According to the Kentucky Cabinet for Health and Family Services 38% of Kentucky children ages 10-17 are considered overweight or obese. Many schools in Nelson County are bringing awareness to their students about making healthier lifestyle choices. In partnership with Foster Heights Elementary, Nelson County 4-H was able to participate in Passion Ignite and focus on healthy eating, by preparing a healthy snack in the classroom. 

Passion Ignite is an event that is hosted three times throughout the school year and 3^rd-5^th grade students choose from different careers and hobbies that may interest them. All the sessions are interactive and led by community partners with small groups of 12-15 students. There were over 70 local community partners and organizations that were represented at this event for the students. 

To begin the 90-minute session, students were first taught about MyPlate and the importance of eating 3 balanced meals each day. After learning about protein, fruits, vegetables, grains, and dairy the students were tasked with a physical activity called MyPlate Relay. Students put their knowledge to work and categorized many different foods into the correct section on MyPlate. After, students were instructed on how to wash their hands for food preparation as the hands-on snack making is what they looked forward to the most. 

For each session a different recipe was utilized based on the time of year. All recipes were found on planeatmove.com, a University of Kentucky Nutrition Education Program resource. In December, students made festive fruit wreaths. In February, students made variations of ants on a log that made them excited for springtime approaching. In March, they made berry crunch roll-ups. All three recipes were easy, low-cost snacks that they could make again at home. Each student took a copy of the recipe home with them to encourage healthy eating at home. 

Not only were the recipes fun and related to the season, but each of them also included ingredients that the students may not have tried before. For example, hummus, cream cheese, raspberries, blackberries, kiwi were just a few of the ingredients the students mentioned they had not tried prior to this healthy snack. 12 out of the 15 students in one session expressed that they tried a new food that was included in the recipe utilized. 11 out of 13 students in the third session stated they loved the berry crunch rollups and were planning to make it again at home. Getting the students involved in the preparation of the snack was found to be key for them being willing to try something new or out of their comfort zone. In conclusion, learning how to prepare a healthy snack and how what you're eating contributes to your body's daily needs will lead the students to begin thinking more about the food choices they are making at home.