Author:

• Aline Rissatto Teixeira - Teixeira, A.R - <alinerissatto@gmail.com>
ORCID: https://orcid.org/0000-0002-8987-2838

Co-author(s):

• Júlia Souza Pinto Camanho - Camanho, J.S.P - <julia.camanho@usp.br>
ORCID: https://orcid.org/0000-0002-8332-0872
• Flávia da Silva Miguel - Miguel, F.S - <fla.s.miguel@gmail.com>
ORCID: https://orcid.org/0000-0001-8864-0587
• Helena Carvalho Mega - Mega, H.C - <helenamega8@gmail.com>
ORCID: https://orcid.org/0000-0002-5983-9957
• Betzabeth Slater Villar - Villar, B.S - <bslater@usp.br>
ORCID: https://orcid.org/0000-0003-2511-1770

Abstract:

This study aims to report the development and validation of digital educational materials based on the dimensions of home cooking skills (HCS) assessed by a scale intended for PHC professionals, on the recommendations of The Dietary Guidelines for the Brazilian Population and on The Food and Nutrition Education Framework (FNE) for Public Policies. 5 videos and graphic materials were developed with proposals for activities to develop HCS and encourage its implementation in actions and guidelines in the community and in professional care. The content of the materials was evaluated by experts using a 2-round Delphi technique and statistical analyzes for evidence of consensus. Experts made comments to improve the products and their applicability. The materials presented decoded language, ludic illustrations with characters representative of the target population. Presented evidence of satisfactory content validity and can be used in permanent education actions, aiming the qualification of the workforce and in FNE actions with the subjects of law. The graphic materials make it possible to associate the content of the videos with practice in contexts consistent with the reality of the individuals.

Keywords:

Educational Videos; Validation Study; Cooking; Permanent Education; Food and Nutrition Education

Content:

Access Issue in Scielo

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