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Ludicidade e método ativo na educação alimentar e nutricional do escolar

2019; Volume: 4; Issue: 01-Feb Linguagem: Inglês

10.4322/ijhe.2018.009

2525-8001

Adriene Carvalho da Conceição, Erica Costa da Costa, Leandro Orlando Sousa da Silva, Elen Dayane Albuquerque Cardoso, Bárbara Valéria de Souza Santos, Elaine do Socorro Brabo Duarte, Xaene Maria Fernandes Duarte Mendonça, Réia Sílvia Lemos da Costa e Silva Gomes,

Physical Education and Gymnastics

Introduction: The school can contribute to the development of healthy habits through activities that can engage and build knowledge about food and nutrition. Objective: The study aims to evaluate three educational actions carried out through active methodologies with primary school students, addressing regional foods, promoting healthy eating and sustainability. Method: A cross-sectional, quantitative, analytical-descriptive study was carried out from the puppet theater, conversation wheel and culinary workshop, with a test of knowledge and acceptability of a snack with regional ingredients. Results: The sample consisted of 49 students, between 7 and 10 years old. In the assimilated knowledge there was no statistical difference between the students of the two schools; in the acceptance test of the regional snack in School A was good (95.8%) and good in School B (84.0%), but no statistical difference was observed in overall acceptability. Conclusions: The active methodologies applied in the development of EANs have been shown to be effective in the process of acquiring knowledge about what are regional foods, healthy food and valorization of the local food culture.