Cerrado na mesa : a inserção e contextualização de saberes científicos na cozinha a partir da produção de bolo de bocaiúva

Abstract

The present work is a scientific communication whose objective is to promote the insertion of scientific knowledge coming from the fruits of the cerrado, in particular Acrocomia aculeata (Bocaiúva), in the teaching of chemistry, through a didactic sequence through active methodology as a generating theme: confectionery. The Bocaiúva palm is widespread throughout the national territory, with emphasis on regions that predominate in the Cerrado and Pantanal biomes. The fruit is considered the most important part of the plant and it contains the pulp that is consumed mainly in natura or in the form of flour, the mesocarp still has compounds with high antioxidant activity, in addition to being used in folk medicine, cosmetics industries and in the food area. In an attempt to promote the appreciation of the botanical species through scientific literacy, a Didactic Sequence was prepared with a set of educational activities focused on the insertion and contextualization of chemical concepts present in everyday life in the production of a Bocaiúva cake through interdisciplinarity for 1st grade students of High School. Thus, in an attempt to relate the real world and the subject, this project focused on an exploratory qualitative approach, using a questionnaire as a data collection method. The results indicate that the interdisciplinary method intensifies the interest of students in the teaching-learning process of science, validating what was proposed, as the subject becomes the protagonist of his own knowledge through the process of Scientific Literacy, established through of the relationship between the student's daily life and scientific knowledge, employing Chemistry present in everyday life, that is, bringing the student's reality to the classrooms. Thereby, the Bocaiúva cake produced received mostly positive impressions regarding its aroma and flavor, considered good in the respective aspects. Furthermore, students indicate the possibility of indicating the production to the community, even if they are not interested in preparing the cake at home with their family.