
Culinary Medicine - 2025 Edition
Cheryl Casey, University of Arizona
Scott Going, University of Arizona
Lauren McCullough, University of Arizona
Melanie Hingle, University of Arizona
Copyright Year:
Publisher: University of Arizona
Language: English
Formats Available
Conditions of Use
Attribution-NonCommercial
CC BY-NC
Reviews





I found the open textbook to be an valuable and good resource that bridges a gap between nutrition science and practical health application. The book delievers a well laid out explortation between food, nutrition, and health. The book covers... read more
I found the open textbook to be an valuable and good resource that bridges a gap between nutrition science and practical health application. The book delievers a well laid out explortation between food, nutrition, and health. The book covers essential topics in nutrition and does a nice job supporting the text with evidence-based recomendations and references. For students in Exercise Science, Athletic Training, or allied health programs, this approach supports a deeper understanding of how nutrition directly affects client outcomes, performance, recovery, and chronic disease prevention. The book does a nice job with information and case studies. It is limited in the information regarding special populations such as pediatrics, sports nutrition, and geratirc populations. Also, adding in instructor resouces would be helpful.
The book does a nice job addressing evidence-based research and providing additional resources.
The textbook does a great job aligning its main purpose food as medicine with the continued movement in healthcare for lifestyle based interventions. I really appreciated the shopping lists and food labeling information. These are important concepts for students to understand and are easy ways for our students or their furture clients to educated themselves. The textbook also follows and aligns with national guidelines. The textbook could expand the discussion on technology and this could be incorporated into make health choices and using food as medicine.
This text book is well written and would be easy for non-nutriton majors to understand and the information is presented in a manner that it can be practically applied to daily knowledge. The book is well structured and flows well. The visual aids and case studies tie in nicely to reinforce knowledge.
The chapters are well laid out and laid out in the same manner for each chapter. The table of contents is easy to navigate. Throughout the text the authors contunie to consistently discuss how food choices influcence health outcome and daily behavior. One area of improvement could be; being consistent to how in depth each chapter delves. The chapters on hydration and or supplimentation could be more detailed and expanded on.
The table of contents provides an easy way for chapters and content to be divided into weekly learning topics. The case studies provide the answers which I appreciate, however since the answers are present it would be hard to assign these for credit. The text could also be easily paired down or paired with other supplimental reading. Each individual chapter could be easily paired with other readings. Adding Instructor Tools would be a bonus as well.
The topics flow well from one area of nutrition to the next. The chapters are clearly defined and there is continous integration of clinical and culinary topics.
The textbook is easily accessed and can be downloaded as needed by students. If may benefit from more interactive media content.
Medical and nutritional terms are used correctly. Definitions are provided terms that may not be fimiliar to all students.T
The textbook does a nice job addressing specific mainstream/current diets. It is consistent with addressing the food choices should be tailored to lifestyle and the the individual. The text also does address food insecurity, affodability, and access which for many students may be eye opening. This helps students understand specific barriers can influence food choices. The text book does lack detailed understanding of food choices and influences on a more global scale. Also the case examples are fairly traditional and generalized and may not represent clients from different backgrounds. Overall, the text does demonstrate cultural awareness.
Overall, this is a quality text book for students in the allied health fields. The text can easily be used for a full semester nutrition course or sections of the text could be adapted and used with other resources duing a semester. It is easy to navigate and provided sturents with evidence base information to help expand their knowledge base of nutrition.
Table of 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
About the Book
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.
About the Contributors
Editors
Cheryl Casey, University of Arizona
Scott Going, University of Arizona
Lauren McCullough, University of Arizona
Melanie Hingle, University of Arizona