Culinary medicine (CM) presents an engaging, evidence-based means to help advance health equity by reaching and empowering historically-marginalized and underserved communities to improve their health through food and cooking as foundational aspects of their culture.

There’s a powerful connection between cultural foods and mental well-being. But how do diverse culinary traditions contribute to enhancing brain resilience and cognitive health?

As the percentage of Americans experiencing chronic disease increases and nationwide health care costs swell to new heights, customers are looking to their local grocery stores to provide accessible and affordable solutions.

Culinary nutrition therapy, via one-on-one or teaching kitchens, is more than simply demonstrating how to cook and prepare food. It’s a medium for translating abstract nutrition concepts into concrete, real-life practices and behaviors.

For communities of color, the experience with dietitians and health care providers can involve suggestions to forego traditional foods and adopt new eating patterns to improve their health, with little to no regard for the cultural significance of traditional foods.