Gıda okuryazarlığı: Bileşenlerin tespiti ve tanımlanması

Öz

Bu araştırmanın amacı, gıda okuryazarlığının bileşenlerinin belirlenmesi ve tanımlanması olarak belirlenmiştir. Araştırmanın deseni olarak, karma araştırma yöntemi içerisinde yer alan açıklayıcı sıralı karma desen belirlenmiştir. Araştırmanın verileri, araştırmacılar tarafından literatür taranarak oluşturulan 81 maddelik form aracılığıyla 35 farklı üniversitede görev yapan 14 farklı disiplinden alan uzmanları ile gerçekleştirilen Delfi tekniğiyle elde edilmiştir. Elde edilen verilerin betimsel analizi sonucunda gıda okuryazarlığının kapsamı bilgi, beceri, davranış, tutum ve değer madde türlerini kapsayan ve planlama ve yönetim, seçim, hazırlama ve tüketim boyutlarından oluşan 75 madde ile belirlenmiştir. Araştırmada gıda okuryazarlığı; bireyin enerji ve besin ögeleri ihtiyacını karşılayacak düzeyde besin alımına yönelik olarak planlama ve yönetim, seçim, hazırlama ve tüketim süreçlerini kapsayan birbiriyle ilişkili bilgi, beceri, tutum, değer ve davranışlar bütünü olarak tanımlanmıştır.

Anahtar Kelimeler

• Gıda okuryazarlığı
• Beslenme
• Gıda

Food literacy: The determination and the identification of its components

Öz

This study aimed to determine and define the components of food literacy. The explanatory sequential mixed design included in the mixed research method was determined as the research design. The data of the study were obtained by the Delphi technique performed with field experts from 14 different disciplines working in 35 different universities by using the 81-item form prepared by the researchers as a result of the literature review. As a result of the descriptive analysis of the data obtained, the scope of food literacy was determined by 75 items, which included the item types of knowledge, skills, behavior, attitude, and value and consisted of the dimensions of planning and management, selection, preparation, and consumption. In the study, food literacy was defined as a whole of interrelated knowledge, skills, attitudes, values, and behaviors, including the planning and management, selection, preparation, and consumption processes for the food intake of individuals at a level to meet their energy and nutrient needs.

Anahtar Kelimeler

• Food literacy
• Nutrition
• Food

Kaynakça

1. Aihara, Y. & Minai, J., (2011). Barriers and catalysts of nutrition literacy among elderly Japanese people. Health Promotion International, 26(4), 421-431.
2. Akçay, D., & Yıldırımlar, A. (2018). Ebeveynlerin okul kantininde satılan gıdalar ile ilgili görüşleri. Balıkesir Sağlık Bilimleri Dergisi, 7(1), 14-22.
3. Akkaya, A., Bayrakcı, S., & Özcan, C. C. (2018). Osmanlı mutfağının yemek, fiyat, mekân ve ekonomik bakımdan değerlendirilmesi. Journal of Tourism and Gastronomy Studies, 6(3), 60-80.
4. Aktaş, N., & Özdoğan, Y. (2016). Gıda ve beslenme okuryazarlığı. Harran Tarım ve Gıda Bilimleri Dergisi, 20(2), 146-153.
5. Alp, M. Y., & Yeşilyurt, A. (2016). Diyabet ve genetik. Türkiye Klinikleri Medical Genetics-Special Topics, 1(2), 57-63.
6. Amin, S. A., Lehnerd, M., Cash, S. B., Economos, C. D., & Sacheck, J. M. (2019). Development of a tool for food literacy assessment in children (TFLAC). Journal of Nutrition Education and Behavior, 51(3), 364-369.
7. Asem, N., Sabry, H. A., & Elfar, E. (2019). Patient safety: knowledge, influence and attitude among physicians: an exploratory study. Journal of the Egyptian Public Health Association, 94(1), 22.
8. Assatelli, R. & Davolio, F. (2010). Consumption, pleasure and politics slow food and the politico-aesthetic problematization of food. Journal of Consumer Culture, 10(2), 202–232.

9. Austin, E. W., Austin, B. W., French, B. F., & Cohen, M. A. (2018). The effects of a nutrition media literacy intervention on parents’ and youths’ communication about food. Journal of Health Communication, 23(2), 190-199.
10. Baysal, A. (2011). Beslenme. (13. Baskı). Ankara: Hatiboğlu Yayınları.
11. Bender, D. A. (2014). Introduction to nutrition and metabolism. (4th Press). Florida: CRC Press.
12. Bıkmaz-Bilgen, Ö., & Doğan, N. (2017). The comparison of ınterrater reliability estimating techniques. Journal of Measurement and Evaluation in Education and Psychology, 8(1), 63-78.
13. Brooks, N., & Begley, A. (2014). Adolescent food literacy programmes: A review of the literature. Nutrition & Dietetics, 71(3), 158-171.
14. Büyüköztürk, Ş., Çokluk, Ö. & Köklü, N. (2011). Sosyal bilimlerde istatistik (7. Baskı). Ankara: Pegem Akademi.
15. Chambers, C. (2012). A pilot study: the use of a survey to assess the food knowledge of nutrition students at various levels of nutrition education. Yayımlanmamış Yüksek Lisans Tezi, Nebraska Üniversitesi, Lincoln, Amerika Birleşik Devletleri.
16. Chaudhary, A., Gustafson, D., & Mathys, A. (2018). Multi-indicator sustainability assessment of global food systems. Nature Communications, 9(1), 1-13.
17. Chung, J. Y., Kim, J. S., Lee, C. K., & Kim, M. J. (2018). Slow-food-seeking behaviour, authentic experience, and perceived slow value of a slow-life festival. Current Issues in Tourism, 21(2), 123-127.
18. Clayton, M. J. (1997). Delphi: A technique to harness expert opinion for critical decision-making tasks in education. Educational Psychology, 17(4), 373-386.
19. Cochran, S.W. (1983). The delphi method: formulating and refining group judgments. Journal of Human Sciences, 11(2), 111-117.
20. Cohen, L., Manion, L. & Morrison, K. (2002). Research Methods in Education. London: Routledge/Falmer.
21. Colatruglio, S. (2014). Understanding food literacy from perceptions of young Canadian adults: A qualitative study, Yayımlanmamış Doktora Tezi, Manitoba Üniversitesi, Winnipeg.
22. Colatruglio, S., & Slater, J. (2016). Challenges to acquiring and utilizing food literacy: Perceptions of young Canadian adults. Canadian Food Studies/La Revue canadienne des études sur l'alimentation, 3(1), 96-118.
23. Creswell, J. W. (2012). Educational Research: Planning, Conducting, and Evaluating Quantitative and Qualitative Approaches to Research. Upper Saddle River, NJ: Prentice Hall.
24. Creswell, J. W., & Plano Clark, V. L. (2007). Choosing a Mixed Methods Design. Creswell JW, (ed.) Designing and Conducting Mixed Methods Research (2. Baskı) içinde. California: Clark VLP Sage.
25. 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.
26. Demir, Ö., Kaya, H. İ., & Metin, M. (2012). Lise öğrencilerinde okul kültürünün bir öğesi olarak okul yasam kalitesi algısının incelenmesi. Pegem Eğitim ve Öğretim Dergisi, 2(4), 9-28.
27. Demirgül, F., & Otel, L. (2018). Çadırdan saraya Türk mutfağı. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 3(1), 105-125.
28. Desjardins, E. (2013). Making something out of nothing: food literacy among youth, young pregnant women and young parents who are at risk for poor health. A Locally Driven Collaborative Project.
29. Dölekoğlu, C. (2003). Gıdalarda kalite güvenlik sistemleri. Ankara: Tarımsal Ekonomi Araştırma Enstitüsü Bakış Yayınları.
30. Dölekoğlu, C. Ö., & Yurdakul, O. (2004). Adana ilinde hane halkının beslenme düzeyleri ve etkili faktörlerin logit analizi ile belirlenmesi. Akdeniz University Faculty of Economics & Administrative Sciences Faculty Journal/Akdeniz Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 4(8), 62-86.
31. Durmuş, H., Gökler, M. E., & Havlıoğlu, S. (2019). Reliability and validity of the Turkish version of the short food literacy questionnaire among university students. Progress in Nutrition, 21(2), 333-338.
32. Dünya Sağlık Örgütü (DSÖ),. (2018). Europen Health Report. Public Health.
33. Dünya Sağlık Örgütü (DSÖ),. (2019). WHO European database on nutrition, obesity and physical activity (NOPA). Public Health.
34. Dyg, P. M. (2014). Fostering food literacy and food citizenship through farm-school cooperation and beyond. Yayımlanmamış Doktora Tezi, Aalborg Üniversitesi, Kopenhag, Danimarka.
35. Effertz, T., Teichert, T., & Tsoy, M. (2019). Fast food, ads, and taste in a Russian child’s mind. Psychology & Marketing, 36(3), 175-187.
36. Erffmeyer, R. C., Erffmeyer, E. S., & Lane, I. M. (1986). The Delphi technique: An empirical evaluation of the optimal number of rounds. Group & Organization Studies, 11(1-2), 120-128.
37. Erkmen, O. (2010). Gıda kaynaklı tehlikeler ve güvenli gıda üretimi. Çocuk Sağlığı ve Hastalıkları Dergisi, 53(3), 220-235.
38. Fordyce-Voorham, S. (2011). Identification of essential food skills for skill-based healthful eating programs in secondary schools. Journal of Nutrition Education and Behavior, 43(2), 116-122.
39. Gibbs, H. D. (2012). nutrition literacy: foundations and development of an ınstrument for assessment. Yayımlanmamış Doktora Tezi, Illinois Üniversitesi, Urbana-Champaign.
40. Goodman, A., Joshi, H., Nasim, B., & Tyler, C. (2015). Social and emotional skills in childhood and their long-term effects on adult life. London: Institute of Education.
41. Guttersrud, Ø., Dalane, J. Ø., & Pettersen, S. (2014). Improving measurement in nutrition literacy research using Rasch modelling: examining construct validity of stage-specific ‘critical nutrition literacy’scales. Public Health Nutrition, 17(4), 877-883.
42. Güldemir, O., & Işık, N. (2011). Nevşehir mutfak kültürü ve yemekleri. Uluslararası Nevşehir Tarih ve Kültür Sempozyumu, 6(1), 16-19.
43. Güzel, Y., & Kartal, C. (2017). Helal gıda sertifikası ve tüketici (halal food cerficate and consumer). Journal of Tourism and Gastronomy Studies, 5(4), 299-309.
44. Hanlan, J., Fuller, D., & Wilde, S. (2006). Destination decision making: the need for a strategic planning and management approach. Tourism and Hospitality Planning & Development, 3(3), 209-221.
45. Hartmann, D. P. (1977). Considerations in the choice of interobserver reliability estimates. Journal of Applied Behavior Analysis, 10(1), 103-116.
46. İncedal-Sonkaya, Z., Balcı, E., & Ayar, A. (2018). Üniversite öğrencilerinin gıda okuryazarlığı ve gıda güvenliği konusunda bilgi, tutum ve davranışları “Amasya Üniversitesi Sabuncuoğlu Şerefeddin Sağlık Hizmetleri Meslek Yüksekokulu örneği”. Türk Hijyen ve Deneysel Biyoloji Dergisi, 75(1), 53-64.
47. Johnson, R. B., & Onwuegbuzie, A. J. (2004). Mixed methods research: A research paradigm whose time has come. Educational Researcher, 33(7), 14-26.
48. Kaushik, J. S., Narang, M., & Parakh, A. (2011). Fast food consumption in children. Indian pediatrics, 48(2), 97-101.
49. Kenett, R. S., & Maisel, M. E. (1998). Process performance, appraisal and employee development planning. ın handbook of total quality management. Boston: Springer, MA.
50. Kim, D., & Ahn, B. I. (2020). Eating out and consumers’ health: evidence on obesity and balanced nutrition intakes. International Journal of Environmental Research and Public Health, 17(2), 586-602.
51. Kimura, A. H. (2011). Food education as food literacy: privatized and gendered food knowledge in contemporary Japan. Agriculture and Human Values, 28(4), 465-482.
52. 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.
53. Lai-Yeung, W. L. T. (2011). Nutrition education for adolescents: principals' views. Asia Pacific Journal of Clinical Nutrition, 20(1), 87-94.
54. Levine, D. S., & Strube, M. J. (2012). Environmental attitudes, knowledge, intentions and behaviors among college students. The Journal of Social Psychology, 152(3), 308-326.
55. Lester, D. (2013). Measuring Maslow's hierarchy of needs. Psychological Reports, 113(1), 15-17.
56. Liao, L. L., & Lai, I. J. (2017). Construction of nutrition literacy indicators for college students in Taiwan: a Delphi consensus study. Journal of Nutrition Education and Behavior, 49(9), 734-742.
57. Macht, M. (2008). How emotions affect eating: A five-way model. Appetite, 50(1), 1-11.
58. Mansour, M., & Natoor, A. (2018). Monosodium glutamate and its relationship to food safety. Yayımlanmamış Yüksek Lisans Tezi, An-Najah Üniversitesi, Veterinerlik ve Tarım Enstitüsü, Filistin.
59. McHugh, M. L. (2012). Interrater reliability: the kappa statistic. Biochemia medica: Biochemia medica, 22(3), 276-282.
60. Miles, M. B., & Huberman, A. M. (1994). An expanded sourcebook: qualitative data analysis. Thousand Oaks London: Sage.
61. Moe, J. L. (2014). Hard to Stomach: Food insecurity and inequitable access to nutritious food in vancouver. Yayımlanmamış Yüksek Lisans Tezi, Simon Fraser Üniversitesi, Sanat ve Sosyal Bilimler Enstitüsü, Burnaby, Kanada.
62. Mozaffarian, D. (2016). Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review. Circulation, 133(2), 187-225.
63. Nizamlıoğlu, N. M., & Nas, S. (2019). Gıdalarda akrilamid oluşum mekanizmaları, gıdaların akrilamid içeriği ve sağlık üzerine etkileri. Akademik Gıda, 17(2), 232-242.
64. Özdemir, H., & Yaylı, A. (2014). Tüketicilerin Helâl sertifikalı ürün tercihleri üzerine bir araştırma İstanbul ili örneği. İşletme Araştırmaları Dergisi, 6(1), 183-202.
65. Özgen, L., & Süren, T. (2019). Öğrencilerde fast food ve slow food tüketim nedenleri arasındaki farkın incelenmesi. Journal of Tourism and Gastronomy Studies, 7(3), 1836-1851.
66. Özkoçak, V., Hınçal, S. H., Bektaş, Y., & Gültekin, T. (2018). Okul çağı çocuklarda vücut kompozisyonu değerleri ve obezite sıklığı. Anthropology & Archaeology, 71, 69-78.
67. Paksoy, M., & Özdemir, B. (2014). Yeni bir gıda tüketim alışkanlığı olarak slow food (yavaş yemek) hareketi. XI. Ulusal Tarım Ekonomisi Kongresi, 3-5 Eylül, Samsun, Türkiye.
68. Pendergast, D., Garvis, S., & Kanasa, H. (2011). Insight from the public on home economics and formal food literacy. Family and Consumer Sciences Research Journal, 39(4), 415-430.
69. Perry, E. A., Thomas, H., Samra, H. R., Edmonstone, S., Davidson, L., Faulkner, A., ... & Kirkpatrick, S. I. (2017). Identifying attributes of food literacy: a scoping review. Public Health Nutrition, 20(13), 2406-2415.
70. Polsky, S., & Ellis, S. L. (2015). Obesity, insulin resistance, and type 1 diabetes mellitus. Current Opinion in Endocrinology, Diabetes and Obesity, 22(4), 277-282.
71. Popkin, B. M., & Reardon, T. (2018). Obesity and the food system transformation in Latin America. Obesity Reviews, 19(8), 1028-1064.
72. Powell, C. (2003). The Delphi technique: myths and realities. Journal of advanced nursing, 41(4), 376-382.
73. Rounsefell, K., Gibson, S., McLean, S., Blair, M., Molenaar, …, & McCaffrey, T. A. (2019). Social media, body image and food choices in healthy young adults: A mixed methods systematic review. Nutrition & Dietetics (1), 1-22.
74. Ruge, D., & Mikkelsen, B. E. (2013). Local public food strategies as a social innovation: Early insights from the LOMA-nymarkskolen case study. Acta Agriculturae Scandinavica, Section BeSoil & Plant Science, 63(1), 56-65.
75. Sevinçer, G. M. & Konuk, N., (2013). Duygusal yeme. Journal of Mood Disorders, 3(4), 171-178.
76. Skeaff, S., & O'Sullivan, T. (2015). Reliability and validity of an online questionnaire to measure food literacy in primary school children. The FASEB Journal, 29(1), 395-403.
77. Slater, J. (2013). Is cooking dead? The state of home economics food and nutrition education in a Canadian province. International Journal of Consumer Studies, 37(6), 617-624.
78. Song, X. (2014). Influence of nutrition literacy on college-age population’s dietary behavior, Yayınlanmamış Doktora Tezi, Kansas State Üniversitesi, Manhattan.
79. Stinson, E. (2010). Eating the world: Food literacy and its place in secondary school classrooms. Yayımlanmamış Yüksek Lisans Tezi, Victoria Üniversitesi, Eğitim Bilimleri Enstitüsü, Avusturalya.
80. Sumner, J. (2015). Reading the world: Food literacy and the potential for food system transformation. Studies in the Education of Adults, 47(2), 128-141.
81. Susar-Kırmızı, F. (2014). 4. sınıf Türkçe ders kitabı metinlerinde yer alan değerler. Değerler Eğitimi Dergisi, 12(27), 217-259.
82. Swinburn, B., & Vandevijvere, S. (2016). WHO report on ending childhood obesity echoes earlier recommendations. Public health nutrition, 19(1), 1-2.
83. Şahingöz, S. A., & Onur, A. G. M. (2017). Tüketicilerin helâl gıda algıları ve tercihleri. I. International Halal Tourism Congress Proceedıngs Books, 276-285.
84. Terrell, S. (2011). Mixed-methods research methodologies. The Qualitative Report, 17(1), 254-280.
85. 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), 495-501.
86. Truman, E., Lane, D., & Elliott, C. (2017). Defining food literacy: A scoping review. Appetite, 116, 365-371.
87. Turton R., Chami R. & Treasure J., (2017). Emotional eating, binge eating and animal models of binge-type eating disorders. Current Obesity Reports 6(2), 217-228.
88. Ural, D., Kılıçkap, M., Göksülük, H., Karaaslan, S. D. D., Kayıkçıoğlu, ... & Arınsoy, T. (2018). Türkiye’de obezite sıklığı ve bel çevresi verileri: Kardiyovasküler risk faktörlerine yönelik epidemiyolojik çalışmaların sistematik derleme, meta-analiz ve meta-regresyonu. Türk Kardiyol Dern Ars, 46(7), 577-590.
89. Vaitkeviciute, R., Ball, L. E., & Harris, N. (2015). The relationship between food literacy and dietary intake in adolescents: a systematic review. Public Health Nutrition, 18(4), 649-658.
90. Van Der Vyver, R. (2013). Development of a food knowledge test for first-year students at a University of Technology in the Western Cape, South Africa. Yayımlanmamış Doktora Tezi. Cape Peninsula Teknoloji Üniversitesi, Uygulamalı Bilimler Fakültesi, Güney Afrika.
91. Van Strien, T. (2018). Causes of emotional eating and matched treatment of obesity. Current Diabetes Reports, 18(6), 35.
92. Vaughan, L. T. (2011). A socio-cultural study investigating the influences on food and lifestyle choices, and the cultural transition, of British Bangladeshis living in Tower Hamlets East London. Yayımlanmamış Doktora Tezi, Londra Üniversitesi, Halk Sağlığı Enstitüsü, Londra.
93. Veuphuteh, F. M. (2018). Gıda kalitesi, sağlık bilinci ve fiyat duyarlılığının, fast-food satın alma niyetine etkisi: Türkiye ve Kanada’daki tüketicilerin karşılaştırması, Yayımlanmamış Yüksek Lisans Tezi, Hacettepe Üniversitesi, Sosyal Bilimler Enstitüsü, Ankara.
94. Vidgen, H. A., & Gallegos, D. (2011). What is food literacy and does it influence what we eat: a study of Australian food experts. Brisbane: Queensland University of Technology.
95. Vidgen, H. A., & Gallegos, D. (2012). Defining food literacy, its components, development and relationship to food intake: A case study of young people and disadvantage. Brisbane: Queensland University of Technology.
96. Vidgen, H. A., & Gallegos, D. (2014). Defining food literacy and its components. Appetite, 76, 50-59.
97. Walsh, P. R. (2011). Creating a “values” chain for sustainable development in developing nations: where Maslow meets Porter. Environment, Development and Sustainability, 13(4), 789-805.
98. Worsley, A. (2002). Nutrition knowledge and food consumption: can nutrition knowledge change food behaviour?. Asia Pacific Journal of Clinical Nutrition, 11(3), 579-585.
99. Yılmaz, M., & Duman, T. (2018). TRT çocuk dergisi’nde milli bir değer olarak “vatan–vatanseverlik” değeri. İnsan ve Toplum Bilimleri Araştırmaları Dergisi, 7(2), 639-657.
100. Zoellner, J., Connell, C., Bounds, W., Crook, L., & Yadrick, K. (2009). Peer reviewed: nutrition literacy status and preferred nutrition communication channels among adults in the lower Mississippi delta. Preventing Chronic Disease, 6(4), 1-11.