Culinary medicine as an integrative field of modern healthcare: A review

This article examines culinary medicine as a developing integrative field in modern healthcare, combining evidence-based medicine, nutritional science, and clinical dietetics. The relevance of this topic is determined by the global rise in diet-related chronic diseases and the need for effective preventive programs aimed at fostering a healthy eating culture. The paper explores the theoretical foundations of culinary medicine, its differences from related disciplines such as dietetics and nutritional science, and highlights the interdisciplinary collaboration of physicians and chefs in developing therapeutic diets. Particular attention is given to international studies demonstrating the integration of culinary medicine courses into medical education in the United States and Europe, which has significantly improved the competence of future physicians in nutrition counseling. The paper emphasizes the need to implement similar educational and clinical practices in Russia to support disease prevention and promote responsible eating behavior. Culinary medicine is presented as a promising tool for the formation of an integrative healthcare model aimed at improving public health and quality of life.