Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

An overview of the use of the term food literacy

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
اقرأ أكثر حفظ في قائمتي
  • المؤلفون: Vidgen, H; Begley, Andrea; Vidgen, Helen
  • المصدر:
    Food literacy: Key concepts for health and education [Routledge Studies in Food, Society and the Environment]
  • نوع التسجيلة:
    Electronic Resource
  • الدخول الالكتروني :
    https://www.routledge.com/products/9781138898523
    https://www.routledge.com/products/9781138898523
    Begley, Andrea & Vidgen, Helen (2016) An overview of the use of the term food literacy. In Vidgen, H (Ed.) Food literacy: Key concepts for health and education [Routledge Studies in Food, Society and the Environment]. Routledge, United Kingdom, pp. 17-34.
  • معلومة اضافية
    • Publisher Information:
      Routledge 2016
    • نبذة مختصرة :
      This chapter examines the history and breadth of use of the term “food literacy” in scholarly literature. It reviews and compares various popularly used definitions from diverse paradigms. Other terms such as “cooking”, “food skills” and “food wellbeing” used to describe the everyday knowledge, skills and behaviours used to meet food needs are also examined.
    • الموضوع:
      Chapter in Book, Report or Conference volume
    • Availability:
      Open access content. Open access content
      Consult author(s) regarding copyright matters
      This work is covered by copyright. Unless the document is being made available under a Creative Commons Licence, you must assume that re-use is limited to personal use and that permission from the copyright owner must be obtained for all other uses. If the document is available under a Creative Commons License (or other specified license) then refer to the Licence for details of permitted re-use. It is a condition of access that users recognise and abide by the legal requirements associated with these rights. If you believe that this work infringes copyright please provide details by email to qut.copyright@qut.edu.au
    • Other Numbers:
      ATUTQ oai:eprints.qut.edu.au:95251
      Faculty of Health; Institute of Health and Biomedical Innovation; School of Exercise & Nutrition Sciences
      952383669
    • Contributing Source:
      QUEENSLAND UNIV OF TECH
      From OAIster®, provided by the OCLC Cooperative.
    • الرقم المعرف:
      edsoai.ocn952383669
HoldingsOnline