Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9713 |
Resumo: | ObjectiveTo present the designing and testing of an educational methodology for the promotion of a healthy diet that adopted cooking as its structural axis. MethodsThe theoretical references adopted were: health promotion precepts, critical approach of health education, human right to adequate food and food and nutrition security and reflections about food culture in the contemporary context. The steps of the project were: identification of people that represented the target groups (elementary school teachers, primary healthcare network professionals, school cooks and adolescents); designing and testing the education model in city of Rio de Janeiro; analysis of the collected material and production of education materials. ResultsThe model proposed and tested consisted in an educative workshop structured in: experiencing cooking; a debate among the participants; a meeting called “Seasoning Concepts”, in which the issues that appeared in the previous debate were discussed and an evaluation meeting. Eight educative workshops were carried out involving 116 participants, who indicated that if the education model was able to motivate them with respect to the subject for their personal life and professional activity. ConclusionThe model tested in this study represents a methodological innovation in the area of education practices for healthy diet promotion and proved to be feasible. The second stage of the study, which is ongoing, consists in the development of an education method for training multipliers for healthy diet promotion, using the model presented here as one of its education strategies. |
id |
PUC_CAMP-2_34fb0412b5819f31324496f383372dfd |
---|---|
oai_identifier_str |
oai:ojs.periodicos.puc-campinas.edu.br:article/9713 |
network_acronym_str |
PUC_CAMP-2 |
network_name_str |
Revista de Nutrição |
repository_id_str |
|
spelling |
Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networksA culinária na promoção da alimentação saudável: delineamento e experimentação de método educativo dirigido a adolescentes e a profissionais das redes de saúde e de educaçãofeedingculturecookeryhealth promotionfood safetyalimentaçãoculturaculináriapromoção de saúdesegurança alimentar e nutricionalObjectiveTo present the designing and testing of an educational methodology for the promotion of a healthy diet that adopted cooking as its structural axis. MethodsThe theoretical references adopted were: health promotion precepts, critical approach of health education, human right to adequate food and food and nutrition security and reflections about food culture in the contemporary context. The steps of the project were: identification of people that represented the target groups (elementary school teachers, primary healthcare network professionals, school cooks and adolescents); designing and testing the education model in city of Rio de Janeiro; analysis of the collected material and production of education materials. ResultsThe model proposed and tested consisted in an educative workshop structured in: experiencing cooking; a debate among the participants; a meeting called “Seasoning Concepts”, in which the issues that appeared in the previous debate were discussed and an evaluation meeting. Eight educative workshops were carried out involving 116 participants, who indicated that if the education model was able to motivate them with respect to the subject for their personal life and professional activity. ConclusionThe model tested in this study represents a methodological innovation in the area of education practices for healthy diet promotion and proved to be feasible. The second stage of the study, which is ongoing, consists in the development of an education method for training multipliers for healthy diet promotion, using the model presented here as one of its education strategies.ObjetivoApresentar o delineamento e a experimentação de método educativo para promoção da alimentação saudável, tendo a culinária como seu eixo estruturante. MétodosOs referenciais teóricos adotados foram: preceitos da promoção da saúde, concepção crítica de educação em saúde, direito humano à alimentação adequada e segurança alimentar e nutricional e reflexões sobre cultura alimentar no contexto da contemporaneidade. As etapas de desenvolvimento do projeto contemplaram: identificação de representantes dos grupos de interesse (merendeiras, professores de ensino fundamental, adolescentes e profissionais de saúde da atenção básica, incluindo equipes de Saúde da Família); estruturação e experimentação, na cidade do Rio de Janeiro, do modelo de ação educativa; análise dos materiais coletados e confecção de materiais educativos. ResultadosO modelo proposto e experimentado consistiu em oficina educativa estruturada em: vivência culinária; debate entre os participantes; encontro denominado Temperando Conceitos, no qual foram aprofundados os temas surgidos no debate; e encontro de avaliação de todo o projeto. Foram realizadas oito oficinas educativas envolvendo 116 participantes, que avaliaram o modelo proposto como capaz de os sensibilizar sobre o tema e incentivar para mudanças em relação à sua prática profissional e pessoal. ConclusãoO modelo experimentado configura-se em inovação metodológica no campo das práticas educativas para promoção da alimentação saudável e mostrou-se factível de ser aplicado. Como forma de continuidade do estudo, está em curso projeto de pesquisa para desenvolvimento de método educativo voltado à formação de multiplicadores para a promoção da alimentação saudável, utilizando o modelo aqui apresentado como uma de suas estratégias educativas.Núcleo de Editoração – PUC-Campinas2023-09-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9713Brazilian Journal of Nutrition; Vol. 20 No. 6 (2007): Revista de NutriçãoRevista de Nutrição; Vol. 20 Núm. 6 (2007): Revista de NutriçãoRevista de Nutrição; v. 20 n. 6 (2007): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9713/7059Copyright (c) 2023 Inês Rugani Ribeiro de CASTRO, Thais Salema Nogueira de SOUZA, Luciana Azevedo MALDONADO, Emília Santos CANINÉ, Sheila ROTENBERG, Silvia Angela GUGELMINhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Ribeiro de CASTRO, Inês RuganiNogueira de SOUZA, Thais Salema Azevedo MALDONADO, Luciana Santos CANINÉ, Emília ROTENBERG, SheilaGUGELMIN, Silvia Angela 2023-10-05T18:43:49Zoai:ojs.periodicos.puc-campinas.edu.br:article/9713Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-10-05T18:43:49Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks A culinária na promoção da alimentação saudável: delineamento e experimentação de método educativo dirigido a adolescentes e a profissionais das redes de saúde e de educação |
title |
Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks |
spellingShingle |
Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks Ribeiro de CASTRO, Inês Rugani feeding culture cookery health promotion food safety alimentação cultura culinária promoção de saúde segurança alimentar e nutricional |
title_short |
Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks |
title_full |
Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks |
title_fullStr |
Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks |
title_full_unstemmed |
Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks |
title_sort |
Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks |
author |
Ribeiro de CASTRO, Inês Rugani |
author_facet |
Ribeiro de CASTRO, Inês Rugani Nogueira de SOUZA, Thais Salema Azevedo MALDONADO, Luciana Santos CANINÉ, Emília ROTENBERG, Sheila GUGELMIN, Silvia Angela |
author_role |
author |
author2 |
Nogueira de SOUZA, Thais Salema Azevedo MALDONADO, Luciana Santos CANINÉ, Emília ROTENBERG, Sheila GUGELMIN, Silvia Angela |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Ribeiro de CASTRO, Inês Rugani Nogueira de SOUZA, Thais Salema Azevedo MALDONADO, Luciana Santos CANINÉ, Emília ROTENBERG, Sheila GUGELMIN, Silvia Angela |
dc.subject.por.fl_str_mv |
feeding culture cookery health promotion food safety alimentação cultura culinária promoção de saúde segurança alimentar e nutricional |
topic |
feeding culture cookery health promotion food safety alimentação cultura culinária promoção de saúde segurança alimentar e nutricional |
description |
ObjectiveTo present the designing and testing of an educational methodology for the promotion of a healthy diet that adopted cooking as its structural axis. MethodsThe theoretical references adopted were: health promotion precepts, critical approach of health education, human right to adequate food and food and nutrition security and reflections about food culture in the contemporary context. The steps of the project were: identification of people that represented the target groups (elementary school teachers, primary healthcare network professionals, school cooks and adolescents); designing and testing the education model in city of Rio de Janeiro; analysis of the collected material and production of education materials. ResultsThe model proposed and tested consisted in an educative workshop structured in: experiencing cooking; a debate among the participants; a meeting called “Seasoning Concepts”, in which the issues that appeared in the previous debate were discussed and an evaluation meeting. Eight educative workshops were carried out involving 116 participants, who indicated that if the education model was able to motivate them with respect to the subject for their personal life and professional activity. ConclusionThe model tested in this study represents a methodological innovation in the area of education practices for healthy diet promotion and proved to be feasible. The second stage of the study, which is ongoing, consists in the development of an education method for training multipliers for healthy diet promotion, using the model presented here as one of its education strategies. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-15 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9713 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9713 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9713/7059 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 20 No. 6 (2007): Revista de Nutrição Revista de Nutrição; Vol. 20 Núm. 6 (2007): Revista de Nutrição Revista de Nutrição; v. 20 n. 6 (2007): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
_version_ |
1799126075058421760 |