Abstract
Culinary nutrition is proposed as a new terminology that can be a useful resource to consider when trying to provide nutritional education to gastronomy students. Here, we present a bibliographic review of the literature related to the terms Culinary Nutrition and/or Culinary Medicine. This review has focused on the culinary nutrition education provided to students, especially gastronomy students. The future direction of this novel term is uncertain yet, so it is necessary to critically reflect and investigate about this issue, where nutrition and gastronomy must go together and with a common goal, which is the promotion of health and the prevention of diseases associated with an unbalanced diet.
Highlights
Culinary nutrition, known by Marcus (2013) as the science and practice of healthy cooking, results in an interdisciplinary approach to food, ranging from nutrition and dietetics to culinary arts and gastro nomic sciences
When we talk about culinary nutrition education, we are undoubt edly moving into the field of interprofessional education for health
The aim of our research was to review the scientific bibliography that was related to the terms culinary nutrition and/or culinary medicine, to evidence how much limited is the information about the relation be tween culinary nutrition and gastronomic science and the great perspectives that culinary nutrition has in the education of gastronomy students
Summary
Known by Marcus (2013) as the science and practice of healthy cooking, results in an interdisciplinary approach to food, ranging from nutrition and dietetics to culinary arts and gastro nomic sciences. The education on this field improves the learner’s skills to integrate all this knowledge so and allow them to face a healthy and enjoyable diet (Fredericks et al, 2020). This term is synonymous with culinary medicine, which is used to define more frequently the educa tion of medical personnel and medical students (La Puma, 2016). Other studies have shown that this association is established due to the acquisition of culinary skills (Utter et al, 2018)
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