Personalized Food: From home cooking to the food industry
Sara Diana Garduno Diaz
Arcler Education Inc
More recently, the food and nutrition panorama has become much more meticulous. Currently, personalized food and nutrition involves an ever increasing in-depth approach, evaluating a person’s genes, eating habits, training schedules, sleep patterns, microbiome, and even the metabolome. The roles that food plays in peoples’ lives are wide ranging and may include comfort, sustenance and nutrition, as well as survival, addiction and poison. In this book, the concept of personalized food is explored. It covers the practices of home cooking as well as picky eaters. It looks into the why the personalized nutrition changes over a lifetime. The book also presents a look into what the future holds, with concepts such as the quantified self and a discussion of current dietary recommendations.
Sara D. Garduño-Diaz has a background in nutrition with a PhD in Nutrition and Food Science from the University of Leeds, United Kingdom; she has further specialized in Sports Nutrition with the International Olympics Committee, Switzerland. Dr Diaz has worked as Research Fellow for several EU-funded research projects and was awarded research grants from CONACYT (Mexico) and the BBSRC (UK). She currently works as Nutrition Consultant for companies in Germany, Kuwait, England and the United States. Dr Diaz has been working on functional nutrition and wellness since 2014 when she co-founded her first company. Since then she has joined various start-ups as part of the R&D department.
Dr Diaz sits on the editorial board of various international journals. She is the author of several peer-reviewed publications and books. Her research interests include the dietary patterns of migrant populations and their impact on health, as well as investigating the environmental factors that influence food selection.
Dr. Garduño-Diaz is a member of the Academy of Nutrition and Dietetics, the American Overseas Dietetics Association, Professionals in Nutrition for Exercise & Sport, and the World Public Health Nutrition Association, for whom she is a member of the executive committee.
With over 10 years of experience in the field of nutrition, and having lived and worked in various continents, Dr Diaz’s approach to food is one of integrating strategies to design individual programs based on her client’s wellness needs. Dr Sara advocates for real food and the art of sustainable eating.