Tapping Into Health: How Maple Syrup Education Supports Healthier Food Choices and Agricultural Literacy in Children

Kentucky consistently ranks among the states with the highest rates of childhood obesity and diet-related illness. According to the Kentucky Department for Public Health, approximately 37% of children aged 10–17 are considered overweight or obese. In addition, a 2020 survey by GENYOUth found that only 21% of American teens felt very knowledgeable about where their food comes from, while 40% admitted to knowing little to nothing on the topic.

Across North America, school-based agricultural programs are increasingly recognized for their role in promoting healthy lifestyles, improving food literacy, and encouraging sustainable food systems. One such initiative—connecting students with the process of maple syrup production—has emerged as a unique and culturally relevant way to engage children with real food, the environment, and healthier habits.

Kenton County 4-H began teaching the Kentucky 4-H Maple Syrup Project curriculum and has seen the Kenton County Maple Syrup program grow from a few participants in day camps to school classrooms joining in our Annual Maple Days. In February, 2025, fifth through eighth grade students from St. Anthony School were able to take part in the many offerings of Kenton County’s Maple Days. St. Anthony is located in an urban area within the city limits of Taylor Mill, Kentucky. The school has a 21% Hispanic population with the fifth through eight grades having a total of 13 caucasian, 23 Hispanic, and 5 multi-races. In addition, these numbers included 26 female and 15 male students. Also participating were four female teachers. While St. Anthony School is a private school under the Catholic Diocese of Covington it also qualifies for the free and reduced lunch program making all the students enrolled eligible for the SNAP Ed program as well.

The three 4-H Youth Development Agents and two 4-H Youth Development Staff Assistants presented an experiential learning program where the students were engaged in math, science, history, and food and nutrition hands-on learning opportunities. These opportunities included learning to measure a tree’s diameter, how to tap a tree to collect the sap and how to boil the sap to become Maple Syrup. The students learned about identifying trees as well as the history of Maple syrup in Kentucky. The students went on to learn about the nutritional benefits of Maple syrup compared to other sweeteners and the processed artificially flavored syrup that is often used. The students engaged in physical activity by preparing a banana smoothie (SNAP ED approved recipe) on the “blender bike” where they were able to see kinetic, potential, and chemical energy in real time. In addition, they were able to learn about calorie intake and output with the pedaling of the bike to blend the smoothie.

The students of St. Anthony school were amazed. One was heard to say” Wait, syrup comes from trees?”  Another student was surprised to learn she could “actually” use a drill. In addition, all the students went home with new SNAP Ed recipes in their language to try with their families. The teachers reported afterwards that they noticed an increase in healthier food choices among the students’ lunches. The Kentucky 4-H Maple Syrup project allows Kenton County 4-H to tap into curriculum goals by aligning seamlessly with Kentucky Academic Standards in multiple subject areas:

•           Science: Tree biology, sap flow, ecosystems, climate science.

•           Math: Measuring sap yield, ratios in syrup production, graphing temperatures.

•           Social Studies: Indigenous traditions, Appalachian heritage, local economies.

•           Health/Nutrition: Sugar content, healthy substitutions, reading nutrition labels.

There were no additives, no artificial flavors—just patience, heat, and nature's magic. By using what nature has given us Kenton County 4-H has been able to show students how their food can go from tree to table. According to the National Farm to School Network, experiential learning like tree tapping “helps students develop a personal connection to food and agriculture, which correlates with increased fruit and vegetable consumption and improved academic outcomes.” While still a form of sugar, pure maple syrup contains antioxidants, manganese, and zinc, and has a lower glycemic index compared to refined white sugar. Teaching students about moderation and healthier alternatives is a key step in addressing rising childhood obesity rates—now affecting nearly 1 in 5 children in the U.S., according to the CDC.

Programs that incorporate these discussions see benefits such as:

•           Increased student awareness of natural versus processed foods.

•           Reduced reliance on ultra-processed snacks during school hours.

•           Integration of local, seasonal produce and ingredients into school meals.

Tree tapping naturally leads into broader conversations about sustainable food systems, local agriculture, and climate change impacts on ecosystems. Students gain firsthand knowledge about seasonal cycles, tree health, forest management, and biodiversity.

Of the students participating in the Kenton County 4-H maple program 56% could explain at least two environmental factors affecting sap flow.

Integrating maple syrup education into K–8 classrooms is a cost-effective, engaging way to foster healthier habits, support curriculum goals, and strengthen local food systems. As a gateway to broader agricultural literacy and nutrition education, tapping into this tradition offers lasting benefits—for students, schools, and communities.

Something as simple as tapping a tree can spark a ripple effect—changing how children eat, live, and see the world around them. It’s a success story rooted in connection: to the earth, to community, and to a sweeter, healthier future.