Exploration On Definition And The Components of Food And Nutrition Literacy Among Junior Secondary School Students: A Qualitative Study

doi:10.21203/rs.3.rs-1122479/v1

Background: Food and nutrition literacy (FANLit) has been proposed to promote healthy diet behaviour and is believed to decrease the prevalence of overweight, obesity and chronic disease. However, the perspective of junior secondary school students, aged 12-15 years and stakeholders on FANLit is not well-defined. This study aims to explore the definition and the components of FANLit.

Methods: This qualitative study were carried out in Health region 2 includes Phitsanulok, Sukhothai, Tak, Uttradit and Pethchboon province. 49 participants were recruited from national and regional levels of Thailand. Data were collected by in-depth interview and focus group discussion using semi-structured questionnaire. Interview data were transcribed verbatim and analysed using thematic analysis.

Results: FANLit is defined as an individual’s level of knowledge and skills (fundamental, interactive and critical) that relates to food and nutrition to make appropriate food selection and nutrients. Four themes of FANLit were identified as follows: 1) food and nutrition knowledge (Subthemes: food knowledge, food understanding, nutrition knowledge, and nutrition understanding), 2) functional food and nutrition literacy (Subthemes: accessing to food and nutrition information, food selection, food preparation, daily food and nutrition planning and management), 3) interactive food and nutrition literacy (Subthemes: communication with others, sharing and discussion), and 4) critical food and nutrition literacy (Subthemes: information used in decision making, healthy food selection, effective budgeting.

Conclusions: The results provide beneficial information regarding FANLit definition which is the initial stage to develop the assessing instrument and the intervention to improve FANlit in the adolescent group.

Nutrition & Dietetics

food and nutrition literacy

Junior secondary school students

Qualitative study

WHO[1] defined food consumption as one of modifiable factors that associate with chronic disease. The high-risk behaviour of unhealthy eating is related to the risk of overweight and obesity, type 2 diabetes mellitus (T2DM), fracture and the metabolic syndrome. Therefore, shaping dietary behaviour is particularly essential in the chronic disease prevention[2, 3].

The term “health literacy” (HL) was presented in 1974 in a paper on minimum health education standards for all grade-school levels in the United States (US)[4]. It has received extensive attention in the publication of the 1992 National Assessment of Adult Literacy (NAAL)[5]. This term was widely accepted in the definition of World Health Organization (WHO), the American Medical Association (AMA), and the Institute of Medicine (IOM) in 1998, 1999, and 2004, respectively[6–8]. HL was developed from the concept of translating to practice in three forms, i.e. functional HL, interactive HL and critical HL[9]. Due to the board scope of health issue and concern in dietary which is relevant to food selection to meet nutritional requirements, the terms “food literacy” (FL) and “nutrition” (NL) appeared for the first time in a book published in 1992, and 1995, respectively[10–12]. While food provides energy, nutrients affect health[13]. The specific term “food and nutrition literacy” (FANLit) was introduced due to the complication of food environment that requires the improvement on specific knowledge and competence[12].

Previous literatures support that FANLit is a vital factor in improving the selection of right food and maintenance of appropriate food pattern that links to nutrient delivery[14–16]. The investigation on FANLit could be used to design appropriate intervention and policies for particular group of concern[14]. While some studies attempted to describe FANlit with the methodology of systematic review and a literature review[12, 17], other studies utilised the methods of instrument developed to explore FANlit in school-age and high-school graduates and adolescents[16, 18]. Exploration on the definition of FANlit was conducted in different contexts, such as in educational curriculum, food culture, food marketing, political and social contexts, and various groups with different ages. However, FANlit definition was still limited in Thai context. The ages of 12 -15 years in the junior high school student is the period of having independence in decision making on their food. Understanding information on food and nutrition of this particular group could be beneficial in promoting primary prevention of overweight and obesity. According to the aforementioned reasons, the multi-dimensional concept of FANLIt should be developed.

This study aims to explore the definition and components of FANlit among junior secondary school students with the cooperation of stakeholders in both national and regional levels of Thailand. Understanding the levels of FANlit according to the appropriate definition in early time could be helpful in the designation of the instrument, the intervention, and policy to improve their competency to achieve healthy dietary pattern and prevention of diet-related noncommunicable diseases.

This study was conducted using qualitative approach to better understanding of FANLit definition which may be used to develop a tool for assessing FANLit competency to improve their competence. For the interpretivist paradigm, all knowledge is grounded in our particular experiences. The stakeholders in this context were unique with rich and valuable knowledge and ideas which were influential in the study[19]. Data collection took place for a year (between May 2019 to May 2020). The participants were informed regarding the research aim, information confidentiality, and right to revoke the participation without punishment. The junior high school students were obtained their assent and ask the permission of their parents or guardians. The researcher provides the participants information sheet and assent form to them to read, make the comprehension, give the opportunity to ask questions, and explain anything that is not clear. The written informed consent was provided to all participant for voluntary participation.

Setting

This study was carried out in Sukhothai, located in lower Northern, Thailand. This province had a high prevalence of overweight and obesity in health region 2 (Health region 2 includes Phitsanulok, Sukhothai, Tak, Uttradit and Pethchboon). In 2018 – 2021, the prevalence of overweight was 6.98, 6.69, 9.90, 10.27 whereas the prevalence of obesity was 9.08, 8.23, 6.52, 6.86, respectively[20]. The policy makers, practitioners (nurses and school health teachers), and students at district and provincial levels were purposively drawn from this province. However, to analyse the linkage of perspectives of national and community levels, the policy makers and academics were selected at the national level.

Recruitment And Sampling

Purposive sampling was used to select participants. They were divided into four groups: 1) policy makers, 2) practitioners (nurses, school health teachers), 3) academics with experience on food and nutrition for both provincial and national levels, and 4) junior secondary school students with normal weight and overweight or obesity. The data collection is considered as the comprehensive data collection using bottom-up approach. Eligibility requirements for the participants were the key authorities responsible for food and nutrition at national, provincial, and district level included the following: 1) being policy makers at provincial and national levels, practitioners at district and provincial levels, academics are nutrition experts at the provincial and national levels, or students at provincial level; 2) allowing data collection to take place onsite; and 3) willing to participate in the in-depth interview or FGDs.

Participants were contacted by direct contact (via telephone). The first author recruited the participants according to the protocol. The appointment and consent form were delivered via email. KS conducted the in-depth interview and focus group discussion (FGD). KS and NK analysed the data concurrently with the data collection to ensure that no new issues were emerged during the interviews with all 49 participants (Table1)

Table 1

Characteristics of the participants
Level of participants	Key informants	Number of participants
Level of participants	Key informants	In-depth interview	Focus group discussion (FGD)
National level	Policy maker (Responsible for food and nutrition policy worked at Ministry of Public Health, National Health Security Office)	1	-
National level	Academics (Nutrition expert)	3	-
Provincial level	Policy maker (Responsible for food and nutrition policy worked at provincial Medical Health Office)	1	-
District level	Policy maker (Responsible for food and nutrition policy worked at provincial Medical Health Office)	1	-
	Practitioners (Nurses at community hospital and sub district health promotion hospital)	7	4 ,6
	Practitioners (School health nurses responsible for food and nutrition of the student)	3	6
	Junior secondary school students	9	8
Total		25	24 (4 FGDs)

Data Collection

The in-depth interview and focus group discussion were performed in accordance with the guideline of semi structure interview. Prior to the interview, KS telephoned the participants to make an appointment with them according to their time availability and provide them the research information. The participants who met the criterion were invited to participate. The researcher explained about the objectives of the research, the contribution, methods and duration, and risk and benefit of participating in this study. The participant asked for their clarity and comprehend to participate voluntarily. The written informed consent was obtained from all participants. Following, the student below 18 years old, the parental or guardian permission must be obtained with informed parental written consent and assent form of the student were completed. In-depth interview allows the interviewer to deeply explore the respondent’s feelings and perspectives towards definition and the determinants of FANLit. The interviewing process lasted for 30 -60 minutes (Median = 60 minutes, Minimum = 30, Maximum = 60)[20–22]. In addition, FGD was carried out to discuss a specific topic with the aim to draw complex personal experiences, beliefs, perceptions and attitudes of the participants through a moderated interaction[23]. This lasted 60-80 minutes. (Median = 70 minutes, Minimum = 60, Maximum = 80).

The semi-structure interview guideline was developed by KS and proofread by NK. The open-ended questions were created with the key questions and probe questions. The questions allowed further exploration towards the attitudes of the participants and strengthen the content. The questions were composed of the definition, knowledge and skill regarding food and nutrition, and the component of food and nutrition literacy. The interview questions are in Table 2. Before the interview, the permission for the audio-recording during interview was approved and the consent process was completed by the participants.

Table 2

Key questions for semi-structured interviews guideline.
List of questions
1. What is the definition of health literacy? 2. What are the definitions of food literacy and nutrition literacy? Are there any differences between these two terms? 3. What are the benefits of those with health regarding food and nutrition? 4. When should we begin to raise awareness among the public regarding health literacy on food and nutrition? 5. What do food knowledge and nutrition knowledge mean, and how do we assess them (food and nutrition knowledge)? 6. What do food skills and nutrition skills mean, and how do we assess them (food and nutrition skills)? 7. What components should be included in the health literacy on food and nutrition among junior secondary school students? 8. Any issues that are missed or issues that you would like to add regarding food and nutrition literacy?

Data analysis

All interviews were carried out by KS in February 2019. The interview was transcribed in verbatim. The verbatim transcription was delivered to researchers for proofreading. The data were manually analysed through content analysis. KS and NK independently open-coded. The previous concept of food and nutrition literacy was linked to the message from the highlighted field. The codes originated terms, such as "Food Knowledge", "Food understanding", "Nutrition Knowledge", "Nutrition understanding", "Access to food and nutrition information", "Sharing and discussion regarding health and nutrition with others", "Evaluate information about food and nutrition", and so on. The researchers held the meeting to verify codes and identify gaps in the framework. Then minor revision was followed. The next step of data analysis was independently performed in theme and subtheme. The second meeting was held for data analysis and discussion of the result and the preparation of the list of questions that should be added for the next participants to probe the questions, confirm, or verify some issues. The process was replicated for all interviews.

Trustworthiness

Credibility was reached through audio recording and verbatim transcription of all interviews. This is to ensure that the findings represent the information drawn from the participants’ original data in the field. Additionally, to create familiarity with the setting and context, and to build trust to deliver factual data according to the time planned of data collection as mentioned, credibility of the prolonged engagement was carried out during the interview with appropriate time. Method triangulation was achieved by utilising in-depth interview and FGDs in data collection. Person triangulation was performed by the key informants, including policy makers, practitioners, academics, and the adolescents to gain all perspectives that were relevant to the specific issues of FANlit. Transferability was implemented through thick description of experiences and contexts that could be applied to other contexts[24, 25].

A total number of 49 participants were interviewed with three policy makers, 26 practitioners, three academics and 17 adolescents. The definition and components of FANLit were presented in Table 3, together with four themes, thirteen subthemes and quotes.

Table 3

Overview of the themes and subthemes with quotations of FANLIt
Theme	subtheme			Quotation example
Theme 1 Cognitive: Food and nutrition knowledge Knowledge and understanding on meaning, types, components and food sources, Thai healthy index, food safety, amount, sources and functions of nutrition, food label, and effects of food and nutrition on health				“Knowledge and understanding of food and nutrition on safe food consumption which is beneficial to the body”. (IDPch₃) “Students should identify types of food and food safety. They should be able to tell us nutrients of the food their consumed, and to what extent they are beneficial to our body. They should also read food label.”. (IDP₃)
	Subtheme: Food knowledge Fundamental knowledge on food, including definition, types, ingredients, contaminants, sources of food and food-based dietary guidelines			“For the first issue, the literacy of food should be composed of definition, physical components of food, types, sources, knowledge and extent regarding types of nutrients for children at this age, according to food-based dietary guidelines.” (IDPo₂)
	Subtheme: Food Understanding Understanding the thinking and utilising fundamental concept on food, including safe food, and effects of food on health			“When students can explain or tell us that our health is related to the food we consumed, such as telling us that excessive amount of sugar intake might cause diabetes in the future...” (IDP₃)
	Subtheme: Nutrition knowledge Fundamental knowledge of nutrition, including types, amount, sources, functions of nutrients and knowledge in reading nutrition facts			“Children understand that food is fundamentally necessary for our health, such as strengthen our bodies, increase immunity with less chance of having illness and infection. It can also remedy illness.” (IDPo₂)
				“Nutrition literacy includes knowledge on functions of nutrients which are creating and mending cells, and affecting the working of our bodies.” (IDPo₂)
				“Children should be educated on nutrition, including types of nutrients, amount of nutrients they should get, sources of nutrients and nutrition information on food label. “ (FGPt₄)
	Subtheme: Nutrition understanding Understanding the thinking and utilising fundamental knowledge regarding food nutrition, nutrition fact label and effects of nutrition on health			“Students should understand nutrients that are necessary for our bodies, and how the amount of the nutrients affects our bodies. They should also know the meaning of nutrition flag.” (FGDPt₂)
				“The food and nutrition literary has deeper meaning than knowledge. It means not only having knowledge regarding food and nutrition, but also having understanding about them.” (IDPo₃)
				“...accessing, understanding and utilising. They should also understand food and nutrition to make accurate decision.” (IDA₂)
				“The main focus is on health literacy, but the content is related to food and nutrition. Food and nutrition are the context to evaluate problems and issues. The actions of accessing, understanding and evaluating issues regarding food and nutrition of children should be continuous.” (IDA₃)
				“Children should understand food information on the nutrition label to select appropriate food.” (FGPt₁)
				““They should understand types of nutrients that strengthen their bodies, also know types of nutrients that may cause illness.” (FGPch₁)
Theme 2 Skill: Functional food and nutrition literacy Food and nutrition information accessing, selection, preparation, cooking and planning of daily food and nutrition				“Food and nutrition literacy is defined as ability of individual to have intellectual and social skills to search for information from sources, and understand all information after evaluating it.” (IDPo₁)
		Subtheme: Accessing to food and nutrition information Ability to search, ask for information on food and nutrition from sources, such as media and people.		“Intellectual and social skills to search for information from sources for adolescents are defined as the ability to search for information to deal with health. They should also able to do the searching in English, via the Internet and digital form.” (IDPo₁)
		Subtheme: Food selection Ability to select both fresh and ready-to-eat food which is high quality and beneficial for our health		“Students have knowledge on type, price, quality, freshness of food to make a selection of appropriate food for themselves.” (IDPo₁)
				“...accurate knowledge and awareness on food that is beneficial and contaminant-free, organic, and utilise such skills to select, prepare and cook actual food.” (IDPo₃)
		Subtheme: Food preparation skills Ability to prepare and cook, including food preparing, cooking healthy food, using cooking utensils, and food preserving		“Cleanliness and food preservation should be maintained, such as storing leftovers in the fridge, and heating up before having it. Meat should be stored in the freezer or sun-dried.” (IDPt₅)
				“...ability to cook various food, such as steaming, grilling, barbecuing, boiling or stir-frying.” (FGDPch₁)
				“...ability to prioritise importance to deal with their own food.” (IDPo₂)
				“...planning and aiming for having healthy food. They should also realise that each group of food has different necessity to our health, resulting in different amounts of their intakes.” (IDPhph₁)
Theme 3 Skill: Interactive food and nutrition literacy Informing, inquiring, asking for advice, communicating, information exchanging, discussing regarding food and nutrition with peers, family, academics, healthcare providers or other people, giving advice and convincing others to consume healthy food						“Food and nutrition literacy for adolescents includes interactive and critical levels. They should search for more information, i.e. they should be brave to ask questions.” (IDPo₁)
						“Communication and information exchanging between themselves and others are important as they could think and analyse before making a decision on the practice of the food and nutrition.” (IDPo₂)
			Subtheme: Communication with others (peers, family, academics, healthcare providers, and so on) on food and nutrition: Ability to communicate, inform, inquire or ask for advice regarding food and nutrition from others		“...individual ability to communicate, access, and gain knowledge from service provides. Eventually, understand the thinking process, analyse, categorise, synthesise and evaluate are the processes of creating new knowledge. We should be aware and could apply it to prevent illness. We should be able to solve problem that might arises in the future.” (IDA₁)
					“They should have sources where advice could be given, such as health mentor who can deal with food and nutrition.” (IDPo₁)
					“We can ask advice from health education teachers, or doctors with specialisation in nutrition.” (FGPch₁)
		Subtheme: Sharing and discussing regarding food and nutrition with others Ability to exchange information, discuss, express opinion regarding food and nutrition, giving advice and convincing others to consume healthy food		“We may need skill to deal with our own health, and could accurately spread this skill at individual level, and increase health quality.” (IDPo₂)
				“Knowledge and understanding food and nutrition regarding safety of food consumption might be beneficial to our health, and might change consuming behaviour that is suitable for our bodies. We can also give others advice.” (IDPch₃)

Theme	subtheme	Example quotations
Theme 4 Skill: Critical food and nutrition literacy Ability to evaluate and select information regarding food and nutrition, apply such information to make a decision on food consumption according to food-based dietary guidelines, deal with food budgeting, including expense management and comparison on food price when consuming healthy food		“After the student receiving information, they should be able to tell which information is accurate. Besides accessing information from all sources, they should be able to filter, examine and understand food and nutrition. This should result in accurate decision when selecting food to consume. The practice is important as food and nutrition literacy has the main focus on the implementation.” (IDA₂)
		“Food and nutrition literacy in adolescents includes interactive and critical levels. When in doubt, they should ask question and argue which might lead to the change in behavior.” (IDPo₁)
	Subtheme: Information utilising in decision making Ability to examine and analyse to evaluate and select information regarding food and nutrition from sources to achieve the aim of healthy food consumption	“Critical literacy refers to an ability to filter and select information from media, and evaluate it. At the moment, we have various sources of information on food on social media. This affects the decision making on food selection of people.” (IDPo₂)
		“I wholeheartedly agree with decision making as it is related to the practice in thinking and examining. This might yield wisdom to believe in the message.” (IDA₂)
		“It is a matter of intelligence, starting from accessing, understanding, analysing, synthesing, evaluating and applying.” (IDA₃)
		“When there is load of information, I will select the information by reading the websites, comparing them, and analysing the possibility of it. This should help me make a decision on believing in them.” (IDS₉)
	Subtheme: Healthy food selection Abilty to make a decision to select healthy food	“Food literacy concerns the literacy in selecting types, price, quality and freshness in terms of food safety and hygiene. The last issue is accurate decision that leads to the practice on food selection.” (IDPo₁)
		“...individual ability to search and study information that is necessary in food we are taking. It is also the ability to realise the extent the food is beneficial for our health and make a decision on food that is appropriate for our health.” (IDA₄)
		“...ability to select and make a decision to buy and have food by reading nutrition label. It is also the ability to read the amounts of sugar, sodium and fat to provide energy and benefits to our health.” (IDPch₁)
	Subtheme: Effective budgeting Ability to manage costs on food, including expense management, and comparison on food that is worth consuming and healthy	“...try to select food that is healthy although it might be more expensive than other food, or have an effort in buying despite limited budget.” (IDP₄)
		“The scope of health knowledge regarding food includes pricing and cost of food consumption, i.e. the food is worth buying, appropriate and healthy.” IDPo₂
		“In selecting food, we need to see whether it is fresh. For some food, getting it from market might be cheaper and fresher. I will also consider if it is contaminant-free, then compare the prices.” (FGDSn₂)

Definition Of Fanlit

Participants had impression that FANLit was the abilities of individual, including knowledge and information accessing, thinking, communicating, information analysing, and decision making and budget preparing to manage food and nutrition. Food was relevant to preparation and selection whereas nutrition was connected to nutrients that affected health.

“The definition of their literacy is the ability to have intellectual skill and cognitive skill. They should understand all information. Regarding food omniscience, children should not only know nutrition and the five-food groups, but they should also know the food that is suitable for them, and their health status.” [IDPo1]

“In terms of food literacy, food is about preparation, eating selection, information accessing, food and nutrition. This is relevant to the functions of the body, specific illness. Which level of the literacy do I have? There are three levels: fundamental, interactive and utilising. For level 1, it is related to the literary on food and nutrition. Level two is for understanding, thinking, evaluating, filtering, analysing and accurately synthesising message of the media. Level 3 is about skills to be used in real life.” [IDPo2]

“A person with health literacy must have abilities and skills.” [IDA2]

“We should focus on health literacy, but selectively think of food and nutrition. Food and nutrition are the context to evaluate issues on food and nutrition of children. Regarding the definition of health literacy, it should be defined as health literacy on food and nutrition. It is the expression of children who expose to media, understand, read food labels, and take information regarding food and nutrition to talk to their peers, parents and teachers. The school curriculum provides the teaching on food selection, food preparation, cooking appropriate food to their ages, and planning to buy food. This allows children to expose, understand and evaluate accessed information on food and nutrition.” [IDA₃].

In summary, FANLit was defined as the degree of knowledge, understanding, functioning, interactive and critical skills regarding food preparation, cooking, food decision making, and ability to access and share information on appropriate nutrition. This concept was combined with knowledge and understanding, functioning, interacting, and critical skills regarding ability to access to nutrition information to aid decision making on nutrition.

The Components Of Food And Nutrition Literacy

Table 3 provides the components of FANlit in four themes with illustrative quotes. Interview and focus group discussion resulted in four themes: 1) Cognitive: Food and nutrition knowledge, 2) Skill: Functional food and nutrition literacy, 3) Skill: Interactive food and nutrition literacy, and 4) Skill: Critical food and nutrition literacy.

In conclusion, food and nutrition literacy comprises cognition and skills that should be responsible by all stakeholders of junior secondary school students. The cognition is the process of acquiring knowledge and understanding through thinking, and its assessment is performed by measuring knowledge and understanding specific issue[26]. Additionally, skills are categorised as functional, interactive and critical health literacy[9]. This study defined functional literacy as the cognition on food and nutrition knowledge and ability to access food and nutrition information, select food, prepare food and cook, and plan daily food and nutrition. Interactive food and nutrition literacy is the ability to explain, inquire, or ask for advice, communicate, share knowledge, discuss about food and nutrition with friends, family, academics, healthcare providers or other individuals, and advise or convince other people to consume healthy food. Lastly, critical food and nutrition literacy is the ability to evaluate and select information regarding food and nutrition, utilise such information and knowledge to make a decision according to food-base dietary guidelines, budget management. This ability includes expense management and cost-effective comparison on food price when consuming healthy food.

The goal to explore the perspective of all stakeholders towards the definition of FANLit has been achieved with the qualitative bottom-up approach. The concept of FANLit in this study was composed of cognitive knowledge, fundamental, interactive, and critical skills related to food and nutrition. This helps with the decision on healthy food consumption. This concept is consonant with Bloom's taxonomy which indicated that knowledge is the fundamental cognitive skill and refers to the retention of specific and discrete pieces of information, such as facts and definitions, or methodology. Using knowledge, comprehending and utilising skills or techniques in new situations through application in the third level of Bloom’s taxonomy of learners are a manner of practice and maintenance to behave in the time manner[27]. The definition of FANLIt with cognitive knowledge, functional, interactive, and critical skills was consistent with the previous literatures and Nutbeam’s model of health literacy[10, 14, 16, 18]. These dimensions are essential as they influence the health of adolescents and reduce risks of developing diseases in the future, especially non-communicable diseases.

The first theme of FANLit was cognition of food and nutrition knowledge with food and nutrition knowledge, and understanding in food and nutrition. This theme indicates that knowledge is the initial level of cognitive behaviour[27]. It also shows that understanding is the representation of knowledge. Therefore, knowledge and understanding should be included in the definition of FANLit. This is in agreement with previous literatures indicating that health literacy had a set of knowledge and skills or a hierarchy of functions in the definition[28, 29]. In the same way, the academics agreed to have a set of knowledge and understanding in the definition of FANLit[14, 18, 30–32]. This concept could be linked to translate knowledge to practice which is corresponding to procedural knowledge and judgement skills in food and nutrition[33]. The content of knowledge and understanding of food and nutrition comprises definition, types, components and sources of food, nutrition, food safety, quantity, sources, functions of nutrients, nutritional fact label and the effects of food and nutrients on health. This content is in harmony with declarative knowledge that represents understanding of factual information about food and nutrition whereas procedural knowledge represents understanding of nutrition flag that influences reasonable choices and actions of food consumption[34]. This is the fundamental knowledge to interpret various issues of food and nutrition to establish suitable food consumption practice for one's own health.

The second theme of FANLit was a set of skills of functional food and nutrition literacy with the access to food and nutrition information, food selection and food preparation skills. This theme stipulated that FANLit was a basic skill in translating knowledge and understanding to the application in accessing to information, selection and preparation of food and nutrition. This result is consonant with Nutbeam[9] proposing the three-level model of functional health literacy, interactive health literacy and critical health literacy. The findings of a study by Ashoori M, et al.[18] are similar to this study in that the majority of functional skills is related to the application of basic food and nutrition knowledge, shopping and storing foods, meal preparation skill, food production, and environmental sustainability skills. In line with the previous studies, accessing to food and nutrition, information, food selection[30, 35, 36], food preparation skill[30–32, 35, 36] and daily food and nutrition planning and management[35, 36] are included in FANLit definition.

The third theme of FANLit was a set of skills of interactive food and nutrition literacy with communication, sharing and discussion regarding health and nutrition with others (peers, family, academics, healthcare providers, and so on). This theme explained that food consumption was daily activity of people, and most students living with their parents or guardians. It is also an interaction with their peers and teachers at school. Therefore, social skills of this group to communicate and share information on food and nutrition had been developed. This result is consonant with food and nutrition[30, 32, 37], knowledge-sharing and discussion on topics related to health and nutrition with others[30]. When the interactive skill of FANLIt is achieved, the application of new information will lead to the change in their practice and behaviour. The interrelation of functional to interactive skills in FANLIt is the ability of us to combine food and nutrition information with interactive social skill to adapt ourselves to new situation.

The fourth theme of FANLit was a set of skills of critical food and nutrition literacy with information used in decision making, healthy food selection and healthy budgeting. This theme indicated that this skill is the advance of translating factual knowledge, procedural knowledge, and social skill to practice, such as preparing budget to buy healthy food. This information is shown in the reply of the participants that several social media influence decision making on food consumption. Similar to previous studies, these components affect healthy food selection[30–32, 35–38] and effective budgeting[35, 36].

In this study, there are four themes and 12 subthemes in cognitive knowledge and skills. In regards to skill domain, it is in line with Nutbeam's hierarchical model of health literacy, including functional, interactive and critical literacy[9]. These findings are beneficial for the development of assessing instrument FANLit in the junior secondary school students. The findings on FANLit are essential as dietary pattern relates to daily living activities. Understanding FANLit might increase the cognitive knowledge, functional, interactive, and critical skills which leads to better management on their foods choice, interaction with the others on food and nutrition information and critical decision making on food consumption for their own health.

The use of qualitative approve to explore and understand the issue of FANLit is considered the strength of this study. Various perspectives from national and regional levels were encompassed. Nonetheless, the specific context of the subjects of this study could be regarded as limitation. Findings from this study could be useful in underpinning further development of assessing instrument of FANLit among junior secondary school students in Thailand. In addition, the results could be used as a guideline for future programs aiming at improving food and dietary behaviour in young adults.

In regards to the definition and components of FANLIt in the context of Thailand, they could be divided into four themes and 12 subthemes. The results from this study suggest that FANLit has played an important role in understanding towards food and nutrition among the junior secondary school students. The four themes indicate the factors influencing eating decision in the adolescent group. They also point out the relationship between food and nutrition knowledge and skills which suggests the concurrent improvement of them. For future research, the research instrument on assessing FANLIt and should be developed to improve the programme regarding the food and nutrition practice among the junior secondary school students.

Acknowledgements: The authors would like to thank all participants for their contributions to the research.

Authors’ contributions: KS and NK were planned and conceptualised the study. KS and NK wrote the protocol, application for the approval to the Naresuan university committee, collected data. NK and KS carried out the data analysis. NK drafted the manuscript. NK and KS read, review, and approved the final manuscript.

Fundings: The authors received no financial support for the study.

Availability of data and materials: The datasets supporting of this article are available upon request from the corresponding author.

Ethics approval and consent to participate: The methodology of this study was approved by the Naresuan University Institutional Review Board, Naresuan University, Thailand (No. 0894/61). Written informed consent was obtained from all participants. For the junior high school students, written informed consent were received from their parents or guardians. All method were undertaken in accordance with the relevant guidelines and regulations. No compensation to all participants in this study.

Consent for publication: Not applicable.

Competing interests: The authors declare no conflicts of interest.

Author details: ¹PhD candidate, Faculty of Public Health, Naresuan University, Phitsanulok, Thailand.

²Associate professor, Faculty of Public Health, Naresuan University, Phitsanulok, Thailand.

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No competing interests reported.

Exploration On Definition And The Components of Food And Nutrition Literacy Among Junior Secondary School Students: A Qualitative Study

Status:

Journal Publication

Version 1

Abstract

Introduction

Methods

Setting

Recruitment And Sampling

Data Collection

Data analysis

Trustworthiness

Results

Definition Of Fanlit

The Components Of Food And Nutrition Literacy

Discussion

Conclusion

Declarations

References

Additional Declarations

Status:

Journal Publication

Version 1