GRAND RAPIDS, Mich. (GRPS) -- Scholars at Grand Rapids Public Museum High School recently had the opportunity to learn about healthy eating and sustainability through an interactive food demonstration led by dietetic intern Amy Boggio.
Boggio, a master's student in Nutritional Sciences and Dietetics at Western Michigan University, is currently completing her School Food Service Rotation with Grand Rapids Public Schools. As part of her internship requirements, she developed a food demonstration called "Dip Into Nutrition," designed to show scholars how snacks can be both nutritious and fun.
The activity highlighted Michigan-grown apples as a sustainable food choice. Purchasing locally grown produce helps reduce transportation-related carbon emissions, lowers energy costs and supports Michigan farmers. During the demonstration, scholars sampled apple slices paired with either SunButter or cinnamon yogurt dip, encouraging them to try new flavor combinations and discover healthier snack options.
The hands-on experience combined nutrition education with sustainability awareness, helping students make connections between healthy choices, local agriculture and environmental impact.