Eat Well Live Well Online Course

An evidence-based course that explores the food-health connection and the benefits of a whole-food plant-based diet.

This five-week course explores the benefits of a whole-food plant-based diet and the food-health connection and is delivered by Karen Lee of the Sensitive Foodie Kitchen. The course covers what a WFPB diet is and what it isn’t, why this way of eating promotes health and how to make positive changes. The course is accredited by BSLM and explores the how and the why, and is suitable for health professionals interested in expanding their knowledge. It is also suitable for those who want to make changes in their own lives, or those supporting someone else with a health challenge.

BSLM members discount – use code BSLM20 at checkout

Course outline

  • Week 1 – WFPB basics, identify reasons for change, changing mindsets, identifying challenges, easy changes to make
  • Week 2 – Nutrition basics plus top plant proteins
  • Week 3 – Gut health, the advantage of whole-foods
  • Week 4 – The food-health connection, food as medicine mindset
  • Week 5 – Wider issues of eating plant based, eating out, supplements, planning forward

Learning objectives:
Week 1 – introducing a whole-food plant-based diet (WFPB)
At the end of week one, the student will be able to:

  • understand all the elements of a WFPB diet
  • understand the main reasons for changing to this way of eating
  • identify why the student may choose to change
  • explore different perspectives about the food we eat
  • identify challenges and difficulties that may arise including ones personal to the student
  • feel equipped with simple changes to make which will benefit health

Week 2 – basics of nutrition
At the end of week two, the student will be able to:

  • understand the difference between wholistic and reductionist approach to nutrition
  • have a good basic understanding about macro, micro and phytonutrients
  • explore the benefits of whole nutrition from whole foods
  • able to identify plant foods with good sources of specific nutrients
  • feel confident in ensuring individual diet provides an adequate range of all nutrients

Week 3 – the importance of gut health
At the end of week three, the student will be able to:

  • identify the key roles of the gut
  • understand the importance of the microbiome
  • identify factors that can harm gut integrity and the impact on health
  • personalise this knowledge with a gut health assessment and healing strategy
  • understand how whole plant foods can support gut health and the microbiome

Week 4 – the food-health connection
At the end of week four, the student will be able to:

  • recognise the current issues of chronic health problems and the impact on society
  • understand how the quality, quantity and type of food eaten has a positive and/or negative impact on the body
  • gain understanding how a WFPB diet can help prevent, manage or reverse certain health conditions like diabetes, hypercholesterolaemia and hypertension
  • understand how a WFPB diet can decrease inflammation and free radical damage

Week 5 – the wider issues of plant-based eating
At the end of week five ,the student will be able to:

  • identify the connection between food and the environment
  • understand the benefits of a WFPB diet during climate crisis
  • feel confident in being able to socialise whilst following a WFPB diet
  • identify the nutritional differences of raw, cooked and fermented foods
  • evaluate knowledge and plan positive changes going forward

Book your place on the Live Well Eat Well course

You can find the Sensitive Foodie Kitchen on social media at Instagram and Facebook

For further info please contact Karen at