O ensino das plantas alimentícias não convencionais (PANC) regionais no ensino médio integrado do IFG

Abstract

The production and consumption of unconventional food plants (PANC) democratizes access to essential nutritional factors and incomparable flavors. The present work made a survey, through bibliographical, documentary and descriptive research, on how the content about the production and consumption of PANC is treated in the classroom by the teachers who teach the disciplines of biology, physical education, geography, and chemistry in the integrated high school courses within the scope of the Federal Institute of Education, Science and Technology of Goiás. Brazil has megabiodiversity and natural conditions that are very favorable for the production of PANC (native or not) and which, in addition to providing a high nutritional value, are plants that are completely adaptable or adapted to their respective regions, thus requiring a much lower investment in water and agricultural inputs – which results in a healthier diet, as it requires a much smaller amount of pesticides and fertilizer in its production. And at the same time, with these characteristics, a perfect combination for reforestation and environmental preservation. It is also more accessible, noting that its production is very economically viable and easy to handle – it can be used to fight hunger and enrich school meals. Despite our rich biodiversity, we are far from what we should be in terms of its use, recovery and conservation. By noting the absence of the theme in the teaching plans and other documents researched, aiming to respond to our general objective, we built a proposal to insert the content s on PANC in the classes of the integrated high school of the IFG. Thus, some questions were raised that result in a reflection on the way we produce and consume our food and that through a simple but extremely effective proposal regarding the preservation of the environment and the democratization of nutrition for the most vulnerable people in the our society, through the propagation on the habitual consumption of PANC, can result in a great transformation. Gastronomy allows the historical-cultural rescue of its use and allows the experience of adding to the current menu old foods that were left aside with the passage of time and new items that can be researched and enjoyed in a nutritious and tasty way. Considering that the classroom is a very appropriate place for fostering questioning, reflection and movements that provoke change and liberation, which are so necessary within modern society, we present a pedagogical proposal that can suggestively introduce content through the development of the educational product, which is an EAD course available on the IFG's Moodle platform, which offers various contents about PANC, in addition to a suggestive didactic sequence for the teacher, aiming to help as a tool, so that it can contribute to filling this gap.