Healthy Choices, Conscious Consumption: A Review on Food Literacy
Yazarlar (3)
Kadir Yavuz
Dr. Öğr. Üyesi Selda KARAHAN Beykoz Üniversitesi, Türkiye
Dilek Dülger Altıner Kocaeli Üniversitesi, Türkiye
| Bildiri Türü | Tebliğ/Bildiri | Bildiri Dili | İngilizce |
| Bildiri Alt Türü | Tam Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) | ||
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum | ||
| Kongre Adı | 4 th International Congress of New Generations & New Trends in Tourism | ||
| Kongre Tarihi | 05-11-2025 / | ||
| Basıldığı Ülke | Türkiye | Basıldığı Şehir | Sakarya |
| Bildiri Linki | https://ingant.subu.edu.tr/en/accepted-papers | ||
| UAK Araştırma Alanları |
Gastronomi ve Mutfak Sanatları
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| Özet |
| Food is essential for meeting biological needs. It also represents a fundamental element that influences individuals’ quality of life through cultural, social, and economic dimensions. In today’s context, the increasing consumption of processed foods, the prevalence of obesity, and diet-related chronic diseases have heightened the importance of equipping individuals with the knowledge and skills necessary to make healthy choices. At this point, food literacy becomes particularly significant (Azevedo Perry et al., 2017; Slater et al., 2018).Food literacy is a multidimensional competence. It involves the ability to access, understand, evaluate, and apply food-related knowledge to make healthy daily decisions (Vidgen and Gallegos, 2014; Truman et al., 2017). Although various definitions exist in the literature, the concept is generally associated not only with knowledge, skills, and behaviors but also with cultural and environmental contexts (Cullen et al., 2015). Studies conducted in Türkiye also support this framework. For instance, the Food and Nutrition Literacy Scale (GBOÖ), developed by Tanış Özçelik and colleagues, was designed to measure the food literacy levels of primary school students and was found to be valid and reliable (Tanış Özçelik et al., 2024). |
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