This year, West Feliciana Parish 4-H members are taking part in monthly 4-H Mission Nutrition Project Club meetings, led by Layne Langley, LSU AgCenter Area Nutrition and Community Health Agent. These meetings are designed to combine nutrition education with hands-on science learning, using the innovative FoodMaster curriculum. FoodMaster was developed to address a critical need: the lack of authentic STEM education opportunities for youth, which can cWest ontribute to health disparities. By using food as a teaching tool, the curriculum makes science and math concepts more relatable and engaging. Through interactive activities, students explore topics such as chemistry, biology, and measurement—all while learning about healthy eating habits. “Food is something everyone can connect with,” says Langley. “When we use it to teach STEM, 4-H’ers not only gain academic skills but also learn how to make healthier choices.” The program empowers youth to enhance STEM knowledge through real-world applications, develop critical thinking skills by experimenting with food-based science, and promote lifelong health habits that can reduce future health risks.

In September, the club focused on food safety and foodborne illness, learning where germs are found, how they spread, and how to eliminate them. Members used Glitter Bug Potion and a black light to visualize germs on their hands, reinforcing the importance of proper handwashing. At home, they were challenged to complete the “Clean Kitchen Test” to apply what they learned. The session also introduced measurement skills, teaching how to measure liquid, dry, and moist ingredients accurately. Working in teams, 4-H’ers practiced measuring water, salt, and brown sugar—essential skills for cooking and baking. To wrap up, participants created MyPlate Salad on the Go, a colorful salad featuring ingredients from four of the five food groups. While some were hesitant to try the salad because it included red beans, they enjoyed the fun method of mixing ingredients in a zipper-top bag.

October’s meeting focused on physical activity. Youth brainstormed the benefits of being active, discussed how long they should exercise, and explored different types of physical activity. They were introduced to cardio drumming, an energetic and fun workout that quickly became a favorite among the group. With Halloween just days away, the 4-H’ers worked in teams to prepare festive treats, including: Goosebumps Green Halloween Punch, Halloween Banana Sushi Rolls, Hot Dog Mummies, and Frankenstein Cookies. Each team gave a short presentation about their recipe, explaining the ingredients and why kids would enjoy it. The combination of cooking, creativity, and teamwork made this session both educational and exciting.

In November, the focus shifted to whole grains during the Whole Grains is the Way to Grow Program. Members learned about the parts of a whole grain and what to look for when selecting cereals. Through the Label Logic Activity, they practiced reading nutrition facts labels to make healthier choices. The Fiber Facts Activity taught the benefits of fiber in the body, reinforcing the importance of whole grains in a balanced diet. The group worked in teams preparing a No Bake Cookie Recipe using oat flour. The treat was a hit—participants said it tasted just like cookie dough and loved every bite!

West Feliciana 4-H’s Mission Nutrition Project Club is an example of how education can be both fun and impactful. By blending science, math, and nutrition, these meetings prepare young people for success in school and life—one bite at a time.

For more information about nutrition programs in West Feliciana, contact Layne Langley at 225-635-3614 or lalangley@agcenter.lsu.edu