Curriculum
Culinary Medicine, 2025 Edition
Source: opentextbooks.library.arizona.edu/culinarymedicine
A condensed map of the secondary Source of Truth. Use these chapters as the rule-set when running a Pattern / Rule / Solve audit.
- 01
Social Influences, Meal Planning & Smart Shopping
- SDOH framework
- Meal-planning elements
- Shop the perimeter, unit pricing, seasonality
- 02
In the Kitchen — Storage, Prep & Food Waste
- 4 Steps to Food Safety: Clean, Separate, Cook, Chill
- Cooking methods: broil, roast, steam, braise
- 03
Enjoying Food at Home and Beyond
- Our relationship with food
- Mindful eating cues
- 04
Macronutrients
- Carbs / Protein 4 kcal/g; Fat 9 kcal/g
- ≥130 g/day carbohydrate for brain glucose
- 05
Micronutrients
- Water-soluble: B1, B12, C
- Fat-soluble: A, D, E, K
- 06
Dietary Supplements
- When supplementation is indicated
- Quality and safety considerations
- 07
Bioactive Compounds
- Allicin, lycopene, sulforaphane, anthocyanins
- Food-first dosing
- 08
Popular Diets and Health
- Mediterranean, DASH, Ketogenic, Paleo
- 09
Anatomy of a Food Demonstration
- Setup, narration, audience engagement
- 10
Seed-to-Table Programs
- Garden → kitchen → clinic pipeline
- 11
Creating Partnerships in Your Community
- Coalitions, schools, faith and tribal partners
- 12
Culturally Centered Approaches
- Honor staples; portion, time, and add fiber
Appendices
Appendix A
Case Studies
- · Macrocytic anemia (B12) in a vegan student
- · Metabolic syndrome and cooled-starch glycemic load
Appendix B
Recipes for Disease Prevention
- · Eggs with Nopales — 92 kcal/serving
- · Quinoa-Stuffed Tomatoes — lycopene + fiber