Vegetarian Nutrition

This course defines vegetarianism and outlines the specific nutritional requirements of a healthy vegetarian diet. Lessons also include information on how to adopt a vegetarian diet, and guidelines for changing needs during every stage of life. Practical examples and suggestions will prepare the student to create diet plans for increased health and vitality. This course is ideal for vegetarians, those considering a vegetarian diet, and health and nutrition professionals.

Course Outline

A certificate will be awarded upon successful completion of the final exam. Students have 24 weeks to complete the course; however, it can be completed sooner than the allotted time depending on the pace of the individual. Members of the BCRPA are eligible to receive 20 BCRPA CECs (Continuing Education Credits) upon completion of this course.

Lesson 1: Vegetarianism 
Lesson 2: Vegetarianism for Health 
Lesson 3: Protein 
Lesson 4: Carbohydrates 
Lesson 5: Fats 
Lesson 6: Vitamins 
Lesson 7: Minerals 
Lesson 8: Designing a Vegetarian Diet 
Lesson 9: Vegetarian Diets During Pregnancy and Lactation
Lesson 10: Vegetarian Diets in Infancy 
Lesson 11: Vegetarian Diets for Children 
Lesson 12: Vegetarian Diets for Adolescents 
Lesson 13: Vegetarian Diets for Older People
Lesson 14: Practical Applications of Vegetarianism


Total program cost:

$549.00 plus gst/hst (if applicable)
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This course includes:

• Course workbook (includes feature articles from alive magazine, alive recipes, and practice quizzes)

• Lesson tests

• Full access to the Online Learning Centre

The Dietician's Guide to Vegetarian Diets textbook by Virginia Messina, MPH, R.D., Mark Messina, PhD., and Reed Mangels, PhD., R.D.

Becoming Vegetarian book by Vesanto Melina, M. Sc., R.D., and Brenda Davis, R.D.

• Final exam

• Support and assistance while you study

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