Gastronomia saudável para crianças: proposta de mudança de hábitos alimentares visando a alimentação saudável, a sustentabilidade, o reaproveitamento e a boa saúde

Abstract

The project Gastronomy Healthy Childrens search through school, apply a proposal for new eating habits, understanding that only a broad view of multidisciplinarity is able to modify healthy eating and health vision from the early years of life. The project came about after observing different kinds of processed snacks and their influence on children's health. then found the need to implement an awareness campaign to contribute significantly in the food education in this age group, and so had to support the college Our Lady of Mercy, located in the Village neighborhood in the city of São Raimundo Nonato, entering this work in reading class 3rd year of elementary school project early school grades, and expanding in the classroom using the paradidactic that relates to the theme worked. He began the search to the survey of bibliographic references for the theoretical basis of the subject. The methodology used was based on observations, application activities, videos, questionnaire to obtain data, food tasting and application of facial hedonic test, anthropometric, culmination of paradidactic with fair good eating habits, accounting for the participation of thirty students They performed all the activities proposed in the classroom and schoolyard. data and satisfactorily analyzed it was found that students with the encouragement of parents, the school and the project managed to assimilate the concept of healthy eating and apply it in daily life, food practice with insertion of healthy foods and reuse in a sustainable way, avoiding the degeneration of diseases and ensuring good health. We recognize that through this incentive in childhood, we can guarantee a generation with good eating habits, opinion formers and concepts about healthy eating and disseminators of best practice.