The Culinary Medicine Textbook: Part 1: The Basics (The Culinary Medicine Textbook: A Modular Approach to Culinary Literacy)

By Deborah Kennedy

An updated version will be available soon. Part 1: The Basics lays out concepts and the fundamental topics needed to master culinary medicine. There are many reasons why people eat and in order to effect a positive change, knowledge of these reasons is essential. Similarly, an understanding of the difference between a serving and a portion is crucial to prevent overeating. The reader then gains an in-depth knowledge of differences between taste and flavor. With that understanding a culinary medicine expert can create meals for the elderly or sick or anyone else for whom taste or smell may be a challenge.The chapter on satiety and satiation lays out the principles governing each, enabling the reader to create dishes that are healthful, filling, and satisfying, which is important in weight loss as well as other conditions. The cooking chapter starts by defining cooking using a scale-like approach. This chapter also explores how different cooking methods effect the bioavailability of nutrients. Both mindful eating principles and motivational interviewing are discussed in the next two chapters, and this information will inform how one approaches food when sitting down to eat, and how one counsels others to interact with food. For those who are not familiar with the basics of nutrition research, the last chapter in this section focuses on basic research principles so that the reader gains the skills needed to assess the credibility of health claims and scientific publications.

• Format: Paperback
• Language: English
• ISBN: B09P22DL6M
• ISBN13: 9798777158079
• Release Date: December 2021
• Publisher: Independently published
• Length: 432 Pages
• Dimensions: 11.0" x 1.0" x 8.5"