AWARENESS OF FOOD EXPERIENCES: APPLICATION OF THE TRIPLE MONISM ASPECT THEORY IN A FOOD AND NUTRITIONAL EDUCATION PROGRAM

Abstract

The aim of this article was to describe the application of the Triple Aspect Monism theory to the development of a food and nutrition education program to promote awareness of eating experiences and the adaptation of an instrument to assess awareness of eating experiences. Faced with a scenario characterized as an obesogenic environment and worsening obesity rates
in the population, it was assumed in this study that strengthening internal mechanisms of awareness of food consumption can reduce vulnerability to environmental stimuli. The increment and qualifications attributed to the experience will be evaluated through production of a descriptive text about food before and after the 4 workshops that made up the program. The analysis of the texts will be based on the coding of categories derived from the Triple Aspect Monism: (1) indicative of sensation / perception / affection / emotion, triggered by food during tasting and (2) referring to concepts established prior to tasting. The application of this theory as a reference for the development of a food and nutrition education program provided subsidies for its construction and for the adaptation of an assessment instrument.