Vegetarian & Vegan Nutrition


Subjects included in the Course:
• Dispelling myths
• Different types of vegetarian diets
• Health benefits
• The six essential nutrients
• Why go veggie
• Experts in the field
• Dairy products and skin conditions
• Weight control and meat-free diets
• The vegetarian cuisine
• Macrobiotic diet
• Raw foodism and fruitarianism
• Understanding ‘at risk’ nutrients
• Carbohydrate portion control
• Balancing meals
• Reading labels
• Importance of food variety
• Why go vegan
• Protein and essential fats
• Vitamin B12, iron and calcium
• Food fortification
• Meat and cheese substitutes
• Saturated fats
• Monounsaturated and polyunsaturated fats
• Healthy gut flora
• Buying organic
• Eating in season
• Ideal cooking oils
• Eating out and travelling abroad
• Food swaps
• Eating during pregnancy and breastfeeding
• Vitamins for babies
• Raising vegetarian/vegan children
• IBS and plant based diets
• Food allergies and intolerances
• Bone health and osteoporosis
• Cardiovascular disease
• Meal planning for diabetic vegetarians/vegans
• UTIs and kidney stones
• Healthy vegetarian and vegan recipes
• Breakfast, lunch, dinner and snacks
• Data collection
• Nutrition questionnaires
• Nutrition programs
• Short-term and long-term goal setting
• Criteria for referral
• At risk clients
• Spotting eating disorders



Students obtaining 80% average pass marks will be awarded an accredited SNHS Diploma entitling them to practise.

Course Description

This course provides a very comprehensive overview of the vegetarian and vegan lifestyle and why people choose to eliminate meat from their diet.

Owing to the rise in plant–based living, as well as the flexitarian (the ‘occasional’ vegetarian), many people are beginning to recognize the health benefits of consuming a predominately plant or solely plant-based diet, reducing their risk of several chronic health conditions, including heart disease, diabetes and some cancers.

This course on vegetarian and vegan nutrition is aimed at therapists qualified in nutrition (from the school or elsewhere) to offer a sound introduction to healthy balanced eating and evidence based, up-to-date information on the many health benefits of a plant based diet.

Advice on guiding clients towards a new way of life, including the implications of avoiding meat and meat products and finding healthy protein and micronutrient substitutions (including iron, calcium, vitamin B12, zinc and iodine) is given. Valuable and practical guidance on making the transition is provided, including a step-by-step implementation plan, a detailed outline of ‘at risk’ nutrients, food swaps and ways to balance meals.

This course also looks at vegetarianism and veganism in pregnancy and breastfeeding, raising vegetarian/vegan children, food allergies and intolerance’s.

Dairy free and gluten free plant based diets are outlined, and healthy eating with health conditions including Irritable Bowel Syndrome, cardiovascular disease, diabetes and osteoporosis.

With a lesson dedicated to breakfast, lunch and dinner recipes, this course concludes with a detailed outline on planning the nutrition consultation, incorporating the nutrition questionnaire, goal setting, criteria for referral and recognizing eating disorders.

About Our Course Writer – Zerlina Mastin

Zerlina Mastin has a BSc in Nutrition & Dietetics from Kings College London, and an MSc in Public Health Nutrition from the London School of Hygiene & Tropical Medicine. Zerlina has over 10 years experience working in the health and nutrition sector, initially working as a dietitian within the NHS before turning to freelance nutrition. As a Registered Nutritionist with the UK Voluntary Register of Nutritionists (UKVRN), Zerlina is the author of ‘Nutrition for Dancers’.

More Information

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