Extension project “Five Senses” - Healthy Nutricion

Introduction: Healthy nutrition in early childhood education contributes to the growth and development of children, thereby preventing diseases. Well-nourished children are more likely to exhibit increased interest in educational activities, improved concentration, higher energy levels for play and enjoyment. The public sector should undertake responsibilities to collectively promote socio-environmental changes that favor healthy individual choices. Shared responsibility among society, the productive sector, and the public sector paves the way for the establishment of lifestyles centered on health promotion and disease prevention. The National Common Curricular Base (BNCC) standardizes the promotion of healthy eating habits and aims to raise children's awareness of the importance of nutrition from their early years. Extension Projects constitute one of the three pillars supporting undergraduate universities, alongside teaching and research. They extend the university campus's influence beyond classrooms, connecting scientific knowledge, education, and research with the community's needs, thereby interacting with and transforming social reality. Objective: To promote activities related to healthy nutrition for children attending a Municipal School of Early Childhood Education. Method: This descriptive study examines an activity conducted through an Extension Project called "Five Senses," affiliated with Padre Albino University Center – UNIFIPA, Catanduva, SP. The project falls under the axis of social responsibility and was developed in May 2022 by first-year medical students as part of the Preventive Medicine course. The theme "Healthy Nutrition" involved children from Pre I B, Jardim A, and Jardim B levels, as well as Berçário II, along with teachers from EMEI Dora de Arruda Mendes - Parque Flamingo, Catanduva, SP. The event took place in the sports gymnasium of Gavioli Sports Center. Results: The event engaged 39 children aged 1 to 5 years, seven teachers from EMEI, ten students, and two faculty members from UNIFIPA. Colorful and well-illustrated posters featuring different food groups were employed. Interaction among children, teachers, and students was fostered through music and positive reinforcement, highlighting the children's correct responses to questions about the presented foods, as well as foods to be avoided. The children actively participated, demonstrating prior knowledge of various food groups. Conclusion: The activity proved enjoyable, fun, socially enriching, and educational for both the children and the students. It encouraged effective communication. Promoting knowledge about healthy food consumption and raising children's awareness of the role of good nutrition in health promotion is vital, utilizing engaging, playful, and educational methods. Ensuring food and nutritional security, promoting healthy eating, and preventing childhood obesity are pivotal within the school environment.