Member Highlights

Member Highlight: Dr. Deb Kennedy and the Culinary Medicine Textbook

Deborah Kennedy , PhD
CEO of Culinary Rehab LLC
CulinaryRehab@gmail.com

What do individuals need to know in the kitchen and at the store in order to follow clinical advice like "eat more vegetables" or "consume less salt"?  Those questions were answered with the recent publication of the Culinary Medicine Textbook . 

The textbook is a result of working with chefs and dietitians from around the world over the past three years, and contains 5 sections: 

1. The Basics: These chapters provide the foundation for culinary medicine. How do taste and flavor differ, how does cooking effect nutrient bioavailability, satiety, and nutrition research are just some of the topics.

2. The Food: In each of the 10 chapters, one food group is thoroughly discussed from the benefits, risks, culinary skill building and much more.

3: The Diets: What evidence exists on the safety and efficacy of popular diets and why are some not advisable for the general public (e.g. gluten-free diet)?

4: The Kitchens: This section lays out the steps for building a teaching kitchen in a community, school, clinical office, hospital, and worksite.

5: The Cohorts: A chapter for feeding seniors, children, pregnant women and what they need to know form a culinary perspective are due to be released soon. Others include brain health, psychiatry, obesity, and more.

For more details: Click Here.