Students at Minor Daniels Academy discovered that smoothies, fruit tarts, and even kale pesto can be both fun to make and good for you—thanks to a four-day nutrition program led by Kentucky State University’s Cooperative Extension team.

“This program shows that small changes—like swapping in a smoothie for soda—can improve health and confidence,” said Nicole Daniels, Kentucky State nutrition educator, who led the initiative. “Students walked away with practical skills they can use immediately at home.”

Held Sept. 8–16, Kentucky State's Jefferson County Cooperative Extension Office blended hands-on kitchen activities with lessons in nutrition and mental health. Students practiced how to read nutrition labels, estimate portion sizes, build balanced plates, and prepare healthy dishes.

On Sept. 15, guest wellness educator Emily Smith spoke with students about the connection between food choices, mood, and overall well-being. “What you eat doesn’t just fuel your body—it shapes how you feel and how you focus,” Smith told the group.

Fourteen students participated in at least one session, with three attending all four. Those three, who did not previously own blenders, received Nutribullets and certificates of achievement—providing both an economic boost and a lasting reminder of their success. The total program impact was valued at $1,156, covering education, supplies, and equipment.

Organizers say the program’s influence will last well beyond its four days. Kentucky State plans to provide additional resources to reinforce healthy eating habits at Minor Daniels Academy, a Jefferson County Public Schools (JCPS) alternative program, and potentially expand to other JCPS schools.

“Healthy eating is about more than recipes—it’s about building a culture of wellness,” Daniels said. “We are proud to collaborate with Minor Daniels Academy and look forward to future partnerships.”

Research shows that eating just two servings of fruit and three servings of vegetables daily is linked to longer life expectancy and reduced risks of heart disease, cancer, and respiratory illness. By learning to add more fruits and vegetables into their diets, students are building habits that could support lifelong health.

The event was supported by Kentucky State University’s Land Grant Program through its Cooperative Extension outreach.