SUPERMARKETS AS SPACE OF SCIENTIFIC CULTURE: POSSIBILITIES FOR CHEMISTRY TEACHING

Abstract

Recent studies in the area of Science Teaching indicate that it is necessary to consider scientific culture as a fundamental part of the formation of citizens and that a true scientific culture cannot be separated from classical culture, but must be considered as an integral and essential part of it. In this context, this essay aims to indicate the potential of supermarkets as spaces that can contribute to the formation of scientific culture. To do this, we explore some terms (cholesterol, gluten and solar protection factor), commonly observed in the packaging of manufactured products, which can be used as subjects of study within disciplines of Chemistry. We draw attention to the fact that some scientific terms are employed only as scientific marketing to promote the purchase of the product, such as the terms "cholesterol-free" and "gluten-free". We contend that supermarkets as spaces are helpful for the dissemination of science and that, in the context of Elementary School, they can (and should) be seen by Science teachers as a rich space to develop scientific culture, since the production of the numerous products contained in supermarkets is associated with a great deal of science and technology. There exists, therefore, the possibility to permit the expansion of the students' classical culture to include scientific culture, which is the objective held by all scientific disciplines.