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As their final project in Dr. Jo Welch’s Human Nutrition class, diverse teams of students from the School of Health and Human Performance were tasked with solving real life nutrition problems for community and campus stakeholders. Some students analyzed the University Club’s menu for common dietary needs and restrictions (gluten-free, dairy free, vegan, nut allergies, etc.). Other groups chose to investigate options for healthy store-bought children’s snack food. Still other groups analyzed the YMCA home-made snack program. Groups were also asked to consider the need for culturally and ethnically appropriate food options.

Teams presented their findings to their classmates, the YWCA and the University Club. Some groups went above and beyond, making videos on how to make healthy home-made snacks or developing community maps and brochures showing how and where to purchase healthier store-bought snacks. Audience members included Paula Lathom of the YWCA as well as a representative from the University Club. Said student Erika Jenkins of the assignment: “We’re applying what we learn about nutrition…it’s a good way to see how what we’ve learned in class can be applied by companies in the Halifax community and on campus.”