The Family and Consumer Science Food and Nutrition class led by Mrs. Zook recently collaborated with the Agriculture Department Horticulture class taught by Mrs. Balmer for a hands-on learning experience focused on sustainability, nutrition, and agriculture.
Earlier in the school year, Agriculture students cultivated butter lettuce and spinach from the hydroponics system. This system uses a nutrient-rich water solution called Nutrient Film Technique (NFT), which allows for fast-growing salad green production. These systems can range from simple passive setups for beginners to complex, automated, high-efficiency systems for commercial use.
This system conserves water, promotes year-round production, is space efficient, and is pesticide free.
Students from the Horticulture class hosted a guided tour of the school greenhouse and hydroponics system. The greenhouse tour showcased the impressive variety of herbs growing in towers and the beautiful hanging baskets being prepared for the annual plant sale. Students were given a first-hand look at how fresh produce and plants are grown and maintained through these innovative agricultural practices.
Following the tour, students in the Food Science and Nutrition class prepared fresh fruits and vegetables and carefully washed leafy greens as part of a culminating “Salads in a Jar” activity. Each student created and assembled their own layered salad, complete with a choice of dressings, providing each student with a healthy and convenient lunch on the go.
The collaborative project highlighted the connection between agriculture and nutrition while encouraging healthy eating habits, teamwork, and real-world food preparation skills!