1st Edition

Cooking for Health and Disease Prevention From the Kitchen to the Clinic

Edited By Nicole M. Farmer, Andres V. Ardisson Korat Copyright 2022
    276 Pages 38 Color & 16 B/W Illustrations
    by CRC Press

    276 Pages 38 Color & 16 B/W Illustrations
    by CRC Press

    276 Pages 38 Color & 16 B/W Illustrations
    by CRC Press

    Poor diet and substandard nutrition are underlying causes of many diseases including cardiovascular disease, diabetes, and cancer. Collectively, these ailments are the leading causes of premature death, most of which are preventable. Cooking for Health and Disease Prevention: From the Kitchen to the Clinic helps demonstrate cooking as a fundamental bridge between ideal nutrition and long-term health. Clinicians, patients, and the public often lack adequate knowledge to help select and prepare foods for optimal disease management. This book provides information to clinicians and their patients about foods and cooking principles to help prevent common health conditions.


    • Focuses on disease endpoints, reviewing the disease biology and epidemiology and presenting dietary interventions for disease prevention.
    • Provides recommendations for translating dietary and culinary principles of health prevention into clinical practice and includes a recipe appendix with practical examples.
    • Features information on healthy cooking techniques as well as food selection, storage, and preparation to help maximize nutritional value. 
    • Introduces the reader to fundamental concepts in nutrition and culinary principles explaining the relationship between food processing and food preparation and nutritional quality of foods. 

    This book is accessible to patients and offers evidence-based practical interventions for healthcare professionals.  It is authored by Nicole Farmer, physician scientist at the NIH Clinical Center, and nutrition researcher Andres Ardisson Korat, awarded a doctorate degree in nutrition and epidemiology from the Harvard T.H. Chan School of Public Health.

    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


    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.