Culinary Medicine From Clinic to Kitchen - Kennedy, Deborah
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Unleash the Power of Flavor to Transform Healthful Eating into a Lifelong Habit.What if healthy eating didn't feel like a sacrifice? What if every meal could satisfy your taste buds and nourish your body? In a world saturated with conflicting dietary advice and convenience foods prioritizing taste over nutrition, it's easy to feel caught between making healthy choices and enjoying what's on your plate. Imagine escaping this tension and finding lasting joy in nutritious meals. Maximizing Flavor is here to show you how.For many of us, eating healthfully feels like a constant struggle. We know…mehr

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Produktbeschreibung
Unleash the Power of Flavor to Transform Healthful Eating into a Lifelong Habit.What if healthy eating didn't feel like a sacrifice? What if every meal could satisfy your taste buds and nourish your body? In a world saturated with conflicting dietary advice and convenience foods prioritizing taste over nutrition, it's easy to feel caught between making healthy choices and enjoying what's on your plate. Imagine escaping this tension and finding lasting joy in nutritious meals. Maximizing Flavor is here to show you how.For many of us, eating healthfully feels like a constant struggle. We know what we should eat, but those choices don't often satisfy us. We're surrounded by hyper-palatable foods, carefully engineered to be irresistible with excessive sugar, salt, and fat. This reality leaves us feeling frustrated, overwhelmed, and stuck in a cycle of unhealthy choices. It doesn't have to be this way. The key lies in making nutritious food taste amazing - without relying on unhealthy ingredients. The authors of Maximizing Flavor bring together experts from culinary medicine, dietetics, and flavor science. Their combined knowledge offers a unique approach that bridges the gap between clinical recommendations and practical, delicious meals. With contributions from expert chefs, flavor scientists, and clinicians, this guide equips you with the tools and insights you need to create healthful and deeply satisfying meals. Their authority in the science and art of flavor makes this book an indispensable resource for anyone seeking a sustainable approach to healthy eating.By the end of Maximizing Flavor, you'll have mastered essential culinary techniques that bring out the best in nutritious ingredients, discovered strategies for reducing sugar and salt without sacrificing taste, and gained confidence in creating vibrant, healthful dishes and beverages that honor your or your client's cultural and personal tastes. You'll be empowered to transform eating habits, enrich palates, and make healthy food a natural, enjoyable part of everyday life. Ready to dive into the world of flavor and make healthy eating a lifelong delight? Open the pages of Maximizing Flavor and embark on a journey to reclaim joy in healthful eating, one delicious bite at a time.
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Autorenporträt
Dr. Deborah Kennedy, PhD, and chef, brings nutrition science and the culinary arts together to heal people, communities, and our planet, one delicious bite at a time while honoring each individual's food-story and palate.As the CEO of The Food Coach Academy(TM), Build Healthy Kids® and Culinary Rehab®; Director of Culinary Medicine at Rouxbe; Adjunct Professor at the University of New England, and consultant in Food is Medicine, Dr. Kennedy (or Dr. Deb as she prefers) is at the forefront of integrating food and health by focusing on flavor. She has published five books in the Culinary Medicine Textbook series, collaborating with a dozen chefs and over 40 nutrition experts from the United States, Canada, and Europe. Together with the international expert panel, Dr. Deb has developed culinary competencies for nutrition recommendations and various diseases. She has built culinary medicine courses for institutions such as The New England Culinary Institute and DHMC Weight and Wellness Center. She also created a fully online Culinary Medicine - The Food Coach Academy certificate program.Dr. Deb holds a PhD in Nutritional Biochemistry from Tufts University. Her lifelong passion for food began at age 4, learning to cook in her parents' kitchen. Notably, she was the first Chair of Best Practices with the Teaching Kitchen Collaborative and serves as a subject matter expert in Food is Medicine for large companies. She knows academically and personally that food can heal and prevent disease. Her mission is to help individuals, communities, businesses, and the healthcare sector to support culinary skill building in order to strengthen individuals in their capacity to heal. In today's world, many people are paralyzed with confusion and need clarification about what to eat. Her mission is to help people discover that they can choose to walk on a path toward health by focusing on just one delicious bite at a time.