Research & Writing Support Librarian
Journals
- The American Journal of Clinical NutritionPublishes cutting-edge research on the role of nutrition in health and disease.
- Journal of Nutrition Education and BehaviorFocuses on the behavioral aspects of nutrition education and the integration of nutrition and culinary education.
- NutrientsNutrients is an international, peer-reviewed, open access journal of human nutrition published semimonthly online.
Websites
- Culinary Medicine.orgProvides a variety of resources, including research articles, recipes, and educational tools for healthcare providers.
- The Nutrition Source - Harvard UniversityOffers science-based information on nutrition, including healthy recipes and tips.
- EatRight.orgThe Academy of Nutrition of Dietetics' website, offering resources on food, nutrition, and culinary medicine.
Professional Organizations
- American College of Lifestyle Medicine (ACLM)Focuses on the use of lifestyle interventions, including diet, in preventing and treating chronic diseases.
- Ardmore Institute of HealthThe Ardmore Institute of Health works for a future where healthy lifestyles provide an equitable and preferred method to prevent, treat, and reverse chronic diseases such as obesity, diabetes, and heart disease.
- Food and Society: Aspen InstituteFood & Society at the Aspen Institute brings together public health leaders, policymakers, researchers, farmers, chefs, food makers, and entrepreneurs to find practical solutions to food system challenges and inequities. The goal is to help people of all income levels eat better and more healthful diets. Resoures include links to the 2024 Food is Medicine Research Action Plan, videos and online training.
Books
Encyclopedia of Food Science Research by ISBN: 9781613240922Publication Date: 2012-03-01This book presents and discusses current research in the study of food science. Topics discussed include food bioactive peptides; probiotic and prebiotic functional food product development; organic fresh vegetables; waste management and resource recovery in the food processing industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds; enzymatic browning in foods and food safety of products of vegetable origin.
Guide Information
Last Updated: Aug 29, 2024 2:24 PM
URL: https://libguides.pcom.edu/culinarymedicine
Subjects: Osteopathic Medicine