Culinary Medicine/Teaching Kitchens for Advancing Food Equity and Preventing Chronic Disease

Abstract

Culinary medicine is an evidence-based field that combines nutrition and culinary skills to help patients prevent diet-related disease by choosing healthy food. Taught in a teaching kitchen, it employs hands-on learning of basic cooking techniques and other self-care topics such as enhanced nutrition, mindfulness, physical activity, and gardening. Studies show that easy, affordable, healthy meals using accessible whole food plant-based foods are feasible in vulnerable populations with ensuing health and economic benefits. This article examines three ways culinary medicine can support food equity and health among vulnerable populations through food policy, partnerships, and practice pearls.