Editorial : culinary nutrition : bridging the gap between knowledge and practice

Abstract

Non-communicable diseases such as obesity, diabetes, and cardiovascular disease continue to strain health systems worldwide (World Health Organisation, 2025). Despite decades of public health campaigns and a growing body of evidence supporting healthy eating patterns for disease prevention and management, poor diet quality remains one of the leading contributors to premature mortality and disability (Zhu et al., 2025). There remains a significant disconnect between what people know and what they practice; clearly knowledge alone does not change behaviour. The persistent gap between dietary advice and dietary practice highlights an urgent need for education that connects knowing with doing.