Química dos alimentos no ensino médio: uma revisão da literatura sobre metodologias alternativas para o conhecimento químico

Abstract

Chemistry is a science that needs to be contextualized to arouse students' interest and promote meaningful learning. Food Chemistry seeks to unravel the chemical composition of natural and synthetic foods, in addition to studying the chemical processes that take place in them. This work focuses on stimulating the teaching of Chemistry through contextualization, developing teaching methodologies based on the students' protagonism, thus generating a broader view of the theory addressed and helping them to find solutions in everyday situations. The data of this research were collected through textual productions and official documents and from this survey several strategies were related, addressing subjects aimed at the contextualization of Chemistry in a more consistent way, through food. The realization of this work facilitated the presentation of teaching methods that provide a more attractive teaching to students, using food as a source of understanding in relation to Chemistry, arousing their interest in understanding chemical structures and their components.