The curriculum follows ACLM’s recommendations to prioritize a predominantly whole food, plant-based (WFPB) diet due to its strong evidence base. WFPB eating patterns have been shown to reduce all-cause mortality and help prevent, manage, and in some cases reverse chronic conditions such as heart disease, diabetes, and obesity. The approach is flexible and supports movement along a healthful dietary spectrum, rather than promoting rigid rules.
Why does the Culinary Medicine Curriculum emphasize a whole food, plant-based diet?
