This study aims to understand the perception of adequate and healthy food, food security, and sustainability among cooks working in public schools in the city of Coari - AM. This is a qualitative research, and for analysis of the information, 3 questionnaires were applied: one structured to characterize the socio-environmental profile of the interviewed cooks; one on food frequency for a better understanding of the food consumption profile, and finally a semi-structured one with questions related to understanding the concept of adequate and healthy eating (AAS), food and nutritional security (SAN) and sustainability. The average age of the 23 participants was 44.1 years, the time in the role ranged from one and a half years to 18 years. The predominance of consumption of fresh or processed foods was identified, a common aspect in the region, which is in the early stages of the nutritional transition. As for the perceptions of these themes, it was noted that the cooks brought responses similar to those addressed, but still in a not-deep and insecure way. From this perspective, there is a need to carry out training workshops, with effective methodologies, which allow them to become familiar with these concepts, and thus realize their relevant role in the school environment.
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