Food literacy consists of a set of interrelated knowledge, skills, and behaviours required to plan and manage, select, prepare, and eat food to meet nutritional needs. The "Cooking and Food Provisioning Action Scale" (CAFPAS) counts among limited existing tools to measure food literacy. It is based on the "Food Agency" framework and is composed of three subscales: Self-Efficacy, Attitude, and Structure. The objective of the present presentation is to assess the scale reliability of the French translation of the CAFPAS and its construct validity in association with diet quality.
Mélissa Bélanger is a dietitian and PhD candidate at the École de nutrition of the Université Laval in Quebec City, Canada. Her work focuses specifically on eating habits and practices among parents in Quebec and the impact of a history of gestational diabetes mellitus, supervised by Dr. Julie Robitaille. She completed a Master’s Degree in Nutrition on lifestyle habits (nutrition, physical activity, sleep, sedentary time, and screen time) among children exposed and unexposed to gestational diabetes in utero. As part of a research assistant contract, Mélissa is interested in studying the novel concept of food literacy, supervised by Dr. Véronique Provencher. Mélissa Bélanger received a scholarship from the Canadian Institutes of Health Research and the Fonds de recherche du Québec – Santé.