A new tool to help cut through the "nutrition noise"
A new open educational resource developed by the School of Nutritional Sciences and Wellness, University Libraries and their partners offers practical, evidence-based nutrition advice.
Trying to “eat healthy” is a noisy business these days. From social media, to the news media, to the ads on TV, we’re constantly bombarded by advice about what food is good for us – and what isn’t. It can be hard to know what information is evidence-based and what’s just noise. Even physicians can feel ill-equipped to counsel their patients on dietary questions, since most medical schools require fewer than 25 hours of nutrition education.
The School of Nutritional Sciences and Wellness (SNSW), the University Libraries, the College of Medicine – Phoenix (COM-P) and Cooperative Extension (CE) have partnered to produce a new open educational resource (OER) to help cut through the nutrition noise. Culinary Medicine, published December 23, 2024, offers practical, evidence-based information on eating for health, whether that means managing a diet-sensitive chronic illness or creating personalized meal plans.