Culinary Workshop as a Food and Nutrition Education strategy developed in a School Unit located in the Rural Zone of Seropédica, RJ

Culinary Workshop as a Food and Nutrition Education strategy developed in a School Unit located in the Rural Zone of Seropédica, RJ

Authors: Raniella M. do Nascimento; Gabriella Batista M. Rocha; Lais S.A.S. Carvalho; Maria Luiza M. Moraes; Nathalia Ingrid B. de Souza; Pamella M Mauricio; Raquel A.T. Ferreira; Samella C.S. Leite; Viviane C.L Silva; Maria Ivone M.J. Barbosa.

Contact email: [email protected]

introduction

Childhood represents a crucial stage for the formation of eating habits, a period in which the construction of taste occurs, influenced by genetic, social and environmental factors. In this scenario, the school environment plays a strategic role in consolidating practices that favor health.

The National School Feeding Program (PNAE) includes Food and Nutrition Education (FNE) as a guideline, defined as a continuous, transdisciplinary, intersectoral and multiprofessional practice, aimed at promoting the autonomous and conscious adoption of healthy eating habits (BRASIL, 2018), is directly related to the guarantee of the Human Right to Adequate Food (DHAA), which corresponds to regular and permanent access to food in satisfactory quality and quantity.

goal

Conduct a culinary workshop in a school environment using Green Banana Biomass (BMBV) in the preparation of a Chocolate Brownie, in order to bring students closer to food and stimulate Food and Nutrition Education practices