IMPROVING FOOD LITERACY AS AN EFFECTIVE METHOD OF HEALTH PROMOTION
Author(s)
Viola Keczeli, MSc1, Andrea Gubicskóné Kisbenedek, BSc, MSc, PhD2, Alexandra Makai, MSc, PhD3, Diána Elmer, BSc, MSc, PhD4, Imre Boncz, MSc, PhD, MD5, Annamaria Pakai, MSc, RN, PhD6, Zsófia Verzár, MD, PhD1;
1University of Pécs, Doctoral School of Health Sciences, Pécs, Hungary, 2University of Pécs, Institute of Human Nutrition and Dietetics, Pécs, Hungary, 3University of Pécs, Faculty of Health Sciences, Institute of Physiotherapy and Sport Sciences, Pécs, Hungary, 4University of Pécs, Faculty of Health Sciences, Pécs, Hungary, 5University of Pécs, Faculty of Health Sciences, Institute of Health Insurance, Pécs, Hungary, 6University of Pécs, Faculty of Health Sciences, Institute of Emergency Care, Pedagogy of Health and Nursing Sciences, Pécs, Hungary
1University of Pécs, Doctoral School of Health Sciences, Pécs, Hungary, 2University of Pécs, Institute of Human Nutrition and Dietetics, Pécs, Hungary, 3University of Pécs, Faculty of Health Sciences, Institute of Physiotherapy and Sport Sciences, Pécs, Hungary, 4University of Pécs, Faculty of Health Sciences, Pécs, Hungary, 5University of Pécs, Faculty of Health Sciences, Institute of Health Insurance, Pécs, Hungary, 6University of Pécs, Faculty of Health Sciences, Institute of Emergency Care, Pedagogy of Health and Nursing Sciences, Pécs, Hungary
OBJECTIVES: Today's poor dietary and lifestyle habits pose a serious public health problem. Food literacy means not only knowledge about food, but also critical thinking about information and its everyday use in food choices. The aim of study was to assess the level of food literacy and health literacy among university students. In addition, to explore the relationship between health literacy and food literacy and determine whether increasing the level of food literacy could increase motivation to adopt a healthy lifestyle.
METHODS: The quantitative, online, cross-sectional study was conducted between January 10, 2024, and July 10, 2024. Our target group consisted of active students at the University of Pécs (N=1325). We measured health literacy levels using the Brief Health Literacy Screening Tool (BRIEF) and food literacy levels using the Short Food Literacy Questionnaire (SFLQ). Asked own questions about sociodemographic, purchasing, and nutritional habits, and monitored motivations and barriers using the Motivators and Barriers of Health Behaviors Model.
RESULTS: 58.57% of the students (n=776) have a moderate level of food literacy, which is significantly influenced by gender, income, field of study, and childhood educational attitudes (p=0.003; 0.004; 0.001; 0.001). 11.32% of students (n=150) have an adequate level of health literacy, which is influenced by age, field of study, and work schedule (p=0.005; 0.012; 0.0012). The level of food literacy is significantly related to the level of health literacy (p=0.001), and in addition, students with higher food literacy were significantly more motivated by the fact that healthy lifestyle makes them energetic (p=0.001).
CONCLUSIONS: The research has confirmed that, in addition to health literacy, increasing food literacy can be an effective tool for health promotion. However, in order to increase food literacy, it is recommended that educational materials be developed that reflect the needs of today's society and the differences between individual groups.
METHODS: The quantitative, online, cross-sectional study was conducted between January 10, 2024, and July 10, 2024. Our target group consisted of active students at the University of Pécs (N=1325). We measured health literacy levels using the Brief Health Literacy Screening Tool (BRIEF) and food literacy levels using the Short Food Literacy Questionnaire (SFLQ). Asked own questions about sociodemographic, purchasing, and nutritional habits, and monitored motivations and barriers using the Motivators and Barriers of Health Behaviors Model.
RESULTS: 58.57% of the students (n=776) have a moderate level of food literacy, which is significantly influenced by gender, income, field of study, and childhood educational attitudes (p=0.003; 0.004; 0.001; 0.001). 11.32% of students (n=150) have an adequate level of health literacy, which is influenced by age, field of study, and work schedule (p=0.005; 0.012; 0.0012). The level of food literacy is significantly related to the level of health literacy (p=0.001), and in addition, students with higher food literacy were significantly more motivated by the fact that healthy lifestyle makes them energetic (p=0.001).
CONCLUSIONS: The research has confirmed that, in addition to health literacy, increasing food literacy can be an effective tool for health promotion. However, in order to increase food literacy, it is recommended that educational materials be developed that reflect the needs of today's society and the differences between individual groups.
Conference/Value in Health Info
2026-05, ISPOR 2026, Philadelphia, PA, USA
Value in Health, Volume 29, Issue S6
Code
EPH130
Topic
Epidemiology & Public Health
Topic Subcategory
Public Health
Disease
No Additional Disease & Conditions/Specialized Treatment Areas, STA: Nutrition