Lincoln University Leads Efforts to Support Family and Community Health

At Lincoln University of Missouri (LU), improving health begins with understanding the connection between nutrition and overall well-being. Through Extension programs and research initiatives, faculty and staff are working to equip individuals and families with the tools needed to make informed decisions about what they eat and how they prepare it.

"When we talk about health, it's basically nutrition," said Judith Mutamba, state extension specialist over LU's Human Nutrition and Health program. "Your health is dependent on your nutrition status."

Mutamba emphasized how access and affordability often shape food choices, particularly in the communities she serves. Many individuals rely on inexpensive foods lacking essential nutrients, creating long-term health challenges.

"It's very easy to get unrefined processed foods at corner shops - foods which don't erode - whereas foods which have most of the nutrients, when they are available, are expensive," Mutamba explained.

Mutamba said farmers are encouraged to donate to food pantries, giving more people nutritious food, but donations do not erase scarcity. She also pointed to social barriers limiting access to healthier options, including the stigma around food assistance programs.

"Small farmers can donate their excess produce to food pantries, which makes it easier for those who may not have access to fresh vegetables and fruits to get those foods," Mutamba said. "But you find there's some who attach a stigma to use of pantry food. They think if they get food from a pantry, people may think they're poor."

Mutamba works with nutrition assistants across the state to mitigate these challenges. One of her assistants, Staroyce "Star" Nealy, works directly with communities to promote practical, everyday health improvements. Based in Kansas City, Nealy focuses on accessible strategies easily adapted to individual needs.

"There is no one-size-fits-all approach to nutrition," Nealy said. "Different bodies have different needs. Foods can support the body in unique ways - such as calming herbs like lemon balm and chamomile, or nutrient-rich foods like beets and basil for digestion and specific health benefits."

Nealy said education plays a critical role in individuals taking control of their health. Through Extension programming, participants gain both knowledge and confidence in making healthier choices.

"Nutrition education empowers communities to make informed decisions about their health," Nealy said. "Extension offices play an important role in providing the education, resources and community programs leading to healthier eating habits and food safety awareness."

Judith Mutamba giving a presentation on the nutritious qualities of pumpkin leaves at Lincoln University's Finca EcoFarm.

In addition to nutrition education, LU promotes hands-on approaches to improving food quality, including home gardening. Bryan de Valdivia, a member of LU's Innovative Small Farmers' Outreach Program, encourages individuals to grow their own food to increase nutrient intake.

"The nutrient-density of food has gone down as we've gotten more industrial in production," Valdivia said. "We are feeding plants with more chemicals, which makes them grow, but giving the plants less of the complex foods that make them produce nutrients."

Valdivia compared modern agricultural practices to an imbalanced diet, noting plants, like people, require a variety of nutritious foods to thrive. Home gardening, he said, allows individuals to better control their nutrition. By growing food, families can improve the quality of the food they consume, which improves their overall health.

For those new to gardening, he recommends starting small and choosing quick-growing crops to build confidence and experience.

"Radishes, for example, will be ready to grow in a month to six weeks," Valdivia said. "It'll help you see if gardening is something you want to do long-term."

While nutrition and food access are key components of health, food safety is equally critical. Sujan Acharya, assistant professor of food science at LU, focuses his research on applied microbiology, particularly the safety of fermented foods prepared in home and small business settings.

"The most frequent contributors to foodborne illness include improper refrigeration, cross-contamination between raw and ready-to-eat foods, inadequate cooking and poor personal hygiene during food preparation," Acharya said. "Many of these are preventable with basic awareness and consistent habits."

Acharya highlighted common habits he's observed in home kitchens that often lead to illness.

"Risky practices include improper thawing, undercooking, leaving food at room temperature for extended periods and unsafe home preservation methods," Acharya said.

As interest in fresh foods grows, Acharya noted that balancing nutrition with safety is essential. Without proper handling, even healthy foods can pose risks.

"There can be trade-offs between 'healthy' and 'safe' food handling," Acharya said. "The push toward fresh, minimally processed and raw foods is beneficial nutritionally, but it can increase exposure to foodborne pathogens if proper handling and washing practices are not followed."

These perspectives reflect a shared goal at Lincoln University: helping families make daily choices leading to better health. Each effort - learning how to prepare balanced meals, growing fresh foods at home and practicing safe food handling - contributes to overall well-being.

By meeting communities where they are and providing practical, research-based guidance, LU continues to support families in building healthier routines for generations to come.