GASTRONOMY AS A STRATEGY FOR FOOD AND NUTRITION EDUCATION FOR PRESCHOOLERS WITHIN THE NATIONAL SCHOOL FEEDING PROGRAM: AN EXPERIENCE REPORT

Abstract

This article reports on the experience of an extension activity in Food and Nutrition Education carried out with preschoolers from a municipal school in Western Bahia, linked to the National School Feeding Program. The objective of this activity was to encourage the acceptance and consumption of carrots through playful and gastronomic strategies. Twenty children aged 5 to 6 years participated in this action. The methodology included storytelling, an educational exhibition, a sensory test of the carrot (raw, grated, and cooked), and a tasting session of carrot nuggets prepared using culinary techniques. A qualitative evaluation was carried out, based on observation of participation, acceptance of the preparations, and oral reports. The results showed high levels of child engagement, good acceptance of the carrot in all forms—with a preference for the raw version—and excellent receptivity to the nuggets. The children assimilated the health benefits of the food. It is concluded that integrating gastronomy with playfulness is an effective strategy to promote healthy eating in the school environment, contributing to the formation of positive eating habits from childhood and strengthening actions within the scope of school feeding.