Nutrition and lifestyle habits are recognized as essential for health across the lifespan. A new approach to promote healthy practices is through culinary medicine (CM) or culinary nutrition (CN) programs. The optimal content, format, and timing varies across types of CM/CN programs. The purpose of this new 6-page publication of the UF/IFAS Food Science and Human Nutrition Department is to provide an overview of CM/CN and best practices for implementation by nutrition educators with a range of populations. Written by Andrea Krenek, Anne Mathews, and Wendy Dahl.
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