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Culinary Medicine
by Stavroula N. Antonopoulos, Bahar Bakhshi, and others
About This Book
A culinary medicine text for nutrition students and anyone running food-based disease prevention programmes. The 2025 edition covers kitchen skills, food safety, menu planning, shopping and budgeting, popular diets, supplements, food demonstrations, seed-to-table projects, community partnerships and culturally centred approaches, with recipes and case studies alongside chapters on macronutrients, micronutrients and bioactive compounds. University of Arizona, CC BY-NC licence.
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