Editorial: Food literacy and healthy diets in childhood and adolescence

Abstract

The global shift in food systems has made processed food, which is nutrient-poor and energy-dense, readily available and convenient for individuals across all age groups, with a particular focus on children. This phenomenon significantly influences food choices, leading to the disruption of dietary patterns. Two crucial concepts related to health literacy play a pivotal role in supporting the promotion of healthy dietary habits: nutrition literacy (NL) and food literacy (FL). The definition of NL is "the degree to which individuals have the capacity to obtain, process, and understand nutrition information and skills needed in order to make appropriate nutrition decisions"; where FL has been defined as "the scaffolding that empowers individuals, households, communities or nations to protect diet quality through change and strengthen dietary resilience over time. It is composed of a collection of inter-related knowledge, skills and behaviors required to plan, manage, select, prepare and eat food to meet needs and determine intake"