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- Groufh-Jacobsen, S., et al.
(författare)
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Food literacy and diet quality in young vegans, lacto-ovo vegetarians, pescatarians, flexitarians and omnivores
- 2023
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Ingår i: Public Health Nutrition. - 1368-9800. ; 26:12, s. 3051-3061
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Tidskriftsartikel (refereegranskat)abstract
- Objective: To investigate whether food literacy competencies and diet quality vary between 16-to-24-year-olds vegans, lacto-ovo vegetarians, pescatarians, flexitarians and omnivores and to assess whether food literacy is associated with diet quality. Design: Cross-sectional study. Food literacy (general nutrition knowledge, critical nutrition literacy and food skills) and diet quality were measured using an electronic questionnaire. Setting: Southern Norway, September 2021 - March 2022. Participants: Healthy 16-24-year-olds (n 165). Results: Overall, the mean general nutrition knowledge score was moderate (480 out of 670); the lowest mean score was found in omnivores and the highest in flexitarians (456 v. 515) (P= 0034). The mean score of critical nutrition literacy was also moderate (37 out of 50); vegans showed higher scores compared to other dietary practices (P = 0018). No difference was observed in food skills between the different dietary practices. The overall median diet quality score was 460 out of 800, lowest in omnivores and highest in vegans (420 v. 560) (P=< 0001). In multivariate regression analyses, general nutrition knowledge, food skills and vegan dietary practice were significantly associated with higher diet quality. Conclusions: We found moderate levels of food literacy across all dietary practices. The food literacy competencies, general nutrition knowledge and food skills were associated with higher diet quality in our sample. Omnivores showed both the lowest general nutrition knowledge level and lowest diet quality scores. In contrast, both flexitarians and vegans scored highest on general nutrition knowledge and diet quality scores, despite being one of the less restrictive and one of the strictest plant-based dietary practices, respectively.
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- Mulkerrins, Isabelle, et al.
(författare)
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Exploration of a Swedish community-based family-oriented setting for promoting healthy food habits: professionals' experiences
- 2023
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Ingår i: Health Promotion International. - : Oxford University Press (OUP). - 0957-4824 .- 1460-2245. ; 38:3
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Tidskriftsartikel (refereegranskat)abstract
- Health is created in everyday life and settings, where food literacy (FL) and health literacy (HL) are recognized as important for autonomy over one's own health. Though it is acknowledged that bridging the gap between healthcare settings and community settings may be necessary to reach those requiring extra support. Open preschool (OP) is a low threshold community setting which parents with their young children can visit voluntarily, where the various activities offered can be opportunities to address topics related to food and health. The aim of this study is to explore preschool teachers and health practitioners' thoughts and experience of OP as a setting for health promotion, with focus on food and eating. The study is localized to OP's in a multicultural district in Gothenburg, Sweden. Semi-structured interviews were conducted with three preschool teachers and seven health practitioners (one dental hygienist, three dietitians and three public health strategists). With an inductive approach, data were analysed using qualitative content analysis. From the perspective of teachers and health practitioners, the findings indicate that OP can be a setting for mutual learning in a supportive environment. OP provides various possibilities for improved FL and HL by linking health practitioners with families, providing the opportunity to socialize and by eating together. The results also reveal that language barriers can sometimes hinder communication, and that OP does not reach all families. Continuous collaboration between OP and health organizations and practitioners along with regular use of intercultural mediators is recommended by the professionals.
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