Cook, Eat, Heal with the New Culinary Medicine Textbook
Over 2,000 references, 40 nutrition scientists and dietitians, a dozen chefs from the United States, Europe and Canada came together to create this work!
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Available Now on AmazonCulinary Medicine Textbook: A Modular Approach to Culinary Literacy
"This textbook... takes its place among the important and promising advances in the vanguard of public health nutrition.' -Dr. David Katz We make more than 220 food-decisions a day. Those decisions impact our habits, health, and ultimately, our lives. Dr. Deb Kennedy brings her more than 25 years of experience in the nutrition and wellness to a new book that teaches us how we can use the power of food to transform our health, one bite at a time, through progressive education and a hands-on approach. The Culinary Medicine Textbook brings together the expertise of more than 40 nutrition scientists and over a dozen chefs from around the world. Readers learn in discrete modules; you can pick and choose among the modules to build their own learning or teaching experience. For the first time, culinary competencies have been created based on clinical recommendations – eat more less sugar; eat more fruits, vegetables, and whole grains – and for various diseases and conditions. You find out what you need to know and have in the kitchen for a variety of diseases and health conditions. |
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Praise for the Culinary Medicine Textbook
Cat Cora
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"Kudos to Dr. Deb for getting both chefs and nutrition scientists to the table to create a masterpiece. The Culinary Medicine Textbook lists the essential culinary skills that are required to be able to eat and ENJOY a healthy diet. Anyone can learn to cook; it takes practice and a sense of humor to learn from mistakes. Deliciously eat your way towards health."
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David Katz, MD, MPH, FACPM, FACP, FACLM
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"Dietary patterns of lower overall quality are the single leading predictor of premature mortality and chronic morbidity in the modern world. No nutrient can remedy that. Changing dietary patterns so they routinely promote rather than undermine health means changing food choices, meal selection, daily routines, and the skill sets - especially cooking - on which they rely. The emergence of 'culinary medicine' where once only biochemistry prevailed is testimony to this shift in problem, solution, and the primacy of the actionable and pragmatic.
This textbook, which a focus on cultivating a discrete set of skills to be practices, and paid forward through teaching, takes its place among the important and promising advances in the vanguard of public health nutrition. If the potential of diet -- to add years to lives, life to years and help sustain the vitality of our planet -- is to be fulfilled, it will owe much to the widespread update of crucial lessons found in the Culinary Medicine Textbook." "My dad understood that all life begins in the soil and that healthy soil leads to healthy plants, which leads to healthy people and a healthy planet; it is the only way we can literally save ourselves from ourselves! Dr. Deb truly understands this and has put together an incredible work combining nutrition science and the culinary arts by bringing together chefs with nutrition scientists. Both are pioneers in their own right -- helping people to eat healthy plants."
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