Tem veneno no prato: refletindo sobre a produção de alimentos nas aulas de química

Abstract

The contamination of food by pesticides and the feasibility of using agricultural methods that are less aggressive to the environment are themes that are part of the teaching of chemistry, as it contributes to the scientific and civic education of students. In the elective course "flavor and science: the chemistry behind food", offered to 18 students from the three grades of high school, at a school in Alhandra, the objective was to propose reflections on the contamination of food by pesticides, using active methodologies. The classes were taught in 10 meetings, each meeting with two 50-minute classes. The chemistry contents were addressed in a transversal way to the problem worked in the classroom. The topics covered were: types of food; soil types; soil and its chemical characteristics; composting; Pesticides; acephate; clean cultivation; production of natural insecticides for plants. The active methodologies involved case study, debate, investigative experimentation, rotation by stations and production of digital content. Initially, a questionnaire was applied to evaluate the students' previous conceptions about the chemical relationship and pesticides in food and reapplied at the end of the activities. All students stated that there is a relationship between chemistry and pesticides in both questionnaires. Regarding the contamination of pesticides, there was an evolution from 44% to 89% throughout the activities. Only 11% of the participants stated that food contaminated with pesticides would not cause risks to human health, and in the end 100% understood these risks. It stands out for the increase from 50% to 100% of correct answers, on the concept of organic food and also on the absorption of soil nutrients and pesticides by plants. With the conclusion of the elective course, 90% of the students declare that they were able to better understand the chemistry contents, when using the active methodologies. Throughout the activities, students and teachers of the school were able to reflect on the importance of knowing the origin of food and experimented with sustainable techniques for growing peppers. This project contributes to the training of young people who are aware and critical about the environmental impacts caused by pesticides.