HLTH 331 Lecture Notes - Lecture 8: Irradiation, Acute Kidney Injury, Antibiotics
15 Mar 2017
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Document Summary
Week 9 food literacy, food safety and food technology. Increase/normalization of packaging foods: majority of adults working outside of the home. Increase in work hours/busier lifestyles: change in social norms, values, attitudes, lack of opportunity to acquire food skills in schools/from relatives, change in food system/types of food available. I(cid:373)pa(cid:272)t of food (cid:858)de skilli(cid:374)g(cid:859: encourages consumption of highly-processed foods, strains limited food budgets, reduction in personal creativity/adaptability. Ontario public health standard: for chronic disease prevention board of health to provide opportunities for skill development in food skills and healthy eating practices = need. Food skills: complex, interrelated, person-centered set of skills necessary for providing preparing safe, nutritious, culturally acceptable meals, 5 categories knowledge, planning, conceptualizing food (creative thinking about leftovers, adjusting recipes), mechanical techniques, food perception. Food literacy model (personal dimensions: organizational skills and experience, psycho-social factors, food and nutrition knowledge, food preparation skills and experience. External determinants of food literacy: socio-cultural environment, food and facilities, learning environment, living conditions.
