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Research Article
Nasrin Omidvar
Department of Community Nutrition, National Nutrition and Food Technology Research Institute; and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Teh
Corresponding Author
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background: Planning food and nutrition literacy (FNL) promoting interventions require a better understanding of the FNL status of the target group and its correlates.
Aims: This study aimed to examine the FNL status and its determinants in Iranian senior high-school students.
Methods: In this cross-sectional study, socioeconomic, demographic, anthropometric measures, as well as academic performance of 626 senior high-school students were assessed. Besides, FNL and its six components (food and nutrition knowledge, functional skills, interactive skills, advocacy, critical analysis of information, and food label reading skill) were evaluated by a locally designed and validated, self-administered questionnaire.
Results: The mean ± SD of the total FNL score was 52.1 ± 10.96, which is below the minimum adequate level of 60. The probability of high FNL knowledge score was significantly higher among students who majored in Natural Sciences (OR = 1.73, CI = 1.09-2.75), had better school performance (OR = 1.13, CI = 1.06-1.20) and higher SES score (OR = 1.20, CI = 1.01-1.44). The probability of higher score in food label reading skill was significantly lower in girls (OR=0.45, CI=0.31-0.67). Those who had a family member with the nutrition-related disease were more likely to have a higher score of food label reading skill (OR = 1.48, CI=1.01-1.64).
Conclusion: The level of FNL in senior high-school students in Tehran was relatively low. These findings have key messages for the education system and curriculum designers to have more consideration in promoting food and nutrition-related knowledge and skills in schools.
Keywords
food Literacy, Iran, Nutrition literacy, Young adults
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View the published article at BMC Nutrition.
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Posted 22 Jan, 2021
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Editorial decision: Major revision
On 23 Feb, 2021
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Received 22 Feb, 2021
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On 20 Feb, 2021
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Reviews received
Received 18 Feb, 2021
Reviewers agreed
On 16 Feb, 2021
Reviewers agreed
On 03 Feb, 2021
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Invitations sent on 03 Feb, 2021
Editor assigned
On 03 Feb, 2021
Editor invited
On 20 Jan, 2021
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On 20 Jan, 2021
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On 14 Jan, 2021
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Subject Areas
Nutrition & Dietetics
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A new preprint design is coming!
We have improved readability, clarity, accessibility, and opportunities for engagement.
See the published version of this preprint at BMC Nutrition.
This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Research Article
Nasrin Omidvar
Department of Community Nutrition, National Nutrition and Food Technology Research Institute; and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Teh
Corresponding Author
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Published
View the published article at BMC Nutrition.
Version 1
Posted 22 Jan, 2021
No community comments so far
Editorial decision: Major revision
On 23 Feb, 2021
Reviews received
Received 22 Feb, 2021
Reviewers agreed
On 20 Feb, 2021
Reviews received
Received 19 Feb, 2021
Reviews received
Received 18 Feb, 2021
Reviewers agreed
On 16 Feb, 2021
Reviewers agreed
On 03 Feb, 2021
Reviewers invited
Invitations sent on 03 Feb, 2021
Editor assigned
On 03 Feb, 2021
Editor invited
On 20 Jan, 2021
Submission checks complete
On 20 Jan, 2021
First submitted
On 14 Jan, 2021
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Nutrition & Dietetics
License:
This work is licensed under a CC BY 4.0 License. Read Full License
View the published article at BMC Nutrition.
Background: Planning food and nutrition literacy (FNL) promoting interventions require a better understanding of the FNL status of the target group and its correlates.
Aims: This study aimed to examine the FNL status and its determinants in Iranian senior high-school students.
Methods: In this cross-sectional study, socioeconomic, demographic, anthropometric measures, as well as academic performance of 626 senior high-school students were assessed. Besides, FNL and its six components (food and nutrition knowledge, functional skills, interactive skills, advocacy, critical analysis of information, and food label reading skill) were evaluated by a locally designed and validated, self-administered questionnaire.
Results: The mean ± SD of the total FNL score was 52.1 ± 10.96, which is below the minimum adequate level of 60. The probability of high FNL knowledge score was significantly higher among students who majored in Natural Sciences (OR = 1.73, CI = 1.09-2.75), had better school performance (OR = 1.13, CI = 1.06-1.20) and higher SES score (OR = 1.20, CI = 1.01-1.44). The probability of higher score in food label reading skill was significantly lower in girls (OR=0.45, CI=0.31-0.67). Those who had a family member with the nutrition-related disease were more likely to have a higher score of food label reading skill (OR = 1.48, CI=1.01-1.64).
Conclusion: The level of FNL in senior high-school students in Tehran was relatively low. These findings have key messages for the education system and curriculum designers to have more consideration in promoting food and nutrition-related knowledge and skills in schools.
Figure 1
This is a list of supplementary files associated with this preprint. Click to download.
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