By Laura Forsyth Data expert Caroline Carruthers discusses how improved levels of literacy are needed for the public to digest the vast amount of food and nutritional data now available. “What’s for lunch?” Twenty years ago, this was a pretty simple question. There was an understanding that people needed certain levels of vitamins, minerals, calories, fruit and vegetables to stay healthy. But the amount of information available about food and diet then is incomparable to what’s available now. From colour codes to printed calories, to lists of confusing ingredients, colours, preservatives and a…