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Food literacy as a term is increasingly used in policy, practice, research and in public arena. Though, there is no shared understanding of its meaning and measurement. Food literacy includes person's knowledge, behavior to plan, ability to select, prepare and eat food healthfully. Previous studies limited their findings on maternal and health literacy with little consideration on food literacy in Nigeria.
To assess food literacy level among civil servants’ mothers living in peri-urban, Ibadan. Study aimed to reduce dearth in literature and inform policies that would scale up food literacy among women in Nigeria.
Study Design, Setting, Participants
Study was done in Southwest region among educated mothers given poor food choices regardless of literacy. Descriptive cross-sectional design used, involving 340 civil servants’ mothers in Ibadan, using simple random sampling for recruitment.
Data was collected using self-perceived food literacy (SPFL) scale developed and validated by Poelmann et al., 2018 having 8 constructs: food preparation, healthy snacking, food labelling, food budgeting and dietary resilience and resistance. Scale was adapted to assess food literacy among participants. Pearson correlation used for associations among age, service level, household size, and each construct of scale. Chi-square for level of significance (P < 0.05). Ethical approval obtained from Institute of Advanced Medical Research and Training, Ibadan, Nigeria.
Mean age 45.8 ± 7.9 years, most women having at least diploma degree. Most (86.7%.) women are married Food budgeting and dietary resilience and resistance constructs had high level of correlation among them. Food preparation skill were 53.8%, Healthy snacking were 51.5%, those who checked food labelling were 41.8% and those who did not budget for healthy foods were 29.2%. No statistical significance observed.
Mothers had moderate food literacy, most mothers had low score in dietary resilience and resistance which is relevant as baseline data for further research. Data contributes to interventions for improving food literacy for good diet quality.
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