Students Share Healthy Eating Facts with Teens

Students visit Notre Dame Prep to impart nutrition knowledge and discuss college life

Sacred Heart University’s health science students recently shared facts about healthy eating with Notre Dame Prep of Sacred Heart University’s biology classes. 

As part of the health science curriculum, SHU students with a concentration in nutrition and dietetics take a community nutrition course. The service-learning course teaches students how to promote healthy eating and prevent diet-related illnesses in a community. It also teaches them how to provide information and resources to people about nutrition, food security and healthy lifestyles. Additionally, the course tasks students with completing an off-site speaking engagement. 

“The significance of this assignment lies in providing students with practical, real-world experience,” said Brittany Schweig, SHU graduate student academic advisor who co-teaches the College of Health Professions course with Tina Miller, director of the BS in health science program. “By engaging with local high schoolers, SHU students apply their knowledge beyond the classroom, enhancing their public speaking, community engagement and nutrition communication skills. This prepares them for their future roles in community health, public health and nutrition education.” 

Throughout October, SHU students presented their projects to Notre Dame Prep of Sacred Heart University students in Kathy Almeida’s biology classes. Presentations focused on an array of topics, such as the benefits of eating spices, the relationship between sleep and nutrition and healthy breakfast ideas. 

“These presentations benefit high school students by exposing them to valuable information about healthy eating habits and nutrition at a formative time in their lives,” Schweig said. “They learn how to make healthier food choices, understand the importance of nutrition in their overall well-being and gain awareness of diet-related diseases and their prevention. High school students can also take this knowledge back to their families, potentially impacting household health practices.” 

SHU senior Bayan Alarumi presented her project about the health benefits of spices with partner Carly Greene. She said it was refreshing to engage with an audience outside of her usual environment. “Overall, I hope the students walked away with a better understanding of how different spices can boost their health and how they can incorporate them into everyday meals,” Alarumi said. 

After the presentations, SHU students answered questions related to college life. “Students were enthusiastic ambassadors for the school,” Almeida said. “They shared information about dorm life, food, athletics, course loads and homework. The students also spoke about the many outreach service projects they have participated in through the nutrition class.” 

Alarumi said some of the high school students’ questions about university life and getting involved stood out to her because she enjoys sharing insights from her own experiences, which shaped her growth over the years. “This experience allowed me to connect with students and also reinforced my passion for nutrition education in a meaningful way,” she said. 

SHU students, as well as the high school class, benefitted from the lesson. “It’s an empowering opportunity for both groups—college students practice leadership and advocacy, while high school students receive essential life skills in nutrition,” Schweig said.