Culinary nutrition in gastronomic sciences. A review
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 h...
| Autores: | , , |
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| Formato: | artículo |
| Fecha de publicación: | 2021 |
| País: | España |
| Recursos: | Universidad Complutense de Madrid (UCM) |
| Repositorio: | Docta Complutense |
| Idioma: | inglés |
| OAI Identifier: | oai:docta.ucm.es:20.500.14352/4705 |
| Acesso em linha: | https://hdl.handle.net/20.500.14352/4705 |
| Access Level: | acceso abierto |
| Palavra-chave: | 641 Culinary nutrition Culinary medicine Gastronomic science Interprofessional education Dietética y nutrición (Farmacia) |
| Resumo: | 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. |
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