This module explores the role of plant-based dietary patterns in cancer prevention, recovery, and long-term survivorship. It covers the relationship between nutrition, inflammation, immune function, gut health, fiber-derived short-chain fatty acids, and bioactive plant compounds such as polyphenols and phytonutrients. The module focuses on whole, minimally processed foods including vegetables, fruits, legumes, whole grains, nuts, and seeds, while addressing protein, vitamin B12, iron, and other nutritional requirements during cancer care. Emphasis is placed on practical meal planning, culturally appropriate dietary strategies, safe cooking methods, and individualized nutrition support to promote healthy weight, nutritional adequacy, quality of life, and sustainable lifestyle habits.