Learn how plant-based eating patterns and vitamins contribute to nutrient adequacy and health. Drawing on content from Jamie Pope and Steven Nizielski, authors of Scientific American Nutrition for a Changing World, published by Macmillan Learning, this course connects dietary choices with the functions and sources of essential vitamins.

You will compare vegetarian and semi-vegetarian eating patterns, examine the benefits of plant foods and phytochemicals, and consider nutritional needs associated with plant-based diets. You will also study the Mediterranean diet and guidance for planning vegetarian eating patterns. You will then examine the properties and functions of fat-soluble vitamins A, D, E, and K and water-soluble vitamins, including the B vitamins, choline, and vitamin C. Topics such as coenzyme function and megaloblastic anemia help connect vitamin science with nutrition-related conditions and supplement evaluation. Through readings and practice activities, you will compare dietary approaches and apply vitamin concepts to nutrition information. The course includes approximately eight hours of learning material. This course is part of the Foundations of Nutrition Science & the Dietary Guidelines Specialization and can also be taken independently.