This course introduces the core principles of plant-based nutrition, including macronutrients, micronutrients, and the health benefits of whole plant foods. Students will explore nutrient bioavailability, digestion, and strategies to prevent common deficiencies such as vitamin B12, iron, and omega-3s. The course also covers different plant-based dietary patterns, including vegan, vegetarian, and flexitarian approaches.

This hands-on course provides practical strategies for designing nutritionally balanced plant-based meals. Topics include plant protein sources, meal preparation techniques, special dietary considerations (gluten-free, high-protein, low-carb), and optimizing nutrient absorption. Students will also explore culinary techniques for plant-based food preparation and learn how to create satisfying, diverse, and nutritionally complete meals.

This course examines the environmental, ethical, and cultural aspects of plant-based nutrition. Students will explore the sustainability of plant-based diets, food sourcing, agricultural impacts, and ethical considerations related to animal welfare and global food security. The course also delves into policy advocacy and the role of plant-based eating in addressing climate change and sustainability challenges.

Designed for professionals working in healthcare, nutrition counseling, and wellness coaching, this course focuses on applying plant-based nutrition principles in real-world settings. Topics include client-centered coaching strategies, motivational interviewing, behavior change techniques, business opportunities in plant-based nutrition, and ethical considerations for professionals. Case studies and role-playing exercises will prepare students for practical applications in clinical and non-clinical settings based on research studies.