University of Rhode Island presents FFVP pilot findings; plans sensory adaptations to boost fruit and vegetable consumption

Sarah Amin, an associate professor in nutrition at the University of Rhode Island and a Warwick resident, presented results from this year's Fresh Fruit and Vegetable Program (FFVP) pilot at Wyman Elementary and offered curriculum and outreach options.

"We see that there's room to grow when it comes to fruit and vegetable consumption," Amin said, summarizing data the URI team collected on selection, consumption and waste. She described the program's two components: tasting snacks delivered to classrooms (two to three items per week) and a curriculum of eight to nine flexible lessons teachers can use to reinforce exposure to new foods.

Amin and URI staff plan to integrate speech‑language pathologist Meg Simeone to design sensory approaches that help neurodivergent or picky eaters try new produce. "We're hoping to integrate more sensory approaches for kiddos," Amin said, noting that the curriculum and teacher training are free and available online; hard copies can be provided on request.

Classroom staff described how some fruits (for example, blood oranges) drew curiosity and occasional enthusiasm from children, while other items were less commonly eaten. URI framed the findings as opportunities to improve curriculum delivery and reduce waste; the group also discussed composting and integrating produce into school gardens.

District staff said they will share curriculum materials and flyers and consider scaling the program next year. Amin encouraged principals and teachers to use the ready‑to‑teach lessons and suggested family engagement events to pair tastings with take‑home support.

The presentation closed with offers to circulate flyers and training resources; committee members requested copies for principals and school nurses to help broaden awareness before the next school year.