The first, comprehensive, open-source culinary medicine curriculum for health professional training programs: A global reach

This article presents evidence supporting the benefits of culinary nutrition education, highlighting its experiential, social, and skills-based nature, which enhances nutrition-related beliefs, knowledge, and behaviors. Drawing on two decades of hands-on cooking program implementation across 30 U.S. states, we identify key motivational experiences, termed ‘drivers’ of behavior change. A framework derived from these drivers is […]

There has been conflicting research on the connection between eating and cooking at home and diet or health effects. Previous studies have focused on meal preparation rather than consumption, often using small, non-representative samples, and examined nutrient intake rather than overall diet quality or health. This study by Mills et al. (2017) aimed to determine […]