De Tomas Lombardía, IgnacioCuadrado Vives, María CarmenBeltrán De Miguel, Beatriz Teresa2023-06-162023-06-162021-07-28De 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.2021.100406.1878-450X10.1016/j.ijgfs.2021.100406https://hdl.handle.net/20.500.14352/4705CRUE-CSIC (Acuerdos Transformativos 2021)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.engAtribución 3.0 Españahttps://creativecommons.org/licenses/by/3.0/es/journal articlehttps://doi.org/10.1016/j.ijgfs.2021.100406http://www.journals.elsevier.com/international-journal-of-gastronomy-and-food-science/open access641Culinary nutritionCulinary medicineGastronomic scienceInterprofessional educationDietética y nutrición (Farmacia)