"Making Something Out of Nothing": Food Literacy Among Youth, Young Pregnant Women and Parents Who Are At Risk For Poor Health

The Ontario Society of Nutrition Professionals in Public Health Food Literacy Working Group, along with seven other health units, took on the task of exploring what food preparation means to certain groups; what types of foods they can prepare; how they learn food skills; what challenges they face with preparing food; and what types of supports they think would help in their acquisition of food literacy. This research is relevant given the recent interest in food skills and food literacy. In our current food environment where processed and convenience foods are readily available, expensive, and often unhealthy, becoming food literate is a life skill that serves to enhance resiliency, especially among higher risk populations.
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