exical availability: Food and beberages as a linguistic-communicative educactional tool

Abstract

Objective: The article aims to present the results of lexical availability among primary school students in the municipalities of Cárdenas, Jovellanos, and Matanzas, focusing on the topic of Food and Beverages as a valuable tool for strengthening their linguistic-communicative education. Methods: Theoretical methods such as historical-logical, analysis-synthesis, and inductive-deductive were employed, along with empirical methods like observation and lexical availability surveys. The LexPro platform from the University of Salamanca was used for capturing, discussing, and analyzing the corpus. Results: A diagnosis of lexical availability in the topic of Food and Beverages among the sample students was obtained, along with an analysis of lexical networks for the ten most available words by gender and municipality, using the directed Bigram option from the LexPro Program to construct graphs. Conclusions: It was concluded that there is a common lexical base in the topic of Food and Beverages, which reflects Cuban culinary culture and tradition, a high-frequency vocabulary that connects language, culture, and dietary habits, allowing for the distinction of socio-cultural and regional differences. Furthermore, it is necessary to continue designing educational actions that strengthen the linguistic-communicative education of primary school students.