Part 1 - Why Food Literacy?

Definition of terms: What is Food Literacy?
Why is it necessary to introduce Food Literacy?
Aims and purposes of the project
Who can use the Guidelines and Tool Box
What are the advantages of Guidelines and Toolbox
Food Literacy: A new approach in nutrition education
Educational targets and competences
Change of perspectives: New contents and methods

Part 2 - Good to know and of good use!

Everyday nutrition in modern life
The cultural dimension
The social dimension
The individual and biographic dimension
The physiological dimension
The economic and political dimension
The ecological dimension
Food quality: What is good?

Part 3 - Tool Box

Practical tips for trainers and advisers
Suggestions for the preparation
The inner attitude
Check list: Wellness as part of seminar routine
Gender-oriented seminar design
Selected methods

Part 4 - Literature and Links

Download - pdf  750 KB

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