This course introduces the principles of whole-food, plant-based nutrition and healthy lifestyle practices. Students examine how whole-food, plant-based diets support overall health and may help prevent chronic diseases. Emphasis is placed on practical skills including nutrient literacy, food label interpretation, meal planning, ingredient substitution, and efficient cooking techniques through hands-on learning experiences. The course is informed by the evidence-based Food for Life program developed by the Physicians Committee for Responsible Medicine.
Prerequisites
None.
1. Identify whole foods commonly found in plant-based diets.
2. Interpret nutrition-fact labels and ingredient lists for the purpose of making informed food choices.
3. Demonstrate basic meal planning, grocery shopping, food preparation, and cooking skills that support healthy eating habits.
4. Describe how whole-food, plant-based nutrition supports prevention and management of chronic diseases.
5. Describe the role of lifestyle factors including physical activity, sleep, stress management, and mindful eating in supporting overall wellness.
6. Use whole-food, plant-based recipes to prepare meals.
7. Identify substitutions that can make different cultural recipes plant-based.