The power of food literacy: FSA program spurs healthier eating habits in adults

12 Sep 2023 --- Food literacy programs can improve diet quality and reduce the risk of developing noncommunicable diet-related diseases in adults, according to a recent study. The quasi-experimental study evaluated the effectiveness of the Food Sensations for Adults (FSA) program.

Data collection occurred before and after the four-week program, with a control group recruited from adult volunteers and staff at a foodbank warehouse in Perth, Australia, as well as from a public exposition event.

Despite its relatively short duration, the researchers found that the FSA program demonstrated remarkable effectiveness in fostering a sustained behavioral change, aligning with findings from similar programs.

“Behavior change takes time to establish,” says Dr. Andrea Begley, lead author of the study. “Participants may be unable to change all food literacy and dietary behaviors quickly, so unsurprisingly, programs lasting more than five months were deemed the most effective.”

Long lasting outcomes
The study included 128 control group participants who completed the pre-program questionnaire and 80 who completed the post-program questionnaire, and this data was compared with responses from FSA program participants.

According to the researchers, notable improvements were observed in the matched control group. Meal planning and management improved by an average of 12.4% and consumption of vegetables increased by 22.6%, or about 0.5 servings per meal. Fruit consumption also increased to between 0.3 to 1.6 cups daily.

The control group participants also reported enhanced cooking confidence and a 5.7% increase in their confidence regarding selecting the proper foods.

“This study underscores the value of food literacy initiatives like the FSA program in positively influencing dietary habits and enhancing overall food literacy, ultimately contributing to better health outcomes and a reduced risk of chronic diseases among adult participants,” Begley remarks.

A quasi-experimental design
Published in the Journal of Nutrition Education and Behavior and conducted by Foodbank Western Australia, the study sheds light on the positive influence of food literacy programs on diet quality and the reduction of chronic disease risks among adults.

Similar to a true experiment, a quasi-experimental design seeks to establish a causal link between an independent variable and a dependent variable. However, it differs in that it does not employ random assignment to groups. Instead, participants are allocated to groups based on predetermined, non-random criteria.

The quasi-experimental design proves valuable in scenarios where genuine experiments cannot be conducted due to ethical or logistical constraints. This study included a control and an experimental group, each consisting of 75 individuals. Both groups were carefully selected to match the other in terms of sex, age group and socioeconomic status.

Questionnaires were given before and after a four-week program to evaluate changes in the frequency of food literacy behaviors across three self-reported areas. These areas include planning and management, selection and preparation, as well as fruit and vegetable consumption.

The FSA
The FSA program consists of four 150-minute sessions. Each session begins with interactive nutrition education activities, covering topics like dietary guidelines, portion control and meal planning. The fourth session allows participants to choose a topic.

After the educational component, participants develop hands-on cooking and food safety skills, followed by tasting and sharing the prepared food. Furthermore, the program emphasizes incorporating vegetables into meals and snacks.

Additionally, the researchers highlight that the FSA program was designed based on food literacy models and behavior change theories. It is delivered both in-person and online. The program’s designers utilize adaptations for web delivery with the aim of being accessible to those with low literacy levels – primarily using pictorial resources.

Edited by William Bradford Nichols

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