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Course Description

Gain an overview of plant-based diets, why people choose them, and their prevalence around the world. Explore the benefits of choosing a plant-based diet on health and disease prevention and the role of plant-based diet choices in the context of the environment, policy, and disease prevention.

What can you expect from this course?

Each week you will be introduced to the main topics and subtopics through instructor presented content, reliable and current research, and expert guest speaker videos. Opportunities for you to engage in a weekly discussion with your peers and instructor will allow you to learn from their experiences and expertise and further deepen your knowledge. The week ends with a reflection activity that prepares you for the project-based assignment.

Learning Outcomes

Upon successful completion of this course, you will be able to:

  • Define plant-based diets
  • Compare foods and dietary patterns throughout history and discuss the prevalence of plant-based diets around the world
  • Examine the scientific basis of nutrition to discuss current nutrition concepts and how dietary choices affect our health
  • Identify the impacts of plant-based diets on individuals and planetary health
  • Explain how public health policy and environmental sustainability are contributing to dietary recommendations regarding plant-based diets

Course Topics

  • History and Prevalence of Plant-Based Diets
  • Building a Plant-Based Plate: Nutrition Fundamentals
  • Impacts of Plant-Based Diets on Individual Health and Disease
  • Plant-Based Diets and Food Systems
  • Public Health Policy and Plant-Based Diets: Food Guides from Around the World

Job Market Overview

 

Additional Requirements

  • This course is intended for adult learners who are at least 18 years of age.
  • There are no prerequisites for this course.
  • You may take this as an individual course or choose to complete the certificate.
  • You can expect to spend 5-6 hours per week to complete the course material, activities, discussions and assignment.
  • If you are new to online learning, visit the Online learning at U of G page for helpful resources.

*It is recommended that you complete Introduction to Plant-Based Diets before selecting other courses in the certificate.

Assessment

Each week you will respond to a discussion question that examines evidence-based research related to the weekly topic. The course concludes with a project-based assignment that assists you in understanding and communicating the benefits of plant-based diets.

Sponsoring Partner

  • Department of Family Relations and Applied Nutrition, College of Applied Human Sciences

Applies Towards the Following Certificates

Technical Requirements

You are responsible for ensuring that your computer system meets the necessary system requirements. Use the browser check tool to ensure your browser settings are compatible and up to date (results will be displayed in a new browser window).

*Course details are subject to change.

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Enrol Now - Select a section to enrol in
Section Title
Introduction to Plant-Based Diets
Type
Online
Dates
February 20, 2023 to March 19, 2023
Contact Hours
20.0
Delivery Options
Online  
Course Fee(s)
Registration Fee $299.00
Potential Discount(s)
Section Notes

Please view the Withdrawal and Refund Policy - Continuing Education Courses

If you are new to online learning we encourage you to visit our Online Learning at UofG resource page.

If you require assistance, please contact our main office.

There are no textbooks required for this course.

Section Title
Introduction to Plant-Based Diets
Type
Online
Dates
June 26, 2023 to July 23, 2023
Contact Hours
20.0
Delivery Options
Online  
Course Fee(s)
Registration Fee $299.00
Potential Discount(s)
Instructors
Section Notes

Please view the Withdrawal and Refund Policy - Continuing Education Courses

If you are new to online learning we encourage you to visit our Online Learning at UofG resource page.

If you require assistance, please contact our main office.

There are no textbooks required for this course.

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