Experience report: gastronomy and nutrition workshops

Abstract

The alliance between gastronomy and nutrition represents an effective pedagogical strategy for promoting food and nutritional education, integrating theory and practice in a dynamic and participatory manner. The present work aims to report the experience lived through workshops that combined gastronomy with nutrition, conducted at Franciscan University during 2024. Being a qualitative study of descriptive nature, elaborated from the experience report of extensionist actions carried out in the Dietetic Technique Laboratory. The workshops were planned based on principles of food and nutritional education, active methodologies, and concepts of sustainable gastronomy, prioritizing fresh and minimally processed foods. Six thematic workshops were conducted with different approaches: Slow Food (sweet and savory), restrictive preparations without gluten and lactose, use of spices and aromatic herbs, and artisanal pasta with sauces. The workshops demonstrated high efficacy in promoting food education, evidenced by participants’ engagement during practical activities and continuity of interactions through messaging groups. Participants developed culinary skills using accessible techniques and natural ingredients, reproducing recipes at home and demonstrating concrete changes in eating habits. The workshops were consolidated as a valuable tool for food education, fulfilling the purpose of democratizing scientific knowledge and promoting collective construction of knowledge that contributes to more conscious and sustainable food choices.​​​​​​​​​​​​​​​​