A química dos rótulos: material didático para o ensino de funções orgânicas

Abstract

This paper presents a qualitative bibliographical study that aimed to investigate the use of chemical additives in processed foods and their health implications, especially for children and adolescents. Based on the analysis of 19 scientific papers selected from databases such as Periódicos Capes and SciELO, it was possible to identify the main types of food additives, their potential effects, and their frequency in processed products. The investigation revealed a lack of teaching materials that address the topic in a contextualized manner, which motivated the development of an educational e-book aimed at teaching Chemistry. The material was based on scientific data and structured in an accessible manner, using the labeling of processed foods as a pedagogical resource for the content on Organic Functions. Through visual representations and clear language, the e-book seeks to connect chemical content to the students' realities, fostering meaningful learning and critical thinking. The proposal aligns with the guidelines of the National Common Core Curriculum and contributes to interdisciplinary pedagogical practices, making teaching more effective and connected to students' realities. This proposal is expected to support teachers in teaching organic functions, enabling the use of alternative teaching methodologies to traditional methods. Furthermore, it is also expected that this work will provide students with more meaningful learning and allow them to identify the chemistry that is present in their daily lives