Concepções de professoras e merendeiras sobre o consumo de frutas e hortaliças em uma escola pública do Rio de Janeiro

Abstract

Low intake of fruits and vegetables amongst school children has been a persistent problem in several countries. Professionals involved with school feeding programs are able to contribute with issues concerning vegetable and fruit consumption at school, assisting in the development of interventions that best fit this scenario. The aim of this research was to analyze conceptions of teachers and cooks at a public school in Rio de Janeiro, about their food and the student´s, especially regarding the consumption of fruits and vegetables. This is a qualitative study, which was conducted semi-structured interviews were conducted with six first grade teachers and five cooks from a public school located in Rio de Janeiro city. Basing on the theoretical reference of Bourdieu, especially regarding the conception of "field, "power", "social role" and "habitus", it has been developed a thematic analysis. Teachers and cooks concepts of healthy nourishment translated scientific recommendations. According to their concepts, some fruits and vegetables were not eaten regularly due to lack of time, financial conditions, personal preferences and the distance from home to points of sale of fruits and vegetables. These professionals have several meanings to school feeding, such as 'kill hunger'; have access to a variety of foods, space of learning and table fellowship. Regarding the conception on student's eating habits, some professionals pointed out the wasting of vegetables and some fruit, as kids either take it to the trash either throw it in each other. These professionals attribute to the families the responsibility in the children's refusal in eating those foods. We understand that the willing of intake fruit and vegetables is a social result, structured in social relations. In the case of the students, teachers and cooks, we observed little urge to intake these foods. The support of the school s professionals and principals, the inclusion of a subject about nourishing in the curriculum and the cook's participation in developing meals more appropriate to the student's tastes were pointed out by the professionals as measures to promote the intake of these foods in school s environment. Such information may help with strategies focused in the promotion of fruit and vegetable consumption, as well as broadening the debate on public politics