Abstract
This personal narrative describes the author's experience of taking a diverse group of nursing students to a farm where they were shown the interconnections of healthy soil, quality food, and human health. Students observed the key components of sustainable farming and soil biodiversity through multiple hands-on activities. Participation included tasting and harvesting the vegetables from the ground up. As future educators, it is important for nursing students to think of food as part of an ecosystem and to promote healthy, agricultural growing practices to protect the environment and public health.
Keywords
On an October morning, the college's parking lot was deserted save for nursing students and three faculty members waiting in the chilly autumn air. At 6:15 a.m., it was still dark. The bus pulled in at last, and we boarded, eager to escape the cold and start our adventure at an 80-acre farm. I stared at the heavy, gray clouds hoping that the forecasted rain would not put a damper on a fun, academic experience. Despite the weather, the students were eager to immerse themselves in the farm experience and discover the inner workings of creating a healthy meal. The farm's on-site restaurant would prepare such a meal, with only the freshest ingredients from their backyard.
Soon the traffic gave way to rolling green hills and trees that had surely stood for more than a century. We entered the farm through a winding road, catching a glimpse of the vast land and a small stone cottage with a chimney gently puffing smoke. Row after row of neatly aligned crops reminded me of my father's small victory garden, with sustainable practices similar to regenerative farming. His fruits and vegetables were untouched by the chemicals—pesticides, insecticides, herbicides—that pervade conventional farming practices today.
Meeting the Workers
The Farm Educator
In the courtyard, we met Jessica, the educator, the link that made it all happen. She wanted the students to envision that the farm was just one step toward healthier eating practices, and ultimately, a healthier planet. The food system is complex and has multiple influences across political, economic, and social landscapes (Gosnell et al., 2019). She told us about the need for a collaborative effort among many key players in the production, distribution, and consumption of food. Jessica projected the farm's mission to be “changing the way America eats by influencing stakeholders to foster sustainable techniques for nutritious food.” She said that health-care practitioners have an important role in patient education, and that she hoped the immersive farm experience would strengthen the students ‘grasp of soil science and land conservation. Jessica said that cultivating wholesome food begins with viable soil. As the day unfolded, the students had the opportunity to meet several workers and to understand the farm's ecological influence on soil health, sustainability, nutritious crops, and planetary preservation.
The Farmer
Our first stop was meeting the farmer, Jason. As we stood between rows of produce, he explained the agricultural matrix and the basic principles of regenerative farming; these techniques preserve soil quality and promote biodiversity to replenish the land. Cover crops allow the land to rest, while food crops are rotated every several years to enhance microorganism growth. Jason asserted the importance of composting and intercropping as necessities to provide the land with good nutrition, exercise, and rest. These practices help produce healthy food in an eco-friendly way. Gathering a handful of soil, he said there were more microbes in his palm than there are people on Earth. The diverse underground network of microorganisms works favorably to enhance nutrient density in plants, whereas lack of biodiversity leads to diminished
Immersive farm experiences can strengthen students ‘grasp of soil science and land conservation, because cultivating wholesome food begins with viable soil.
The light rain did not stop us from seeing as many crops as we could and eating vegetables right from the ground. We discovered the badger flame beets and varieties of red, purple, and green lettuce. A student formerly from South America reminisced about her childhood farm and compared the beets ‘freshness to newly picked papayas. When tasting the beets, the students chose descriptors such as sweet, crunchy, earthy, and raw. The lettuce that poked out of the fertile ground was bright green, its petals interwoven in a floral bouquet. It was as if the students were eating lettuce for the first time, slowly chewing it to capture the crisp, clean taste. Jason said that food should taste good enough to bring smiles to faces, and sure enough, all the students were smiling.
The students did not mind the dirt on their hands as they harvested the beets and placed them in baskets at the edge of the crops. One student remarked that the produce in her neighborhood paled in comparison to the abundance she saw at the farm. Regrettably, unhealthy foods are heavily marketed in low-income and minority neighborhoods, contributing to health disparities; food deserts make affordable, healthy food difficult to acquire (Block & Subramanian, 2015; Chen et al., 2016; Li et al., 2014).
The Baker
Our next stop was the baker's kitchen. The aroma of fresh bread suffused the air around the stone cottage; the fragrance made our mouths water. Tom, the baker, kneaded the dough on an enormous butcher block while his assistants took an assortment of bread out of huge ovens. At least seven grains were on display for students to feel and smell as they tasted a variety of whole-grain bread. They were delighted by the favor and affirmed the importance of fiber in healthful diet patterns. Unfortunately, in the United States, most people fail to consume the recommended amounts of whole grain and 90% of the population consumes too much added sugar (Block & Subramanian, 2015).
The Livestock/Pasture Manager
We boarded a wagon for a hayride to the pasture. We walked through tall, deeply rooted grasses and were greeted by Shane, the livestock/pasture manager, a corral of cows, some sheep, and two herding dogs. Shane explained that the health of the animals and the land were interdependent and that a meticulous ecosystem balance was necessary. Rotational grazing of the animals—just like the crops—helped maintain the land's resilience. The conservation techniques subscribed to the philosophy of regenerative farming; the benefits were evident as these grasses absorbed carbon, enhanced water absorption, and provided structural components to prevent soil erosion (Gosnell et al., 2019; Teague & Barnes, 2017).
Shane proved that the grass was deeply rooted, as he tried and failed to pull it from the ground. We rifled through the grass toward the chickens in their free-range space. We collected brown eggs in several baskets. Shane explained differences in the eggs ‘nutritional content as the chickens scurried about our feet.
The Chef
The day culminated in the barn with a meal from the farm's harvest and was attended by the staff we met earlier in the day. Conversation about our day filled the space as the students reflected on their relationship with the land—caring for it, nourishing it, and reaping the nutritional rewards of the farm's regenerative agriculture. Trevor, the chef, explained that daily collaboration with the farmer and livestock manager is essential. In fact, the chefs and the farmers often switched places, the former walking through fields and the latter taking a turn in the kitchen.
Dietary Patterns and Their Impact on Health
Of course, this farm immersion day was idyllic and displayed beautiful-looking foods that had a clean, delicious taste, full of essential nutrients. The students who participated in this unique, hands-on experiential activity live in an urban setting with minimal exposure to conservation agricultural practices. The students engaged in sensory learning about planetary health, sustainable agricultural methods, soil quality, nutrient-dense crops, and their correlation with well-being. Nursing curricula have emphasized the importance of nutrition and its implications on human health (von Koerber et al., 2017).
However, as Jessica mentioned early that morning, the food industry is multidimensional, with various stakeholders and influences. The number of small farms has declined substantially, replaced by large commercial farms whose chief aims are generating profits and abundant food production using monocultural crops, chemical fertilizers and pesticides, and conventional tillage (Schreefel et al., 2020). Busaria et al. (2015) advocate for minimal manipulation of the land, since conventional tillage leaves soil surfaces bare, making them more susceptible to erosion. Furthermore, lack of crop diversity and use of chemicals have depleted soil-rich nutrients and damaged soil quality and ecosystems (Plaas et al., 2019).
The U.S. Department of Agriculture (USDA) develops evidence-based nutritional guidelines every 5 years to promote population health. The food industry directly opposes these guidelines, through corporate funding of lobbying to ensure profitability and food policy that favors them (Mozaffarian et al., 2018). According to the Rudd Center for Food Policy and Obesity (2017), the food industry spends $9 billion to promote unhealthy food and sugary beverage consumption, whereas the Centers for Disease Control and Prevention (CDC) spends less than 5% of a $1.3 billion budget to promote nutritional foods for prevention of chronic disease (CDC, 2021). Moreover, several food companies have targeted snacks and fast food to Black and Hispanic neighborhoods (Isselmann DiSantis et al., 2017). Food advertisements with empty calories have influenced unhealthy diet patterns and contributed to disease and obesity (Harris, 2020).
Zenk et al. (2014) examined the quantity of healthy and unhealthy options in over 8,000 food stores across the United States and found that Black and Hispanic low-income neighborhoods have fewer nutritious alternatives. Unfortunately, many Americans are forced to choose less healthy food due to cost. Food insecurity is one of the leading socioeconomic issues contributing to weight gain and malnutrition (Berkowitz et al., 2018; Morales & Berkowitz, 2016; National Academies of Sciences, Engineering, and Medicine, [NASEM], 2017). However, recent Food and Drug Administration (FDA) regulatory achievements may help empower individuals for healthier food consumption. Some FDA accomplishments included eliminating artificial trans-fat in processed foods (FDA, 2018), listing caloric amounts on menu items, and labeling the amount of added sugar in food products (Gottlieb, 2018). Additionally, consumers have advocated for organic foods and the farm-to-table movement. In inner-city, low-income areas, the rise of community-supported agriculture and farmers markets have decreased food deserts and provided access to healthier food options (Basu et al., 2020; Lanier et al., 2015).
Rotational grazing of animals—just as with crops—helps maintain the land's resilience.
Nurses ‘Role in Nutrition Education
Society remains plagued by diet-related conditions such as diabetes, high blood pressure, and obesity, and nurses ‘role in educating their patients is more important than ever. The causes of unhealthy eating patterns are multifactorial, and nurses who are on the frontlines of health care have multiple opportunities to interact with individuals in the community. Nurses are vital to nutrition education for health promotion, illness prevention, and chronic disease management across the life span.
Statistically, Black, Indigenous, and People of Color (BIPOC) communities have poorer health outcomes when compared to the White population, and have significant health disparities in their incidence of food insecurity, obesity, diabetes, high blood pressure, and cardiovascular disease (Berkowitz et al., 2018; NASEM, 2017). Factors contributing to disparities are related to larger portion sizes and to processed foods with increased amounts of calories, sodium, fat, and sugar (Lanier & Schumacher, 2017). Scientific evidence of poor dietary patterns is related to diet-linked chronic conditions such as cardiovascular health, type 2 diabetes, and obesity (CDC, 2021; USDA, 2020).
Maintaining good nutrition is a key principle taught in nursing curricula; nurses collaborate with health-care providers, dieticians, and patients and their families to achieve improved dietary intake. Students need to consider the socioeconomic, cultural, and political influences on patients ‘food choices. Many of our nursing students belong to minority groups and live in one of the most diverse counties in the United States (State of New York, n.d.). They are positioned to transcend cultural gaps to educate communities on healthful diet patterns and sustainable food practices. As soon-to-be nurses, they can advocate professionally for equity and the availability of healthier food alternatives.
The farm excursion allowed us to leave the classroom setting and truly experience the production of farm-fresh food firsthand. The students were shown the correlations between soil health, biodiversity, nutrient density, and the environment. The average consumer may not consider that food's nutritious value begins with earth-friendly agriculture. Since the students were able to examine the soil, taste the food, and meet the pivotal players on the farm, they
The students reflected on their relationship with the land, caring for it, nourishing it, and reaping the nutritional rewards of the farm's regenerative agriculture.
From a nurse educator's viewpoint, experiential learning has a profound impact on students ‘knowledge. It empowers their decision-making for a healthier palate and provides them the opportunity to teach others the health benefits of sustainable foods. Visiting the farm was a valuable experience that gave the students pertinent nutritional and planetary information. Conversation themes revolved around locally sourced food at small farms and farmers markets, and agricultural practices. Emails from the students indicated that their farm exploration and participation had a strong impact, and that they will carry these lessons into their nursing practice.
It was truly an enriching sensory experience in which the students gained exposure to regenerative farming and nutritional outputs. As they venture into their nursing careers, the students can impart these concepts to promote better health for themselves and their patients. Like the crops at the farm, this seed of nutrition knowledge will hopefully flourish from the ground up.
Footnotes
Disclosure.
The authors have no relevant financial interest or affiliations with any commercial interests related to the subjects discussed within this article.
Funding.
The author(s) received no specific grant or financial support for the research, authorship, and/or publication of this article.