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High School Nutrition and Health

Course Description

Introduces the fundamentals of nutrients throughout the life course, basics of sensible and safe food choices, achievement and maintenance of nutrition well-being, practices related to consumer health promotion and disease prevention, and how to become a nutrition expert and health educator.

Nutrition and Health consists of two parts, the first 7 weeks will be in person training on the new Canvas learning platform and the last 8 weeks online doing the class online assignments, which will partially be done in the first 7 weeks.  During the first 7 weeks students might also screen documentaries and go on short field trips, for example, going to a food pantry and/or market with a budget and having to put together a healthy and nutritious meal on $5 a day, viewing and discussing documentaries like Fed Up, taking on the role of a health care provider and doing a real dietary assessment, participating in a mock nutrition clinic visit, and other real life applications.  The class with homework will be equivalent to a semester of High School Health.  Since the instructor is a professor at LA Mission College, this course will be connected to her online Health & Nutrition class (Nutrtn 021 – section code 28329) and students will receive high school and college credit at the same time.

See full syllabus here

Ages: 9th grade and up

Dates: 9/8/17 – 10/20/2017 – after 10/20 students will complete 8 week online course with office hours available with the teacher

Teacher: Jessica Schulman

Cost: $200

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Full syllabus:



Course Information


Student Learning Outcomes

Study the nutritional components of a diet and the relationship that each aspect plays in the role of health promotion and disease prevention throughout the life course.  Examine current dietary issues and the challenges they present in relationship to health, disease, and quality of life.

Course Objectives

  1. Analyze nutritional behaviors and practices leading to improved health and well-being.
  2. Examine the different organ systems in relationship to their role in the digestion, absorption, utilization and storage of nutrition.
  3. Formulate an adequate diet plan utilizing the tools of dietary principles, standards and guidelines established by multiple health agencies.
  4. Compare and contrast carbohydrates, proteins and lipids in relationship to their functions, chemical structures, health concerns and food sources
  5. Examine the roles that vitamins and minerals play in relation to the health and well being of individuals.
  6. Assess various weight control measures and treatment modalities as to their effectiveness in ensuring healthy weight and body composition standards, along with adequate nutritional intakes.
  7. Examine the benefits of regular physical activity and the role it plays in maintaining the health and well being of individuals.
  8. Examine the various types of eating disorders in regards to signs/symptoms, nutrition deficiencies, body damage, interventions, and treatment modalities
  9. Develop strategies that well identify common food safety issues and ways to prevent food borne illness
  10. Identify specific populations with nutritional concerns and effective ways to meet their particular needs
  11. Examine and assess the role that food technology plays in relations to health and disease.

Required Reading


  1. NUTR, by Michelle McGuire and Kathy A. Beeman. 2012 or later.  ISBN-13: 978-1111578923  Available online or at: http://www.cengage.com/us/
  2. Nutrition in Sickness and in Health by Jessica Schulman.
  1. Relational Nutrition: The Psychology of Attachment and Food Behavior by Jessica Schulman