Estudio sobre el proceso de Educación Experiencial del Proyecto de Extensión “Educándonos como Educadores” sobre Alimentación y Nutrición.

Abstract

The present study focused on investigating the process of experiential education on healthy eating, developed with students from the Higher Teachers Institute No. 8 of Santa Fe within the framework of the Extension Practices project in 2016.

A descriptive qualitative approach was proposed, in which the action research process was used as a strategy. Instruments and techniques used for data collection: participant observation, questionnaires and logs. The unit of analysis was made up of pedagogical meetings, extension workers from the UNL and students of the teaching staff.

To obtain the information, the design of pedagogical meetings was carried out, which constituted the basis for the construction of educational strategies in a context of experiential education.

From the results obtained, it was evident that both the Higher Teachers' Institute and the educational community express the need to incorporate Nutritional Food Education (EAN). We worked on the construction of educational strategies in order to promote meaningful learning for pedagogical practice.

We conclude that the proposal of Extension Practices was pertinent in intervention and interaction in the social environment, for the development of skills that empathize with food and nutritional realities.