Conhecimento e prática de alimentação e nutrição infantil por cozinheiras e professoras de centros de educação infantil
Data
2023-02-16
Autores
Almeida, Júlia Lopes de 
Orientadores
Speridião, Patrícia da Graça Leite
Tipo
Dissertação de mestrado
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Objetivo: verificar o conhecimento e a prática de cozinheiras e professoras dos Centros de Educação Infantil sobre alimentação e nutrição infantil. Métodos: estudo exploratório e descritivo realizado em oito centros de educação infantil da zona sul da cidade de São Paulo em 2021. Contou com cozinheiras e professoras que responderam a um questionário semiestruturado, com perguntas sobre alimentação e nutrição infantil e dados sociodemográficos, além de questões norteadoras sobre formação de hábitos alimentares, entre outras. As respostas às questões norteadoras foram avaliadas por meio da técnica de análise do conteúdo. Resultados: participaram do estudo, 16 cozinheiras e 35 professoras. Quase todas são mães. As cozinheiras contam com ensino médio e as professoras, ensino superior. Sobre aleitamento materno, parcela expressiva das participantes, acredita que o aleitamento materno deve ocorrer até os 6 meses de idade. Quanto a quem cabe a responsabilidade pela formação dos hábitos alimentares saudáveis das crianças, as cozinheiras e as professoras têm entendimento errôneo. O percentual de acerto sobre a idade recomendada para a introdução de diferentes grupos alimentares foi inferior a 31,5% para os alimentos ultraprocessados como gelatina e queijo petit suisse, tanto entre cozinheiras como entre professoras. A frequência com que as cozinheiras e professoras participam da formação em alimentação e nutrição variou de 1 a 2 vezes/ano. Entre as atividades que contribuem para a formação dos hábitos alimentares das crianças, parte das cozinheiras citam atividades de higiene na cozinha, apresentação e sabor da comida e, algumas professoras, citaram a realização de atividades nos momentos das refeições. Sobre conhecer educação alimentar e nutricional, algumas participantes entendem que se trata de um suplemento para crianças com desnutrição, ou um tipo de curso. Conclusões: parcela dos conhecimentos sobre alimentação e nutrição infantil de cozinheiras e professoras, são oriundos das suas experiências pessoais e de vida e suas práticas sugerem potencialidade na contribuição do desenvolvimento de hábitos alimentares saudáveis das crianças, porém, é necessário educação permanente em alimentação e nutrição infantil.
Objective: to verify the knowledge and practice of cooks and teachers from Childhood Education Centers on infant food and nutrition. Methods: exploratory and descriptive study carried out in eight early childhood education centers in the south zone of the city of São Paulo in 2021. It had cooks and teachers who answered a semi-structured questionnaire, with questions about children's food and nutrition and sociodemographic data, in addition to guiding questions about training eating habits, among others. The answers to the guiding questions were evaluated using the content analysis technique. Results: 16 cooks and 35 teachers participated in the study. Almost all are mothers. The cooks have secondary education and the teachers have higher education. Regarding breastfeeding, a significant portion of the participants believe that breastfeeding should occur up to 6 months of age. As for who is responsible for forming children's healthy eating habits, cooks and teachers have a wrong understanding. The percentage of correct answers about the recommended age for introducing different food groups was less than 31.5% for ultra-processed foods such as gelatin and petit suisse cheese, both among cooks and among teachers. The frequency with which cooks and teachers participate in food and nutrition training ranged from 1 to 2 times/year. Among the activities that contribute to the formation of children's eating habits, some of the cooks cite hygiene activities in the kitchen, presentation and taste of food, and some teachers mentioned carrying out activities at meal times. About food and nutrition education, some participants understand that it is a supplement for children with malnutrition, or a type of course. Conclusion: part of the knowledge about children's food and nutrition of cooks and teachers comes from their personal and life experiences and their practices suggest potential for contributing to the development of healthy eating habits in children, however, permanent education in food and nutrition is necessary childish.
Objective: to verify the knowledge and practice of cooks and teachers from Childhood Education Centers on infant food and nutrition. Methods: exploratory and descriptive study carried out in eight early childhood education centers in the south zone of the city of São Paulo in 2021. It had cooks and teachers who answered a semi-structured questionnaire, with questions about children's food and nutrition and sociodemographic data, in addition to guiding questions about training eating habits, among others. The answers to the guiding questions were evaluated using the content analysis technique. Results: 16 cooks and 35 teachers participated in the study. Almost all are mothers. The cooks have secondary education and the teachers have higher education. Regarding breastfeeding, a significant portion of the participants believe that breastfeeding should occur up to 6 months of age. As for who is responsible for forming children's healthy eating habits, cooks and teachers have a wrong understanding. The percentage of correct answers about the recommended age for introducing different food groups was less than 31.5% for ultra-processed foods such as gelatin and petit suisse cheese, both among cooks and among teachers. The frequency with which cooks and teachers participate in food and nutrition training ranged from 1 to 2 times/year. Among the activities that contribute to the formation of children's eating habits, some of the cooks cite hygiene activities in the kitchen, presentation and taste of food, and some teachers mentioned carrying out activities at meal times. About food and nutrition education, some participants understand that it is a supplement for children with malnutrition, or a type of course. Conclusion: part of the knowledge about children's food and nutrition of cooks and teachers comes from their personal and life experiences and their practices suggest potential for contributing to the development of healthy eating habits in children, however, permanent education in food and nutrition is necessary childish.
Descrição
Citação
ALMEIDA, Júlia Lopes de. Conhecimento e prática de alimentação e nutrição infantil por cozinheiras e professoras de centros de educação infantil. 2023. 119 f. Dissertação (Mestrado profissional em Ensino em ciências da saúde) - Escola Paulista de Enfermagem, Universidade Federal de São Paulo (UNIFESP), São Paulo, 2023.