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Course Description

In a world of conflicting food messages, how do we know which foods are good for us? What is the evidence for why you might want to incorporate foods like leafy greens, beans, and berries more often into your prepared meals? How do you construct a menu that tastes good, meets your individual or a group's nutrient and health requirements, and is culturally appropriate and responsibly sourced?

Planning and implementing healthy meals for customers, clients, family, and friends can pose a challenge. In this quick, 6-week program for high school students, we explore the relationship between diet and health by examining the habitual eating patterns shown to prevent chronic diet-related conditions. You'll learn about the nutritional components of the foods and beverages commonly present in these healthy eating patterns and implement strategies to help those we serve to make better food choices.

See how you can put the power over your health and wellness in your hands through the art and science of healthy eating — all while learning from home.

By the end of this virtual program for high school students, you will be able to:

  • Understand healthy dietary patterns and their common factors.
  • Identify the healthy properties of food, how to responsibly source those foods, and how preparation influences their properties.
  • Create a healthy dish based on the principles of maximizing flavor while mitigating chronic disease risk.

Course Topics:

  • Week 1: Defining a Healthy Diet
  • Week 2: Health Properties of Foods: Fruits, Vegetables, & Grains
  • Week 3: Health Properties of Foods: Sources of Fat & Protein
  • Week 4: Health Properties of Foods: Dairy, Dairy Alternatives, & Beverages
  • Week 5: Smart Substitutions
  • Week 6: Putting it All Together

Course Format:

  • Only 6 weeks to complete over the summer
  • 2 - 4 hours a week (Watch videos, take quizzes, and post to discussion forums)
  • 100% online (Asynchronous — anywhere, anytime)

A “Letter of Completion” will be emailed to students who satisfactorily complete all required discussion forum assignments and correctly answer at least 90% of all quiz questions presented throughout the six weekly course modules. You will receive this document no later than two weeks after the end of the session in which you are enrolled.

Questions?

Contact the Program Director at diane.mckay@tufts.edu

Featured Faculty:

Alice Lichtenstein, D.Sc.

Professor

Link to biography - https://nutrition.tufts.edu/profile/faculty/alice-lichtenstein

 

Paul Jacques, D.Sc.

Professor

Link to biography - https://nutrition.tufts.edu/profile/faculty/paul-jacques

 

Tim Griffin, Ph.D.

Associate Professor

Link to biography - https://nutrition.tufts.edu/profile/faculty/timothy-griffin

 

Diane McKay, Ph.D.

Assistant Professor

Link to biography - https://nutrition.tufts.edu/profile/faculty/diane-mckay

Additional Lecturers: Julia Hilbrands, MS, MPH, RD; Nicola McKeown, PhD; Lara Hyde, PhD; J. Philip Karl, PhD, RD; Nicole Schultz, PhD, MPH; Adriene Worthington, MEd, RDN, LDN; Alicia Romano, MS, RD, LDN; Dustin Burnett, MS, RDN.

A sample syllabus for the course may be found here: UCPC0081

Basic Enrollment Requirements: None

Refund Policy: The refund policy for Courses at Tufts offerings is dependent on the course length. Please refer to the section details to confirm any exceptions to the standard refund policy. The refund policies are viewable here: https://universitycollege.tufts.edu/policies#Refunds 

Remission Eligible: Not eligible

Affiliated With:

  • University College