Culinary Medicine
(eBook)
Contributors
Casey, Cheryl editor
Going, Scott editor
McCullough, Lauren editor
Hingle, Melanie editor
Open Textbook Library distributor
Going, Scott editor
McCullough, Lauren editor
Hingle, Melanie editor
Open Textbook Library distributor
Published
[Place of publication not identified] University of Arizona, 2024.
Format
eBook
Edition
2025 Edition
Status
Description
Loading Description...
More Details
Language
English
Notes
Description
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.
Language
In English.