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: |
| Sumario: | 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 |
|---|