Educação para o sabor e saúde: incentivo ao consumo de mel e meliprodutos em escolas de Teresina-Pi

Abstract

Nutrition education in childhood is a contemporary challenge given the increasing consumption of ultra-processed products. Honey and honey products, although rich in nutrients and with a strong presence in the production of Piauí, are still underutilized in Teresina, often being associated only with medicinal use. This work aimed to promote food and nutritional education and encourage the consumption of these products in schools in the capital of Piauí. The methodology, carried out between September and November 2025, involved students aged 6 to 8 years, teachers, and managers from a public and a private school. Initial questionnaires were applied, and playful activities were carried out, such as audiovisual lectures, exhibitions of beekeeping equipment, painting workshops, and tasting of recipes (gummies, juices, and functional brigadeiro with pollen). The results indicated that, initially, the professionals recognized the importance of the topic, but rarely addressed it in the classroom due to a lack of technical knowledge. Among the students, a basic lack of knowledge about the origin of honey was observed, with initial error rates around 32% to 39%. Following the interventions, a high level of sensory acceptability and a change in the perception of honey were observed, with a preference for consumption associated with pasta and bee products. It was concluded that the school environment is strategic for valuing the local production chain and for consolidating healthy habits, transforming honey from a medicinal resource into a food.