About This Book
This text is designed to give you a comprehensive introduction to culinary medicine. It contains readings, images, videos, tables, interactive H5P activities, resources, recipes, case studies, glossary terms, and more.
It is provided as an open educational resource (OER). Anyone can freely use, copy, download, print, adapt, and reshare OER.
This work is licensed under a Creative Commons BY-NC 4.0 International License by the University of Arizona. Under the CC BY-NC license, you are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
How to attribute this book
Culinary Medicine, © 2024 University of Arizona, is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to cite this book
AMA Manual of Style, 11th edition:
Casey C, Going S, McCullough L, Hingle M, eds. Culinary Medicine. University of Arizona; 2024.
