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Domestic Culinary Skills in the context of the Program National School Feeding - PNAE of the city of São Paulo: Assessment of the level of knowledge and preparation of instructional material for the School Feeding Team

Grant number: 22/11150-2
Support Opportunities:Regular Research Grants
Duration: February 01, 2024 - January 31, 2026
Field of knowledge:Health Sciences - Nutrition - Dietetics
Principal Investigator:Betzabeth Slater Villar
Grantee:Betzabeth Slater Villar
Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Associated researchers: Aline Rissatto Teixeira ; Caroline Dario Capitani ; Daniela Bicalho Alvarez Carnevalli ; Semíramis Martins Álvares Domene ; Thanise Sabrina Souza Santos

Abstract

The Domestic Culinary Skills - HCD, have been valued in public policies and in contemporary instruments in different sectors of society. The Food Guide for the Brazilian Population - GAPB provides guidelines for the promotion of healthy eating, aiming to reduce the risk of becoming ill. In this document, the HCD gain relevance in the guidelines for the participants of the National School Feeding Program - PNAE. Food handlers and other adults participating in the PNAE must feel prepared and confident when making healthy food choices, with autonomy. Although the number of studies on this phenomenon has increased in recent years, few of them have described HCD adequately for the adoption of health-promoting strategies, and neither instruments or instructional materials were found to address this phenomenon among education professionals. The general objective of this project is to develop a training program for PNAE participants and carry out a diagnosis of HCD levels, based on the concept that Domestic Culinary Skills can be considered a fundamental strategy for the Promotion of Adequate and Healthy Food - PAAS, having as a reference the GAPB (for children under 2 years old and adults). In order to achieve this objective, the proposing team, made up of researchers from two Institutions: the Municipal Department of Education of São Paulo - SME through CODAE and FSP/USP, will work collaboratively to build : 1 * a set of instructional and audiovisual material; 2. Formation of the cook team in order to value and give new meaning to the HCD in their work; 3. a situational diagnosis of the practices and mastery of HCD by adult professionals from the PNAE. Keywords: culinary skills, Food guide, instructional material, PNAE, continuing health education, cooks, teachers. (AU)

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