. 2023 Oct 2;26(12):3051–3061. doi: 10.1017/S1368980023002124

Table 2.

Food literacy competencies in youth aged 16–24 years following different dietary practices (n 165) in Norway

Food literacy aspects	All n 165		Vegans n 19		Lacto-ovo vegetarians n 20		Pescatarians n 30		Flexitarians n 25		Omnivores n 71		P-value
Food literacy aspects	Mean	sd	Mean	sd	Mean	sd	Mean	sd	Mean	sd	Mean	sd	P-value
General nutrition knowledge score
Section 1^‡,^*	13·4	2·8	13·4	4·2	13·8	2·4	13·7	2·8	14·2	2·5	13·0	2·6	0·372
Section 2^‡,^¶	25·1	5·2	25·8	5·1	25·8	6·1	25·9	4·6	26·9	3·6	23·7	5·5	0·061
Section 3^‡,^**	9·5	2·2	9·9	2·7	9·7	1·2	9·9	1·7	10·4^ab	1·9	8·8^cd	2·5	0·012
Total general nutrition knowledge score^‡,^§	48·0	8·8	49·1	10·9	49·2	8·8	49·5	7·7	51·5^ab	6·2	45·6^cd	8·9	0·025
Critical nutrition literacy
Total critical nutrition literacy score^‡,^†	3·7	0·6	4·1^ab	0·6	3·6	0·4	3·6^cd	0·4	3·6^cd	0·6	3·6^cd	0·5	0·011
	n	%	n	%	n	%	n	%	n	%	n	%
Food skills measures
Responsible for own food shopping, always^‖	109	66·1	13	68·4	13	65·0	22	73·3	21	84·0	40	56·3	0·392
Cooking of home-made food, daily^‖	99	60·0	16	84·2	12	60·0	20	67·7	13	52·0	38	53·5	0·106
Eating pre-cooked meals outside the home or use of takeaway, 2–5 times weekly^‖	54	32·7	3	15·8	6	30·0	8	26·7	9	36·0	28	39·4	0·371

Section 1, dietary recommendation (maximum score = 18 points).

^†

Critical nutrition literacy sum score based on 10 items (claims scale) previously validated by Guttersrud et al.⁽²⁴⁾

^‡

Test for difference using one-way ANOVA with Bonferroni post hoc test, correction for multiple comparisons, significant difference indicated by unlike superscript (^ab,cd) significance level = 0·05.

^§

Total general nutrition knowledge score (maximum = 67 points).

^‖

Test for difference (categorical variables) using cross-tabulation with Fisher’s exact test.

^¶

Section 2, food groups (maximum score = 36 points).

^**

Section 3, food choices (maximum score = 13 points).

Statistically significant values < 0·05 are given in bold.