A contextualização entre o ensino de química e alimentação afro-brasileira

Abstract

One way of making Law 10.639/03 a reality is to ensure that the appreciation of both African and Afro-Brazilian culture and history in schools permeates the entire school curriculum and is covered in all subjects. This gave rise to an interest in researching Afro-Brazilian food in relation to the teaching of the main biomolecules. Based on this, this research poses the following problem: What are the possibilities for contextualizing Afro-Brazilian food as a didactic tool for teaching chemistry in the third year of secondary school? In this sense, the general objective of this research is to contextualize Afro-Brazilian food as a didactic tool for teaching chemistry to third-year high school students. The methodology was action research, with a qualitative and quantitative approach, of an applied nature. As data collection instruments, two questionnaires were used, containing open and closed questions, which were applied before and after the interventions, on the History of Africa and Afro-Brazilian Culture and also on the Chemistry of Afro-Brazilian Foods. According to the results obtained, some students did not know about the contributions of the black population to our diet, which is worrying. However, through the application of this research, they were able to have contextualized teaching (between Afro-Brazilian food and biochemistry), related to their daily lives, which proved to be efficient, aiming to guarantee an anti-racist education, in which they were able to (re)learn about the contributions of black people to Afro-Brazilian food. With this work, it is hoped that the students will understand the importance of understanding ethnic-racial issues through the theme of Afro-Brazilian food using concepts from biochemistry, as this aims to guarantee an education that overcomes racism and the inequalities it generates.