Literacies in Home Economics

How are the different Literacies being addressed at the HESC?

Food Literacy: The concept of food literacy permeates through all of our HESC programmes and interventions. Food literacy enables individuals to acquire knowledge, skills and competences required to plan, manage, select and prepare food to meet individual needs and determine intake. Understanding that food has an impact on the personal well-being is key to food literacy. This will eventually lead to positive behaviour change.

Consumer Literacy: HESC programmes and interventions encompass aspects pertaining to Consumer Literacy. Pupils and students are able to outline their rights and responsibilities as consumers. They are also encouraged to identify the best sources of consumer information as well as demonstrate correct management of their consumer rights and responsibilities.

Financial Literacy: The need to nurture a culture of financial planning and preparation amongst our students prior to their adolescence is crucial. Financial literacy permeates within each HESC seminar, targeting both pupils and students (starting from a young age) and parents through aspects such as: being a wise consumer by carefully considering their financial choices even in simple daily decisions, for example when buying groceries; being sustainable e.g. by choosing local produce instead of imported ones when possible, choosing products with minimal packaging, opting for home-made food rather than making unhealthy/ inappropriate use of convenience food; waste-reduction tips; food rescue.

Health Literacy: In relation to health the HESC Team develops and facilitates various nutrition programmes and activities at the HESC, in state and non-state schools and other community entities. HESC produces, publishes and distributes nutrition education resources; plans interventions to promote healthy lifestyles; supports educational entities and tuck shop operators in promoting and implementing nutrition guidelines, policies and regulations; contributes to the design and implementation of nutrition-related objectives and action plans in schools; advises and supports teachers, school administrators, college co-ordinators and other entities in organising nutrition activities; builds networks with food manufacturers, importers and distributors which sponsor healthy events; conducts food product analysis to advise on the distribution of food and beverage items in educational entities; collaborates and builds alliances with the different sectors and stakeholders to ensure that school heathy eating and physical activity action plans are implemented and sustained; advocates for health in order to achieve health outcomes in the school setting and in the community at large.

Environmental Literacy: Demonstration of knowledge, skills and competences in relation to environmental literacy is another key component of the HESC programmes. Pupils, students and parents apply knowledge of sustainability through making informed sustainable food choices and decisions. Acting responsibly holistically consolidates our commitment towards the environment.