EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood App
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Data de Publicação: | 2022 |
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Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/31092 |
Resumo: | This work starts from the locus of scientific initiation in Vocational and Technological Education (EPT), developed at the Federal Institute of Paraíba, Campus Pedras de Fogo. Its objective is to point out some of the perspectives of the practice of scientific initiation at EPT, having the field of gastronomy as a reference. It is from the perspective of multi-interdisciplinary, from the contribution of the areas of knowledge of informatics, nutrition and psychology, that the project “Construction of an application with techniques and recipes for the development of gluten-free and casein-free foods for children autistics” achieves its preliminary goals. In this sense, this study starts from research with a qualitative approach, exploratory objective and action-research type procedure. This research shows, based on the engagement of the participating students, in the demands of contemporary society, the importance of the research and teaching relationship. Furthermore, the formative perspectives noted here are in accordance with the EPT guidelines. |
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EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood AppEPT y Gastronomía: Perspectivas de la Iniciación Científica desde la Construcción de la App AutismFoodEPT e Gastronomia: Perspectivas da Iniciação Científica a partir da Construção do App AutismFoodEducação Profissional e TecnológicaGastronomiaIniciação CientíficaApp AutismFood.Professional and Technological EducationScientific researchGastronomyApp AutismFood.Educación Profesional y TecnológicaIniciación CientíficaGastronomíaApp AutismFood.This work starts from the locus of scientific initiation in Vocational and Technological Education (EPT), developed at the Federal Institute of Paraíba, Campus Pedras de Fogo. Its objective is to point out some of the perspectives of the practice of scientific initiation at EPT, having the field of gastronomy as a reference. It is from the perspective of multi-interdisciplinary, from the contribution of the areas of knowledge of informatics, nutrition and psychology, that the project “Construction of an application with techniques and recipes for the development of gluten-free and casein-free foods for children autistics” achieves its preliminary goals. In this sense, this study starts from research with a qualitative approach, exploratory objective and action-research type procedure. This research shows, based on the engagement of the participating students, in the demands of contemporary society, the importance of the research and teaching relationship. Furthermore, the formative perspectives noted here are in accordance with the EPT guidelines.Este trabajo parte del locus de iniciación científica com Educación Profesional y Tecnológica (EPT), desarrolladcomen el Instituto Federal de Paraíba, Campus Pedras de Fogo. Su objetivo es señalar algunas de las perspectivas de la práctica de la iniciación científcoma en la EPT, teniendo como referente el campo rofessionaonomía. Es desde la perspectiva multi-intertransdisciplinar, desde el aporte de las áreas de conocimiento de la informática, la nutriciónrofessionología, que surge el proyecto “Construccicomde una apcomación con técnicas y recetas para la elaboración de alimentos sin gluten y sin caseína”. alimentos para niños autistas” logra sus objetivos prcomiminares. En este rofess, este estcomo parte de ucominvestigación con enfoque curofessionalbjerofessionalorio y procedimiento de tipo investigación-acción. Esta investigación murofessionaartir del compromiso de los estudiacomes participantes, rofessioerofessionalsocierofessionaoránea, la importancia de la relrofessivestigación y docencia. Además, las perspectivasrofmativas señaladas comí están de acuerdo con las pautas de EPT.Este trabalho parte do locus da iniciação científica na Educação Profissional e Tecnológica (EPT), desenvolvido no Instituto Federal da Paraíba, Campus Pedras de Fogo. Apresenta-se como objetivo, apontar algumas das perspectivas da prática da iniciação científica na EPT, tendo como referência o campo da gastronomia. É na perspectiva da multi-interdisciplinaridade, a partir da contribuição das áreas do conhecimento da informática, nutrição e psicologia, que o projeto “Construção de um aplicativo com técnicas e receitas para o desenvolvimento de alimentos sem glúten e caseína para crianças autistas” alcança seus objetivos preliminares. Nesse sentido, este estudo parte da pesquisa com caráter da abordagem qualitativa, objetivo exploratório e procedimento do tipo pesquisa-ação A partir do engajamento dos alunos participantes do estudo observa-se a importância da relação pesquisa e ensino em demandas da sociedade contemporânea.Research, Society and Development2022-06-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3109210.33448/rsd-v11i8.31092Research, Society and Development; Vol. 11 No. 8; e43011831092Research, Society and Development; Vol. 11 Núm. 8; e43011831092Research, Society and Development; v. 11 n. 8; e430118310922525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/31092/26666Copyright (c) 2022 Júlio César Bezerra Vilar da Silva; Rodiney Marcelo Braga dos Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Júlio César Bezerra Vilar da Santos, Rodiney Marcelo Braga dos2022-07-01T13:34:06Zoai:ojs.pkp.sfu.ca:article/31092Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:34.660805Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood App EPT y Gastronomía: Perspectivas de la Iniciación Científica desde la Construcción de la App AutismFood EPT e Gastronomia: Perspectivas da Iniciação Científica a partir da Construção do App AutismFood |
title |
EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood App |
spellingShingle |
EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood App Silva, Júlio César Bezerra Vilar da Educação Profissional e Tecnológica Gastronomia Iniciação Científica App AutismFood. Professional and Technological Education Scientific research Gastronomy App AutismFood. Educación Profesional y Tecnológica Iniciación Científica Gastronomía App AutismFood. |
title_short |
EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood App |
title_full |
EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood App |
title_fullStr |
EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood App |
title_full_unstemmed |
EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood App |
title_sort |
EPT and Gastronomy: Perspectives of Scientific Initiation from the Construction of the AutismFood App |
author |
Silva, Júlio César Bezerra Vilar da |
author_facet |
Silva, Júlio César Bezerra Vilar da Santos, Rodiney Marcelo Braga dos |
author_role |
author |
author2 |
Santos, Rodiney Marcelo Braga dos |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Silva, Júlio César Bezerra Vilar da Santos, Rodiney Marcelo Braga dos |
dc.subject.por.fl_str_mv |
Educação Profissional e Tecnológica Gastronomia Iniciação Científica App AutismFood. Professional and Technological Education Scientific research Gastronomy App AutismFood. Educación Profesional y Tecnológica Iniciación Científica Gastronomía App AutismFood. |
topic |
Educação Profissional e Tecnológica Gastronomia Iniciação Científica App AutismFood. Professional and Technological Education Scientific research Gastronomy App AutismFood. Educación Profesional y Tecnológica Iniciación Científica Gastronomía App AutismFood. |
description |
This work starts from the locus of scientific initiation in Vocational and Technological Education (EPT), developed at the Federal Institute of Paraíba, Campus Pedras de Fogo. Its objective is to point out some of the perspectives of the practice of scientific initiation at EPT, having the field of gastronomy as a reference. It is from the perspective of multi-interdisciplinary, from the contribution of the areas of knowledge of informatics, nutrition and psychology, that the project “Construction of an application with techniques and recipes for the development of gluten-free and casein-free foods for children autistics” achieves its preliminary goals. In this sense, this study starts from research with a qualitative approach, exploratory objective and action-research type procedure. This research shows, based on the engagement of the participating students, in the demands of contemporary society, the importance of the research and teaching relationship. Furthermore, the formative perspectives noted here are in accordance with the EPT guidelines. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-25 |
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://rsdjournal.org/index.php/rsd/article/view/31092 10.33448/rsd-v11i8.31092 |
url |
https://rsdjournal.org/index.php/rsd/article/view/31092 |
identifier_str_mv |
10.33448/rsd-v11i8.31092 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/31092/26666 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Júlio César Bezerra Vilar da Silva; Rodiney Marcelo Braga dos Santos https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Júlio César Bezerra Vilar da Silva; Rodiney Marcelo Braga dos Santos 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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 8; e43011831092 Research, Society and Development; Vol. 11 Núm. 8; e43011831092 Research, Society and Development; v. 11 n. 8; e43011831092 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052715520491520 |