Validation of active teaching-learning methods for promoting healthy eating habits in schoolchildren

• Autor(a) principal: Rodrigues MAIA, Evanira
• Data de Publicação: 2023
• Outros Autores: Ferreira LIMA JUNIOR, José, dos Santos PEREIRA, Jamelson, de Carvalho ELOI, Aryanderson, das Chagas GOMES, Camilo, Fernandes NOBRE, Marina Maria
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9228
• topic: Health education; Health promotion; Nutrition policy; Child health; Public health; Technology; Educação em saúde; Promoção da saúde; Recomendações nutricionais; Saúde da criança; Saúde publica; Tecnologia

ObjectiveThis study described the active teaching-learning validation methods of health education that promote healthy eating habits in elementary schoolchildren. MethodsA validation study of four educational methods was done. They included assessment dynamics, movie minute, theater moment and sensory box. The study was done in 2009 with 25 children aged 5 to 7 years attending a private school in Juazeiro do Norte, Ceará. They were deliberately chosen to participate in teaching-learning workshops. The project was done by students from the local nursing school and approved by the local Research Ethics Committee. The children’s parents or caregivers signed a free and informed consent form. ResultsThe methods were validated. In the assessment dynamics, 84% of the students placed the foods correctly, showing that they learned to distinguish healthy from unhealthy foods by interacting with the communication media and from family nutrition education and child socialization. In the movie minute activity, the children demonstrated interest in learning about the value of the studied foods. There was efficient interaction between the children and researchers during the theater moment. All children identified the foods hidden in the sensory box based on their texture and consistency, which helped to improve their cognitive skills. It was difficult forthe parents and school to provide healthy foods. ConclusionThe used methods helped the students to develop their competences on health promotion. In caring for children, food is critical for good health, since nurturing is more than just a biological act.