Sensorial experimentation as a reflexive process about daily practices of eating and cooking in students of Nutrition 2018.
In the framework of the Departament of Nutrition in Public Health, School of Nutrition (FCM, UNC), since 2018 we have been developing an incipient line of research about the body from a socio-anthropological perspective. Understanding the topic from the very begining, producing, buying, preparing an...
Guardado en:
| Autores principales: | , , , , , |
|---|---|
| Formato: | Artículo revista |
| Lenguaje: | Español |
| Publicado: |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2019
|
| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/25662 |
| Aporte de: |
| id |
I10-R327-article-25662 |
|---|---|
| record_format |
ojs |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-327 |
| container_title_str |
Revista de la Facultad de Ciencias Médicas de Córdoba |
| language |
Español |
| format |
Artículo revista |
| topic |
eensory body food exploración sensorial cuerpo alimentos |
| spellingShingle |
eensory body food exploración sensorial cuerpo alimentos Bustos , D Angeli, J Scarlatta , V Pérez Miranda, R Massobrio , E Seplovich, J Sensorial experimentation as a reflexive process about daily practices of eating and cooking in students of Nutrition 2018. |
| topic_facet |
eensory body food exploración sensorial cuerpo alimentos |
| author |
Bustos , D Angeli, J Scarlatta , V Pérez Miranda, R Massobrio , E Seplovich, J |
| author_facet |
Bustos , D Angeli, J Scarlatta , V Pérez Miranda, R Massobrio , E Seplovich, J |
| author_sort |
Bustos , D |
| title |
Sensorial experimentation as a reflexive process about daily practices of eating and cooking in students of Nutrition 2018. |
| title_short |
Sensorial experimentation as a reflexive process about daily practices of eating and cooking in students of Nutrition 2018. |
| title_full |
Sensorial experimentation as a reflexive process about daily practices of eating and cooking in students of Nutrition 2018. |
| title_fullStr |
Sensorial experimentation as a reflexive process about daily practices of eating and cooking in students of Nutrition 2018. |
| title_full_unstemmed |
Sensorial experimentation as a reflexive process about daily practices of eating and cooking in students of Nutrition 2018. |
| title_sort |
sensorial experimentation as a reflexive process about daily practices of eating and cooking in students of nutrition 2018. |
| description |
In the framework of the Departament of Nutrition in Public Health, School of Nutrition (FCM, UNC), since 2018 we have been developing an incipient line of research about the body from a socio-anthropological perspective. Understanding the topic from the very begining, producing, buying, preparing and eating food/meals, that is living and meaning our practices. In other words the perseption we form part of in a determined alimentary system. The relationship that these last issues condence (nature, food and bodies) constitute the objet of study of the subject. So, the purpose of this initiative tries to be an invitation for students to be part of what they theoretically study.
The iam of this work was to analyze the perception of the students of Nutrition in Public Health about those recognized objects as significant in the framework of their food-nutritional history (food, drinks, utensils), year 2018.
A qualitative study was accomplished. We position ourselves at the crossroads between the critical paradigm or developmentalism approach and the post-structuralist current or interpretivist / symbolic paradigm. Universe: 96 students. Technique: sensory exploration experience with covered eyes. The previous indication consisted in: “Bring a significant element relatet to your practice of cooking and eating (eatable or not), covered with some type of wrapping and a handkerchief to cover your eyes”. Point of research: sensory memories. The analysis of the information was carried out based on the grounded theory. The relevant bioethical safeguards were respected.
It is constantly reported in the sensorial explorations that: a) sensory description of the object: first, touch, then, smell, a few used taste; hearing always present; b) affective memory is present (scenes that bring to the situation the sensory landscape of “when I was a child”, situations shared with “mom”, “dad”, “grandma”, “friends”) and c) emotions that invade ("longing", "pleasure", "joy", "happiness", "surprise").
In conclusion, we believe that promoting instances of reflection of one's own daily practices - in this case, cooking and eating - is a bet to position in epistemological observance in the training of future health professionals |
| publisher |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2019 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/25662 |
| work_keys_str_mv |
AT bustosd sensorialexperimentationasareflexiveprocessaboutdailypracticesofeatingandcookinginstudentsofnutrition2018 AT angelij sensorialexperimentationasareflexiveprocessaboutdailypracticesofeatingandcookinginstudentsofnutrition2018 AT scarlattav sensorialexperimentationasareflexiveprocessaboutdailypracticesofeatingandcookinginstudentsofnutrition2018 AT perezmirandar sensorialexperimentationasareflexiveprocessaboutdailypracticesofeatingandcookinginstudentsofnutrition2018 AT massobrioe sensorialexperimentationasareflexiveprocessaboutdailypracticesofeatingandcookinginstudentsofnutrition2018 AT seplovichj sensorialexperimentationasareflexiveprocessaboutdailypracticesofeatingandcookinginstudentsofnutrition2018 AT bustosd experienciacionsensorialcomoprocesoreflexivosobrelaspracticascotidianasdelcomerycocinardeestudiantesdelicenciaturaennutricion2018 AT angelij experienciacionsensorialcomoprocesoreflexivosobrelaspracticascotidianasdelcomerycocinardeestudiantesdelicenciaturaennutricion2018 AT scarlattav experienciacionsensorialcomoprocesoreflexivosobrelaspracticascotidianasdelcomerycocinardeestudiantesdelicenciaturaennutricion2018 AT perezmirandar experienciacionsensorialcomoprocesoreflexivosobrelaspracticascotidianasdelcomerycocinardeestudiantesdelicenciaturaennutricion2018 AT massobrioe experienciacionsensorialcomoprocesoreflexivosobrelaspracticascotidianasdelcomerycocinardeestudiantesdelicenciaturaennutricion2018 AT seplovichj experienciacionsensorialcomoprocesoreflexivosobrelaspracticascotidianasdelcomerycocinardeestudiantesdelicenciaturaennutricion2018 |
| first_indexed |
2024-09-03T21:00:52Z |
| last_indexed |
2024-09-03T21:00:52Z |
| _version_ |
1809210149022203904 |
| spelling |
I10-R327-article-256622024-08-27T18:26:02Z Sensorial experimentation as a reflexive process about daily practices of eating and cooking in students of Nutrition 2018. Experienciación sensorial como proceso reflexivo sobre las prácticas cotidianas del comer y cocinar de estudiantes de licenciatura en nutrición 2018. Bustos , D Angeli, J Scarlatta , V Pérez Miranda, R Massobrio , E Seplovich, J eensory body food exploración sensorial cuerpo alimentos In the framework of the Departament of Nutrition in Public Health, School of Nutrition (FCM, UNC), since 2018 we have been developing an incipient line of research about the body from a socio-anthropological perspective. Understanding the topic from the very begining, producing, buying, preparing and eating food/meals, that is living and meaning our practices. In other words the perseption we form part of in a determined alimentary system. The relationship that these last issues condence (nature, food and bodies) constitute the objet of study of the subject. So, the purpose of this initiative tries to be an invitation for students to be part of what they theoretically study. The iam of this work was to analyze the perception of the students of Nutrition in Public Health about those recognized objects as significant in the framework of their food-nutritional history (food, drinks, utensils), year 2018. A qualitative study was accomplished. We position ourselves at the crossroads between the critical paradigm or developmentalism approach and the post-structuralist current or interpretivist / symbolic paradigm. Universe: 96 students. Technique: sensory exploration experience with covered eyes. The previous indication consisted in: “Bring a significant element relatet to your practice of cooking and eating (eatable or not), covered with some type of wrapping and a handkerchief to cover your eyes”. Point of research: sensory memories. The analysis of the information was carried out based on the grounded theory. The relevant bioethical safeguards were respected. It is constantly reported in the sensorial explorations that: a) sensory description of the object: first, touch, then, smell, a few used taste; hearing always present; b) affective memory is present (scenes that bring to the situation the sensory landscape of “when I was a child”, situations shared with “mom”, “dad”, “grandma”, “friends”) and c) emotions that invade ("longing", "pleasure", "joy", "happiness", "surprise"). In conclusion, we believe that promoting instances of reflection of one's own daily practices - in this case, cooking and eating - is a bet to position in epistemological observance in the training of future health professionals En el marco de la Cátedra de Nutrición en Salud Pública, Escuela de Nutrición (FCM, UNC), desde el año 2018 venimos desarrollando una incipiente línea de investigación acerca del cuerpo desde una perspectiva socio-antropológica. Partimos de entenderlo como el territorio desde el que vivenciamos y significamos nuestras prácticas de producir, comprar, preparar y comer los alimentos/las comidas. O, en otras palabras, el locus desde el que formamos parte de determinado(s) sistema(s) alimentario(s). La relación que estos últimos condensan (naturaleza, alimentos y cuerpos) constituye el objeto de estudio de la mencionada asignatura. De modo que, el propósito de esta iniciativa intenta ser una invitación para que los/as estudiantes sean parte de aquello que teóricamente estudian. El objetivo de este estudio fue analizar la percepción de los/as estudiantes de Nutrición en Salud Pública acerca de aquellos objetos reconocidos como significativos en el marco de su historia alimentaria-nutricional (alimentos, bebidas, utensilios), año 2018. Se realizó indagación cualitativa, nos posicionamos en el cruce entre el paradigma crítico o enfoque developmentalism y la corriente post-estructuralistas o paradigma interpretivista/simbólico. Universo: 96 estudiantes. Técnica: experiencia de exploración sensorial con ojos vendados. La consigna previa consistió en: “Traer un elemento significativo vinculado a tu práctica de cocinar y comer (comestible o no), recubierto de algún tipo de envoltorio y un pañuelo para vendarte los ojos”. Eje de indagación: memorias sensoriales. El análisis de la información se realizó a partir de la teoría fundamentada. Se respetaron los resguardos bioéticos pertinentes. De manera constante en los relatos de las exploraciones sensoriales se repite: a) descripción sensorial del objeto: primero el tacto, luego el olfato, pocos utilizaron el gusto; el oído siempre presente; b) recuerdo afectivo que se presentifica (escenas que traen a la escena el paisaje sensorial de “cuando era niña”, situaciones compartidas con “mamá”, “papá”, “la abuela”, “amigos/as”) y c) emociones que los/as invaden (“nostalgia”, “placer”, “alegría”, “felicidad”, “sorpresa”). Consideramos que promover instancias de reflexión de las propias prácticas cotidianas –en este caso, cocinar y comer- es una apuesta para instalar en la vigilancia epistemológica en la formación de futuros/as profesionales de la salud Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2019-10-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/med/article/view/25662 Revista de la Facultad de Ciencias Médicas de Córdoba.; 2019: Suplemento JIC XX Revista de la Facultad de Ciencias Médicas de Córdoba; 2019: Suplemento JIC XX Revista da Faculdade de Ciências Médicas de Córdoba; 2019: Suplemento JIC XX 1853-0605 0014-6722 10.31053/1853.0605.v76.nSuplemento spa https://revistas.unc.edu.ar/index.php/med/article/view/25662/27376 Derechos de autor 2019 Universidad Nacional de Córdoba https://creativecommons.org/licenses/by-nc/4.0 |