ACF Chef & Child Foundation Partners with Clemson University to Provide Free Nutrition Articles From “Vegetarian-Friendly” to “Downsizing Calories and Portions,” articles are valuable resource to chefs, foodservice professionals and the public.

Food & Business Tips

St. Augustine, Fla., May 4, 2009-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 will be posted on ACF’s Web site the first Monday of each month. Download the inaugural article, “Culinary Nutrition News: Vegetarian-Friendly,” today.

“Our partnership with Clemson University to promote research in the ever-changing scenery of nutrition information will help the Chef & Child Foundation fulfill its mission, which is to educate children and families about proper nutrition,” said Elizabeth Mikesell, CEC, AAC, chair, ACF Chef & Child Committee, and chef-instructor at Pima Community College, Tucson, Ariz.

Topics to expect in 2009:

* May: Vegetarian-Friendly
* June: Allergen Awareness
* July: Fiber-Rich
* August: Calorie Countdown
* September: Healthful Cooking Techniques
* October: Downsizing Calories and Portions
* November: Demystifying Lipids
* December: Diabetic Menu Makeover

Experts in the Food Science and Human Nutrition Department at Clemson University will utilize research teams, its research kitchen and its CU CHEFS(r) (Clemson University’s Cooking and Healthy Eating Food Specialists) program to bring the most important nutrition research to the public and the foodservice industry.