This course provides a comprehensive guide to plant-based nutrition. Subjects addressed include obtaining sufficient protein from plant sources, the health benefits of a whole foods plant-based diet for prevention and treatment of chronic disease, and determining which supplements are essential. Emphasis is given to transitioning to a vegan diet, and its appropriateness during pregnancy and breastfeeding, for children and teens, for people over fifty, and for people engaged in recreational sports and competitive athletics. Nutrient-dense recipes and menus are provided. Various dietary controversies are evaluated in an evidence-based framework.
- Instructor: Daniel Redwood
- Course Facilitator: Monde Bongo
- Course Facilitator: Jennifer Evon
- Course Facilitator: Christine Farlow
- Course Facilitator: Stephanie Hinton
- Course Facilitator: Ronald Watson