Culinary Medicine - 2025 Edition
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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
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
Ancillary Material
Submit ancillary resourceAbout 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