Elizabeth City, N.C. – Elizabeth City State University's (ECSU) Move Smart-Cook Smart initiative was awarded a $34,146 grant from the University of North Carolina's Collaboratory Research Program, Historically Minority-Serving Institutions (HMSI) Track, to push their efforts to enhance college students' quality of life.
Spearheaded by Kacey Hopson, professor of kinesiology and principal investigator, and Scott Bradshaw, professor of psychology and co-principal investigator, the Move Smart-Cook Smart initiative aims to reduce stress, teach culinary skills, and promote physical activity.
In collaboration with the Food Bank of the Albemarle, ECSU plans to provide valuable resources to educate students on the profound impact nutrition and physical activity have on stress reduction and overall well-being.
"Many healthcare professionals tell people they have to eat healthy, but few people have training in how to prepare healthy food, especially when money is tight," said Hopson. "Our initiative will increase the students' culinary efficacy."
Leveraging the University of Maryland's Healthy Cents program, students will learn how to shop for, plan and prepare healthy meals economically. The program partners with the North Carolina Cooperative Extension office and the Food Bank of the Albemarle, which will provide an instructor, a teaching kitchen, groceries for sessions and weekly grocery shopping opportunities for students.
Facilitators will conduct workshops in ECSU's kinesthetic classroom; an innovative space outfitted with cycle desks, glider desks and sit-to-stand desks with stability ball seating. This dynamic environment encourages movement, enhancing brain function and information retention. The 11-week program will serve 30 students each in the fall and spring semesters.
Hopson and Jennifer Brown, associate professor and program coordinator for kinesiology, health, physical education and public health, birthed the collaboration with the Food Bank of the Albemarle from one conversation.
"Dr. Brown was telling me about the partnership she has with Sentara Hospital and mentioned they funded a teaching kitchen at the food bank," Hopson recalled. "I reached out to the Food Bank of the Albemarle and requested a meeting. I met with Justine Koksal, the program director, and she showed me the facility, including the kitchen and where individuals can go to access food. She was wonderfully cooperative and suggested the students could participate in weekly shopping trips."
With further support from Ellen Owens, county extension director at the North Carolina Cooperative Extension for Pasquotank County, the program adopted the Healthy Cents curriculum, ensuring a comprehensive educational experience.
Initially open to health and human studies students, the program will expand to other majors. It offers a unique opportunity for students to explore the creativity involved in health and wellness programming. Additionally, two paid undergraduate research assistant positions per semester will be available, providing practical research experience for kinesiology and psychology students.
"I am so excited to offer this program," Hopson shared. "When I was in college, I really didn't know how to cook a lot of food. I wish I could engage in a program that taught me how to cook healthy, delicious meals."
The Food Bank of the Albemarle provides fresh salads, fruit, and sandwiches, in addition to the canned or boxed nonperishable items.
Recruitment for program participants will take place from Aug. 19 to Sept. 6, and students are encouraged to check their emails for further details.
For more information on the Move Smart – Cook Smart program, contact Kacey Hopson at kldigiacinto@ecsu.edu or 252-335-3956.