Gastronomia na prevenção da saúde: elaboração de cartilha educativa para prevenção de doenças crônicas

Abstract

Chronic Non-Communicable Diseases (NCDs), such as diabetes, hypertension, and obesity, are currently the leading public health challenges in Brazil, being strongly influenced by inadequate eating habits. In this context, the present Final Graduation Project aimed to develop an educational booklet focused on promoting healthy eating as a strategy for the prevention and control of NCDs. The methodology adopted included a bibliographic review based on official guidelines and current scientific evidence, as well as the development of recipes adapted with healthy gastronomy techniques. The booklet, titled "Flavors that Transform: Gastronomy in the Prevention of Chronic Diseases," was structured with accessible language, practical guidelines, food substitutions, and complete technical sheets for 12 preparations, organized into snacks, proteins, side dishes, and desserts. The recipes will be carried out and tested at the Restaurante Escola Mayú, with the aim of assessing their technical and nutritional feasibility. The material seeks to contribute to food autonomy and nutritional literacy in the prevention of chronic diseases, highlighting the role of the gastronomist as a health promoter and facilitator of food education. It is concluded that gastronomy can be used as strategic knowledge in building healthy eating habits and reducing health inequalities.