Evaluating the Effectiveness of the “Food Literacy Program” Designed for a Sustainable Future

This study was carried out to evaluate the development, implementation and effectiveness of the "Food Literacy Program", was designed using the Morrison, Ross and Kemp instructional design model and which includes the principles of sustainable and ethical food consumption. The "Food Literacy Program" designed for this study was implemented with 26 students for 12 lesson hours. In order to examine the changes in students' knowledge, skills and awareness about food literacy, a single-group pre-test-post-test quasi-experimental design was selected as the research design. For the analysis of the data, the pre-test and post-test scores, which were normally distributed, were subjected to t-test. The results of the analyses indicated that there was a significant positive difference between the post-test and pre-test scores of the students. According to these results, it can be said that the "Food Literacy Program", which was designed by the researchers in accordance with the Morrison, Ross and Kemp instructional design model, is effective in providing students with food literacy behaviors. In the light of these findings, it is suggested that the "Food Literacy Program" designed for primary school students can be designed for other education levels and that food literacy programs should be included in the education system as elective courses.