Educação alimentar e nutricional associada a oficinas culinárias com alunos em uma escola pública

Maria de Fátima Rezende; Sônia Teresinha de Negri

doi:10.5007/1807-0221.2015v12n20p21

Food and nutrition education associated cooking workshops with students in a public school

Authors

Maria de Fátima Rezende Universidade Federal de Pelotas
Sônia Teresinha de Negri Universidade Federal de Pelotas

DOI:

https://doi.org/10.5007/1807-0221.2015v12n20p21

Abstract

Activities in Food and Nutrition Education (EAN) aim at healthy dietary practices. Objective: to develop practical activities in EAN to school workshops. Methodology: a participatory research conducted in five meetings, beginning with the theme foods, nutrition and hygiene measures. Culinary workshops were made and dialogues about new knowledge. The responses were grouped into categories for analysis. Results: the students showed curiosity for cooking and helped in the preparations and in the cleaning of the kitchen. Aversions to food were supressed when the students tasted the food that was cooked. Knowledge about food and nutrition was valued. We thus conclude that the group was aggregator and facilitator in the activities associated with EAN culinary workshops for students, contributing to their education.

Author Biographies

Maria de Fátima Rezende, Universidade Federal de Pelotas

Nutricionista formada pela Universidade Federal de Pelotas.

Sônia Teresinha de Negri, Universidade Federal de Pelotas

Nutricionista, Mestre em Educação, Doutoranda do PPG - Enfermagem da UFPel, professora do departamento de Nutrição da Universidade Federal de Pelotas, RS.

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Published

2015-12-11

Issue

Vol. 12 No. 20 (2015): Revista Eletrônica de Extensão - Extensio

Section

Articles

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