External
Culinary Medicine 2025e
This peer-reviewed Culinary Medicine textbook is aimed at individuals and communities seeking to implement food-based disease prevention programs.
- Author
- Stavroula N. Antonopoulos et al.
- Publisher
- University of Arizona
- Source
- LibreTexts
- License
- CC BY-NC
- Language
- EN
Contents· 19 sections
- 01: The Basics of Preparing Selecting and Enjoying Nutritious FoodChapters 1 2 and 3
- 1.01: Understanding Social Influences Planning Meals and Shopping Smarter
- 1.02: In the Kitchen (Storing and Preparing Food Preventing Food Waste)
- 1.03: Enjoying Food at Home and BeyondOur Relationship with Food
- 02: Food as Medicine- Nutrients Dietary Supplements Bioactive Compounds and Popular Diets
- 2.01: Macronutrients
- 2.02: Micronutrients
- 2.03: Dietary Supplements
- 2.04: Bioactive Compounds
- 2.05: Popular Diets and Health
- 03: Anatomy of a Food Demonstration
- 3.01: Anatomy of a Food Demonstration
- 04: Implementing Culinary Medicine in Your Community
- 4.01: Seed-to-Table Programs
- 4.02: Creating Partnerships in Your Community
- 4.03: Culturally Centered Approaches to Culinary Medicine
- 05: Appendices
- 5.01: Appendix A - Case Studies
- 5.02: Appendix B - Recipes for Disease Prevention