Nutritional education for the appreciation of regional food culture: A food and nutrition security strategy developed with preschoolers in the southwest of the Amazon

Abstract

Food and Nutrition Education in childhood has an important role in the formation of eating habits that tend to be reflected in adult life. Considering the context of changes in dietary patterns, it is important to include educational activities that address the appreciation of sociobiodiversity, rescue of food culture, cultural identity and local values ​​and knowledge, in favor of promoting food and nutritional security for individuals in vulnerability. OBJECTIVE: To report the experience of an interventional nutrition education activity, to value regional foods, with preschoolers enrolled in institutions registered in an assistance program. METHODS: 112 preschoolers, from 4 to 6 years old, in groups of up to 12 children, in their usual classroom, enrolled in institutions served by the Mesa Brasil/SESC Program. As an integral part of a larger project, the proposed theme was addressed over three meetings, during which 9 foods, characteristic of the North Region, were discussed in two stages: 1st stage: conversation circle with familiarization and sharing of experiences; 2nd stage: food sensory activity and acceptability test using a facial hedonic scale. RESULT: The experience generated, on the part of the nutrition group, training in empathy and active listening, requiring the ability to conduct group conversations. For the schoolchildren, the activity promoted the reception and validation of their speeches, welcoming the experiences regarding food, in addition to the enthusiasm when sharing sensory activities in groups, with discoveries and reflections on the foods of their region. In addition, the proposed foods were well accepted, for the most part. CONCLUSION: This experience proved to be able to promote the appreciation of culture and strengthening of cultural identity, as well as the use of the senses, in particular, tasting, as proposed, are capable of promoting regional foods.