The Understanding of Food Literacy in the Field of Tourism
Öz
Anahtar Kelimeler
Kaynakça
- Abrantes, K. G., Brunnschweiler, J. M., Barnett, A. (2018). You are what you eat: Examining the effects of provisioning tourism on shark diets. Biological Conservation, 224, 300-308. Aslimoski, P., Gerasimoski, S. (2012). Food and nutrition as tourist phenomenon. Procedia-Social and Behavioral Sciences, 44, 357-362.
- Creswell, J. W. (2017). Research Design: Qualitative, Quantitative and Mixed Methods Approaches. (S. B. Demir, Çev.) Ankara: Eğiten Kitap.
- Cullen, T., Hatch, J., Martin, W., Higgins, J. W., Sheppard, R. (2015). Food literacy: definition and framework for action. Canadian Journal of Dietetic Practice and Research, 76(3), 140-145.
- Durmuş, H., Balcı, E., Oral B., İncedal, S. Z. (2018). Knowledge of food literacy and food safety among Turkish adults. Erciyes Medical Journal, 40(2), 81-86.
- Frolova, E. V., Rogach, O. V., Ryabova, T. M. (2020). Towards development of tourism industry: insights into tourist nutrition via food and impressions. Entrepreneurship and Sustainability Issues, 8(2), 840-857.
- Gartaula, H., Patel, K., Shukla, S., Devkota, R. (2020). Indigenous knowledge of traditional foods and food literacy among youth: Insights from rural Nepal. Journal of Rural Studies, 73, 77-86.
- Huang, Y.-C., Chen, L.-H., Lu, C.-W., Shen, J.-L. (2020). Being a vegetarian traveller is not easy. British Food Journal, 122(6), 1983-1998.
- Hwang, Y., Quadri-Felitti, D. (2021). A quest for the healthy lifestyle and learning experiences in olive oil tourism. Journal of Tourism and Cultural Change, 1-17. https://doi.org/10.1080/14766825.2021.1917586
Ayrıntılar
Birincil Dil
İngilizce
Konular
Beslenme ve Diyetetik, Turizm (Diğer)
Bölüm
Araştırma Makalesi
Yazarlar
Ayşe Nevin Sert
0000-0003-0751-9377
Türkiye
Yayımlanma Tarihi
29 Haziran 2022
Gönderilme Tarihi
4 Mart 2022
Kabul Tarihi
5 Mayıs 2022
Yayımlandığı Sayı
Yıl 2022 Cilt: 6 Sayı: 2
