CULINARY SKILLS AND DIET QUALITY OF ADULTS AND ELDERLY PEOPLE: EFFECT OF FOOD AND NUTRITIONAL EDUCATION INTERVENTIONS

• Grant number: 24/21820-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2025
• End date: December 31, 2025
• Field of knowledge: Health Sciences - Nutrition
• Principal Investigator: Caroline Dario Capitani
• Grantee: Andressa Beatriz Martim
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil

Abstract

Currently, we live in an obesogenic environment with increasing rates of obese and overweight individuals. This issue has multifactorial causes, including the high consumption of pre-prepared and ultra-processed products, to the detriment of meals prepared at home. Inadequate food consumption, in addition to contributing to overweight and obesity, affects the overall health of individuals and may lead to the development of other diseases such as type 2 diabetes, cardiovascular disease risk, and lack of physical well-being. In this context, Food and Nutrition Education (EAN) is one of the strategies used to combat obesity and promote healthier eating habits. The main goal of EAN is to encourage the autonomous and voluntary practice of healthy eating habits, contributing to ensuring Food and Nutrition Security (SAN) and the Human Right to Adequate Food (DHAA). One of the strategies that can be used as an EAN action is culinary workshops, aiming to promote the development of domestic culinary skills and restore the habit of eating homemade food. The development of culinary skills impacts confidence levels in cooking, thus promoting healthier eating, with a higher consumption of fresh foods. Given this brief description, the present project aims to evaluate the effects of food and nutritional education interventions and culinary workshops on the culinary skills and diet quality of adults and elderly people from the internal and external community of FCA - UNICAMP, continuing an extension and research project already underway at the unit, with the aim of reaching a greater number of participants, given the success achieved with previous editions. (AU)