Culinary Rehab: A Comprehensive Resource in Culinary Medicine
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THE PROBLEM

THE SOLUTION
Creating culinary competencies for "eat less fat" "eat more fruit" "eat more vegetables"

Audience: Clinicians, chefs and home cooks - Anyone with 10 to 20 hours of nutrition education


​5% of net profits goes to
​True Health Initiative
The first section of the book provides an overview of pertinent information on taste, flavor and satiety. Section two serves up culinary competencies from procurement to the table for the eight food categories covered in the Dietary Guidelines for Americans, the national nutrition guidelines. In section 3, readers will discover the best diet and corresponding culinary methods for promoting health for common chronic conditions and disease.  The last section of the book highlights the various types of teaching kitchens that are scattered throughout this nation.
 
Essential elements in the book include:
  • A research based, modular delivery system for learning Information will be delivered in a modular format, which has been shown to be effective in changing a person’s nutrition knowledge, behavior and attitude (research results available upon request)
  • Collaboration with nutrition experts and clinicians to provide essential content.Experts in various disease and chronic conditions will be approached to provide the latest science behind food/nutrition for that specific disease/condition. 
  • Collaboration with chefs to create culinary competenciesA group of expert chefs will be invited to create the culinary competencies for each module.  
  • From procurement to the table    For each food group, essential information regarding the impact of food choices on an individual’s health and the health of the planet will be discussed.   
  • Broad audience appeal.The goal of the book is to reach both the healthcare trained professional as well as wellness coaches and home cooks that desire to change the health of their family and friends.  

Publication date anticipated July 2020

EXPERT CHEF PANEL

Chef Ron Desantis- President CulinaryNXT
Chef Erica Holland Toll – Executive Chef at a University
Chef Russell Michel – Slow Food Executive Chef
Chef Scott Giambastiani- Food Program Manager Google
Chef Lyndon Virkler- New England Culinary Institute
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Chef Janet Crandall- LGBT Center in Hollywood
Chef Chris Massamba – UK Chef and Nutritional Therapist
Chef Cyndie Story – Founder Culinary Solution Centers
Chef Kate Waters –UK Chef and Nutritional Therapist
Chef Annie Copps - Author, Chef Instructor and Culinary Tour Leader
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NUTRITION EXPERTS

David Katz MD, MPH, FACPM, FACP, FACLM (Yale)
​Walter Willett MD, DrPH: (Harvard)
Michael Dansinger MD, MS: Obesity and Cardiovascular Disease (Tufts)
Stefanos Kales MD, MPH, FACP, FACOEM
Laura Thomas MED, RD, LD, FAND 
Lisa Dorfman MS, RD, CSSD, CCMS, LMHC, CCMS, FAND
Jill Powder PhD, DABT
Heather Sears MBA
​Teresa Pangan PhD, RDN
Katy Maher MPH, RD
Erica Yeh MS
Juliana Cohen ScM, ScD (Harvard)
Erin George-Weber RDN, Chef
Denise Potter RDN, CSP, CDE
Sherene Chou MS, RDN
Rima Kleiner MS, RDL, LDN 
Betsy Redmond PhD, MMSc, RDN
Jody Vogelzang PhD, MAT, MHS, RDN, FAND, CHES (Grand Valley)
Christina Jax MS, RDN
Ellisa Nyberg MS, RDN, LN, LD
​Karen Byrd PhD, MBA, RD, LD, PMP (Murray State)
Janice King MEd, RDN, SNS, CDE (Auburn Public School)
Natasha MacAller Chef
Lisa Ronco MS, RD, CDN (NYPresbyterian Hospital)
Gita Patel MS RD CDE CLT LD
Maggie Moon MS, RD
​Nicole Klem MS, RDN, CDN, CCMS (SUNY Buffalo)
Charlene Schmidt PhD, RD, LDN (U of Tennessee) 
​Jackie Schulz ​MS, RD, LDN
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REVIEWERS-CONTENT EXPERTS
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Exponential social media exposure

Starts with development of the textbook and goes on for the entire first version (over 2 years)