Oficinas culinárias como estratégia na promoção da educação alimentar e nutricional: uma revisão dos efeitos no comportamento alimentar de indivíduos e grupos

Abstract

Eating habits have been changing at an increasingly rapid and complex pace in recent decades. Factors such as globalization, urbanization, and technological advances have promoted changes in lifestyle and diet. Nutritional intervention strategies that consider individuals as limitedly rational are extremely important, as it is this information that enables healthy food choices. Thus, the objective of this study is to analyze how cooking workshops focused on nutrition education can impact the eating behavior of individuals and groups. This is a narrative review study with systematic inspiration, including studies published between 2014 and 2024. For data collection, scientific articles were searched in the following databases: Virtual Health Library (VHL, Complete Collection), PubMed/MEDLINE, SciELO, ScienceDirect, Web of Science, and Scopus. The results indicate that cooking workshops promote cooking skills, greater knowledge about healthy food choices, increased acceptance of fresh or minimally processed foods, and stimulate reflection, autonomy, and social engagement. It was also observed that these interventions can positively influence eating behavior, although they have methodological and sampling limitations. Therefore, cooking workshops are a relevant strategy for food and nutrition education, highlighting the need for new studies to assess their long-term impacts.