Nutrition education is a vital topic that affects people at every stage of life. It involves gaining basic health knowledge and understanding how food reaches our plates. According to the National Strategy for Food, Nutrition and Climate (Snanc) 2025-2030, released in February, this education must be ongoing to help individuals make their own food choices and develop a complete understanding of food over time. The concept of autonomy in food choices relates to "altriciality," a human-specific trait where people are born underdeveloped and reliant on others. Building food autonomy is a long process that involves three main approaches: informative, suggestive, and ideal. The informative approach provides facts and instructions, such as the well-known campaign to eat five fruits and vegetables daily. The suggestive approach influences behavior indirectly, often using strategies similar to nudge, which is a concept that subtly encourages certain choices without direct instruction. The ideal approach aims to make individuals active and conscious participants in their food decisions, enabling them to act in ways that are both personal and appropriate. Achieving food autonomy requires understanding two main factors. First, individuals must understand how their bodies and minds influence eating behavior, as food choices are shaped by biological, psychological, and social factors. This is why food is described as a "bio-psycho-socio-cultural" phenomenon. Second, people must grasp the complexity of the food system, from how food is produced to how it is consumed. This understanding helps individuals recognize that their food choices are not entirely free or determined but are influenced by a complex environment. However, simply understanding these factors is not enough to make changes in behavior. Motivation is also crucial in transforming knowledge into action. Motivation can push individuals toward comfort and familiarity or encourage them to explore new experiences and grow. For nutrition education to be effective, it must support the development of this motivation, offering opportunities to try new foods, discover different eating practices, or become more aware of the broader complexities of the food world. A key concept in nutrition education is food literacy, which refers to a person's ability to understand food in a way that promotes a positive relationship with it. This includes knowledge of cooking techniques and food practices that help individuals navigate and engage with the complex food system. People with strong food literacy can make choices that benefit both their health and the sustainability of the food system, considering environmental, social, economic, cultural, and political aspects. Food literacy can be broken down into three levels: functional, interactive, and critical. The functional level involves basic knowledge and skills in nutrition and cooking. The interactive level focuses on applying this knowledge in daily life. The critical level involves analyzing the deeper factors that influence food systems, such as socio-political and environmental issues, and understanding their impact on health, society, and nature. Nutrition education, therefore, is not a one-size-fits-all solution but requires a combination of these elements to be effective.