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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Digital educational materials on culinary skills as a health promotion strategy in Primary Health Care

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Author(s):
Aline Rissatto Teixeira [1] ; Júlia Souza Pinto Camanho [2] ; Flávia da Silva Miguel [3] ; Helena Carvalho Mega [4] ; Betzabeth Slater [5]
Total Authors: 5
Affiliation:
[1] Universidade de São Paulo (USP). Faculdade de Saúde Pública. Departamento de Nutrição e Saúde Pública - Brasil
[2] USP. Faculdade de Saúde Pública. Departamento de Saúde, Ciclos de Vida e Sociedade - Brasil
[3] Universidade de São Paulo (USP). Faculdade de Saúde Pública. Departamento de Nutrição e Saúde Pública - Brasil
[4] Universidade de São Paulo (USP). Faculdade de Saúde Pública. Departamento de Nutrição e Saúde Pública - Brasil
[5] Universidade de São Paulo (USP). Faculdade de Saúde Pública. Departamento de Nutrição e Saúde Pública - Brasil
Total Affiliations: 5
Document type: Journal article
Source: Ciênc. saúde coletiva; v. 29, n. 6 2024-06-17.
Abstract

Abstract This study aims to report on the development and validation of digital educational materials based on the dimensions of home cooking skills (HCS) assessed on a scale destined for PHC professionals, following the recommendations of The Dietary Guidelines for the Brazilian Population and on The Food and Nutrition Education Framework (FNE) for Public Policies. Five videos and graphic materials were developed with proposals for activities to develop HCS and encourage its implementation in actions and guidelines in the community and in professional care. The content of the materials was evaluated by experts using the Two-Round Delphi-based technique and statistical analyses for evidence of consensus. Specialists presented comments to improve the products and their applicability. The materials presented decoded language and playful illustrations with characters representative of the target population. Evidence of satisfactory content validity was presented and can be used in permanent education actions, seeking the qualification of the workforce and in FNE actions within the scope of the law. The graphic materials make it possible to associate the content of the videos with practice in contexts consistent with the reality of the individuals. (AU)

FAPESP's process: 19/14348-5 - From guidance to action: an instrument for measuring the domestic culinary skills of nutritionists and primary health care users
Grantee:Betzabeth Slater Villar
Support Opportunities: Regular Research Grants