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KVO/CBOT working together with Michigan State University and Metro Health

Neighborhood

Pictured Top to Bottom,Left to Right; Sabrina Spearman (ETS), Lacey Walters (Teacher), Kathy Major (ETS) Students; Angela Nickels, Angela Hall, Melissa Wielhouwer, Alan Storey, Nick Bolig, Mitch Wandron, George Seaton and Jeremy Bieber.

THE FEED

Students from the Kent Vocational Option’s Community Based Occupational Training program (CBOT) partnered with the Michigan State University Extension and the Metro Health Farmers Market to teach nutrition and functional academics.

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 The Rogers CBOT classroom, part of the KVO&CBOT program, spent nine weeks learning about health and nutrition through the Michigan State University Extensions located at 775 Ball Ave NE in Grand Rapids.  According to their website the “MSU Extension in Kent County is part of a state-wide information and education delivery network, applying university level, research-based knowledge to locally-identified critical issues. [They] respond to local needs through a unique partnership of County, State and Federal resources. Information is extended to Kent County residents through the MSU non-formal education system, which assists individuals, families and communities to make better decisions” (MSU Extension website viewed 5/10/10 through the MSUE Kent County Portal).

 To build on what the students learned, the Rogers CBOT classroom visited Metro Health Farmers Market to incorporate functional academics with what they learned about nutrition through the MSU Extension.  After taking the RAPID bus to the Metro Health Farmers Market and using price comparisons, students were able to determine the cost and benefits of eating locally grown, organic fresh foods verses shopping through other more typical commercial stores.

 Lacey Walters, the classroom teacher said “The students really enjoyed their time at the farmers market. It was the first time at a farmers market for some.  This was a good exercise, when combined with the material learned through the MSU Extension class, it gave my students sense of the cost difference of eating healthy but also the benefits from buying and eating locally grown, organic foods. A very good discussion resulted afterwards that made my students really think about the pros and cons and the decisions they each have to make when choosing where they shop and what they buy.”

                                                                                                                        

MSU Extension website, viewed 5/10/12 at http://www.msue.msu.edu/portal/default.cfm?pageset_id=27672


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