Banca de QUALIFICAÇÃO: Luiz Giovane Umpierre Vieira

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : Luiz Giovane Umpierre Vieira
DATE: 26/03/2025
TIME: 14:00
LOCAL: https://meet.google.com/psm-eyuf-ryp
TITLE:

HEALTHY EATING THROUGH FOOD AND NUTRITIONAL EDUCATION AS A STRATEGY FOR PROFESSIONAL PRACTICE OF STUDENTS ON THE TECHNICAL BAKERY COURSE AT IFRS-CAMPUS PORTO ALEGRE

KEY WORDS:

Technical Course in Baking. Food and nutritional education. Healthy eating.

PAGES: 52
BIG AREA: Ciências Humanas
AREA: Educação
SUMMARY:

The changes that have occurred in the last two decades in the population's habits and
caused by several factors, have generated impacts on the quantity and quality of the
diet, such as the increase in the consumption of processed foods and the reduction of
natural foods. When viewing the school environment as a space where students spend
several hours throughout the day, it becomes necessary to take advantage of the
possibilities to carry out actions that ensure the rights guaranteed by the Federal
Constitution (FC/1988), the right to know the principles of adequate nutrition. In this
context, Food and Nutritional Education (FNE) is included in the sphere of public
policies to promote health and food security, as an instrument for expanding
knowledge for a balanced and healthy diet. The objective of the present study is to
investigate the contributions of Food and Nutritional Education through educational
practices to promote healthy eating and the professional practice of students on the
Technical Course in Bakery at IFRS- Campus Porto Alegre. The main topics covered
include healthy eating in the context of Brazil, the trajectory of food and nutritional
education in Brazil, the school as a space for the development of FNE, active
methodologies in the context of teaching in professional and technological education
and the IFRS Technical Course in Bakery - Campus Porto Alegre. This is research
with a qualitative approach, applied in nature, and exploratory in nature. As a
methodological strategy, documentary analysis, bibliographical research, and field
research will be used in two stages: the first with the application of questionnaires with
students from the 2nd semester of the Bakery Technician course and a questionnaire
with the professor of the course's nutrition discipline and the second with the
development and application of an educational product in the form of healthy eating
workshops with students from the 3rd semester of the Bakery Technician course.
Based on the research results, the aim is to systematize the educational product with
the production of a healthy eating booklet. Preliminarily, it is assumed that the results
of this research will directly contribute to the institution and the community of the
Technical Course in Baking. The results obtained may also contribute to the planning
of transversal and curricular themes of educational practices for EPT that involve Food
and Nutritional Education. Furthermore, the results of this research will contribute to
proposing alternatives for a healthy diet for students of the Technical Course in Baking
– Campus Porto Alegre, as well as for other similar courses and institutions.

COMMITTEE MEMBERS:
Externa à Instituição - BRUNA GEWEHR
Interna - MARIA CRISTINA CAMINHA DE CASTILHOS FRANCA
Presidente - MICHELLE CAMARA PIZZATO