Meets STEM Criteria

Choose NutriBee as your STEM program:

As Local NutriBees engender excitement around nutrition and incentivize health behavior change, they also meet STEM (Science Technology Engineering Math) criteria. NutriBee has unique STEM features for 5th-7th grade students:

  • Health professionals are co-instructors who serve as STEM ambassadors.

1)  The 20 hour NutriBee curriculum includes the following STEM subjects:

  • Science: Human biology and medicine, ethnobotonay, biochemistry, chemosensory science, epidemiology, marine food web (the interconnection of food chains), and biophysics. Features science and math in games-based and collaborative learning.
  • Technology: Food industry technology with an emphasis on preserving nutrients and food safety, food processing, freeze-drying, and pasteurization
  • Engineering: Chemical engineering relating to food preparation, and mechanical engineering in relation to food engineering processes (the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials), and refrigeration mechanics as applied to food safety.
  • Mathematics: Deciphering fractions in recipes, calculating energy expenditure and hydration, and statistical activities on variation in class taste perception

2)  NutriBee: A Cross-Cultural Gateway STEM Program:

 STEM taught through NutriBee’s engaging nutrition modules has high relevance to the health and wellbeing of family, and is closely linked to cultural identity (i.e. ethnic culinary traditions). Because of the NutriBee program’s measured cross-cultural acceptability, we designed the program to ensure STEM impact across these same communities.

 For this reason NutriBee was tested among:  

  • Native American communities
  • South Pacific Islanders
  • African-American urban community
  • Latin American rural communities

3)  Nutrition, a science involving a high degree of integration between the left and right brain hemispheres

NutriBee was developed, researched, and pilot studied at Johns Hopkins University to advance the critical-thinking skills, conceptual understanding, and knowledge of students ages 9-13 around nutrition, food selection and safe food preparation. It is important to note that in achieving our goal to ensure a citizenry equipped to make lifelong healthful food choices, we received participant feedback that our program generated student interest in learning more about STEM classes, education, and careers.