This module applies culinary medicine principles through clinical case studies involving insulin resistance, weight management, PCOS, infertility, fatty liver disease, metabolic syndrome, and thyroid disorders. It demonstrates how therapeutic meals can be customized using protein, fiber, functional foods, anti-inflammatory ingredients, appropriate cooking methods, and culturally familiar recipes. The module also integrates lifestyle factors such as physical activity, sleep, stress management, and medication–food considerations into practical nutrition planning. Emphasis is placed on identifying underlying metabolic and nutritional concerns and translating them into realistic, sustainable, and patient-centred culinary strategies.