In this course, dietitians check trends and background on plant-based diets, how to motivate clients to eat plant-based diets, mechanism of action for specific foods within plant-based diets that provide benefits in diabetes, GI disorders, immunity, blood pressure and mental Health. We explore science on the health benefits of plant-based eating patterns, some sustainability benefits of the plant, and traditional diet patterns. We explore skills and strategies to introduce plant-based diets in healthcare and clinic settings, discuss disease conditions in which plant-based diets may lead to benefits with eating pattern guides for food groups and food lists, in addition to serving sizes. We address psychological approaches to plant-based adoption, in addition to tips on helping clients meet their nutrient needs and discuss protein alternatives, dairy and egg alternatives. The course includes three cooking sessions as examples of using plant-based food sources.