Food as Medicine

“The role of diet in human health has been a cornerstone in many cultures through traditional medicine for centuries (i.e. African, Chinese, European, or Ayurvedic medicine). The rebranded concept for health management—food-as-medicine (FAM)—is now an emerging trend.”

integrates nutritional biochemistry and pathophysiology with advanced clinical nutrition knowledge for personalized medical nutrition therapy interventions, e.g. medically tailored meals and nutrition counseling

applied food preparation education, and healthy whole plant food recipe and menu development to support health and minimize chronic disease risk

food access, education, and policy as well as social, cultural, and economic influences

local and global food systems paying specific attention to organic and sustainable practices, food production and utilization and barriers in realizing and creating healthy communities