HEALTHY AND FUNCTIONAL FOODS: A DIDACTIC AND APPLIED APPROACH IN POPULAR EDUCATION

• DOI: 10.22533/at.ed.1593622321087

• Palavras-chave: bioactive compounds; health; immunity, well-being.

• Keywords: bioactive compounds; health; immunity, well-being.

• Abstract:

  Food, in its most varied complexity and diversity, permeates life in a broad and complete way, from nutrition to centralizing social life, whether in the family, in relationships with friends or at work. The dissemination and training of healthier forms of nutrition and behavior towards food is a promising aspect in university extension, with knowledge sharing, exchange of experiences and scientific dissemination, in a simple and direct way. Theory allied to practice leads to new ways of relating to food, as a way of disease prevention perspectives. This way, the Extension Program for Medicinal Plants, of the Federal Institute of Rio Grande do Sul - Campus Bento Gonçalves, promoted the extension course Health and Functional Foods, promoting and fostering knowledge of a healthier and more harmonious relationship with food, focusing on the diversity of functional foods and their bioactive compounds, as a way to prevent non-communicable chronic diseases related to poor eating habits. The course was offered in 2021, in an online format, for the public internal and external to the institution, through the Google Meet platform, in addition to other resources and digital interaction tools, such as Mentimeter. Twenty people were trained in the course, who actively participated and evaluated the course positively. The course contributed to the dissemination of food science, disassociating the population from the practice of common sense, with health promotion, citizens' constitutional right, raising awareness about good choices and seeking reflection on the myths involving the world of food, with an approach simple and affordable.