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Picky Eaters Club

Health & Wellness

Food Justice for a Healthy Body and Community

An 4 week course in which we explore food systems and how they impact us and our community from a social justice lens.
Rachel St Leger Hodge, M.A.T.
9 total reviews for this teacher
3 reviews for this class
Completed by 12 learners
  There are no upcoming classes.
50 minutes
per class
Twice per week
over 4 weeks
year olds
learners per class
per learner - per class

How does a "Multi-Day" course work?

Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries

How Outschool Works

There are no open spots for this class.

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Class Experience

Course Social Justice Learning Objectives​:
Students will understand that Food Justice is about communities exercising their right to grow, sell, and eat
healthy food.
Students will understand that healthy food is fresh, nutritious, affordable, culturally-appropriate, and grown
locally with care for the well-being of the land, workers, and animals.
Students will develop a scientific understanding of foods and their impacts on our bodies and physical health.
Students will create healthy snacks and meals while being aware of the physical and social impact of food
consumption on their bodies and on their communities.
I have a masters degree in education and have taught this class to middle school aged children, for several years, in NYC public school after school programs, and felt that it had a positive impact on students relationship with food. I believe that food is an integral part of our daily social lives and has a huge impact on our health. Providing young learners with knowledge about food and food systems so that they can make informed decisions is a crucial life skill. As a mother and homeschooler of growing teenage boys, I am constantly educating myself and them on food systems and trying out new ingredients and food preparation methods. 
Students will be provided with weekly recipes to prepare at home (optional) and will provide feedback on those recipes through class discussion. Students will also be asked to dig deeper and provide evidence of concepts that they ave learned that is visible or not visible, in their community.
I will provide a class outline and weekly notes. Students should also be equipped with a notebook and pen or pencil for additional note taking. Students will need to purchase food supplies and ingredients if they wish to prepare recipes at home (not mandatory). The supply list and schedule will be provided upon registration.
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Learners will be assessed through group discussion.
1 hour 40 minutes per week in class, and an estimated 1 - 2 hours per week outside of class.
Parental guidance may be necessary for allergy exposure, as well as managing kitchen equipment.


Rachel St Leger Hodge, M.A.T.
Lives in the United States
Teaching through Multiple Lenses
9 total reviews
17 completed classes

About Me


My name is Rachel Hodge and I am a trained educator with years of experience educating in the classroom, during after school programing, and within the homeschool community. I have a Masters of Art In Teaching from USC and a B.A. in... 
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