Culinary skills in Brazilian food and nutrition public policies: a documentary analysis

The development of cooking skills (CS) is a strategy to facilitate the implementation of healthy and sustainable diets. This study aims to analyze the approach to CS in Brazilian documents to promote adequate and healthy eating, in line with the political, epidemiological and social context of their publication periods, starting from the first edition of the National Food and Nutrition Policy (PNAN). Public documents included in the virtual libraries of the Secretariats of Primary Health Care and Social Development were searched, starting from the date of publication of the first PNAN edition (1999) until 2022. It was identified 25 documents; 4 themes were generated and analyzed. There was an evolution of the CS approach, expanding the focus on biological-nutritional and hygienic-sanitary aspects of cooking to an approach that takes biopsychosocial-cultural and environmental factors into account, especially after the publication of the second edition of the Brazilian Food Guidelines, which highlights the expansion of the perspective on cooking and consolidates it as a golden rule for adequate and healthy food.

Key words:
Nutrition; Public policy; Cooking; Qualitative research; Government document