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This course examines the application of vegetarian and vegan dietary patterns in preventing and managing chronic disease. Students explore the evidence base for plant-based nutrition across major chronic conditions, including cardiovascular disease, type 2 diabetes, cancer, chronic kidney disease, non-alcoholic fatty liver disease, and autoimmune disease, as well as nutrition considerations across the life cycle, from pregnancy and childhood through older adult populations. The course also covers gluten-related and autoimmune disorders, including the practical skills of gluten-free and dairy-free food preparation.
Through case-based discussions and a term-long Applied Case Study Project, students build practical, client-ready skills, including conducting nutrition analyses, developing evidence-informed nutrition and lifestyle plans using a professional case study report format, creating client education materials, and adapting recipes to meet specific dietary needs. The course emphasizes translating current nutrition science into individualized, real-world guidance for clients adopting a plant-based diet to manage a chronic health condition.
Analyze the demographics, definitions, and health consequences of vegetarian and vegan dietary patterns.
Evaluate the nutrient profile of vegetarian/vegan diets with respect to protein, fat, calcium, minerals, and vitamins, and design strategies to meet requirements.
Apply evidence-based plant-based nutrition recommendations across the life cycle, including pregnancy, infancy, childhood, adolescence, and older adulthood.
Critically evaluate current research and apply evidence-based findings on the role of plant-based diets in the prevention and management of chronic diseases, including cardiovascular disease, type 2 diabetes, cancer, kidney disease, non-alcoholic fatty liver disease, and autoimmune conditions.
Design applied, evidence-based nutrition interventions (e.g., a full case study report, client education materials, sample menus) for individuals adopting a plant-based diet for chronic disease prevention or management.
Explain the pathophysiology of gluten-related and autoimmune disorders and apply appropriate gluten-free labeling regulations and nutrition therapy.
Develop and evaluate gluten-free and dairy-free food preparation techniques and recipes, including comparative nutrient analysis.
Required Course Pack:
Required Textbooks:
View the required textbooks for this class, including ISBN, edition, and retail price, by visiting our Required Textbooks page.
Total Course Price:
View the total course price including tuition, fees, course materials, and shipping online here.
Last updated 10/16/25
None – Prior or concurrent nutrition training is recommended
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