Aproveitamento das cascas de banana, melancia e jenipapo para a produção de alimentos de baixo custo: uma ferramenta para o ensino de química dos alimentos

Abstract

The rate of food waste is increasing over the last few years on our planet. Losses occur because products are out of date, or because they are identified as malformed. To make matters worse, food waste is added to the Brazilian culture: food waste is generally not used for the production of new products. Given these statements, it is essential to make the population aware of the acquisition of new consumption habits, in order to minimize the domestic loss of food. Education is the most suitable way for this process. Chemistry is a science that needs proper strategies to work on. Through the study of food chemistry it is possible to approach concepts, which allow the understanding of chemical composition, energy production and processes that occur in the body. Thus, the objective of this work is to conduct an approach to the content of "Food Chemistry" using the use of banana peel, watermelon and genipap for food production in a school in the municipality of Coari-Am. It was held at the Maria Almeida do Nascimento State School and the target audience were students from the 1st year of the E.M. A qualitative and quantitative approach took place in five consecutive stages: application of the diagnostic questionnaire; lectures; food production by students; classroom exposure and final questionnaire. The results show that student learning about aborted content has increased significantly and promoted sustainable thinking in conjunction with improved chemistry learning.