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Neurociência e Terapia Culinária

Neurociência e Terapia Culinária

Amelia Rizzo / Erica Restuccia / Giulia Marafioti

66,73 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Psicología
ISBN:
9786209682834
66,73 €
IVA incluido
Disponible

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Sobre IBD

O livro analisa o papel da cozinha como uma atividade complexa que envolve processos cognitivos, emocionais e sociais. A evidência neurocientífica mostra que cozinhar não é apenas um ato funcional, mas um exercício que estimula a neuroplasticidade e as funções executivas, promovendo o bem-estar psicológico e a reabilitação. Através da 'Cozinhaterapia', são ilustradas aplicações clínicas e psicossociais: da reeducação alimentar à redução de incapacidades psiquiátricas, passando pela avaliação neuropsicológica em crianças. O texto também aprofunda a dimensão sociocultural da alimentação como veículo de identidade e inclusão, destacando como a prática culinária pode tornar-se um instrumento de ligação intercultural e de melhoria das competências relacionais.

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