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USING FOOD AS MEDICINE TO COMBAT INFLAMMATION, CHRONIC DISEASE, AND IMPROVE PERFORMANCE IN SPORT

Abstract

In a day and age where everyone from athletes to the general public are racing from one thing to another, nutrition can be put on the back burner. As a result, convenience processed and ultra-processed foods including bars, powders, and pre-packaged items are staples in the diet even for athletes. These can have a place in the diet but choosing more whole grains, fruits and vegetables, lean proteins, nuts, low-fat dairy, and calcium rich foods can increase performance, reduce inflammation, and in turn reduce risks for chronic disease or injury that effect health for the long run. In this session, participants will have the opportunity to learn about how to fit quick whole foods into the diet, use food as medicine, and prepare a nutrient-rich dish in the teaching kitchen. Participants will be given resources that can be used at home including recipes and helpful websites. This session is meant to be practical with a food preparation component.

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