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Students from the Nutrition course at UNIALFA participated, this Wednesday (11/19), in an interdisciplinary practical activity aimed at developing skills in Nutritional Education. The initiative is part of the course project led by Professor Maria Luiza Reis, which has as its main objective to insert students into real contexts of intervention and health promotion.
The experience took place at the Community Work Center (CTC), a space that serves children and the elderly as a form of community support. There, the students organized three thematic workshops that explored different educational approaches:
Food-related emotional memory: through panels with various foods, the public reflected on memories and habits built throughout life;
A healthy plate puzzle, using pieces representing various foods to assemble a balanced and healthy plate;
Panel discussion on "villainous and heroic" foods, debating everyday choices and encouraging more conscious decisions.
The activities provided direct interaction with the public served by the CTC and reinforced the importance of Nutrition as a tool for education, prevention, and social support.
In addition to the workshops, the students participated in a practical class on Technique and Dietetics, taught by Professor Pedro Duarte, focusing on the production of functional foods. The students used regional raw materials available in the institution's kitchen, applying concepts of full food utilization, including the use of peels and unconventional parts, and analyzing the nutritional value and benefits of each recipe.
By working with the community and developing professional skills from an early age, future nutritionists broaden their critical perspective on food, health, and social impact.
Interdisciplinary experiences reinforce UNIALFA's commitment to training geared towards the job market, aligning theory and practice.
