Students and faculty from three academic schools at St. Bonaventure University came together for a unique academic collaboration that blended nutrition science, communication, philosophy and emerging technology.

The fall semester project culminated in a 15-minute documentary that chronicles their work at the intersection of artificial intelligence, food insecurity and healthcare.

The project united students in HS 309: Nutrition, taught by Dr. Jeffrey Allen, assistant professor and chair of Public Health and Health Sciences in the School of Health Professions, with students in JMC 343: Field Production, taught by Danny Bush, senior multimedia producer at the university and an adjunct faculty member in the Jandoli School of Communication.

Dr. Heather McDivitt, assistant professor of Philosophy from the School of Arts & Sciences, contributed as a guest lecturer and academic collaborator.

The students in HS 309 included those majoring in Health Science, Public Health, Nursing and Sport Studies.

Funded by a $3,000 Keenan Grant supporting innovative uses of artificial intelligence, the project challenged nutrition students to explore both the promise and limitations of AI in healthcare-related nutrition counseling.

Student groups were tasked with creating AI-generated, seven-day meal plans for lower-income families, each scenario including a family member living with a chronic disease or health condition.

In an experiential twist, each group had to follow another group’s AI-generated meal plan for a full week. Students documented their experiences navigating food access, cost, preparation and nutritional adequacy while relying on AI-informed guidance. Their reflections revealed both the efficiencies and shortcomings of AI tools when applied to real-world nutrition challenges.

“This project exposed students to the pitfalls and promise of AI use in healthcare-related nutrition counseling,” Allen said. “By actually living with these meal plans, students confronted the realities of food insecurity and the ethical responsibilities that come with using AI in health professions.”

While the nutrition students carried out the research and lived experience, Bush’s Field Production students documented the semester-long collaboration. One of two major projects for the 15-student JMC 343 class, the documentary captures classroom discussions, meal preparation, focus groups and the public screening of the finished film on Dec. 10.

“Danny’s students produced a 15-minute documentary about the semester, and it is beautifully done,” Allen said. “It really tells a story about how we at St. Bonaventure set ourselves apart.”

McDivitt’s involvement added a philosophical and ethical dimension to the project, expanding it into a three-school collaboration. She led discussions on the values people use when selecting and buying food, reviewed student papers, visited a student group during a shared breakfast and participated in focus groups and the public viewing of the documentary.

“It was a fabulous experience,” McDivitt said. “It was a terrific learning opportunity for the students and a great chance for me to work with colleagues outside of Arts and Sciences. Conversations about food, values and technology are essential as AI becomes more integrated into everyday decision-making.”

The project exemplifies St. Bonaventure’s Franciscan commitment to hands-on learning, interdisciplinary collaboration and ethical reflection.

By combining applied science, storytelling and philosophical inquiry, students gained a deeper understanding of how emerging technologies affect vulnerable populations and professional practice, Allen said.

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About the University: The nation’s first Franciscan university, St. Bonaventure is a community committed to transforming the lives of its students inside and outside the classroom, inspiring in them a commitment to academic excellence and lifelong civic engagement. Out of 167 regional universities in the North, St. Bonaventure was ranked #8 for value and #19 overall by U.S. News and World Report (2025).