AFFECTIVE MEMORY IN THE CONSTRUCTION OF EATING HABITS IN ADOLESCENCE: EXPERIENCE REPORT OF AN EXTENSION PROJECT

Abstract

This project aimed to report on the experience of nutrition students who developed an interactive cooking activity with students from a private school in the city of Santos, São Paulo. The methodology included discussion groups and a practical cooking workshop at UNISANTA. The results achieved included the appreciation of homemade dishes, the encouragement of food autonomy, and critical reflection on nutritional choices. The project also aimed to introduce the nutrition course to the students, providing an opportunity to share practical and realistic experiences. The initiative reinforced food as a cultural and emotional element, promoting healthier and more sustainable habits