Educators across the U.S. are creatively using food to teach science, especially through hands-on activities. In schools like St. James Public Schools in Minnesota, health teacher Steve Chapin involves students in a Tenth Grade Chefs program. Here, students get to plan and prepare healthy meals that are served in the cafeteria. “We’re giving kids a chance to make smart food choices,” Chapin explains.
At the Commonwealth Charter Academy in Pennsylvania, a unique approach is taken with its AgWorks program. Students visit an indoor greenhouse, learning about everything from planting strawberry seeds to raising fish like tilapia. Program coordinator Lindsay Coulter emphasizes the importance of agriculture, saying, “Agriculture is a key career path in Pennsylvania; we want to give students that exposure.”
Health teacher Sarah Gietschier-Hartman at Clayton High School noted that many students seemed tired and distracted, often visiting the nurse’s office for snacks. After discussions with other teachers and staff, she created a lesson focused on balanced nutrition for teens. “The goal is to help them understand how good nutrition can keep them energized,” she shares.
Chapin, recognized as the 2026 Health Educator of the Year by the Society of Health and Physical Educators America, teaches students about essential nutrients and their role in energy levels. He often collaborates with the district’s food service to align meals with USDA guidelines. “We want them to understand the long-term impact of their food choices,” he states.
Students in his class propose meal ideas based on cultural recipes. They analyze how these meals meet nutritional needs and budget constraints. Recently, groups of five students worked together to prepare and cook 23 meals over a few months, starting their days in the cafeteria to learn kitchen safety. Chapin appreciates the involvement of the foodservice staff, describing them as excited to work with the students.
In addition to meal planning, the 8th graders explore sugar and salt intake. They prepare healthy snacks and meals to share with their families. Chapin believes in keeping it simple. “Learning to prepare homemade food doesn’t have to be complicated,” he adds.
The Commonwealth Charter Academy also offers various programs for different age groups. Younger students plant a variety of seeds, while middle schoolers recently experimented with growing plants in simulated lunar soil. High school students examine ecological cycles through aquaponics. “We discuss conservation and the environmental impact of farming fish like tilapia, which are abundant in Pennsylvania,” Coulter says.
At Clayton High, Gietschier-Hartman finds that students respond positively to lessons that allow them to create “performance plates” filled with carbs, proteins, and fats. “If we let them make healthy food choices, they’re usually great at it,” she remarks.
These innovative programs are not just about cooking; they help students connect science with real-life wellness and environmental stewardship. By engaging with food, educators are nurturing healthier habits that students can carry into adulthood.
For more insights on nutrition’s role in education, check out the USDA’s National School Lunch Program.
