Purpose The aim of the study was to increase interprofessional functional nutrition and mindful eating education interventions that improve patient-driven/value-based Whole Health care among patients with spinal cord injury and neurologic disorders. Design Pilot quality improvement project, pre–post design was used in the study. Methods Functional nutrition and mindful eating Whole Health interventions were implemented through a preestablished education program over 6 weeks in a Veterans Affairs healthcare facility. Findings An increased level of participants’ self-awareness related to internal (60.6%) and external (54.5%) food environments was apparent. The evaluation of the Personal Health Inventory was indicative of value-based improvement on the “Food and Drink” component (35.7%), whereas 21.4% of participants reported a value-based improvement in “Power of the Mind.” Conclusion Interprofessional nutrition and mindful eating interventions, and personal health assessment tools support Whole Health care for management of chronic disease. Clinical Relevance Nutrition and mindfulness group education can be implemented into clinical care. The project modeled successful interprofessional collaboration.