Professional training for school lunch cooks: a methodological experiment done in state schools supported by the National School Feeding Program in Salvador, Bahia, Brazil

• Autor(a) principal: LEITE, Catarina Lima
• Data de Publicação: 2023
• Outros Autores: CARDOSO, Ryzia de Cassia Vieira, GÓES, José Ângelo Wenceslau, FIGUEIREDO, Karla Vila Nova de Araújo, SILVA, Edleuza Oliveira, BEZERRIL, Mariângela Melo, VIDAL JÚNIOR, Permínio Oliveira, SANTANA, Aisi Anne Carvalho
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9384
• topic: School feeding; Health education; School lunch cooks; Training; Alimentação escolar; Educação em saúde; Merendeiras; Treinamento

ObjectiveThis study reports a professional training experiment directed at school lunch cooks in state schools supported by the National School Feeding Program.MethodsThis descriptive study was carried out among school lunch cooks from 97 state schools, in Salvador (Bahia, Brazil). Definition and implementation of the professional training consisted of three stages: a preliminary survey among the cooks in search of contents and methodology, professional training activities and the subjects’ assessment of such activities.ResultsThe preliminary survey pointed to both those contents of major interest among the cooks and the methodology. Professional training activities were designed as a 20-hour event for groups of about 35 people, taking place in school units. The activity program carried a number of different contents, including the National School Feeding Program, the school lunch cooks in the school feeding system, feeding and nutrition principles, and Good Manufacturing Practices. Methodological resources comprised dramatization, dialogued presentations, workshops, group contests, practical activities, interactive games, form completion, guided group activities and a printed brochure with all presentations. At the end of the event, an assessment was requested from the subjects as to the following features: content presentation, resources employed, pace of activities, question answering, content learning, positive and negative aspects as well as suggestions.ConclusionThe experiment showed the feasibility of building a new professional training model by using and valuing the contributions from the target subjects, thus allowing the reframing of traditional professional training practices and increasing the chances of success, since the subjects’ specific demands were taken into account.