Sequência didática investigativa sobre plantas alimentícias não convencionais (PANC) como ferramenta pedagógica para promoção de uma alimentação adequada e saudável

Abstract

In Brazil and around the world, there is a great diversity and availability of industrialized foods, especially ultra-processed foods, which, when incorporated into routine eating practices, contribute to addiction and food compulsions, which can result in dietary and nutritional problems, such as nutrient deficiencies. Obesity and diabetes. In this scenario, the school presents itself as a strategic environment for promoting adequate and healthy nutrition for the school community (students, family and teaching and non- teaching educators), for food and nutritional education (EAN), using this as a transversal theme in the basic education. Among the foods studied in Biology, there are Non-Conventional Food Plants (PANCs) as an alternative to diversify the diet with fresh or minimally processed foods, contributing to positive impacts on health, preserving food heritage and defending a food system more sustainable. A powerful proposal to be worked on in research-based teaching. Thus, the present work aimed to develop an investigative didactic sequence with actions to promote adequate and healthy eating based on the PANCs theme, as a food and nutritional education tool. The data collection was carried out in a state public school in the municipality of Conselheiro Lafaiete, Minas Gerais, with the participation of 35 students in the third year of Full-Time High School at the state school Monsenhor Horta. The effect of SD was evaluated through participant observation and interviews with students and family members on the proposed topic that took place in a classroom during the Biology subject, in which a series of activities were developed that enabled the development of a didactic sequence (SD). The results obtained with the SDI showed during the activities carried out that the students and their families were unaware of the term PANC, the flavor and the method of preparation, but, on the other hand, they were positively affected by the activities carried out by showing interest in PANCs. , what it is and how to have an adequate and healthy diet and, in addition to this, they began to understand that food is more than the intake of nutrients, as it involves the combination of foods, the method of preparation and social and cultural issues of each individual. In this way, it can be concluded that the activities developed at SDI enabled students to act as agents in the teaching-learning process, providing the consolidation and acquisition of new knowledge, awareness 12 and knowledge regarding the importance of adopting healthy eating practices, aware that The quality of the food we eat directly affects our health.