Araştırma Makalesi
BibTex RIS Kaynak Göster

The Understanding of Food Literacy in the Field of Tourism

Yıl 2022, Cilt: 6 Sayı: 2, 227 - 238, 29.06.2022

Öz

While a significant portion of the world struggles with the challenges that come with being overweight, another large portion of the world searches for authentic cuisine that will make their holidays a memorable experience. This is where the importance of the concept of food literacy comes into play. It is necessary to reach and influence large communities to raise awareness of the society about food and nutrition. The purpose of this study is to uncover food literacy awareness and the meaning assigned to it in the tourism community by using a semi-structured interview form. The findings reveal that tourism stakeholders have a misunderstanding of food literacy. People who have heard this phrase previously are almost entirely wrong about its definition, but those who haven't heard it before can roughly anticipate its subheadings. However, all the participants believed that having detailed information about food and nutrition is essential.

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
  • Kim, Y. G., Eves, A., Scarles, C. (2013). Empirical verification of a conceptual model of local food consumption at a tourist destination. International Journal of Hospitality Management, 33, 484-489.
  • Kohls, R. L. (1960). Food Literacy and Its Implication to Consumer Marketing Programs, MiscellaneousStaffContribution 241139, Purdue University, Department of Agricultural Economics
  • Kolasa, K. M., Peery, A., Harris, N. G., Shovelin, K. (2001). Food literacy partners program: a strategy to increase community food literacy. Topics in Clinical Nutrition, 16(4), 1-10.
  • Leatherman, T. L., Goodman, A. (2005). Coca-colonization of diets in the Yucatan. Social Science and Medicine, 61(4), 833-846.
  • Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2013). An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption. International Journal of Hospitality Management, 35, 327-338.
  • McNamara, J., Mena, N. Z., Neptune, L., Parsons, K. (2021). College Students' Views on Functional, Interactive and Critical Nutrition Literacy: A Qualitative Study. International Journal of Environmental Research on Public Health, 18(3),1124. https://doi.org/10.3390/ijerph18031124
  • Miller, L. M. S., Cassady, D. L. (2012). Making healthy food choices using nutrition facts panels. The roles of knowledge, motivation, dietary modifications goals, and age. Appetite, 59(1), 129-139.
  • Murray, C. J. (2019). Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study. Lancet, 393, 1958-1972.
  • Norkaew, T., Brown, J. L., Thitaram, C., Bansiddhi, P., Somgird, C., Punyapornwithaya, V., Khonmee, J. (2019). Associations among tourist camp management, high and low tourist seasons, and welfare factors in female Asian elephants in Thailand. Plos One, 14(6), 1-15.
  • Patton, M. Q. (2002). Two decades of developments in qualitative inquiry: A personal, experiential perspective. Qualitative social work, 1(3), 261-283.
  • Ronto, R., Ball, L., Pendergast, D., Harris, N. (2016a). Adolescents' perspectives on food literacy and its impact on their dietary behaviours. Appetite, 107, 549-557.
  • Rosas, R., Pimenta, F., Leal, I., Schwarzer, R. (2019). FOODLIT-PRO: Food literacy domains, influential factors and determinants-A qualitative study. Nutrients, 12(1), 88. doi: 10.3390/nu12010088.
  • Thomas, H. M., Irwin, J. D. (2011). Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention. BMC Research Notes, 4(1), 495. https://doi.org/10.1186/1756-0500-4-495
  • UNWTO (2019). International Tourism Highlights, 2019 Edition. https://www.unwto.org/publication/international-tourism-highlights-2019-edition.
  • Velardo, S. (2015). The nuances of health literacy, nutrition literacy, and food literacy. Journal Of Nutrition Education and Behavior, 47(4), 385-389.
  • Vidgen, H. A., Gallegos, D. (2014). Defining food literacy and its components. Appetite, 76, 50-59.
  • WHO (2020). The top 10 causes of death. https://www.who.int/news-room/fact-sheets/detail/the-top-10-causes-of-death.
  • Wirawan, I. M. A., Wirawan, D. N., Kurniasari, N. M. D., Merati, K. T. P. (2020). Travel agent and tour guide perceptions on travel health promotion in Bali. Health Promotion International, 35(1), 43-50.
  • Yen, D. A. W., Cappellini, B., Wang, C. L., Nguyen, B. (2018). Food consumption when travelling abroad: Young Chinese sojourners' food consumption in the UK. Appetite, 121, 198-206.

Turizm Alanında Gıda Okuryazarlığı Anlayışı

Yıl 2022, Cilt: 6 Sayı: 2, 227 - 238, 29.06.2022

Öz

Dünyanın önemli bir kısmı aşırı kilolu olmanın getirdiği zorluklarla mücadele ederken, dünyanın bir başka büyük kısmı da tatillerini unutulmaz bir deneyim haline getirecek otantik mutfağı arıyor. İşte burada gıda okuryazarlığı kavramının önemi devreye giriyor. Toplumu gıda ve beslenme konusunda bilinçlendirmek için geniş kitlelere ulaşmak ve onları etkilemek gerektiği açıktır. Bu nedenle, önemli turizm paydaşlarını içeren bir örneklem grubuyla çalışarak konuyu tümevarımcı bir yaklaşım ile ele almak büyük önem taşımaktadır. Bu çalışmanın amacı, turizm camiasında gıda okuryazarlığı farkındalığını ve ona yüklenen anlamı yarı yapılandırılmış bir görüşme formu kullanarak ortaya çıkarmaktır. Bulgular, turizm paydaşlarının gıda okuryazarlığını yanlış anladığını ortaya koymaktadır. Bu kavramı daha önce duyanlar, tanımı konusunda neredeyse tamamen yanılmaktadır; ancak daha önce duymamış olduğunu ifade edenler bu kavramın alt başlıklarını kabaca tahmin edebilmiştir. Ancak tüm katılımcılar gıda ve beslenme hakkında detaylı bilgiye sahip olmanın gerekli olduğu konusunda hemfikirdir.

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
  • Kim, Y. G., Eves, A., Scarles, C. (2013). Empirical verification of a conceptual model of local food consumption at a tourist destination. International Journal of Hospitality Management, 33, 484-489.
  • Kohls, R. L. (1960). Food Literacy and Its Implication to Consumer Marketing Programs, MiscellaneousStaffContribution 241139, Purdue University, Department of Agricultural Economics
  • Kolasa, K. M., Peery, A., Harris, N. G., Shovelin, K. (2001). Food literacy partners program: a strategy to increase community food literacy. Topics in Clinical Nutrition, 16(4), 1-10.
  • Leatherman, T. L., Goodman, A. (2005). Coca-colonization of diets in the Yucatan. Social Science and Medicine, 61(4), 833-846.
  • Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2013). An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption. International Journal of Hospitality Management, 35, 327-338.
  • McNamara, J., Mena, N. Z., Neptune, L., Parsons, K. (2021). College Students' Views on Functional, Interactive and Critical Nutrition Literacy: A Qualitative Study. International Journal of Environmental Research on Public Health, 18(3),1124. https://doi.org/10.3390/ijerph18031124
  • Miller, L. M. S., Cassady, D. L. (2012). Making healthy food choices using nutrition facts panels. The roles of knowledge, motivation, dietary modifications goals, and age. Appetite, 59(1), 129-139.
  • Murray, C. J. (2019). Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study. Lancet, 393, 1958-1972.
  • Norkaew, T., Brown, J. L., Thitaram, C., Bansiddhi, P., Somgird, C., Punyapornwithaya, V., Khonmee, J. (2019). Associations among tourist camp management, high and low tourist seasons, and welfare factors in female Asian elephants in Thailand. Plos One, 14(6), 1-15.
  • Patton, M. Q. (2002). Two decades of developments in qualitative inquiry: A personal, experiential perspective. Qualitative social work, 1(3), 261-283.
  • Ronto, R., Ball, L., Pendergast, D., Harris, N. (2016a). Adolescents' perspectives on food literacy and its impact on their dietary behaviours. Appetite, 107, 549-557.
  • Rosas, R., Pimenta, F., Leal, I., Schwarzer, R. (2019). FOODLIT-PRO: Food literacy domains, influential factors and determinants-A qualitative study. Nutrients, 12(1), 88. doi: 10.3390/nu12010088.
  • Thomas, H. M., Irwin, J. D. (2011). Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention. BMC Research Notes, 4(1), 495. https://doi.org/10.1186/1756-0500-4-495
  • UNWTO (2019). International Tourism Highlights, 2019 Edition. https://www.unwto.org/publication/international-tourism-highlights-2019-edition.
  • Velardo, S. (2015). The nuances of health literacy, nutrition literacy, and food literacy. Journal Of Nutrition Education and Behavior, 47(4), 385-389.
  • Vidgen, H. A., Gallegos, D. (2014). Defining food literacy and its components. Appetite, 76, 50-59.
  • WHO (2020). The top 10 causes of death. https://www.who.int/news-room/fact-sheets/detail/the-top-10-causes-of-death.
  • Wirawan, I. M. A., Wirawan, D. N., Kurniasari, N. M. D., Merati, K. T. P. (2020). Travel agent and tour guide perceptions on travel health promotion in Bali. Health Promotion International, 35(1), 43-50.
  • Yen, D. A. W., Cappellini, B., Wang, C. L., Nguyen, B. (2018). Food consumption when travelling abroad: Young Chinese sojourners' food consumption in the UK. Appetite, 121, 198-206.
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Beslenme ve Diyetetik, Turizm (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Grant Altay Taşkın 0000-0001-6689-7728

Ayşe Nevin Sert 0000-0003-0751-9377

Yayımlanma Tarihi 29 Haziran 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 6 Sayı: 2

Kaynak Göster

APA Taşkın, G. A., & Sert, A. N. (2022). The Understanding of Food Literacy in the Field of Tourism. Aydın Gastronomy, 6(2), 227-238.



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