While there is increasing focus on the relationship between food and health, Americans are spending less time planning meals, preparing food, and dining together. Instead, they are consuming food away-from-home more often and cooking less. Consumers have limited experience in food preparation and may lack the ability to prepare food. There is no consensus on an accepted definition of food literacy. However, most researchers include, as components of food literacy, a basic understanding of food preparation, nutrition knowledge, and the relationship between diet and health. Since nutrition plays a major role in health, food preparation and cooking skills have the potential to affect one’s well-being and health. Interventions to improve health must connect nutrition knowledge, food preparation skills, and decision-making to dietary intake. Programs developed and supported by community organizations, university extension, grocery stores, and the food industry are utilized to help consumers increase their understanding of food. Being food literate empowers consumers to make informed food choices to positively impact their health.
|Original language||English (US)|
|Title of host publication||The Intersection of Food and Public Health|
|Subtitle of host publication||Current Policy Challenges and Solutions|
|Publisher||Taylor and Francis|
|Number of pages||12|
|Publication status||Published - Jan 1 2017|
ASJC Scopus subject areas