Twelfth International Conference on Food Studies

Abstract

As an Integrative Nutrition Health Coach, I want to emphasize two types of foods that are primary and secondary. Primary food is considered as food that is off-the plate, whereas secondary food is the one that is on the plate. By demonstrating the connectedness of both categories, this topic addresses the importance of home cooking in terms of the nutritional values, the taste, the social interactions with food, and the human intention to make the process of cooking attainable, achievable, and pleasant. It also addresses the perspective from the personal narrative based on living with type 1 diabetes for 5 years and how food choices and knowledge of food do make an impact on the quality of life living with a chronic condition. The culinary medicine approach elaborates on the food as medicine as achievable, approachable action that any individual can take that will lead to developing a lifestyle in which healthy choices are made in both primary and secondary foods.