| Module 1 | Whole foods plant-based diet. |
|---|---|
| Unit 1 | Que es y sus Benefits- health (cardiovascular, HTN, cancer, diabetes, constipation, obesity), animals, environment. |
| Unit 2 | Difference between vegan and plant-based diet |
| Unit 3 | Los errores más comunes durante la transición |
| Unit 4 | Que esperar cuando se hace la transición (cambios en el intestino, cambios en los sabores, hambre, no encontrar soporte de familia y amigos, falta de conocimientos en la cocina) |
| Unit 5 | How to build a healthy plate |
| Module 2 | Plant based protein |
| Unit 1 | Importance of Protein |
| Unit 2 | Recommended protein intake |
| Unit 3 | How to read labels- find protein content in labels |
| Module 3 | Carbohydrates |
| Unit 1 | Hierarchy of carbohydrates |
| Unit 2 | Benefits of eating carbohydrates |
| Unit 3 | Fiber and benefits, recommended intake |
| Unit 4 | How to read label- understand sugar content in packaged foods |
| Module 4 | Vitamins and Minerals |
| Unit 1 | Key nutrients in a planta based diet: Vitamin D, B12, iron, zinc, calcium, omega 3, iodine |
| Module 5 | Culinary substitutes (list of common substitutes) and stocking a vegan pantry. )If it´s in your house, is in your mouth) |
| Unit 1 | How to veganize recipes |
| Unit 2 | Diary |
| Unit 3 | Meats |
| Unit 4 | Fish |
| Unit 5 | Eggs |
| Unit 6 | Honey |
| Module 6 | Habit changing |
| Unit 1 | Discovery of blocks or barriers |
| Unit 2 | Goal settings |
| Unit 3 | Habit modifications |
| Unit 4 | Tips for difficult situations (social events, eating out) |
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