Culinary Medicine 2025e

by Stavroula N. Antonopoulos et al.

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This peer-reviewed Culinary Medicine textbook is aimed at individuals and communities seeking to implement food-based disease prevention programs.

Description from LibreTexts.

Publisher
University of Arizona
Subjects
Medicine, Nutrition
Licence
CC BY-NC 4.0, as LibreTexts states it. Non-commercial use only.
Who can read
Teens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. Licensing
  6. Acknowledgements
  7. About the Authors
  8. Preface
  9. 1: The Basics of Preparing, Selecting, and Enjoying Nutritious Food
  10. 1.1: Understanding Social Influences, Planning Meals, and Shopping Smarter
  11. 1.2: In the Kitchen (Storing and Preparing Food; Preventing Food Waste)
  12. 1.3: Enjoying Food at Home and Beyond—Our Relationship with Food
  13. 2: Food as Medicine- Nutrients, Dietary Supplements, Bioactive Compounds, and Popular Diets
  14. 2.1: Macronutrients
  15. 2.2: Micronutrients
  16. 2.3: Dietary Supplements
  17. 2.4: Bioactive Compounds
  18. 2.5: Popular Diets and Health
  19. 3: Anatomy of a Food Demonstration
  20. 3.1: Anatomy of a Food Demonstration
  21. 4: Implementing Culinary Medicine in Your Community
  22. 4.1: Seed-to-Table Programs
  23. 4.2: Creating Partnerships in Your Community
  24. 4.3: Culturally Centered Approaches to Culinary Medicine
  25. 5: Appendices
  26. 5.1: Appendix A - Case Studies
  27. 5.2: Appendix B - Recipes for Disease Prevention
  28. Back Matter
  29. Index
  30. Glossary
  31. Versioning History
  32. Detailed Licensing