016 23:19|
|Last Modified:||09 Jun 2016 03:04|
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