Abstract
Objective: To develop and evaluate culinary workshops based on their full use of food in a CAPS AD in a city in Pará. Methods: Descriptive, exploratory and quantitative study, conducted with 23 individuals of both genre, aged 19 to 69 years. Users were investigated regarding knowledge about the integral use of food and sociodemographic data. The data collected for qualitative analysis were processed by the IRAMUTEQ platform. Results: The sample had a male majority (87%), without income (60.9%), with complete high school (43.6%). Of these, (65.2%) reported not having heard and not knowing if they had heard about full use of food. Regarding the acceptability of the preparations prepared in the culinary workshops, all were approved because they had acceptance well above the established cutoff point considering the “optimal” criterion (50%). Conclusion: It was possible to identify the lack of knowledge about the integral use of food by most users, indicating the need to address the theme through educational activities.