The Village Branch of the Lexington Public Library serves a primarily Hispanic and African American, low-income neighborhood. The majority of students are on free/reduced lunches during the school year and participate in the Summer Food Service program. High levels of obesity and diabetes exist in this community. The library partnered with the University of Kentucky Extension Office to develop a 6-week course for students in grades 6-12, focusing on nutrition, budgeting, and personal hygiene.

The teens learned proper handwashing skills, knife safety, and how to determine the nutritional value of foods. They also learned how to prepare a recipe, which included budgeting their time and money and shopping for ingredients, as well as how to prepare the food. They took field trips to grocery stores, restaurants, and the local farmer's market. In each setting they were challenged to think about their options and make healthy selections. At the end of the course, the teens worked together to plan, shop for, and prepare a dinner for their parents.

A pretest given at the start of the course indicated that most of the teens did not understand measurements, food labels, food groups, or unit pricing. They also demonstrated a lack of understanding about healthy foods and preparation and basic kitchen hygiene. We targeted these skills through our classroom lessons, and also through field trips which allowed them to practice their skills in a real world environment. At the end of the course, the teens reported feeling much more confident in their understanding of nutrition, healthy eating choices, food economics, and kitchen hygiene.