Innovative methods in nutritional interventions through sensory-based workshops with preschool children
Palabras clave:
Food and nutrition education, Infant food, PreschoolersResumen
Objective
This study aimed to describe the sensory workshops carried out as part of an intervention study developed in 2018 (Brazil), designed to promote the consumption of vegetables, legumes, and fruits among preschool children aged 4 to 6 years old (n=179).
Methods
The study comprised three stages: (a) raising awareness among the school staff and parents; (b) collecting data on children’s food consumption; and (c) conducting sensory-based workshops. Through experimentation, children were encouraged to explore the senses of smell, taste, sight, hearing, and touch to learn about foods. Five workshops were held weekly each one corresponding to one of the senses. Participatory and interactive dynamics as well as playful techniques were adopted to stimulate children’s interaction with foods and verbal expression about the experiences.
Results
Through experimentation, the senses of smell, taste, sight, hearing, and touch were explored, enabling children to learn about food and preparations.
Conclusion
The low-cost sensory method proved easy to apply and its replication in the school environment to promote healthy eating in preschoolers should be encouraged. Brazilian Registry of Clinical Trials, under the register number RBR-5b6zrg.
Citas
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Derechos de autor 2023 Camila Pinheiro COURA, Luana Silva MONTEIRO, Mara Lima DE CNOP, Daniela Alves MINUZZO, Rosangela Alves PEREIRA
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
