Table 1.

The four domains and eleven components of food literacy (FL), defined by Vidgen and Gallegos [4] (p. 55).

1. Plan and Manage	2. Select	3. Prepare	4. Eat
1.1 Prioritise money and time for food. 1.2 Plan food intake (formally and informally) so that food can be regularly accessed through some source, irrespective of changes in circumstance or environment. 1.3 Make feasible food decisions which balance food needs (e.g., nutrition, taste, hunger) with available resources (e.g., time, money, skills, equipment).	2.1 Access food through multiple sources and know the advantages and disadvantages of these. 2.2 Determine what is in a food product, where it came from, how to store it and how to use it. 2.3 Judge the quality of food.	3.1 Make a good-tasting meal from whatever food is available. This includes being able to prepare commonly available foods, efficiently using common pieces of kitchen equipment and having a sufficient repertoire of skills to adapts recipes (written or unwritten) to experiment with food and ingredients. 3.2 Apply basic principles of safe food hygiene and handling.	4.1 Understand that food has an impact on personal wellbeing. 4.2 Demonstrate self-awareness of the need to personally balance food intake. This includes knowing foods to include for good health, foods to restrict for good health, and appropriate portion size frequency. 4.3 Join in and eat in a social way.