Ms. Banfield's Health students research food rresources' impact on COVID-19 cases

<p><b>Ms. Shangaza Banfield</b> shares that her <b>Health</b> 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 &quot;scored&quot; 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  <a href="https://nam10.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.ewg.org%2F&amp;data=04%7C01%7CRIngram3%40schools.nyc.gov%7C717de680a8844a3394b108d88273ff59%7C18492cb7ef45456185710c42e5f7ac07%7C0%7C0%7C637402781998653851%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C1000&amp;sdata=Tncx3W5HbTyYbgeW7Koi48zEpBhh1HhAcavjNLFQeQ4%3D&amp;reserved=0">https://www.ewg.org/</a>   to score your plate today!</p>