La cocina como estrategia didáctica para mejorar la motricidad fina en niños de 5 a 7 años para colegios de Medellín

Currently in Colombia it is estimated that 1 in every 100 Colombians suffers from some psychomotor disorder. In the municipality of Medellín it has been shown that in the last decade children have presented deficiencies in their psychomotor development because many of them do not receive adequate foundations during early childhood. Some of these bases include, education within the home by the parents and institutional education (preschool). These affectations then appear as a consequence of bad interactions, either due to the low quality of time that parents spend with their children or the absence of it. What in the long term can cause introverted children, with little social interaction, academic deficiencies, poor motor development, among others. Education, being one of the main factors of great influence on our growth as human beings, both in personal and physical development (psychomotor), is taken as a means of transmitting the information and culinary knowledge that a child can assimilate. In his study, four critical and necessary factors were taken into account for the good development of the child: movement, touch, human and natural connection. With these factors, it can be understood that physical stimuli contribute a great deal to human development. Therefore, this project proposes the preparation and cooking of food as a didactic strategy that, through utensils and cookbooks, allows the child to prepare their own food and the teacher to energize their teaching methodology. By analyzing current culinary techniques such as cutting, mincing, kneading and shaking; tools such as knives, tables, mixers and beaters, among others; and culinary preparations (recipes) with a variety of movements, size, shape and function, those with the greatest motor impact are classified in order to adapt them to a safe and effective use with children, which as a result stimulates an effective psychomotor development.

• Autores: Agudelo Mesa, Jason
• Fecha de publicación: 2021
• Institución: Universidad de San Buenaventura
• Repositorio: Repositorio USB
• Idioma: spa
• OAI Identifier: oai:bibliotecadigital.usb.edu.co:10819/8136
• Acceso en línea: http://hdl.handle.net/10819/8136
• Palabra clave: Psicomotricidad; Educacion Psicomotriz; Infancia; Cocina; Preparación de alimentos; Psychomotricity; Psychomotor education; Children; Cooking; Food preparation; Psicomotricidad; Alimentos
• License: Atribución-NoComercial-SinDerivadas 2.5 Colombia