Acknowledgements

This open textbook is a project of the Culinary Medicine Initiative at the University of Arizona. The initiative connects community members, farmers, chefs, and health professionals with Arizona students, faculty, and resources designed to address food and nutrition security.

Special thanks to our sponsors:

• Novo Nordisk
• National Institute of Food and Agriculture, United States Department of Agriculture, Award #2019-38413-29027

Special thanks to our University of Arizona partners:

• College of Agriculture, Life & Environmental Sciences / School of Nutritional Sciences & Wellness
• College of Medicine—Phoenix
• Arizona Cooperative Extension
• University Libraries

Peer review by:

• Monica Esquivel, PhD, RDN, CSSD—University of Hawai‘i Mānoa
• Brian Lindshield, PhD—Kansas State University
• Mary Russel, MS, RDN, CD, FASPEN, FAND—Rosalind Franklin University of Medicine and Science

Copyediting by:

• Julie Balsdon Henderson, MS, RN, ELS—Editorial Freelancers Association

See additional information about editors, authors, and peer reviewers in the Contributors section.

Front cover design is by Lauren McCullough, Culinary Medicine Initiative Project Manager. The cover image “Porridge, Breakfast, Healthy Food” by Smacznadietetyka is licensed under a Pixabay License.