Yes. While the curriculum emphasizes a predominantly whole food, plant-based (WFPB) diet, it supports a variety of dietary preferences and traditions. It offers practical strategies—such as the “Protein Flip” and “Dessert Flip”—to help individuals make gradual, sustainable changes. The approach considers cultural relevance, personal preferences, food access, and clinical needs to support inclusive and flexible dietary guidance.
Are other dietary approaches included in the Culinary Medicine Curriculum?
