Food Literacy Research

Food Literacy research project:

“The Key to Healthy Eating and Wellbeing among Children and Young People” is a research project exploring how food literacy can contribute to healthier food habits and improved wellbeing among children and young people.

Researchers from DTU National Food Institute and Steno Diabetes Center Copenhagen use Madlejr® – Food Camp as the basis for the study, examining the impact of the programme on participating children.

The research provides evidence that Madlejr® strengthens children’s food literacy, equipping them with the knowledge, skills, and confidence to make informed food choices.

A two-part objective

1. Develop and validate research-based tools for measuring and evaluating children’s and young people’s food literacy and dietary intake.

Develop a questionnaire framework for assessing food literacy.
Develop an app-based photo method for recording dietary intake among children and young people

2. Apply the developed tools to children participating in Madlejr®-Food Camp and to a control group in order to:

Evaluate the impact of a Madlejr® programme on children’s and young people’s food literacy.
Identify possible mechanisms (educational and pedagogical approaches) that contribute to positive developments in children’s food literacy through Madlejr®-Food Camp.

"The Food Literacy research project provides evidence that Madlejr® strengthens children's food literacy and equips them with the knowledge, skills, and confidence to make informed food choices."

Developed by Jette Benn, PhD, Aarhus University

The five elements of food literacy

To know – understanding of coherence (knowing)
To do – everyday life competencies (capable and coping ability)
To sense – aesthetic impression and expression, food courage
To want – responsibility and willingness (participation and action)
To be – carefulness (care for and care of)

The Food Literacy research project shows that children who participate in Madlejr® – Food Camp improve in at least three of the five elements: to know, to sense, and to do.

The study shows that children gain greater knowledge about food. They become better at using their senses – tasting and adjusting flavours – and they develop stronger practical everyday food skills. Simply put, they become better at cooking.