Asian Journal of Food Research and Nutrition

Gender-Centric Assessment of Food Literacy among Staff of Obafemi Awolowo University, Ile–Ife, Nigeria

M. Funke Olumakaiye

Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, Obafemi Awolowo University, Ile-Ife, Nigeria.

B. Rachael Popoola *

Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, Obafemi Awolowo University, Ile-Ife, Nigeria.

O. Victor Olayemi

Department of Family, Nutrition and Consumer Sciences, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria.

*Author to whom correspondence should be addressed.

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Abstract

Aim: This study investigated and elucidated gender-specific patterns in food literacy.

Study Design:  A cross-sectional pilot study with a stratified random sampling technique was adopted. A self-administered questionnaire was used to collect data on five domains of food literacy; nutritional knowledge, food preparation skills, ability to plan daily meals, ability to practice healthy eating, and ability to select healthy foods.

Place and Duration of Study: Obafemi Awolowo University campus Ile – Ife, Nigeria, between September and December 2019.

Methodology: About 203 teaching and non-teaching staff were selected using a multistage stratified random sampling technique representing about 10% of the total population of staff.  Bivariate logistic regression was used to determine the likelihood of high food literacy. The predicted probability of high food literacy was for females.

Results: The results showed the mean age was 45.38 ± 10.98. Mean food literacy score was 84.15±6.20. A minimum of one out of three scored high in food literacy skill set except in food preparation in which less than 20% scored high. Food preparation skills (r = 0.294, p<0.01), daily meal planning (r = 0.202, p<0.01), and ability to select healthy food (r = 0.206, p<0.01) had a positive and significant relationship with nutritional knowledge. No significant difference in the nutritional knowledge of males and females. Age, gender and work sector had a positive and significant relationship (p<0.05) with food literacy. Females were likely to be rated higher in food literacy than males (OR = 0.647, 95%CI = 0.367 – 1.143).

More males practised healthy eating than females (OR =0.905, 95%CI = 0.686 -1.195).

Conclusion: Higher nutritional knowledge does not translate to healthy dietary practices. Food literacy programmes such as educational programmes, community initiatives, and policy changes to promote a better understanding of nutrition should be intensified, especially with emphasis on healthy practice.

Keywords: Dietary practice, nutritional awareness, gender, Nigeria

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