St. Augustine, Fla.,—Most Americans consume 10 times more salt than needed each day, and less than 10 percent of the U.S. population meets the United States Department of Agriculture’s (USDA) suggested nine to12 servings of daily fruits and vegetables. Learn more about healthful cooking techniques and easy ways to cut back on the amount of fat and salt used in your dishes in this month’s issue of “Culinary Nutrition News,” provided by the American Culinary Federation (ACF) Chef & Child Foundation and Clemson University. For your free copy, visit www.acfchefs.org/CNN.
Also included in this month’s article is a list of suggested fat substitutions, such as replacing sour cream with plain low-fat yogurt or vegetable oil with applesauce. In addition, authors describe how to “cook by color” and how to make nutritious meals appeal to children.
Here is a look ahead at upcoming topics:
- October: Demystifying Lipids
- November: Downsizing Calories and Portions
- December: Diabetic Menu Makeover
The American Culinary Federation’s Chef & Child Foundation and Clemson University have partnered to offer a series of monthly “Culinary Nutrition News” articles. Written by experts, articles will bridge the nutrition gap for chefs by providing up-to-date research information. Articles are free, and are posted on ACF’s Web site, www.acfchefs.org/CNN, the first Monday of each month.
CU CHEFS® (Clemson University’s Cooking and Healthy Eating Food Specialists) instructional program, led by Dr. Marge Condrasky, Associate Professor in Food Science and Human Nutrition, is a registered trademark of Clemson University designed to promote changes in menu planning, food purchasing, food preparation and food consumption behaviors with a goal of fostering good health through healthy nutrition. ‘Culinary nutrition’ is the application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. The results are healthy eating behaviors grounded in culinary confidence and nutrition alertness. CU CHEFS® promotes an awareness of the latest trends in foods and nutrition through the demonstration of proficient culinary skills to produce flavorful, health-inspired menus for schools, churches, restaurants. Clemson University, located in Clemson, S.C., is ranked 22 among the nation’s top public institutions. Since 2001, Clemson has doubled external research funding, raised the academic profile of the student body, increased retention and graduation rates, launched high-profile economic development and has earned national accolades, including being named TIME magazine’s Public College of the Year.
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.
