Food Literacy: Equipping Students to Live Empowered, Healthy Lives
February 25th, 2021 at 12pm EST
- Erin Comollo, EdD, Program Development Administrator, New Jersey Healthy Kids Initiative (NJHKI) in the Institute for Food, Nutrition, & Health at Rutgers University
- Peggy Policastro, PhD, RDN, Director-NJHKI Culinary Literacy and Nutrition
- Abigail David, MPH Candidate at the Rutgers School of Public Health
Food Literacy is the understanding that our food choices impact our health, the environment, and our economy. The emerging framework of food literacy is a comprehensive concept including nutrition knowledge, culinary skills, and behavior change and has been demonstrated to improve nutritional intake and health outcomes (Amin et al., 2018, 2019; Muzaffar, Metcalfe & Fiese, 2018). Food Justice is as a social movement with “‘multiple layers…of producers, processors, workers, eaters, or communities,’ for whom race, ethnicity, class, and gender issues are at the forefront of an agenda that includes a mix of ‘producing food, local preference, environment, economic development, health food for all, preparing, cooking and eating, and public health and nutrition.’ (Gottleib & Joshi, 2010 as cited by Holt-Giménez and Wang, 2011, p.88).”
Food Literacy and Food Justice can be used as an experiential, multi-component approach to nutrition education that can improve learner knowledge, attitudes, and skills to create positive behavior change. These frameworks cover a wide range of content areas, learning standards, and 21st century skills applicable to K-12 general education, health education, science and social studies education teachers.
- Define food literacy
- Identify UN Sustainable Development Goals
- Identify ways to integrate food literacy principles into current teaching repertoire
- Identify multi-disciplinary content areas that teaching food literacy addresses
Primary WSCC Component Addressed: Health Education
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