Ciência & Saúde Coletiva
On-line version ISSN 1678-4561Print version ISSN 1413-8123
DIEZ-GARCIA, Rosa Wanda and CASTRO, Inês Rugani Ribeiro de. Culinary as an object of study and intervention in the field of Food and Nutrition. Ciênc. saúde coletiva [online]. 2011, vol.16, n.1, pp.91-98. ISSN 1678-4561. http://dx.doi.org/10.1590/S1413-81232011000100013.
Culinary is approached here as an object of food and nutritional studies and interventions aimed at dietary changes. In order to explore the culinary potential, two studies are presented: one qualitative, focusing on dietary intake, with subjects from two socioeconomic sectors submitted to salt restrictions; the other uses cooking as structural axis of an educational method for promoting healthy eating. In both studies one can observe the potential of culinary: in the first, as a medium which allows access to information about food procedures that can improve the quality of information about food intake and food practices and, in the second, as an effective space for interventions aimed at food habit changes by addressing their sensorial, cognitive, symbolic and procedural dimensions.
Keywords : Culinary; Nutrition education; Food anthropology; Cooking.