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Digital Food Literacy, Tailored Nutrition Education and Food Environment

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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (5 May 2024) | Viewed by 24450

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Dr. Michael J. Puglisi

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Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA
Interests: food security; underserved populations; food access; physical activity
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Dear Colleagues,

Food literacy is achieving growing popularity as a determinant of wise food-related choices. In particular, food literacy could be understood as the individual ability to access, understand, process, and use basic food and nutrition information and to navigate the food system properly. Social media, online ordering, and the use of online resources present strengths of speed, accessibility, and interaction in the communication of food risks and benefits and potentially act as a policy measure to improve food literacy, healthy eating, and wellbeing. In light of the negative health and social consequences attached to limited food literacy, the enhancement of the individual ability to navigate the food system is crucial to improve individual and collective wellbeing. This Special Issue will highlight recent innovative research in this area, with implications for best practices and recommendations for future work.

Dr. Michael J. Puglisi
Guest Editor

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Keywords

digital literacy
digital food and nutrition literacy
social media
barriers
food environment
tailored nutrition education
online ordering

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Published Papers (9 papers)

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13 pages, 650 KiB

Open AccessArticle

Relationships among Sleep Time, Physical Activity Time, Screen Time, and Nutrition Literacy of Adolescents: A Cross-Sectional Study in Chongqing, China

by Qi Xu, Zhichuan Hu, Mao Zeng, Yu Su, Ke Jiang, Shengping Li, Zhourong Li, Lin Fu, Zumin Shi, Manoj Sharma and Yong Zhao

Nutrients 2024, 16(9), 1314; https://doi.org/10.3390/nu16091314 - 27 Apr 2024

Viewed by 1857

Abstract

Background: Unhealthy lifestyles among adolescents are reaching alarming levels and have become a major public health problem. This study aimed to assess the relationship between sleep time, physical activity (PA) time, screen time (ST), and nutritional literacy (NL). Methods: This cross-sectional online study involving adolescents aged 10–18 years was conducted in September 2020 in 239 schools in Chongqing, China. NL was measured using the “Nutrition Literacy Scale for middle school students in Chongqing (CM-NLS)”. According to the recommended by the Chinese dietary guidelines (2022), we divided the sleep time of junior high school students into <9 h and ≥9 h, high school students into <8 h and ≥8 h, divided the workdays into weekend PA time < 1 h and ≥1 h, and divided the workdays into weekend ST < 2 h and ≥2 h. The multinomial logistic regression model was used to examine the association. Results: A total of 18,660 adolescents (50.2% males) were included. The proportion of participants that were junior high school students and attended boarding schools was 57.2% and 65.3%, respectively. Compared with senior high school students, junior high school students had a higher level of NL. Whether on workdays or weekends, participants with sleep time ≥ 8/9 h, PA time ≥ 1 h, and ST < 2 h per day had higher levels of NL. On weekdays, participants who met the sleep time ≥ 8 h/9 h (OR = 1.48, 95% CI: 1.36, 1.62) and PA time ≥ 1 h (OR = 1.69, 95% CI: 1.59, 1.81) had higher reporting of NL levels. Conclusions: Sleep time, PA time, and ST were positively correlated with NL among adolescents, especially junior high school students. Full article

(This article belongs to the Special Issue Digital Food Literacy, Tailored Nutrition Education and Food Environment)

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13 pages, 514 KiB

Open AccessArticle

The Role of Social Media Advertisement and Physical Activity on Eating Behaviors among the General Population in Saudi Arabia

by Sara Aleid, Najim Z. Alshahrani, Safa Alsedrah, Ana Branca Carvalho, Maria João Lima, Edite Teixeira-Lemos and António Raposo

Nutrients 2024, 16(8), 1215; https://doi.org/10.3390/nu16081215 - 19 Apr 2024

Cited by 2 | Viewed by 2424

Abstract

Over the past few decades, people in Saudi Arabia have become less inclined to adopt active lifestyles and healthy eating habits due to the increasing use of digital technologies such as social media. The objective of this online-based cross-sectional study was to assess the role of social media food advertisements and physical activity on eating behaviors among the general population in Saudi Arabia (n = 471). Data were collected through a structured questionnaire, which consisted of four parts: (i) sociodemographic information, (ii) attitude towards social media, (iii) eating behaviors-related information, and (iv) exposure to and engagement with social media advertisements. The study’s outcome variable, eating behaviors (healthy vs. unhealthy), was assessed using the following question: “Are you on a healthy diet (such as a balanced diet, keto, or low carb)?” A multiple binary logistic regression analysis was performed to investigate the factors that influence unhealthy eating behaviors. Approximately 79.6% of the participants had unhealthy eating behaviors. Participants who were not involved in daily physical activity were more likely to have unhealthy eating behaviors compared to their counterparts (adjusted odds ratio, AOR = 4.86). Participants who watched food ads on social media channels 1–3 times a week (AOR = 2.58) or daily (AOR = 3.49) were more likely to have unhealthy eating behaviors than their counterparts. Participants whose appetite to try foods increases always (AOR = 1.42) or usually (AOR = 2.88) after viewing ads on social media were more likely to have unhealthy eating behaviors. These findings suggest that policymakers should take immediate action to regulate food advertising policy to promote a healthy food environment across the country. Saudis should be encouraged to engage in more physical activity, which could support the maintenance of healthy eating patterns and lifestyles. Full article

(This article belongs to the Special Issue Digital Food Literacy, Tailored Nutrition Education and Food Environment)

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21 pages, 1729 KiB

Open AccessArticle

Development and Feasibility of an eHealth Diabetes Prevention Program Adapted for Older Adults—Results from a Randomized Control Pilot Study

by Suzannah Gerber, Rachel E. Silver, Sai Krupa Das, Savana S. Greene, Sadie R. Dix, Isabella Ramirez, Christina L. Morcos, Maria Carlota Dao, Lisa Ceglia and Susan B. Roberts

Nutrients 2024, 16(7), 930; https://doi.org/10.3390/nu16070930 - 23 Mar 2024

Cited by 2 | Viewed by 2415

Abstract

Lifestyle programs that reduce health risks and support weight loss (WL) in older adults face adherence and attendance challenges due to reduced energy requirements, impaired mobility, lack of transportation, and low social support. Tailored lifestyle and weight management programs are needed to better support healthy aging for older adults. Here, we developed and piloted an age-adapted, remotely delivered modification of the Diabetes Prevention Program (DPP). The modification includes age-appropriate goals, visuals, and examples; flexible dietary composition; remote classroom and fitness-monitoring technology; and standardized online classroom materials employing pedagogical and behavior change theory. The modifications were designed to safeguard fidelity and to boost adherence, engagement, and knowledge integration, with the convenience of a fully remote WL program for diverse older adults. Six-month pilot data are presented from older adults (55–85 years, body mass index (BMI) 27–39.9 kg/m², N = 20) randomly allocated to an online DPP intervention with weight, diet, and activity monitored remotely, or into a waitlisted control. The intervention achieved 100% attendance and adherence to self-monitoring. The intervention group mean (±SD) body weight change was −9.5% (±4.1); 90% lost ≥ 5%. By contrast, the control group gained 2.4% (±1.8). Once thought incompatible with older adults, remote interventions are feasible for older adults and can support fidelity, adherence, engagement, and clinically significant WL. Standardized materials are provided for future implementation. Full article

(This article belongs to the Special Issue Digital Food Literacy, Tailored Nutrition Education and Food Environment)

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14 pages, 2069 KiB

Open AccessArticle

Do Primary Health Professionals in Brazil Have a Misperception about Food? The Role of Food Literacy as a Positive Predictor

by Larissa Baungartner Zeminian, Ligiana Pires Corona, Marcela Chagas da Silva, Isabelle do Nascimento Batista and Diogo Thimoteo da Cunha

Nutrients 2024, 16(2), 302; https://doi.org/10.3390/nu16020302 - 19 Jan 2024

Viewed by 1507

Abstract

Risk perception is socially constructed; psychological elements control people’s reactions to a hazard, and even health professionals may have difficulty determining what healthy food is. This work aimed to measure food literacy and food risk perceptions among primary healthcare professionals in a Brazilian city. In the first phase, 280 health professionals working in primary care in Rio Claro, Brazil, were studied. The Short Food Literacy Questionnaire (SFLQ-Br) and scales of risk and benefit perception of 50 foods were used. In the second phase, 20 professionals were interviewed to investigate the responses to different foods observed in the first phase. In this second phase, 16 users of the health system were also enrolled to understand their perceptions and how the nutrition messages conveyed by the health team reached them. Professionals scored an average of 34.5 on food literacy (for which there is a maximum score of 52). They showed difficulty with dietary guidelines and their interpretation. Food’s risk and benefit perception were generally consistent with the recommendations of the Food Guide for the Brazilian Population. However, some processed foods or those with no proven health benefits were considered healthy by the study participants, indicating a biased perception (e.g., gelatin, processed turkey breast, cream crackers, and cereal bars). Less misperception was observed when food literacy was higher, which positively predicted risk perception. The reasons for identifying benefits of these foods ranged from the false impression that they are natural and nutritious foods to the comparative claim that they are better for health than similar foods. The results indicate the need to educate health professionals based on current references to avoid bias in population counseling. Full article

(This article belongs to the Special Issue Digital Food Literacy, Tailored Nutrition Education and Food Environment)

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17 pages, 577 KiB

Open AccessArticle

Diet-Nutrition Information Seeking, Source Trustworthiness, and Eating Behavior Changes: An International Web-Based Survey

by Maria A. Ruani, Michael J. Reiss and Anastasia Z. Kalea

Nutrients 2023, 15(21), 4515; https://doi.org/10.3390/nu15214515 - 25 Oct 2023

Cited by 3 | Viewed by 3812

Abstract

To understand the extent to which different sources of diet and nutrition information are sought, trusted, and relied upon for making dietary changes, the present international web-based survey study gauged participants’ (n = 3419) diet-nutrition information-seeking behaviors from 22 interpersonal and general sources with varying quality, trust levels in these sources, and reliance on each source for making dietary changes. Qualitative insights were also captured regarding trustworthiness formation. The results revealed a disconnect between source popularity and perceived trustworthiness. While nutrition–health websites, Google–Internet searches, and diet–health books were most commonly consulted, participants placed the highest level of trust in nutrition scientists, nutrition professionals, and scientific journals, suggesting that frequent information seeking from a subpar source may not be a reliable predictor of the level of trust assigned to it. Although the frequency of source-seeking behaviors and source trustworthiness both contributed to dietary changes, the latter appeared to have a more pronounced influence. When a source was less trusted, there was a reduced likelihood of relying on it for changing diet. Additionally, source seeking may not always translate into effective dietary change, as shown by the less strong correlation between the two. These associations significantly differed depending on the source. Full article

(This article belongs to the Special Issue Digital Food Literacy, Tailored Nutrition Education and Food Environment)

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15 pages, 1056 KiB

Open AccessArticle

Using Crowdsourced Food Image Data for Assessing Restaurant Nutrition Environment: A Validation Study

by Weixuan Lyu, Nina Seok, Xiang Chen and Ran Xu

Nutrients 2023, 15(19), 4287; https://doi.org/10.3390/nu15194287 - 8 Oct 2023

Cited by 1 | Viewed by 1636

Abstract

Crowdsourced online food images, when combined with food image recognition technologies, have the potential to offer a cost-effective and scalable solution for the assessment of the restaurant nutrition environment. While previous research has explored this approach and validated the accuracy of food image recognition technologies, much remains unknown about the validity of crowdsourced food images as the primary data source for large-scale assessments. In this paper, we collect data from multiple sources and comprehensively examine the validity of using crowdsourced food images for assessing the restaurant nutrition environment in the Greater Hartford region. Our results indicate that while crowdsourced food images are useful in terms of the initial assessment of restaurant nutrition quality and the identification of popular food items, they are subject to selection bias on multiple levels and do not fully represent the restaurant nutrition quality or customers’ dietary behaviors. If employed, the food image data must be supplemented with alternative data sources, such as field surveys, store audits, and commercial data, to offer a more representative assessment of the restaurant nutrition environment. Full article

(This article belongs to the Special Issue Digital Food Literacy, Tailored Nutrition Education and Food Environment)

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13 pages, 338 KiB

Open AccessArticle

Nutrition Literacy Level in Bank Employees: The Case of a Large Brazilian Company

by Camila dos Santos Chaves, Juliana Teruel Camargo, Renata Puppin Zandonadi, Eduardo Yoshio Nakano and Verônica Cortez Ginani

Nutrients 2023, 15(10), 2360; https://doi.org/10.3390/nu15102360 - 18 May 2023

Cited by 3 | Viewed by 1920

Abstract

Nutrition Literacy (NL) positively impacts diet quality and has the potential to promote health and prevent nutrition-related chronic diseases. Brazil is one of the countries with the highest rates of nutrition-related chronic diseases. Nevertheless, in Brazil, few studies have explored the NL levels of its population. To provide remote access to the Nutrition Literacy Assessment Instrument for Brazilians (NLit-Br) and assess Brazilian bank employees, we conducted a study to estimate the validity of the NLit-Br online and to investigate whether bank employees have an adequate NL level. In the first step, we randomly assigned 21 employees from three financial institution branches to two groups to complete NLit-Br paper and online versions. After an interval period, both groups completed the NLit-Br with an opposite delivery method (paper vs. online). We compared the validity of the digital and paper versions of the NLit-Br by the Intraclass Correlation Coefficient (ICC), and the reliability by Kuder–Richardson formula 20. Second, we evaluated 1174 bank employees using the NLit-Br online version. We found an excellent absolute agreement (ICC ≥ 0.75) between the paper and online versions. The questionnaire had good internal consistency (KR-20 = 0.64). The sample was characterized as mostly male (61.0%), married/cohabitant (73.8%), and white (69.8%), with high household income (85.2%), and graduated or postgraduate (97.4%). The mean age of the population was 42.1 (SD = 7.6) years. Subjects predominantly had possibly inadequate NL (62.3%). The online NLit-Br total score was significantly associated with gender, age, and household income (p < 0.05). Women and individuals with higher incomes had a higher degree of NL. Subjects over 50 years old had a lower degree of NL. There was no significant association between the NLit-Br score and the participants’ education. The NLit-Br online is a valid instrument to assess NL remotely. The population studied showed a high prevalence of inadequacy of the NL. Therefore, there is a need for targeted actions to improve the NL of bank employees. Full article

(This article belongs to the Special Issue Digital Food Literacy, Tailored Nutrition Education and Food Environment)

17 pages, 1102 KiB

Open AccessArticle

by Emily Denniss, Rebecca Lindberg and Sarah A. McNaughton

Nutrients 2023, 15(10), 2332; https://doi.org/10.3390/nu15102332 - 16 May 2023

Cited by 6 | Viewed by 5828

Abstract

Social media is a popular source of nutrition information and can influence food choice. Instagram is widely used in Australia, and nutrition is frequently discussed on Instagram. However, little is known about the content of nutrition information published on Instagram. The aim of this study was to examine the content of nutrition-related posts from popular Australian Instagram accounts. Australian Instagram accounts with ≥100,000 followers, that primarily posted about nutrition, were identified. All posts from included accounts, from September 2020 to September 2021, were extracted and posts about nutrition were included. Post captions were analysed using Leximancer, a content analysis software, to identify concepts and themes. Text from each theme was read to develop a description and select illustrative quotes. The final sample included 10,964 posts from 61 accounts. Five themes were identified: (1) recipes; (2) food and nutrition practices; (3) body goals; (4) food literacy and (5) cooking at home. Recipes and practical information about nutrition and food preparation are popular on Instagram. Content about weight loss and physique-related goals is also popular and nutrition-related Instagram posts frequently include marketing of supplements, food and online programs. The popularity of nutrition-related content indicates that Instagram may be a useful health-promotion setting. Full article

(This article belongs to the Special Issue Digital Food Literacy, Tailored Nutrition Education and Food Environment)

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13 pages, 644 KiB

Open AccessSystematic Review

Food-Based Dietary Guidelines for Infants in Latin America and the Caribbean: A Systematic Review

by Isabelle Cristina Daniel, Mariana Sofia Moro Siqueira, Gabriela Ulbricht Romaneli, Juliana Schaia Rocha Orsi and Renata Iani Werneck

Nutrients 2024, 16(8), 1233; https://doi.org/10.3390/nu16081233 - 21 Apr 2024

Viewed by 1758

Abstract

Food-based dietary guidelines (FBDGs) are tools for promoting healthy eating habits. For the population of children under two years old in Latin America and the Caribbean (LAC), there is a lack of reviews analyzing the quality of these guidelines. The objective of this systematic review is to evaluate publicly available FBDGs for the population under two years old in LAC until mid-2023. Guidelines aimed at caregivers of children were included, sourced from government websites in LAC countries and the Food and Agriculture Organization (FAO) portal. Documents targeted at healthcare professionals were excluded. For qualitative analysis, the Agree II guidelines assessment tool and the FAO guide principles for developing healthy and sustainable diets were used. The results showed that more recently released and revised FBDGs with a greater number of pages obtained better scores in both assessments. Additionally, out of the 32 LAC countries, only 13 had these FBDGs available on websites for public access. As a limitation, this study faced challenges in standardizing the searches on government websites. The authors emphasize the need to develop FBDGs for the population under two years old that align with current health and sustainability needs and promote health education. Full article

(This article belongs to the Special Issue Digital Food Literacy, Tailored Nutrition Education and Food Environment)

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