Nguồn ngoài

Culinary Medicine

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.

Tác giả

Cheryl Casey; Scott Going; Lauren McCullough; Melanie Hingle

Nhà xuất bản

University of Arizona

Năm

2024

Nguồn

Open Textbook Library

Giấy phép

CC BY-NC

Ngôn ngữ

EN