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RFP--Locally Driven Collaborative Project: Measuring Food Literacy, Haliburton Kawartha Pine Ridge District Health Unit

Port Hope, Ontario
Deadline January 31, 2018

Research Consultant/Team to Develop and Evaluate a Food Literacy Measurement Tool
Name of Project: Measuring Food Literacy
RFP Issue Date:  January 10, 2018
RFP Due Date:  January 31, 2018 at 12:00 p.m.
Submittal Location: Haliburton Kawartha Pine Ridge District Health Unit (HKPRDHU)
Email proposal to: [email protected] 

Late Proposals Will Not Be Accepted

Project Summary:

Poor dietary patterns put us at risk of heart disease, some cancers, diabetes, poor mental health, and hypertension. Dietary patterns are influenced by many factors. Research suggests that developing food literacy may foster healthy eating by supporting healthy food choices, self-efficacy in preparing foods from basic ingredients, and related skills and competencies. Food literacy has been defined as is a set of interconnected attributes organized into the categories of food and nutrition knowledge, skills, self-efficacy/confidence, food decisions, and ecologic factors (i.e., external) such as income security and the food system. Public health practitioners deliver a variety of programs to support food literacy among populations. However, we currently do not have standardized, tested, and evaluated tools to help us measure the success of these programs.

A food literacy measurement tool could contribute to effective public health practice in Ontario by providing a means to:

  • Identify, assess, and monitor food literacy in local populations;
  • Better understand the relevance of food literacy to dietary patterns and health;
  • Tailor, target, and evaluate food literacy programs;
  • Identify gaps in programs and services; and,
  • Engage in advocacy efforts and appropriately allocate resources.

In 2016, to inform the development of a measurement tool for food literacy, our Locally Driven Collaborative Project (LDCP) team conducted a scoping review to derive a list of key attributes, or characteristics, of food literacy. The identified attributes were grouped into five categories: Food and Nutrition Knowledge; Food Skills (i.e., skills to buy, prepare, handle, and store food); Self-Efficacy/Confidence (i.e., belief that you can use food/nutrition knowledge and skills); Food Decisions (i.e., ability to use your knowledge and skills to make food choices); and Ecologic Factors (i.e., being able to have enough money, food, and places to get healthy and local foods). A Delphi study was then conducted with key stakeholders to obtain input on the relevance and importance of these attributes within a public health context.

To build on this research, our team will collaborate with a Research Consultant/Team to develop and test a food literacy measurement tool, commencing March 2018 until December 2019. Evaluation of the tool will consider facets of validity, reliability, sensitivity to change, and feasibility. We initially aim to test the tool with youth (aged 16 to 19 years) and young parents and pregnant women (aged 16 to 25 years), with the potential for wider testing and implementation in the future.
 
Read the complete RFP at https://www.odph.ca/request-for-proposals-1 or https://www.odph.ca/request-for-proposals.