Culinary Medicine

Format:

Book

Contributor:

Casey, Cheryl, editor.

Going, Scott, editor.

McCullough, Lauren, editor.

Hingle, Melanie, editor.

Language:

English

Subjects (All):

Medicine--Textbooks.

Medicine.

Nutrition--Textbooks.

Nutrition.

Physical Description:

1 online resource

Edition:

2025 ed.

Place of Publication:

[Place of publication not identified] University of Arizona 2024.

Language Note:

In English.

Summary:

This peer-reviewed Culinary Medicine textbook is aimed at individuals and communities seeking to implement food-based disease prevention programs. While the primary audience is students taking a 400/500-level nutrition class, this book can be used and adapted by anyone. It includes recipes and case studies, as well as information on kitchen skills, food safety, menu planning, shopping and budgeting, popular diets, dietary supplements, food demonstrations, seed-to-table programs, community partnerships, and culturally centered approaches. There are also chapters on macronutrients, micronutrients, and bioactive compounds.

Contents:

About This Book

Acknowledgements

Preface

Chapter 1: Understanding Social Influences, Planning Meals, and Shopping Smarter

Chapter 2: In the Kitchen (Storing and Preparing Food; Preventing Food Waste)

Chapter 3: Enjoying Food at Home and Beyond—Our Relationship with Food

Chapter 4: Macronutrients

Chapter 5: Micronutrients

Chapter 6: Dietary Supplements

Chapter 7: Bioactive Compounds

Chapter 8: Popular Diets and Health

Chapter 9: Anatomy of a Food Demonstration

Chapter 10: Seed-to-Table Programs

Chapter 11: Creating Partnerships in Your Community

Chapter 12: Culturally Centered Approaches to Culinary Medicine

Appendix A: Case Studies

Appendix B: Recipes for Disease Prevention

Glossary Terms

Contributors

Versioning History

Contact Us

Notes:

Description based on print resource