Culinary Nutrition:
The Science and
Practice of Healthy
Cooking

People have integrated nutrition, food science and cooking since the beginning of time—without
even knowing it. The first foods and beverages were chosen to stay alive. Ancients ate meat and vegetation
for sustenance and drank water for hydration. Little did they realize that the substances in meats and
plants (proteins, fats and carbohydrates) are nutrients that are responsible for energy, strength and
well-being.