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      Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program

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          Abstract

          Food Sensations for Adults is a free four-week nutrition and cooking program that teaches low- to middle-income individuals food literacy. This research aimed to compare demographic characteristics of participants who completed the program’s follow-up questionnaire three months after program completion and assess whether food literacy and dietary behaviour changes were improved or maintained. Statistical analysis methods used factor scores of the plan and manage, selection, and preparation domains to examine mean self-reported changes in food literacy. Tertile stratification methods calculated changes in participants who had low, middle, and high end-of-program food literacy scores, and multivariable regression analysis explored the associations. The follow-up results ( n = 621) demonstrated a statistically significant factor score increase in plan and manage (3%) and selection (7.2%) domain scores, and a decrease in the preparation score (3.1%), and serves of consumed vegetables (7.9%), but were still significantly higher than at the start of the program. At follow-up, participants with low food literacy at the program end significantly improved their follow-up domain scores for plan and manage (60%) and selection (73.3%), and participants with moderate or high food literacy at the program end maintained their follow-up scores. A food literacy program can support adults to improve and maintain their food literacy behaviours and maintain dietary behaviour change; therefore, strategies to support this continued change must be considered.

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          Most cited references26

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          Against quantiles: categorization of continuous variables in epidemiologic research, and its discontents

          Background Quantiles are a staple of epidemiologic research: in contemporary epidemiologic practice, continuous variables are typically categorized into tertiles, quartiles and quintiles as a means to illustrate the relationship between a continuous exposure and a binary outcome. Discussion In this paper we argue that this approach is highly problematic and present several potential alternatives. We also discuss the perceived drawbacks of these newer statistical methods and the possible reasons for their slow adoption by epidemiologists. Summary The use of quantiles is often inadequate for epidemiologic research with continuous variables.
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            Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011–2016)

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              Cooking Matters for Adults Improves Food Resource Management Skills and Self-confidence Among Low-Income Participants

              Determine the impact of Cooking Matters for Adults (CM) on food resource management (FRM) skills and self-confidence 6 months after course completion.
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                Author and article information

                Journal
                Int J Environ Res Public Health
                Int J Environ Res Public Health
                ijerph
                International Journal of Environmental Research and Public Health
                MDPI
                1661-7827
                1660-4601
                21 June 2020
                June 2020
                : 17
                : 12
                : 4462
                Affiliations
                [1 ]School of Public Health, Curtin University, Perth 6102, Australia; ellen.paynter@ 123456curtin.edu.au (E.P.); s.dhaliwal@ 123456curtin.edu.au (S.S.D.)
                [2 ]Foodbank Western Australia, Perth Airport 6105, Australia; lucy.butcher@ 123456foodbankwa.org.au (L.B.); vanessa.bobongie@ 123456health.wa.gov.au (V.B.)
                [3 ]Duke-NUS Medical School, National University of Singapore, 8 College Rd, Singapore 169857, Singapore
                Author notes
                [* ]Correspondence: a.begley@ 123456curtin.edu.au ; Tel.: +61-8-9266-2773
                Author information
                https://orcid.org/0000-0002-5448-8932
                https://orcid.org/0000-0002-2960-3281
                Article
                ijerph-17-04462
                10.3390/ijerph17124462
                7344971
                32575889
                cef7bf4e-0283-4dfb-bf77-eb48a771d728
                © 2020 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 28 May 2020
                : 17 June 2020
                Categories
                Article

                Public health
                food literacy,intervention,diet,behaviour change,outcome,evaluation
                Public health
                food literacy, intervention, diet, behaviour change, outcome, evaluation

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