RT Journal Article
T1 Culinary nutrition in gastronomic sciences. A review
A1 De Tomas Lombardía, Ignacio
A1 Cuadrado Vives, María Carmen
A1 Beltrán De Miguel, Beatriz Teresa
AB 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.
PB Elsevier
SN 1878-450X
YR 2021
FD 2021-07-28
LK https://hdl.handle.net/20.500.14352/4705
UL https://hdl.handle.net/20.500.14352/4705
LA eng
NO De Tomas Lombardía, I., Cuadrado Vives, M. C. & Beltrán De Miguel, B. T. et al. «Culinary Nutrition in Gastronomic Sciences. A Review». International Journal of Gastronomy and Food Science, vol. 25, octubre de 2021, p. 100406. DOI.org (Crossref), https://doi.org/10.1016/j.ijgfs.2021.100406.
NO CRUE-CSIC (Acuerdos Transformativos 2021)
DS Docta Complutense
RD 7 oct 2024