It went on for years: the belief that nutritious food rarely tastes good and delicious food can’t possibly be healthful. Then something started to change. Chefs and restaurant owners began to ask dietitians for nutrition advice. And some dietitians decided to attend culinary schools to become chefs. The result? Both professions have flourished and we have reaped the benefits. Case in point: The Academy of Nutrition and Dietetics — the world’s largest organization of nutrition professionals — now has a specialized area of practice for registered dietitians called Food and Culinary Professionals. And the Culinary Institute of America — a premier college for culinary professionals — instructs future chefs on the intricacies of various food combinations and their impact on human health. Another organization, the American College of Culinary Medicine, has recognized that all healthcare professionals (including doctors) can better serve their patients when they understand how food and medicine intersect.…