Reflexões sobre o conceito de alimentação saudável para o Ensino de Ciências e Biologia

Abstract

Food consists of the act of consuming various foods, to provide the nutrients necessary for the proper functioning of the body. It must be based on eating practices, assuming the social and cultural significance of food as the basic foundation. This dissertation has a qualitative approach and is based on the perspective of Participant Research. It was developed by conducting a didactic sequence, guided by the problematization methodology, with fifteen students from the and year of high school at the 13 of the May State School in the city of Porto Esperidião, MT. The general objective of the research was to analyze how students conceptualize the theme healthy eating in their daily lives and had as specific objectives to register what are the eating practices that students have; investigate the food menu present in the daily meals and in the culture of the research participants; list the tips from students to reduce the waste of school meals and food. The methodological path was developed from the application of the pre-test questionnaire, development of the didactic sequence, application of the post-test questionnaire, preparation of the dissertation and the educational product. During the development of the didactic sequence, students were given the autonomy to express the concept of Healthy Eating and point out alternatives to reduce food waste. Sharing a snack gave them the opportunity to learn a little about the culture and customs of their classmates. The activities proposed during classes contributed to relate previous knowledge to scientific knowledge, expand learning and redefine concepts related to healthy eating and daily practices.