Food and nutrition literacy status and its correlates in Iranian senior high-school students
Marziyeh Ashoori,
Nasrin Omidvar,
Hassan Eini-Zinab,
Elham Shakibazadeh,
Azam Doustmohamadian,
Behnaz Abdar-Esfahani,
Mohammad Mazandaranian
Affiliations
Marziyeh Ashoori
Student Research Committee, Department of Community Nutrition, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
Nasrin Omidvar
Department of Community Nutrition, National Nutrition and Food Technology Research Institute (NNFTRI) and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
Hassan Eini-Zinab
Department of Community Nutrition, National Nutrition and Food Technology Research Institute (NNFTRI) and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
Elham Shakibazadeh
Department of Health Education and Promotion, School of Public Health, Tehran University of Medical Sciences
Azam Doustmohamadian
Gastrointestinal and Liver Disease Research Center, Iran University of Medical Sciences
Behnaz Abdar-Esfahani
Department of Community Nutrition, National Nutrition and Food Technology Research Institute (NNFTRI) and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
Mohammad Mazandaranian
Department of Community Nutrition, National Nutrition and Food Technology Research Institute (NNFTRI) and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
Abstract Background Planning interventions to promote food and nutrition literacy (FNL) require a better understanding of the FNL status of the target group and its correlates. Aims This study aimed to examine the FNL status and its determinants in Iranian senior high-school students. Methods In this cross-sectional study, FNL and its components (food and nutrition knowledge, functional skills, interactive skills, advocacy, critical analysis of information, and food label reading skill) were evaluated by a locally designed and validated, self-administered questionnaire. Besides, socioeconomic, demographic, anthropometric measures, as well as academic performance of 626 senior high-school students were assessed. Results The mean ± SD of the total FNL score (within potential range of 0 to 100) was 52.1 ± 10.96, which is below the minimum adequate level of 60. The probability of high FNL knowledge score was significantly higher among students who majored in Natural Sciences (OR = 1.73, CI = 1.09–2.75), had better school performance (OR = 1.13, CI = 1.06–1.20) and higher SES score (OR = 1.20, CI = 1.01–1.44). The score for food label reading was significantly lower in girls (OR = 0.45, CI = 0.31–0.67), while those who had a family member with the nutrition-related disease were more likely to have a higher score of food label reading skill (OR = 1.48, CI = 1.01–1.64). Conclusion The level of FNL in senior high-school students in Tehran was relatively low. These findings have key messages for the education system and curriculum designers to have more consideration for food and nutrition-related knowledge and skills in schools.
