ALFRED — Students in a pair of nutrition classes taught by Jennifer Ross have been able to participate in active learning experiences to aid in the learning process. The classes participated in a cooking experience and toured and learned more about Wegmans and Smith-Stock Farms.

During one class session, John McDonald, Bron Norasethapron and Marlaina Shutt, from ACES, led an in-class cooking experience for students. They showed students how to choose healthy options with limited resources. They guided students in how to prepare spring rolls, that the students enjoyed at the end of class.

Students then visited the Hornell Wegmans and received a tour of the grocery store from Store Manager Brett Ahrens. The tour highlighted some of the unique and culturally diverse options available, featured information on finding healthy options through reading labels, and highlighted the partnerships that the store has with local vendors and businesses. Students worked on a food budget project that included different family sizes and budgets based on federal poverty income guidelines. The goal was to build a five-day menu that included healthy options but stayed within financial constraints.

The class also took a trip to Smith-Stock Farms in Howard. The eighth-generation farm houses over 1,000 head of cattle and has 11 DeLaval VMS Milking robotics. Students enjoyed a tour of the facilities and learned more about the operations of this family run farm.

Ross enjoys providing her students opportunities to apply what they learn in the classroom. “It’s not always possible to get out of the classroom, but when the opportunity presents itself, it tends to be beneficial. Being a hands-on learner, you tend to appreciate experiences that allow you to apply information rather than just hearing it. These field trips provide an opportunity for students to not only learn more but it introduces them to people and places in our college community, which can help foster relationships and promote healthy choices.”