Cooking for Health and Disease Prevention: From the Kitchen to the Clinic

Poor diet and substandard nutrition are underlying causes of many diseases, leading to premature death. Cooking for Health and Disease Prevention: From the Kitchen to the Clinic provides information to clinicians and their patients about foods and cooking principles to help prevent common health conditions. It focuses on disease endpoints, reviews disease biology and epidemiology, and presents dietary interventions for disease prevention. It also includes a recipe appendix with practical examples and introduces fundamental concepts in nutrition and culinary principles.

Format: Hardback
Length: 280 pages
Publication date: 25 April 2022
Publisher: Taylor & Francis Ltd

Poor diet and substandard nutrition play a significant role in the development of numerous diseases, including cardiovascular disease, diabetes, and cancer. These ailments collectively account for the majority of premature deaths, many of which can be prevented.
Cooking for Health and Disease Prevention: From the Kitchen to the Clinic serves as a powerful testament to the transformative power of cooking in promoting optimal nutrition and long-term health. Clinicians, patients, and the broader public often need more knowledge and guidance in selecting and preparing foods that support disease management. This book aims to bridge this knowledge gap by providing valuable information to clinicians and their patients about the relationship between food and health.
Key Features:
1. Disease Endpoints: The book focuses on disease endpoints, reviewing the biology and epidemiology of various health conditions. It presents dietary interventions that can prevent the onset and progression of these diseases.
2. Translating Dietary Principles into Clinical Practice: The book offers practical recommendations for translating dietary and culinary principles of health prevention into clinical practice. It includes a recipe appendix with practical examples that healthcare professionals can use to guide their patients.
3. Healthy Cooking Techniques: The book emphasizes the importance of healthy cooking techniques and food selection, storage, and preparation to maximize nutritional value. It provides guidance on techniques such as grilling, roasting, steaming, and sautéing, as well as tips on choosing fresh, whole foods.
4. Fundamental Concepts in Nutrition and Culinary Principles: The book introduces the reader to fundamental concepts in nutrition and culinary principles, explaining the relationship between food processing and preparation and the nutritional quality of foods. It helps individuals understand how to make informed choices about their dietary habits.
5. Accessible to Patients: The book is designed to be accessible to patients, providing evidence-based practical interventions that can be incorporated into their daily lives. It is authored by Nicole Farmer, a physician scientist at the NIH Clinical Center, and Andres Ardisson Korat, a nutrition researcher with a doctorate degree in nutrition and epidemiology from the Harvard T.H. Chan School of Public Health.
In conclusion, Cooking for Health and Disease Prevention: From the Kitchen to the Clinic is a valuable resource for clinicians, patients, and individuals interested in promoting optimal nutrition and preventing chronic diseases. By understanding the relationship between food and health, individuals can make informed choices and take proactive steps towards a healthier lifestyle.

Dimension: 234 x 156 (mm)
ISBN-13: 9781138304703