Objective: This study sought to determine the feasibility of (a) engaging college students in experiential learning through a 10-day whole foods plant-based diet intervention, (b) bringing pertinence to the course topics that had an emphasis on chronic conditions and (c) understanding how the intervention influenced students' perceptions and behaviours. Design: Quasi-experimental design. Biomarkers, dietary perceptions and behaviours were collected at baseline and 11-day post-intervention. Setting: The study was implemented in the context of an undergraduate/graduate public health course. Method: We assessed the feasibility of the intervention using an acceptability focus, including participant retention in the intervention, and participant self-reported experience with the plant-based diet. We also utilised an implementation research focus, concerning the extent, likelihood and manner in which an intervention can be fully implemented as planned and proposed. Results: The intervention was determined to be feasible. Participants learned that their diet can affect multiple health conditions and all changed their diet in some way or another as a result. Of the 10 participants, mean change in total cholesterol was -26 mg/dL, high-density lipoprotein (HDL) cholesterol was -6.1 mg/dL and low-density lipoprotein (LDL) cholesterol was -21.6 mg/dL, all with p values <0.05. Conclusion: Findings suggest that through experiential learning, students will consider a whole food plant-based diet and/or make some personal lifestyle changes as a result.