Culinary workshop as exchange of knowledge, diet and nutritional education and productive inclusion

an experience report

Abstract

Theorical reflections about current diet habits and the culinary workshop in the teaching/ learning process demonstrate the importance of the cuisine as a field practice to promote an exchange of knowledge, dietary and nutritional education and to motivate healthy eating habits and social emancipation, answering to current Brazilian necessities, where the culinary practices are reduced, the diet choices are leaned towards fast preparing and palatable foods and the professional capacitation represents an inclusive productive strategy. This paper reports the experience of a culinary workshop, realized through the extension-program project “Inclusão Produtiva através de oficinas culinárias em uma obra social do município de Juiz de Fora-MG” (Productive Inclusion through the culinary workshop in a social program in Juiz de Fora city, MG). The action, subject feeding habits in the adulthood was destined to women who attend the Social Program. The Brazilian Population Feeding Guide was used and group dynamics as ludic-pedagogical strategies and the participants received materials to make a pot salad. This action had stimulated the participants to develop a healthy diet and put themselves in the labor market. The culinary promotes dietary and nutritional education, and productive inclusion, because it values autonomy in dietary choices and social emancipation.