This work has as its theme the Food Education in Elementary School, articulating the
contents about nutrition with daily food of elementary school students, addressing
issues such as the importance of food, healthy eating, school meals, home feeding
and care and hygiene. In this context, an educational intervention project was
developed in order to analyze the learning of 8th grade students, methodologies aiming
to raise awareness about the importance of healthy eating and contribute to the
construction of healthy eating habits and hygiene. The study is a report of qualitative
experiences, which describes a series of activities carried out during the development
of a Food Education Project. For the activities carried out different methodologies were
used: workshops, video exhibition, exhibition and dialogue class, manual practice,
among others. The program had four meetings, all with an interval of six days and
duration of 2h class. The evaluation of the project was made daily, through the
observation and development of the activities by the students. At the end of the project,
it was noticed that the students mostly maintain inadequate eating habits, and
recognize what is healthy eating, but do not put into practice, due to several factors,
such as social and cultural, in the activities had a positive impact on the students,
making it possible to reflect on their diet. It is worth mentioning the importance of
developing methodological interventions focused on EAN in a continuous way.
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