Long-term conditions (LTC) such as diabetes, cardiovascular disease (CVD), overweight and obesity have a significant impact in Aotearoa (New Zealand). Māori communities are disproportionately affected, making LTCs a critical equity issue for the country(1). These inequities are not incidental but reflect the direct legacy of colonisation. An intervention shown to have a positive impact across a range of LTCs is a plant-based diet(2), yet nutrition trials in Aotearoa are limited. No published controlled nutrition trials consider a Māori worldview of kai (food) or acknowledge that for Māori, weight may not be the best anthropometric measure. Nutrition is a key determinant of improving health outcomes. To enable equitable health outcomes, research must value Western science alongside mātauranga Māori (Māori knowledge) and incorporate traditional food sources. The purpose of this project is therefore to determine the impact of an Aotearoa-specific nutrition approach with a Māori worldview of kai and prioritising plants. The study is a non-randomised, mixed-methods, single-arm pilot in Gisborne with 11 participants (82% were Māori), guided by Kaupapa Māori methodology (a Māori methodology). The research upholds tino rangatiratanga (Māori sovereignty), ensures Māori governance and oversight, and honours Te Tiriti o Waitangi (the Treaty of Waitangi) principles. Outcome measures will be performed at baseline and 12 weeks, including quality of life using a Kaupapa Māori questionnaire and semi-structured interviews, and metabolic health markers (HbA1c, lipids, blood pressure, weight, waist-to-hip ratio). Adherence is not assessed by monitoring energy intake, but rather supported with recipes, meal plans, weekly check-ins, and a Facebook group to encourage kōrero, pātai, and whanaungatanga. The programme focuses on sustainable lifestyle changes responsive to whānau needs. Kai ā Nuku is a nutrition programme, integrating mātauranga Māori and nutrition science. Approximately 90% of food is sourced from seasonal plants. Core principles include daily beans or lentils, fermented foods (sauerkraut, kimchi, apple cider vinegar), sourdough bread, and unprocessed grains (quinoa, buckwheat, black rice). Limitations include red meat for special occasions, eggs fewer than three per week, no dairy except goat products, no added sugar, and limited processed foods, alcohol, and caffeine. Māori kai practices are integrated: fish and kaimoana three times per week, rewena bread as sourdough, karengo (seaweed), and kaanga pirau and toroi (traditional fermented foods). The themes constructed from this research suggest that Kaupapa Māori health interventions, grounded in whānau-centred (family-centred) approachesand te ao Māori (Maori worldview) understandings of health, remain fundamental for Māori whānau. Participants’ experiences also indicate that hinengaro (mental and emotional well-being) and quality of life are critical markers of health. The quantitative findings demonstrated improvements in hinengaro scores (16.2 ± 4 v 18.4 ± 3.6; p < 0.05), total Kaupapa Māori quality of life scores (20.8 ± 5.7 v 22.25 ± 5.1; p < 0.05), total cholesterol (4.7 ± 1 v 3.9 ± 0.7; p < 0.05), low-density lipoprotein cholesterol (2.7 ± 0.7 v 2.1 ± 0.2; p < 0.05), body weight (99.9 ± 17.1 v 93.8 ± 13.5; p < 0.05), and waist circumference (109 ± 9.4 v 101.2 ± 9; p < 0.01). The Kai ā Nuku study demonstrates that dietary and lifestyle interventions grounded in both evidence-based science and mātauranga can enhance the health and well-being of whānau. The findings from this study support the need for continued investigation, including well-designed randomised controlled trials.