Portuguese Gastronomy against childhood obesity project

Ramos, Carlos; Carrito, Madalena; Carvalho, Maria Ana; Silva, Ana Lúcia; Rito, Ana

http://hdl.handle.net/10400.18/472

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Abstract(s)

Obesity is essentially linked to poor eating habits and low levels of physical activity. Beyond the individual behaviors, the social and economic factors as those related to agriculture, transport, urban planning, environment, food distribution, processing, marketing and education have a significant impact on this epidemic where the governments and societies have an obligation to contribute. The most effective policies are certainly those that involve different government sectors, civil society, private sector and other stakeholders. Additionally, modern times are characterized by a more demanding way of life where the practice of traditional eating habits have been replaced by an exaggerated consumption of processed foods with poor nutritional value, due to the lack of time to prepare and cook meals, along with less commitment to the family environment. The gastronomy belongs to science, politics and culture and can be a vehicle for the promotion of cultural habits and protectors of health through the preservation of good dietary habits and traditions of Portuguese cultural value and recognized as part of health protection. Thus, the Portuguese Federation of Gastronomic Confraternities in collaboration with the Atlantic University created the project "Portuguese gastronomy Against Obesity" which combines the preservation of healthy eating habits and traditions with the promotion of its elements such as the consumption of healthier fruit and vegetables, the cereals and olive oil, among others, and that includes the spread of cooking and healthy practices and to promote health, contributing to the preservation of Portuguese food culture, to adopt healthy eating habits to promote national products. Similarly, this project fits initiatives and nutrition counseling, a fundamental tool in the promotion and dissemination of good practices and food to the community. The "Portuguese gastronomy Against Obesity" project’s main objectives are to develop in all regions of the country programs of support and nutritional counseling with the local authorities, health centers and schools to provide basic knowledge about the preparation of cooking healthy food based on the traditional Portuguese food. The project takes place through workshops on nutrition, where consumption of fruits and vegetables, cereals and olive oil are promoted as the main ingredients of traditional Portuguese food. Through practical cooking activities (workshops) guided by a renowned “Chef” targeted towards children and their parents is also promoted the inclusion of fruit and vegetables, cereals and oil in the kitchen, based on traditional Portuguese food. And finally, training is directed to teachers of the 1st cycle of basic education where it is expected that they recognize the importance of an adequate school environment to promote healthy eating habits and prevent childhood obesity.