Ms. Shangaza Banfield shares that her Health students explored how a lack of access to equitable food options may have played a role in certain populations being more at risk for becoming seriously ill from COVID-19. Students explored Environmental Working Group (EWG) website which contains easy-to-use guides to help compare foods that are available in disadvantaged communities to those available in more affluent neighborhoods. Students also "scored" the level of toxicity and environmental friendliness of different snacks. If you are interested in gaining a better understanding of how access to “good” food can assist in combating the susceptibility to COVID-19, visit website https://www.ewg.org/ to score your plate today!
