Culinary nutrition in gastronomic sciences. A review

被引：6

作者：

de Tomas, Ignacio ^{[1
]}

Cuadrado, Carmen ^{[1
]}

Beltran, Beatriz ^{[1
]}

机构：

[1] Univ Complutense UCM, Fac Pharm, Dept Nutr & Food Sci, Madrid 28040, Spain

来源：

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | 2021年 / 25卷

关键词：

Culinary nutrition; Culinary medicine; Gastronomic science; Interprofessional education; FOOD; KNOWLEDGE; MEDICINE; ATTITUDES; EDUCATION;

D O I：

10.1016/j.ijgfs.2021.100406

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：5

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