The University of Arkansas at Pine Bluff’s (UAPB) Department of Human Sciences recently hosted the “Feeding Brighter Futures Workshop,” a two-day event designed to inspire future leaders in nutrition, food science and wellness. Funded by a grant from the 1890 Center of Excellence for Nutrition, Health, Wellness and Quality of Life, the workshop brought together over 50 students, faculty and staff from UAPB, Alcorn State University, Southeast Arkansas College (SEARK) and the University of Arkansas at Pulaski Technical College, according to Dr. Kimberly Haynie, associate professor of nutrition and food science at UAPB and the grant’s principal investigator.
In leading the workshop, Dr. Haynie was joined by co-principal investigators Dr. Martha Ravola, professor and director of the SNAP-Ed Program at Alcorn State University, Dr. W. Jinnings Burruss Jr., assistant professor of food service and restaurant management, Teki Hunt, director of 4-H Youth Programs, and Dr. Marilyn Bailey, interim chair of the Department of Human Sciences.
“Day one focused on creative ways to encourage young children to eat more fruits and vegetables,” Dr. Haynie said. “Students from participating universities worked in collaborative teams to design classroom activities that promote healthy eating habits. The winning team
impressed judges with a hands-on, MyPlate-inspired meal activity, integrating fun, positive peer influence and rewards like stickers to motivate children to try new foods.”
Dr. Haynie said the students’ innovation didn’t go unnoticed – members of the winning team were awarded Apple earbuds or watches for their thoughtful, research-informed approach.
“On day two of the workshop, students learned about sensory plants,” she said. “Ms. Teki Hunt led a workshop that explored the calming properties of herbs such as lavender and chamomile. Students also learned how to create eco-friendly seed starters from recycled water bottles. Each participant left with a seed starting kit and two seed packets, bringing the workshop’s themes of growth and health full circle.”
The workshop concluded with a cooking demonstration led by Dr. Burruss. Students explored alternatives to store-bought dressings and dips, learning how to prepare flavorful, low-sugar and low-saturated-fat options at home. The hands-on demonstration emphasized making small, healthy changes without sacrificing taste.
“The Feeding Brighter Futures Workshop offered a powerful blend of science, creativity and hands-on learning, empowering students to take their knowledge beyond the classroom and into their communities,” Dr. Haynie said.
