HEIA's 20th Birthday Celebrations in Canberra 4-5 April 2014Hot on the heels of HEIA's successful bid to have home economics included in the Australian curriculum http://www.acara.edu.au, the team from HEIA are hosting their 20th birthday celebrations in Canberra. Visit HEIA's new web site www.heia.com.au to find out more.
International Congress of Dietitics in Sydney September 2012
Click here for the link http://www.icd2012.com/
Food Literacy: The role of dietitians in developing food knowledge skillsPresenters: Helen Vidgen, Andrea Begley, Sandra Fordyce Voorham, Rie Imoto, Danielle Gallegos
Food literacy: what is it and how does it relate to nutrition
Food skills: what are they and how do they inform the development of a food skills-based curriculum in Australian schools
The role of dieticians in using cooking skill interventions
The UK experience: lessons from 20 years of promoting food literacy
Prof Martin Caraher
What is Shokuiku?
Prof Rie Imoto
Panel discussion and questions from the floor
Dr Danielle Gallegos
Food literacy: what is it and how does it relate to nutrition: This presentation will examine the meaning of food literacy, it components and present a theoretical framework of the relationship between food literacy and nutrition. The presentation is informed by the results of a series of studies including a Delphi of food experts from diverse sectors and settings and a phenomenological study of consumers; using the case study of disadvantaged young people leaving their parental home for the first time. The presentation proposes a planning and evaluation framework for food literacy work and discusses where it might sit within broader food and nutrition systems.
Food Skills: what are they and how do they inform the development of a food skills-based curriculum in Australian schools: This presentation will examine the essential food skills that are required to be taught to enable young people to live healthy and independent lives. These food skills have been identified by interviewing six groups of fifty-one food experts, including independent young people. The results of a second study involving a quantitative survey of 271 home economics educators within Australia verified the essential food skills that teachers believe ought to be taught in food skills-based programs in Australian secondary schools. This presentation outlines the attributes of a food-skills based curriculum that works towards improving the healthy eating behaviours of young people.
The role of dietitians in using cooking skill interventions: This presentation will critique the use of cooking skill interventions by nutritionists and dietitians in Australian public health nutrition practice drawing on findings from two research projects. The first project is a quantitative survey of practitioners in Western Australia describing their use of cooking skill interventions in practice funded by Healthway and the second research project is qualitative interventions with practitioners exploring issues in delivery of cooking skill interventions, evaluation challenges and personal training experiences of practitioners in the area of cooking. The paper will demonstrate the breadth of the use of cooking skill interventions but at the time highlight areas for improvement.
The UK experience: lessons from 20 years of promoting food literacy: The UK experience will set out the historical landscape of public health interest in cooking from the early 1800s. Current experiences related to the Jamie Oliver initiative on schools and cooking will bring the presentation up to date and parallels drawn with the early public health approaches. This latter perspective will be informed by data on changing skill sets in the general community. Two studies on cooking interventions, one in schools, the second in a community setting will help frame the evidence for such interventions. The presentation will conclude with a discussion of the recent policy proposal to introduce compulsory cooking for all 11-14 year olds and the withdrawal of that policy.
What is Shokuiku?: Shokuiku Law as a national movement in Japan: This presentation will explain Shokuiku Law (Food and Nutrition Education Basic Act) which came into effect in 2005 in Japan. This Law is a collaboration between Departments of Health, Education and Agriculture and represented a new approach to food and nutrition in schools and communities. The presentation will also examine strengths and learnings from is approach and propose the role of Shokuiku for the next stage in food education.
Danielle Gallegos is a social dietitian-nutritionist with a strong research and teaching profile at the Queensland University of Technology, she has over 20 years experience in working in the community and public health nutrition setting. Her focus has been on the nexus between translating food into good health outcomes across broad social environments.
Helen Vidgen is a dietitian, nutritionist and home economist with almost 20 years experience working across the health continuum in government, university, private and non-government settings, in urban and regional Australia. Most recently she has worked as a public health nutritionists and is currently undertaking her PhD in food literacy.
Sandra Fordyce-Voorham is a home economics educator who has taught food skills in schools in Australia and the Netherlands. She has championed the development of food skills programs in schools in a voluntary capacity in non-government organisations and home economics professional associations at the state, national and international level. She is currently teaching food skills in an independent K-12 school in Melbourne, Victoria and is undertaking a PhD focusing on the evaluation of food skills-based programs in Australian secondary schools.
Andrea Begley is the Program Leader for Nutrition and Dietetics at Curtin University. She has over 20 years experience in teaching nutrition and dietetic students and has witnessed a changing relationship between practitioner cooking skills and use of cooking skill interventions in practice. She is currently completing a DrPH on reconceptualising cooking skills for health.
Martin Caraher is professor of food and health policy at the Centre for Food Policy at City University, London. He has worked on ‘food knowledge’ and cooking skills for over 20 years and is author of some of the key research on issues related to food and cooking in the UK situation. This has involved work on cooking and growing skills in communities and school. His focus is on public health programmes and the role of food literacy as an advocacy tool.
Rie Imoto, Ph.D. (Pedagogy), is a professor of home economics education and environmental education at Department of Health and Nutrition at Kagawa Nutrition University in Japan. She has worked in the development of food literacy curriculum with a particular focus on the environment. She currently teaches Education students.