Holistic Chef Student Katherine Campodonico Creates an Anti-Inflammatory Meal

Dinner based on Anti-Inflammatory Cooking by Katherine Campodonico

Dietary Foundations of Wellness: Anti-Inflammatory Cooking

In the Dietary Foundations of Wellness module in the Holistic Chef Online Culinary Program, students learn about supporting individuals with different health needs.

For the first lesson, students learn about Anti-Inflammatory Cooking and are then presented with a mock client to cook a meal for, with a list of ingredients from a Nutrition Consultant for the client to include and avoid in their diet.

Here’s an example of how current student, Katherine Campodonico, approached the task.

The Assignment

Carmen is a new client who has reached out to you to prepare dinners for her. She is working with a Nutrition Consultant to help her heal from chronic inflammation. The list below spells out which foods to include in her diet and which foods she must avoid.

Anti-Inflammatory Diet Chart NOTE: This chart was developed by Bauman College as an example of an anti-inflammatory diet and is provided to students as an exercise on how to think about menu planning and cooking for people with restrictions and special diets. If you require a special diet, it is advised that you consult a nutritionist or other qualified professional for dietary advice suitable to your needs.

Cook dinner for Carmen; this is your chance to use your creativity and understanding of well-balanced meals to decide what will make a satisfying meal.

The Ingredients

Ingredients for an Anti-Inflammatory Meal

The Results

Here’s what Katherine made:

Anti-Inflammatory Dinner | Citrus Ginger Turmeric Parchment Paper Salmon

Anti-Inflammatory Dessert | Roasted Pineapple with Blueberries

“In the dinner for Carmen, I tried to include as many foods as possible that are beneficial. I made a recipe of Citrus Ginger Turmeric Parchment Paper Salmon which included three of the anti-inflammatory items that needed to be included: salmon, ginger, and turmeric. For the sides, I made Roasted Green Beans and a wild rice brown rice combo. For dessert, I made Roasted Pineapple marinated in orange juice and honey. After roasting the pineapple, I added blueberries with torn mint leaves. I made sure none of the foods to avoid were included and focused on adding as many fresh vegetables and fruits as possible. Also, I made sure to stay away from refined sugars.”

Great job on the assignment, Katherine. It looks delicious!

NOTE: The Anti-Inflammatory Diet Chart in this post was developed by Bauman College as an example of an anti-inflammatory diet and is provided to students as an exercise on how to think about menu planning and cooking for people with restrictions and special diets. If you require a special diet, it is advised that you consult a nutritionist or other qualified professional for dietary advice suitable to your needs.