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    Read more about Culinary Medicine - 2025 Edition

    Culinary Medicine - 2025 Edition

    (1 review)

    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 Attribution-NonCommercial
    CC BY-NC

    Reviews

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    Reviewed by Alisha Miller, Assistant Professor, Anderson University on 7/11/25

    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

    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

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