Estudo das ações de educação alimentar e nutricional desenvolvidas por municípios cearenses no período 2018-2022

Abstract

Since the Food and Nutritional Education guideline is essential for guaranteeing public food policies, while it is also extremely important to discuss the spaces permitted for gastronomy professionals to work within the scope of public policies, the study's central objective was to analyze the food and nutritional education practices developed in municipalities in Ceará considered by the National Education Development Fund as positive management in the period 2018-2022. To this end, other elements were also considered, such as the description of the profile of the nutrition professional responsible for implementing the actions in schools, as well as their impressions on the topic; the methodologies and strategies involved in the actions; the feasibility of looking at the inclusion of gastronomic knowledge and gastronomy professionals in Food and Nutritional Education practices in the context of the National School Food Program. The methodological process of the study was qualitative and enabled data collection and discussions through application in three stages, namely: 1. Documentary analysis of monitoring reports prepared by the Collaborating Center for School Food and Nutrition; 2. Application of Electronic Forms with nutritionists from each executing entity considered in the research, totaling the participation of eighteen professionals, including those responsible and technical staff; 3. Semi-structured interviews with a nutritionist from each municipality, totaling eight conversations. Some of the various discussion points raised in the research, based on the results collected, were: The dissatisfaction of the majority of nutritionists regarding the number of professionals far below the recommended number; The importance of planning and executing continuous actions and not just specific actions, which can even be an impact factor for other agents in the school space in addition to students; The look at a Food and Nutritional Education built on the basis of the articulation of knowledge and through the promotion of dialogue between multiple areas of knowledge, including gastronomy; The relevance of the gastronomy professional and his skills in the planning and execution of actions in the school context as a way of strengthening and adding to the field of Food and Nutritional Education in the context of the National School Food Program.