FOOD AND NUTRITION EDUCATION PROGRAM BASED ON THE DIETARY GUIDELINES FOR THE BRAZILIAN POPULATION: PERCEPTIONS OF OVERWEIGHT ADULTS

Abstract

This article aimed to present and identify the perceptions of participants in a food and nutrition education program based on the "10 Steps to Healthy Eating" from the Dietary Guidelines for the Brazilian Population. This was a descriptive, qualitative study involving eight overweight adults residing in Coari, Amazonas, who were participants in a university outreach project. Semi-structured interviews were conducted at the end of the activities and subsequently transcribed for content analysis. The program was structured into six sessions, prioritizing participatory methodologies such as discussion circles, group activities, videos, and workshops. The activities addressed broader dimensions of eating, including commensality, food classification based on the degree of processing, sustainability, and the development of culinary skills. Participants reported perceived changes in their eating habits—including reduced consumption of salt, sugar, and fats, and increased intake of fresh and minimally processed foods—as well as improvements in physical health. The program's approach was deemed effective in increasing engagement and fostering participant autonomy in making food choices. It is concluded that participatory educational strategies, combined with practices that encourage reflection, foster the expansion of knowledge, self-assessment of eating habits, and, ultimately, participant autonomy regarding their lifestyle.