Evaluation of e-healthy diet literacy and food consumption in people who have or have not received nutrition counseling

Abstract

Aim: This study explores the relationship between e-healthy diet literacy and food consumption in individuals receiving nutrition counseling. Methods: Data were collected from 750 participants using a questionnaire covering socio-demographics, anthropometric data, food consumption habits, and the e-Healthy Diet Literacy Questionnaire (e-HDLQ). Results: Results showed that individuals receiving nutrition counseling had significantly higher total e-HDLQ scores and sub-factor scores for “Finding e-Healthy Diet Information (e-HDIF),” “Judging e-Healthy Diet Information (e-HDIJ),” and “Applying e-Healthy Diet Information (e-HDIA)” compared to those not receiving counseling (p < 0.01). Additionally, participants who consumed fresh fruits and vegetables had significantly higher “e-HDIJ” scores compared to non-consumers. Similarly, those who consumed sugar had higher “e-HDIJ” scores than those who avoided sugar (p < 0.01). This suggests that consuming fresh produce and sugar may positively impact the ability to evaluate dietary information. Interestingly, individuals who avoided bread and cereals scored significantly higher in the “e-HDIA” sub-factor than those who consumed these foods (p < 0.01). This indicates that abstaining from bread and grains may enhance the ability to apply dietary knowledge. Conclusion: In conclusion, the findings highlight the significant impact of nutrition counseling on digital diet literacy and suggest that dietary habits, such as consuming fresh produce, sugar, or avoiding bread and cereals, play an important role in shaping e-healthy diet literacy. These results offer valuable insights into improving dietary education and behavior in diverse populations.