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本研究は、小学1 ・2 年生20名とその保護者を対象に、五感を用いて児童の食べ物への興味・関心を高める食育体験プログラムを実施し、評価することを目的とした。プログラムは、大学内での食育プログラム及び家庭でのワークシートを用いた食育プログラムで構成した。大学内での食育プログラムは、五感（視覚、聴覚、嗅覚、味覚、触覚）をテーマとした劇や5 つのブース活動を通して、食べ物に興味・関心を持つことのできる内容とした。また、家庭でのワークシートを用いた食育プログラムは実際に家庭でサラダを作ることで、五感を使って食べ物の特徴を知ることができる内容とした。評価は、児童に対する事前・当日・事後アンケート調査とワークシート、保護者に対する事後アンケート調査を用いて行った。 その結果、児童の当日・事後アンケートにおいて五感についての理解度を問う設問では、5 つ全ての設問に対して当日・事後ともに8 割を超える児童が理解できたと回答した。ワークシートでは、「楽しかった」「また作りたい」といった記述がみられた。また、保護者アンケート調査では、「味（口）以外に意識することがあるんだと分かったようで、食べる物を手で触ったり、匂いを嗅いだりして食べている」「特に五感は意識していなかったので、たまに話に出るようになりました」「匂い、見た目、食感などを話すようになった」といった記述がみられた。以上のことより、本食育体験プログラムは児童が楽しみながら五感を通して食べ物に興味・関心を持つとともに、普段の食生活に繋げるきっかけを作ることができる可能性が示唆された。

子供たちの生活の場である小学校と山口県立大学食育プログラム開発チームが連携して、食育体験プログラムを実施した。プログラムは視覚や嗅覚といった感覚を用いて食べ物についての興味・関心を高めるとともに、食べ物を摂取した際に無意識に行っている咀嚼および消化の仕組みについて学び、自身の体について考えるきっかけづくりとなる食育活動とした。本研究では、このプログラムの有効性について検討した。 小学校1 年生108 人を対象とした。食育体験プログラムでは「食べ物の断面の特徴や前歯の役割」「食べ物のにおいの特徴や奥歯の役割」「咀嚼による唾液分泌促進がう蝕や歯周病予防につながること」「咀嚼や唾液が食べ物の消化を助けること」の4 つをテーマとした活動を行った。評価には、食育体験プログラム実施前に行った事前ワークシートと実施後に行った当日ワークシート及びふりかえりシートを用いた。ワークシートは4 つのテーマについて2 問ずつ正誤問題を設定した。 その結果、実施前と比較して実施後の当日ワークシートにおいて、8 問中6 問について正解した児童の数が有意に増加した。ふりかえりシートでは「給食はよく噛んで食べたよ」等、実践したことを記述した児童が30.6%、「これからはよく噛んで食べたいです」等、実践意欲を記述した児童が12.0% みられた。 本食育体験プログラムの実施により、食べ物の特徴および咀嚼の大切さや消化の仕組みを学ぶことで、食べ物への興味・関心を高めるのみならず、自身の体と結び付けて食行動や考えを変えるきっかけになったと示唆された。, A food education experience program was conducted through the collaboration between an elementary school, as the setting of children’s daily lives, and the food education program development team at Yamaguchi Prefectual University. The program was designed to fulfill the following goals: to increase children’s interest in food by applying their own senses, such as vision and smell, to teach them about the involuntary mechanisms of chewing and digestion that occur with food intake, and to encourage them to reflect on their own bodies through these processes. The study investigated the efficacy of this program. Participants were 108 children in the first grade. The food education experience program covered four topics: characteristics of food cross-sections and roles of the front teeth, characteristics of the smells of food and the roles of molars, chewing as a way to promote salivary secretion and the associated effects of periodontal disease prevention, and the roles of chewing and saliva in aiding digestion. Assessment was made by a preliminary worksheet administered before the food education experience program, a worksheet administered on the day after conducting the program, and a reflection worksheet. The worksheets consisted of two true-or-false questions on each of the four topics. The number of children who answered six out of the eight questions correctly increased significantly between the preliminary and post-program worksheets. Nearly a third (30.6%) of the children mentioned that they applied their newly acquired knowledge, such as “I chewed a lot during the school lunch.” Meanwhile, 12.0% mentioned their desire to apply their knowledge in practice, such as “I want to chew well from now on” in the reflection worksheet. Our findings suggested that the present food education experience program allowed the children to learn about the characteristics of food, the importance of chewing, and the mechanisms of digestion, which increased their interest in food. They were also inspired to link the knowledge to their own bodies

La gestión de la Comunidad desde el ámbito educativo, se centra en buscar que todos los estudiantes reciban una atención apropiada y pertinente que responda a sus expectativas, atendiendo a grupos de poblaciones con necesidades especiales; por tanto, esta investigación se centró en el desarrollo de un programa de Educación Alimentaria, para padres y estudiantes de básica primaria de colegios urbanos y rurales, teniendo en cuenta que, en la actualidad la población infantil en edad escolar presenta con mayor regularidad problemas nutricionales. Se aplicó el método de Investigación - Acción, el cual incluyó una intervención pedagógica; teniendo como resultados más sobresalientes que, antes de la intervención el 74% de los estudiantes se encontraban con bajo peso y el 1% con sobrepeso, siendo los niños los más afectados con un 70% en comparación con el 68% de las niñas participantes de la muestra; en cuanto a los hábitos alimenticios, se encontró que estos prefieren las comidas rápidas, productos empaquetados, golosinas y bebidas azucaradas como gaseosas y jugos artificiales, antes que alimentos saludables como frutas y lácteos. Una vez finalizada la intervención, el resultado del nuevo tamizaje mostró un cambio significativo, pues solo el 4% de estudiantes mostró bajo peso, es decir, una reducción del 70%; así mismo, se empezó a evidenciar cambios en los hábitos alimenticios con loncheras más saludables, mejor manipulación de alimentos y la creación de huertos escolares y familiares. Universidad Libre Seccional Socorro - Facultad de ciencias de la educación The management of the Community from the educational field, focuses on seeking that all students receive appropriate and relevant care that meets their expectations, serving groups of populations with special needs; therefore, this investigation he focused on the development of a Food Education program, for parents and elementary school students in urban and rural schools, taking into account that, at present, the school-age child population presents nutritional problems more regularly. The Research - Action method was applied, which included a pedagogical intervention; having as more outstanding results that, before the intervention, 74% of the students were underweight and 1% were overweight, with boys being the most affected with 70% compared to 68% of the girls participating in the sample; In terms of eating habits, it was found that they prefer fast foods, packaged products, sweets and sugary drinks such as soda and artificial juices, rather than healthy foods such as fruits and dairy. Once the intervention was over, the result of the new screening showed a significant change, since only 4% of students showed low weight, that is, a reduction of 70%; Likewise, changes in eating habits began to show with healthier lunch boxes, better food handling and the creation of school and family gardens.

The goal of this viewpoint is to promote an integrated and holistic framework for food literacy on college campuses. We propose that a framework to promote an effective understanding of food should encompass social, political, scientific, and personal dimensions; integrating these elements into university curricula and campus culture can empower students to become more engaged food citizens, with implications for their own food choices, and also for the broader food system. Emerging findings show that curricular interventions designed to educate about food system-environment connections can motivate students to reduce red meat and increase vegetable consumption. This viewpoint also lays the foundation for future studies to quantify the impact of increased knowledge on food choices, which can ultimately impact the health and wellbeing of both people and the planet.

The study analyzes the knowledge and consumption of organic foods and the understanding on the concept of food security of 60 regular elementary school students and 46 students of the youth and adult education (YAE) from a public school in Palmas, Tocantins State. From a qualitative-quantitative and exploratory approach, this study used as a methodological data collection instrument a semi-structured questionnaire with five questions, applied to regular elementary and high school students. The answers given to the questions were categorized in percentages and analyzed by the techniques of statistical and content analyses. Among other results, the research verified the lack of knowledge of these students regarding this subject. Given this, school must develop strategies and effective practical actions, not just theoretical ones, able to encourage the adherence of healthier food choices to students. It is concluded that it is essential to emphasize the theme of healthy eating in science teaching.

Resumo Atualmente, as histórias em quadrinhos são tratadas como ferramenta didático-pedagógica muito eficaz, com a capacidade, mediante seu currículo cultural, de divertir, sentir, viver e se comportar no mundo. Este artigo objetiva investigar o livro Almanaque Maluquinho: Julieta no mundo da culinária, reconhecendo o papel pedagógico das histórias em quadrinhos, a fim de perceber se essa publicação possibilita discussões que explorem diferentes áreas pertinentes à educação alimentar, podendo tornar-se uma estratégia para a sensibilização do tema com o público infantil. Fizemos uso da análise de discurso por ser uma ferramenta metodológica que nos conduz na interpretação dos sentidos de um texto/imagem. A análise se deu em três etapas: a do contexto narrativo, por meio da qual se tentou compreender o contexto em que os personagens do livro estão inseridos; a dos quadrinhos, para melhor entendimento dos elementos imagéticos presentes nas histórias; e a das receitas, que avaliou cada preparo contido no livro, de modo a perceber sua colaboração na discussão da educação alimentar. Por fim, a pesquisa buscou proporcionar uma sensibilização do olhar para as possibilidades de inserção da ludicidade em um campo do saber marcado pela prescrição. Abstract Comic books are currently seen as a very effective didactic and pedagogical tool, capable, through their cultural curriculum, of bringing fun, feelings, and of helping one to live and behave in the world. This article aims to investigate the Almanaque Maluquinho: Julieta no mundo da culinária (Little Crazy Almanac: Juliet in the culinary world) comic book, acknowledging the educational role comic books can play, in order to determine whether this publication enables discussions on the exploring of different areas relevant to food education and whether it may become a strategy to bring awareness on the theme to children. We used discourse analysis, as it is a methodological tool that leads us to interpret the meanings of a text/image. The analysis was done in three stages: The analysis of the narrative context, through which we tried to understand the context in which the characters of the book are inserted; analysis of comics, for a better understanding of imagistic elements featured in the stories, and analysis of the recipes, through which each preparation contained in the book was evaluated to determine its collaboration in the food education discussion. Finally, the study sought to bring awareness about the look at the possibilities of inserting playfulness in a field of knowledge marked by prescriptions. Resumen Actualmente, las historietas son tratadas como herramienta didáctica y pedagógica muy eficaz, con capacidad, mediante su bagaje cultural, de divertir, sentir, vivir y comportarse en el mundo. Este artículo busca investigar el libro Almanaque Maluquinho: Julieta en el mundo de la culinaria, reconociendo el papel pedagógico de las historietas, a fin de percibir si esta publi-cación permite discusiones que exploren diferentes áreas pertinentes a la educación alimentaria, pudiendo transformarse en una estrategia para la sensibilización del tema entre el público infantil. Utilizamos el análisis del discurso por tratarse de una herramienta metodológica que nos guía en la interpretación de los sentidos de un texto/imagen. El análisis se dio en tres etapas: análisis del contexto narrativo, por medio del cual se trató de comprender el contexto en que los personajes del libro se insertan; análisis de las historietas, para una mejor comprensión de los elementos de imagen presentes en las historietas; y análisis de las recetas, que evaluó cada preparación conte-nida en el libro, de modo de percibir su colaboración en la discusión de la educación alimentaria. Por fin, la investigación buscó sensibilizar la mirada hacia las posibilidades de inserción de la ludicidad en un campo del saber marcado por la prescripción.

El contexto escolar destaca como uno de los factores influyentes en las prácticas alimentarias de los-las adolescentes. Las prácticas de consumo alimentario durante la jornada escolar, la oferta de las cafeterías y las actividades de promoción propuestas desde los centros son objetos de atención creciente para la salud comunitaria. Objetivos: Describir las prácticas alimentarias del alumnado durante la jornada escolar; conocer la oferta de las cafeterías escolares y establecimientos periféricos; y valorar si los centros de secundaria son entornos favorecedores de una alimentación saludable. Diseño y muestra: Estudio descriptivo transversal durante los cursos 2010-2012. Unidades de muestreo: centros de secundaria públicos (95) y alumnado (8.068). Muestreo polietápico por conglomerados: selección aleatoria y estratificada por provincia y tamaño de hábitat. Elección del alumnado: muestreo sistemático de aulas. Resultados: El 77,5% del alumnado desayuna en casa: lácteo con cereal (40,9%) o ingesta líquida (29,2%); el 70,3% come algo en el centro y eligen el bocadillo de embutidos mayoritariamente. La fruta, anecdótica (2,5%) y, el zumo comercial, my frecuente (63,3%). El 75% consume chucherías siendo significativamente superior en centros con cafeterías. Las cafeterías ofertan multitud de productos desaconsejados: refrescos (97,3%), embutidos (91,8%), golosinas y fritos envasados (89%). Ausencia de control de la oferta en los centros (68,42%); solo el 28,4% de directivos conocen la ley que la regula. El 72,5% de los centros realiza promoción de la alimentación con rasgos de efemérides. El 71,5% de los centros tienen en sus alrededores comercios que abastecen al alumnado. Discusión: Encontramos una baja protección de la salud alimentaria del alumnado debido a: déficits alimentarios del alumnado; baja calidad de la oferta en cafeterías escolares y locales externos e inexistencia de actividades de promoción en los centros educativos. Por ello, la administración educativa, sanitaria y local andaluza debe asumir la responsabilidad compartida en esta materia., The school context stands out as one of the factors influencing the food practices of adolescents. Food consumption during the school day, the cafeterias´ supply and the promotional activities proposed by the centers are objects of increasing attention to community health services. Objectives: To describe students´ eating habits during the school day; to analyze the food on offer by the cafeterias and surrounding establishments; and to assess whether secondary schools are suitable environments for the promotion of healthy eating habits. Design and sample: Cross-sectional study during 2010-2012 courses. Sampling units: public secondary schools (95) and students (8.068). Multistage cluster sampling: random and stratified selection by province and habitat size. Selection of students: systematic sampling of classrooms. Results: 77.5% of students have breakfast at home: cereals and a dairy product (40.9%) or a liquid (29.2%); 70.3% eat something at school and most of them choose a cold meat sandwich. Fruit consumption is infrequent (2.5%) while packed juices are very common (63.3%). 75% eat sweets, the figure increasing significantly in schools with cafeterias. Cafeterias offer a large number of non-recommended products: soft drinks (97,3%), cold meats (91,8%), sweets and chips (89%). Lack of control of the products on offer is common (68.42%); only 28.4% of the managers know the law. 72.5% of the centers undertake isolated activities for the promotion of healthy eating habits. 71.5% of the centers are surrounded by shops that supply the students. Discussion: Low protection of students´ food health is evident, resulting from: students´ nutritional deficits, the low quality of the food offered by the cafeterias and the lack of activities to encourage healthy habits. For which reason, educational, health and local administrations must accept shared responsibility on this subject.

This dissertation examines the governmental policies through which people’s food practices were intervened in, controlled and modified in twentieth-century South Korea. The main focus is on the wars that occurred in twentieth-century Korea, as it acted as an important stimulus in increasing state interference in the daily diet of the people and contributed to the transformation of Korean foodways. Despite constant changes in the administration – from the Japanese colonial authorities (1910-45) and the US Military Government (1945-48) to the South Korean government (1948-) – food-related policies have remained at the core of the country’s politics due to the overwhelming importance of food as a political tool. The Japanese measures of food-control instituted during the Asia-Pacific War set the overall tone for the country’s food policies through which the authorities exercised vast control over the food c onsumption of its people. They were reinforced by post-colonial authorities as part of stabilization policies under the circumstance of the Korean War and the Cold War tensions surrounding the country and of economic policies. Modern Korean foodways have been great influenced by state policies that were formulated against a backdrop of war (and the threat of it), colonialism and industrialization, all of which were entangled with each other in complex ways

A Educação Nutricional é conceituada como um processo educativo no qual, através da união de conhecimentos e experiências do educador e do educando, vislumbra-se tornar os sujeitos autônomos e seguros para realizarem suas escolhas alimentares de forma que garanta uma alimentação saudável e prazerosa, propiciando, o atendimento de suas necessidades fisiológicas, psicológicas e sociais. Embora a prática pedagógica do professor envolva diversas dimensões, como sua pesquisa constante para o aprimoramento de seu trabalho, um livro didático com textos adequados, ilustrações pertinentes e informações atualizadas auxiliam no planejamento de ensino. Nesta dissertação apresenta-se um estudo exploratório que tem por objetivo analisar os conteúdos de Educação Alimentar e Nutricional em livros didáticos de Ciências do 8º ano adotados em escolas públicas brasileiras. Os manuais pesquisados são referentes ao triênio 2011-2013. A análise dos livros didáticos realizou-se de acordo com as seguintes categorias: nutrientes, higiene de alimentos, conservação de alimentos e saúde. A carência de material encontrado nos livros didáticos ou sua inadequação em relação às referências especializadas sugere que os docentes tenham capacitação na área de Educação Nutricional, para assim, passarem a escolher materiais de base que se aperfeiçoem às suas necessidades e procedimentos de trabalho em sala de aula., The Nutritional Education is conceptualized as an educational process in which, through the union of knowledge and experience of the teacher and the student, envisions to make people become autonomous and safe to carry their feeding choices in order to ensure it’s healthy and enjoyable, providing their physiological, psychological and social needs. Although the teacher's pedagogical practice involves several dimensions, such as their constant search for improvement of their work, a textbook with appropriate texts, illustrations relevant and updated information to assist in planning education. This dissertation presents an exploratory study that aims to examine the contents of Feeding and Nutritional Education on the 8th grade textbooks of Science adopted by Brazilian public schools. The researched manuals are surveyed to the triennium 2011-2013. The analysis of textbooks was carried out according to the following categories: nutrients, food hygiene, and health and food preservation. The lack of material found on textbooks or their inadequacy in relation to specialized references suggests teachers to have training about the area of Nutritional Education, so they can choose good scholar materials that supply their needs and refine their work procedures in classroom., Orientação : Manuel Tavares Gomes ; Co-orientação : Márcia Karina Silva

Embora não haja estudos consistentes sobre o que e onde comem os estudantes universitários, sabe-se que muitos deles fazem quatro das principais refeições no bufete das universidades. É por isso importante que estes espaços estejam apetrechados com produtos saudáveis, para permitir aos jovens uma alimentação saudável e para que os estabelecimentos de ensino superior continuem o esforço de educação alimentar iniciado nos ensinos básico e secundário, através da criação de ambientes de apoio, neste caso, à edu-cação alimentar.Objectivo: determinar a qualidade alimentar dos produtos existentes nos bufetes e nas máquinas de venda automática da Universidade do Minho.Material e métodos: trata-se de um estudo do tipo observacional, que consistiu no levantamento dos pro-dutos alimentares existentes nos três bufetes e nas máquinas de distribuição de alimentos localizadas nos Complexos Pedagógicos (CP) da Universidade do Minho. Posteriormente, com a ajuda de especialistas, procedeu-se à classificação dos alimentos em: desejável (D); aceitável (A) e não desejável (ND). Resultados: Os dados revelam que, nos bares da Universidade do Minho, predominam os alimentos A, com 43% de produtos oferecidos. Os ND representam 36% da oferta alimentar total e os alimentos D são os que existem em menor quantidade, com 21% de produtos oferecidos.Conclusões: É necessário melhorar a oferta alimentar nos bufetes, ou seja, aumentar a quantidade de alimentos desejáveis e reduzir os não desejáveis, como por exemplo, bolos, folhados, empadas, bolos de bacalhau, pastéis de carne, chocolates, Panikes, croissants com recheio, rissóis, refrigerantes e gelados., Although there are no consistent studies about what college students eat and where they take their meals, it is known that many of them have four meals in the buffets of universities. It is therefore important that these spaces are equipped with healthy products, being supportive environments to enable young people a healthy diet and to make possible that higher education institutions continue the effort of nutrition education initiated in Elementary and Secondary education.Objective: To determine the quality of food products available in the buffets and food vending machines in the University of Minho.Methods: this is an observational study, which consisted of making a list of the food in the existing three buffets and food vending machines located in the Pedagogical Complexes (CP) of University of Minho. Later, with the help of experts, we proceeded to a classification of the food products: desirable (D); accep-table (A) and not desirable (ND). Results: the data reveal that, at the bars of the University of Minho, there are predominantly A foods, with 43% of products offered. ND foods represent 36% of the total food supply and D foods exist in smaller quantities, with 21% of products offered.Conclusions: It is necessary to improve the food supply in the buffets or increase the amount of desirable food and reduce the undesirable ones, such as cakes, pastries, pies, cod cakes, meat pies, chocolates, Panikes, filled croissants, patties, soft drinks and ice cream., (undefined)

Mestrado em Produção Agrícola Tropical - Instituto Superior de Agronomia Food/nutrition is considered, nowadays, inseperatable from development issues, especially in countries such as Cape Verde with deficient food supply to a growing population. Food/nutrition (Food security) in the country is a major concern in political terms. This situation reflects the concern on food needs supply very dependent from imports to satisfy its needs. The present essay´s goal is the study of food habits and behaviour of consumers in Cape Verde (island of Santiago). This country has reached the second level of development (Medium Development) but continues with a large percentage of its population living in poverty conditions, which has reflection on the levels of access to nourishment and nutritional consumption of the population. The essay was based on data (referred to in various bibliographic entries), supported by different sources and with the use of inquiries and interviews to obtain comparative data. The results obtained reveal the changing food habits, and consumer behaviour shortage and nutritional problems. Through the antropomethric analyses and the results obtained, one concludes the existence of nutritional problems. The bigger the household, the more vulnerable it is. This study has also allowed to point out problems in children. Obesity affects around 11% of children and mal-nutrition arround 5 %. Using econometric models, it is proved that nourishment (caloric intake) is proportional to income and that the level of education of the members of the household is extremely important in the family consumption patterns. One concludes that there are traditional products (corn and rice) which consumption will tend to decrease with the raise of the available income growth. This improvement on available income is reflected in a more diverse diet and changes on consumption patterns. Food is still an important component on family budget. The models show that education is the most important variable to explain food patterns consumption and also show the possibilities tto improve food consumption choices to achieve a better quality of life.