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Nutrition Studies Research Group
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Stanford Prevention Research Center
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Nutrition Studies Research Group
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Plant-Based Diet Initiative (PBDI)
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SWAP MEAT Athlete
Fe Fi Fo Study
KETO MED
PREDICT 2
The RAMP Study
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Vitamin D and Diabetes
Savor
Diet ID
Effects of MealEnders on Food Intake
Restoring Microbial Diversity
Salt Sources Study
Raw Milk Study
One Diet Does Not Fit All
Potential Health Benefits of Dietary Antioxidants from Supplements vs. Foods
Effects of a Plant-Based Diet on Plasma Lipids
Effects of Adequate Sleep on Weight Loss
Fish Oil and Triglycerides
Plant vs. Marine Sources of Omega-3s
Effects of Two Antioxidants on CVD
Comparative Weight Loss Study
Effects of Garlic on Plasma Lipids
Effects of Different Milks on Plasma Lipids
Ginkgo Biloba and Peripheral Artery Disease
Different Diets and Insulin Resistance
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Powered by Plants: A Guide to Plant-Based Eating
Recipes
Apple Crumble
Avocado Toast with Kimchi
Balsamic Vinaigrette
Blueberry Pomegranate Kombucha
BBQ Sweet Potato Chickpea Tacos
Creamy Asparagus and Pea Soup
Roasted Squash and Root Vegetables
Roasted Tofu with Easy Peanut Sauce
Salad as a Meal
Smoky Baked Tempeh
Steel-cut Oats with Nuts
Vegetable Stir-fry with Teriyaki Sauce
Wheat Berry Salad
Pomegranate-Glazed Eggplant with Squash and Tempeh
Stanford Prevention Research Center
