Práticas de educação ambiental em aulas de química em uma visão socioambiental: perspectivas e desafios

Neste artigo, são apresentados resultados obtidos em quatro estudos de casos sobre a introdução de educação ambiental em uma visão socioambiental em aulas de Química. A discussão dos resultados levanta reflexões sobre perspectivas e desafios para a educação ambiental no ensino de Química. São demonstradas sugestões de atividades possíveis de serem desenvolvidas em aulas de Químicas. Várias fontes de dados foram usadas, como entrevistas, questionários, produção de textos pelos estudantes, pré e pós-testes e observações registradas em diário de campo. Os estudos de caso foram conduzidos por mestrandos que deveriam propor ações práticas para professores em sua dissertação de mestrado. Os dados demonstram que a educação ambiental é um desafio que requer diferentes estratégias de ensino e ações coordenadas com a escola para que possa ser trabalhada em uma visão socioambiental; o que depende de condições na escola para engajar os professores em seus projetos

A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People.

Because eating habits are inseparably linked with people's physical health, effective behaviour interventions are highly demanded to promote healthy eating among older people. The aim of this systematic review was to identify effective diet interventions for older people and provide useful evidence and direction for further research. Three electronic bibliographic databases-PubMed, Scopus and Web of Science Core Collection were used to conduct a systematic literature search based on fixed inclusion and exclusion criteria. English language peer-reviewed journal articles published between 2011 and 2016 were selected for data extraction and quality assessment. Finally, a total of 16 studies were identified. The studies' duration ranged from three weeks to seven years. The majority of studies were carried out in European countries. Seven studies had a moderate quality while the remaining studies were at a less than moderate level. Three dietary educational interventions and all meal service related interventions reported improvements in older people's dietary variety, nutrition status, or other health-related eating behaviours. Multicomponent dietary interventions mainly contributed to the reduction of risk of chronic disease. The results supported that older people could achieve a better dietary quality if they make diet-related changes by receiving either dietary education or healthier meal service. Further high-quality studies are required to promote healthy eating among older people by taking regional diet patterns, advanced information technology, and nudging strategies into account

Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

A quasi-experimental study was designed to promote novel plant-based dishes using the nudging strategy ‘dish of the day’ among older consumers in Denmark, France, Italy and the United Kingdom. Participants were presented with three dish options: veggie balls, meatballs and fish cakes. In the intervention situation, participants were informed that the ‘dish of the day’ was the novel plant-based ‘veggie balls’. Thereafter, participants were asked to choose one of three dishes to intake and then fill a questionnaire. No statistically significant difference in dish choice was found between the control group and intervention group in the four countries. Males were less likely to choose the plant-based dish when compared with the females. Participants from the United Kingdom and Denmark were more likely to choose the plant-based dish when compared with participants from France. High scores of security dimension from the Human Value Scale was negatively associated with choice of plant-based dish, while high scores of the sensory dimension from Food Choice Questionnaire and high scores of the universalism dimension from Human Values Scale were positively related to the choice of the plant-based dish. The ‘dish of the day’ nudging approach did not influence older people's plant-based dish choice. Gender, country, and dimensions of sensory, universalism and security were critical factors influencing an older people's plant-based food choice