Success StoryPedaling Good Nutrition and Active Health



Pedaling Good Nutrition and Active Health

Author: Charles Comer

Planning Unit: Montgomery County CES

Major Program: Health

Plan of Work: Family Resource Management

Outcome: Initial Outcome

According to the 2021 Annual Supplemental Nutrition Education Program Report for Kentucky, today, 60% of all Americans live with at least one chronic disease. These include heart disease and stroke, cancer, and diabetes.  These diseases are all associated with obesity and physical inactivity. In 2020, Kentucky ranked in the top five states in the country for obesity with a rate of 36.6% for adults.  The percentage of physically inactive Kentuckians is 32%, ranking it in the top seven most physically inactive states in the nation. A large amount of data show that healthy eating habits and regular physical activity can help people achieve and maintain good health and reduce the risk of chronic disease throughout life. The County Health Rankings and Roadmaps Kentucky report shows that 34% of Montgomery County’s adult population have obesity and 35% were physically inactive. 

To help address this issue, The Montgomery County Extension Service (4-H Youth Development, Family & Consumer Sciences, and Agriculture Natural Resources) collaborated with the Montgomery County elementary schools to offer a physically active nutrition education program using the Smoothie Bike. A Smoothie Bike is a stationary bicycle with a blender attached to the front, utilizing energy through the students’ pedal power. 

Three hundred and eighty-one (381) students were able to make a super food smoothie (apples, pineapples, spinach, and bananas) by burning energy pedaling the bicycle. The students learned about natural sugars vs. artificial or added sugars, benefits and nutritional information on ingredients used, importance of physical activity, and food measurements. 

Overall, 76% of students who sampled the super food smoothie said they liked it based on a Likert-scale rating survey. Additionally, students were eager to take the recipe home to be able to make it again. Others offered suggestions on what they would add or substitute in the smoothie. 

This collaboration allowed exposure of a fun way to learn about physical activity and nutritional snacks. Teachers and students loved the fender blender and welcomed Extension back for more educational opportunities. 






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