Culinary Nutrition, Second Edition: Chapter 9 - Diet and Disease: Healthy Choices for Disease Prevention and Diet Management: Practical Applications for Nutrition, Food Science and Culinary Professionals

This chapter covers disease prevention and dietary management of obesity, cardiovascular disease, diabetes, cancer, hypertension, digestive disorders, food allergies and intolerances. It associates many food-related diseases with food science and culinary applications that showcase disease-fighting nutrients, foods and beverages. It includes dietary strategies and lifestyle goals to improve blood lipids, reduce cardiovascular disease and improve heart-healthy choices in supermarkets and restaurants; support blood sugar management with ideas, recipes and menus for healthy diabetic foods and beverages; promote cancer prevention with recommendations and guidelines for risk-reduction cooking and baking; tackle hypertension by supporting the DASH Diet and sodium-reduced cooking and baking; ease digestive system disorders by recommending gastrointestinal-friendly guidelines for cooking and baking; assist people with food allergies and sensitivities with nutritional guidance and instructive cooking and baking strategies; and supply information about butter, egg, gluten, dairy milk, sugar and salt substitutes and alternative health-promoting foods and beverages. Finally, it elucidates the tenets of Traditional Chinese Medicine (TCM) as an adjunct approach to disease prevention and/or maintenance and highlights the virtues of global populations that live to be 100 years and beyond.