By: Chelsei James
Imagine a world where everyone can access fresh, nutritious food, fueling growth, health, and strength. Community nutritionists and dietitians work to make this vision a reality by providing nutrition education, advocating for improved food access, and promoting chronic disease prevention on a broader scale. During my community rotation at the University of Maryland Extension, I learned how they support nutritional health in Queen Anne’s County.
A Quick History of UMD Extension
The Cooperative Extension Service was created through the Smith-Lever Act of 1914. As the designated land-grant institution for the state of Maryland, UMD provides informal education statewide through the University of Maryland Extension. This act mandates providing education to the public in agricultural and mechanical fields. At the local Queen Anne’s County location, UMD Extension offers programs in 4-H youth development, Family & Consumer Sciences, Environmental and Natural Resources, and Agriculture and Food Systems. As a dietetic intern, I learned how nutrition education is integrated into these programs, gaining insight into its role in community outreach and public health.
The Petal Pot Activity
One of the best ways to encourage children to eat more fruits and vegetables is by showing them how these foods are grown. This hands-on experience removes the mystery of where food comes from and sparks curiosity about plant growth and harvest. During my rotation, I assisted a 4-H educator with her youth pollinator series by creating a supplemental crafting activity. Students decorated their pots to resemble the flowers of the vegetable plants they would grow, making the experience both educational and fun. Students will learn how their bean or pea plants develop, plant their seeds at home, care for their plants, and, hopefully, enjoy their harvest.
Food Pantry Fun
Despite my previous experience as a SNAP-Ed educator, my time at UMD Extension introduced me to new approaches in community nutrition. I assisted their SNAP-Ed educator with a recipe tasting at a local church food pantry, where we prepared a green bean and corn salad using surplus pantry ingredients. To encourage participants to try the recipe at home, we provided reusable canvas bags filled with the recipe, ingredients, and a nutrition fact sheet. We also distributed colanders and educated customers on the importance of rinsing canned foods to reduce sodium intake. Additionally, we evaluated the pantry setup, identifying opportunities for improvement, such as implementing cold storage solutions during distributions and training volunteers to manage the tasting station. This experience deepened my appreciation for how nutrition education can be effectively tailored to a food pantry setting.
Final Thoughts
My experience at the University of Maryland Extension has deepened my understanding of how community nutrition shapes healthier communities. From engaging children in gardening activities to delivering nutrition education in food pantries, I’ve witnessed the impact of these initiatives in fostering better food choices and overall well-being. UMD Extension’s approach of meeting people where they are—whether through youth programs or supporting families in need—highlights the power of accessible, community-driven nutrition education. This rotation has reinforced my commitment to working at the community level to make lasting health improvements.