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Cooking for Health and Disease Prevention: From the Kitchen to the Clinic helps demonstrate cooking as a fundamental bridge between ideal nutrition and long-term health. This book provides information to clinicians and their patients about foods and cooking principles to help prevent common health conditions.
List of contents
1. Introduction, 2. Effects of food processing, storage and cooking on nutrients in plant-based foods: fruits, vegetables, cereals and grains, 3. Overview of Molecular Nutrition, 4. Cooking for diabetes prevention, 5. Cardiovascular Risk Factors: Hypertension and Hyperlipidemia, 6. Non-Alcoholic Fatty Liver Disease, 7. Irritable Bowel Syndrome, 8. Osteoarthritis, 9. Providing Culinary Medicine Based Patient Education, 10. Healthy Cooking Techniques
About the author
Dr. Farmer is currently a Staff Scientist at the NIH Clinical Center, an intramural research position involving both community-based and patient research exploring the role of cooking in chronic disease prevention and psychosocial health. She was recently named a recipient of the 2020 William G. Coleman Minority Health and Health Disparities Research Innovation Award from the NIH’s National Institute of Minority and Health Disparity for her work in exploring microbiome-related dietary metabolites in cardiovascular disease health disparities.
Andres Ardisson Korat is a nutrition researcher and a food scientist interested in investigating the role of diet in chronic disease prevention. Dr. Ardisson Korat’s training includes a doctorate degree in nutrition and epidemiology from the Harvard T.H. Chan School of Public Health, a M.S. in food science from Cornell University, a M.A. in gastronomy from the University of Adelaide and Le Cordon Bleu and a B.S. in Food Industries Engineering from ITESM in Mexico.
Summary
Cooking for Health and Disease Prevention: From the Kitchen to the Clinic helps demonstrate cooking as a fundamental bridge between ideal nutrition and long-term health. This book provides information to clinicians and their patients about foods and cooking principles to help prevent common health conditions.
