The present work used the theme "Functional Foods and their Antioxidant Potential" as a generator chemical and scientific knowledge to contribute to the teaching-learning process. The objective of this work was to evaluate the pedagogical implications of the chemical concepts involved in this topic. The research methodology was characterized by being predominantly qualitative and exploratory. It was developed in two stages: the first consisted of a bibliographical survey about publications that dealt with the theme in the search for theoretical and methodological subsidies for the planning of interventions to be developed in the classroom; the second stage consisted of the application in the classroom through two thematic workshops structured in the three pedagogical moments (initial problematization, organization of knowledge and application of knowledge) using experimental activities and a case study. Participating subjects were third-year high school students from a public school in the city of Santa Maria-RS-Brazil. Data were collected using instruments such as questionnaires, quiz (Kahoot application), experimental activities and case study, that were analyzed through discursive textual analysis. According to the results analyzed, the thematic used in this research provided the students with an aid to the understanding scientific contents such as organic functions and oxidation-reduction reactions. Students related Chemistry to everyday life and the oxidant potential of Functional Foods. They also showed great motivation for the activities mainly by the experimental ones, and by the game with the application Kahoot. Thus, it can be concluded that the theme used in conjunction with the differentiated activities, provided a more contextualized teaching in favor of student learning.

Functional food and its antioxidant potential: Contextualing the chemistry at high school

ACS Fall 2021

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