ABOUT 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.