The development of food literacy
Vidgen, Helen A. (2016) The development of food literacy. In Vidgen, Helen A. (Ed.) Food Literacy: Key Concepts for Health and Education. Earthscan/Routledge, London, New York, pp. 151-164.
This is the first of four chapters examining the development of food literacy. It reports the findings of the Young People Study, described in earlier chapters. Participants reflected on the evolution of their food and eating style. They describe this at the individual level but in doing so discuss the interplay between other key institutions of health, education and community organisations. These results are considered alongside learning and development theory to propose how food literacy develops, including the role of individuals, households, communities and nations, and their influence to each other.
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|Item Type:||Book Chapter|
|Keywords:||food literacy, cooking, youth, education, cooking programs|
|Subjects:||Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > NUTRITION AND DIETETICS (111100) > Public Nutrition Intervention (111104)
Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > PUBLIC HEALTH AND HEALTH SERVICES (111700) > Health Promotion (111712)
Australian and New Zealand Standard Research Classification > EDUCATION (130000) > CURRICULUM AND PEDAGOGY (130200) > Physical Education and Development Curriculum and Pedagogy (130210)
|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 23:50|
|Last Modified:||02 May 2016 23:25|
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