A contextualização da química através dos alimentos

Abstract

The work presents aims to promote the contextualization within the discipline of Chemistry using food through the practice of experimentation in the classroom. This approach is significant since more attractive chemistry classes emerge in order to approach student’ daily life in a way that explores the development of scientific knowledge within a problematization that transcends the content learned for observations of chemical phenomena that occur day by day, going unnoticed and without understanding. The methodology used in addition to conducting experiments, respecting the learning contents, was complemented by a field research for a better understanding of the proposed theme and the target audience, in this work served as chemical content developed the instant chemical reactions and the osmosis phenomenon, both experiments developed only with food, reason that the method can be ennobled for not being harmful reagents. By interpreting the results obtained by the field research, there is an acceptance of the use of the food theme and the possibility of generating other contents that can be developed, including interdisciplinary projects, it is also noted that in general it is necessary the commitment of teachers, pedagogical body and better structuring of the present educational policies so that the discipline of Chemistry can provide meaningful learning as mentioned in the established curricular parameters.