Nutrition, knowledge and taste

a report of CEJA Donaninha Arruda

Abstract

Food is a energy source and feedstock for cells and, therefore, essential for body growth, development and maintenace. In this context, this article brings a report about the didactic-pedagogical experiences associated to “Projeto Alimentação Saudável na EJA” (“EJA’s healthy alimentation project”) realized in CEJA Donaninha Arruda, in Baturité-CE. The alluded project emphasizes the nutrition education focused on the food integral use. This study contemplates the bibliographic research methodological criteria and in loco reviews, whit participative observations. The theoretical-conceptual assumptions underlying the research are based on Fonte, Da Matta, Freire, Santos, Nunes, among others. Therefore, were defined temporal and spatial cuts, considering the realized actions in the second half of 2017. It is known that to form a gustatory memory it is necessary revise concepts and to create paradigms that consolidate new eating habits. It was found that food waste is, often, discarded for knowledge absence about its nutritional benefits and how to prepare them properly. Among the actions carried out, the practical classes, or culinary workshops, stand out as being an educational method that provides both the interaction and the exchange of experiences among the participants. In the end, it could be inferred that the project contributed to reduction of
food wasting as well as to the formation of healthier eating habits.