Culinary Medicine Textbook

Authors
Stavroula N. Antonopoulos
Bahar Bakhshi
Katelyn Barker
Constance Bell
Martina Cartwright
Amy A. Drescher
Stephanie Grutzmacher
Milad Hasankhani
Melanie Hingle
Mary Marian
Farshad Fani Marvasti
Lauren McCullough
Lily McNair
Ashley Munro
Amy Novak
Lucia Ramonet
Publication Date: January 2025

This comprehensive open educational resource (OER) offers an in-depth introduction to culinary medicine, integrating the art of food and cooking with the science of medicine to promote health and manage disease. It features a variety of materials, including readings, images, videos, interactive activities, case studies, and recipes. Licenced under a Creative Commons BY-NC 4.0 International License, this resource is free for anyone to use, adapt, and share.

Read the book online

Who the book is for

  • Students in nutrition, medicine, public health, and allied health professions seeking practical culinary medicine training.
  • Health professionals working at the intersection of food, nutrition, and human health.
  • Individuals and community organizations interested in using food as a tool for lifelong health.

What the book covers

The textbook is structured into thematic areas, covering topics such as food selection, nutrients, dietary supplements, and the implementation of culinary medicine in communities. It's designed to support those looking to enhance their understanding of food as a powerful tool for health and disease prevention.

  • Section I. The Basics of Preparing, Selecting, and Enjoying Nutritious Food—Chapters 1, 2, and 3
  • Section II. Food as Medicine: Nutrients, Dietary Supplements, Bioactive Compounds, and Popular Diets—Chapters 4, 5, 6, 7, and 8
  • Section III. Anatomy of a Food Demonstration—Chapter 9
  • Section IV. Implementing Culinary Medicine in Your Community—Chapters 10, 11, and 12
  • Appendices. Additional Resources: Case Studies, Recipes