Nutrition and food literacy among young Canadian adults living with type 1 diabetes

Itzkovitz, Alexandra; Maggio, Vanessa; Roy‐Fleming, Amélie; Legault, Laurent; Brazeau, Anne‐Sophie

doi:10.1111/dme.14921

Cited by 8 publications

(10 citation statements)

References 16 publications

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“…We found overall moderate food skills, 60-79 % was considered as moderate. Our findings are consistent with a previous study that measured aspects of food skills in Canadian adults (mean age 22•5 years, n 191), in which half (47•6 %) of the participants prepared meals themselves (33) . Whether participants in our study were responsible for their own food shopping was included to represent the food skills competencies of food literacy 'having food budgeting skills' by Slater et al (4) Although we acknowledge that other tools may have been more suitable to measure food skills in youth, we did not include a fully validated tool to limit the participant burden.…”

Section: Food Skillssupporting

confidence: 92%

Food literacy and diet quality in young vegans, lacto-ovo vegetarians, pescatarians, flexitarians and omnivores

Groufh-Jacobsen,

Larsson,

Van Daele

et al. 2023

Public Health Nutr.

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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 if food literacy are 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 (48·0 out of 67·0); the lowest mean score was found in omnivores and the highest in flexitarians (45·6 vs. 51·5) (p=0·034). The mean score of critical nutrition literacy was also moderate (3·7 out of 5·0), vegans showed higher scores compared to other dietary practices (p=0·018). No difference observed in food skills between the different dietary practices. The overall median diet quality score was 46·0 out of 80·0; lowest in omnivores and highest in vegans (42·0 vs. 56·0) (p=<0·001). 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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Section: Food Skillssupporting

confidence: 92%

Food literacy and diet quality in young vegans, lacto-ovo vegetarians, pescatarians, flexitarians and omnivores

Groufh-Jacobsen,

Larsson,

Van Daele

et al. 2023

Public Health Nutr.

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“…Second, the diet of most patients is in uenced by their families, and they may give up treatment at any time. Studies have shown [21] that among patients with higher nutritional literacy, independent food preparation is a promoting factor. Therefore, patients should be encouraged to prepare meals independently.…”

Section: Discussionmentioning

confidence: 99%

Qualitative research on nutritional literacy in patients with type 2 diabetes—Patient and health worker perspectives

zhang,

Xia,

Sun

et al. 2024

Preprint

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Background Medical nutritional therapy is the basis of the treatment of type 2 diabetes mellitus. To deeply explore the nutritional literacy status and influencing factors of type 2 diabetes mellitus patients, to understand the nutritional needs of patients, and to provide a basis for strengthening the nutritional literacy level of diabetes mellitus patients in China, improving self-management, and improving the quality of life. Methods A phenomenological research method was used to conduct semi-structured interviews with 13 patients with type 2 diabetes mellitus and 10 healthcare professionals, and the Colaizzi 7-step method was used to analyze the data and refine the themes. Results Four themes and 12 sub-themes were summarized: lack of beliefs about nutrition management (ambiguity about the role of nutrition management, lack of willingness to gain in-depth knowledge about nutrition, lack of awareness of dietary nutritional risks, and poor dietary nutritional adherence); insufficient knowledge and skills in nutrition management (misconceptions about nutritional knowledge, lack of skills in nutritional combinations and food exchanges, and insufficient ability to cope with difficulties); and insufficient ability to interact with nutritional information (active less access to nutritional knowledge, limited utilization of perceived surrounding resources, transformation and utilization of nutritional information); and insufficient ability to critique nutritional information (difficulty in identifying nutritional information, selective acceptance of nutritional information). Conclusion The overall nutritional literacy of patients with type 2 diabetes mellitus is insufficient, the perception of nutritional management is weak, nutritional knowledge and skills are more lacking, the interactive and critical ability of nutritional information needs to be improved, and the patients are unable to carry out effective disease management; therefore, it is necessary for healthcare professionals to improve the nutritional literacy of the patients for the self-management and healthy outcomes by targeting the weak points.

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“…The study conducted among Turkish adults showed that the score based on the SFLQ is moderately correlated with the TSOY-32 score and weakly correlated with the Newest Vital Sign test [ 21 ]. Other studies showed that the SFLQ score was significantly associated with purchasing behaviors among consumers [ 23 ] and with skills and confidence in preparing meals in young adults suffering from type 1 diabetes [ 24 ].…”

Section: Discussionmentioning

confidence: 99%

“…Their analysis showed that the SFLQ score was significantly associated with purchasing behaviors, gender, and the place of residence. Recently, Itzkovitz et al observed a significant relationship between the SFLQ score and higher cooking skills and confidence in preparing healthy meals among young Canadian adults living with type 1 diabetes [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Validation of the Short Food Literacy Questionnaire in the Representative Sample of Polish Internet Users

Zwierczyk

Kobryn

Duplaga

2022

IJERPH

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Analogous to health literacy, food literacy can be defined as a set of cognitive and social skills associated with the ability to acquire and understand information about food and nutrition to make appropriate nutritional decisions. In the literature, several terms such as food, nutrition, or nutritional literacy are used in parallel, differing in some aspects of their meaning. Food literacy is an important measure of the effectiveness of nutritional education interventions and appropriate instruments for its measurement should be available in every society. The aim of this study was the assessment of the validity and testing of a proposed model of the Short Food Literacy Questionnaire (SFLQ) culturally adapted into Polish. The analysis was performed on data from an online survey in a representative sample of 1286 adult internet users. Exploratory (EFA) and confirmatory factor (CFA) analyses were performed on two different subsets obtained through random splitting of the initial dataset. The Polish version of the SFLQ had good internal consistency (Cronbach’s α 0.841; Guttman split-half coefficient was 0.812). The EFA revealed that the tool had a three-factor latent structure. The distinguished dimensions were ‘information accessing’, ‘knowledge’, and ‘information appraisal’. The subscales also showed acceptable internal consistency based on the values of the Cronbach’s α coefficients (ranging from 0.768 to 0.845). The CFA confirmed a good fit of the three-factor model with at least five indexes achieving acceptable levels (CFI = 0.972, GFI = 0.963, AGFI = 0.940, NFI = 0.959, and RMSEA = 0.059). The validation of the Polish version of the SFLQ revealed, contrary to earlier reports, not a single but a three-factor structure of the instrument. The SFLQ will be an important tool for the assessment of the effectiveness of educational interventions and population studies analyzing the determinants of food literacy in Poland.

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Nutrition and food literacy among young Canadian adults living with type 1 diabetes

Cited by 8 publications

References 16 publications

Food literacy and diet quality in young vegans, lacto-ovo vegetarians, pescatarians, flexitarians and omnivores

Food literacy and diet quality in young vegans, lacto-ovo vegetarians, pescatarians, flexitarians and omnivores

Qualitative research on nutritional literacy in patients with type 2 diabetes—Patient and health worker perspectives

Validation of the Short Food Literacy Questionnaire in the Representative Sample of Polish Internet Users

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