1st Edition
Cooking for Health and Disease Prevention From the Kitchen to the Clinic
1. Introduction
Nicole Farmer and Andres V. Ardisson Korat
2. Effects of food processing, storage and cooking on nutrients in plant-based foods: fruits, vegetables, cereals and grains
Andres V. Ardisson Korat
3. Overview of Molecular Nutrition
Vincent W. Li and Catherine Ward
4. Cooking for diabetes prevention
Andres V. Ardisson Korat and Grace Rivers
5. Cardiovascular Risk Factors: Hypertension and Hyperlipidemia
Nicole Farmer
6. Non-Alcoholic Fatty Liver Disease
Xonna M. Clark and Winifred Nwanety
7. Irritable Bowel Syndrome
Joshua Goldenberg
8. Osteoarthritis
Nicole Farmer
9. Providing Culinary Medicine Based Patient Education
Kofi Essel
10. Healthy Cooking Techniques
Joel J. Schaefer and Mary Schafer
Biography
Dr. Farmer is currently a Staff Scientist at the NIH Clinical Center, an intramural research position involving both community-based and patient research exploring the role of cooking in chronic disease prevention and psychosocial health. She was recently named a recipient of the 2020 William G. Coleman Minority Health and Health Disparities Research Innovation Award from the NIH’s National Institute of Minority and Health Disparity for her work in exploring microbiome-related dietary metabolites in cardiovascular disease health disparities.
Andres Ardisson Korat is a nutrition researcher and a food scientist interested in investigating the role of diet in chronic disease prevention. Dr. Ardisson Korat’s training includes a doctorate degree in nutrition and epidemiology from the Harvard T.H. Chan School of Public Health, a M.S. in food science from Cornell University, a M.A. in gastronomy from the University of Adelaide and Le Cordon Bleu and a B.S. in Food Industries Engineering from ITESM in Mexico.
