Wide overhead flat-lay of diverse whole plant ingredients including legumes, grains, fresh vegetables and herbs

Plant-Based Pattern Explorations

Detailed information on plant-based eating characteristics

Overhead flat-lay showing spectrum of plant-based foods from whole to more processed forms

Spectrum of Plant-Based Eating Definitions and Variations

Explore the range of plant-based dietary patterns from flexitarian to fully plant-based approaches, understanding how individuals choose different relationships with plant and animal foods.

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Close-up flat-lay of nutrient-rich plant foods including legumes, nuts, seeds and whole grains

Nutrient Density and Energy Characteristics of Plant Foods

Understand the nutrient profiles and energy densities of different plant foods, exploring how legumes, grains, seeds and nuts contribute distinct nutritional characteristics.

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Overhead arrangement of high-fibre whole plant foods with visible freshness and water content

Fibre and Water Content in Whole Plant Satiety Mechanisms

Explore how fibre and water content in whole plant foods contribute to satiation mechanisms, understanding the physical properties that influence eating dynamics.

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Flat-lay comparison of whole plant foods versus processed versions on wooden board

Whole vs Processed Plant Foods and Eating Dynamics

Examine how processing modifies plant foods and influences eating rate, satiation and nutrient composition, comparing whole foods with refined alternatives.

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Observational Associations with Plant-Forward Dietary Patterns

Review data on plant-forward eating patterns and their associations with dietary quality markers, understanding what observational evidence shows and its limitations.

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Overhead flat-lay of diverse plant foods showing variety and emphasizing individual variation

Individual Differences in Plant-Based Nutritional Responses

Discover how individual factors including age, activity level, preferences and metabolism influence responses to plant-based approaches, emphasising variation.

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