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Food education in the school reflects directly on the quality of the learning process and the concentration of each student, allowing everyone to remain attentive and willing during their studies since a nutritious diet provides the necessary conditions for them to learn better.
Some years ago, the concern for health and the importance of encouraging habits that promote longevity since childhood have impacted society.
Children who have contact with a healthy diet from an early age benefit from the education of their palate. From the inclusion of vegetables and fruits in the diet, they adapt to the taste and come to appreciate it, preferring in nature options to the most nutritious ones, rich in sugars, fats, and sodium.
With a diversity of nutrients included in the food routine, they improve aspects of their growth. Among them, calcium, for bone development; fruits, roots, and whole grains, rich in carbohydrates capable of giving children and young people the energy they need to stay more willing; and vitamins, such as B6, B9, and B12, present in both plant and animal sources, fundamental for cognitive function.
The association of the teachings given in the classroom to the conscience and the education on the foods awake the curiosity of the students for the subject.
For students of Early Childhood Education, it is also a way to improve their motor coordination by collecting cutlery and stimulating sensoriality, essential aspects of development.
Older children and adolescents, the association of sports and knowledge related to history and biology favor multidisciplinary teaching. When talking about colonization and origins, for example, the teacher can address the main foods consumed in the period and highlight elements that make up the national tradition, such as corn and cassava.
Thus, problems are avoided with children who get used, from early, to consume only ultra-processed products in their routine. In cases of families that do not have good nutritional habits, it is possible to carry out reeducation work, based on lectures and practical courses in which they learn more about how to organize meals in the house in a functional and healthy way.
The elaboration of practical menus for the children's snack, for example, makes all the difference in the creation of the habit, always bearing in mind the fact that the feeding also includes affective, cultural and social aspects and it can be a pleasant moment to every meal as a family.
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