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   Proud Sponsor of the Chef & Child Foundation  Culinary Nutrition NewsCulinary Nutrition News articles are free and available for download the first Monday of each month. Download articles, share with colleagues or click the “Send to a friend” button and share with family, friends and peers. Download these articles and build your personal nutrition library. New Monthly Article  February 2012 - “Why Most Diets Fail and How You Can Help”Millions of people go on a diet each year, whether to lose weight or
for health reasons such as allergies or diabetes, but a recent study of
31 long-term diet plans conducted by the American Psychological
Association found that up to two-thirds of participants ended up heavier
than when they started. Chefs, walk into your dining room and look
around…someone is bound to be dieting.
 January 2012 - “A Look Back at 2011—the Year of Culinary Nutrition”Three surveys were given to ACF chefs during the 2010–2011
academic year. We discovered several significant observations when we
compared the results of these surveys with those of past surveys. The
findings have been narrowed down to define 2011 in terms of culinary
nutrition. Check out previous articles released in 2009, 2010 and 2011. Our PartnershipThe Chef & Child Foundation and Clemson University have partnered to offer free monthly nutrition articles for chefs, educators, nutritionists and the foodservice industry. The articles provide up-to-date, professionally researched information on the latest in culinary nutrition trends. Our ObjectiveACFEF Chef & Child Foundation and Clemson University aim to combat the rise in rates of obesity and chronic diseases associated with poor diet behavior. Culinary nutrition is the integration of culinary skills and nutrition knowledge to create an innovative outlook on food prepared with culinary confidence and nutrition alertness. These articles will better serve and equip chefs nationwide with the needed knowledge and resources so they can promote culinary nutrition awareness in the United States. About Clemson University“Culinary nutrition” is the application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. CU CHEFS® (Clemson University’s Cooking and Healthy Eating Food Specialists Outreach Services), led by Dr. Margaret Condrasky, promotes healthy foods research and applications for culinary professionals and the food industry. Ranked no. 25 among the nation’s top public institutions, Clemson University is a science-and engineering-oriented research university that maintains a strong commitment to teaching and student success. About French’s FoodserviceFrench’s Foodservice is proud to sponsor this series of nutritional articles authored by Clemson University for the American Culinary Federation’s Chef & Child Foundation. At French’s Foodservice, we believe that “you are what you serve,” and have built our reputation by providing the highest quality ingredients to meet the ever-changing needs of the foodservice industry. As chefs, restaurateurs, educators and nutritionists, you positively impact the health of our nation by advocating the positive impact of healthy eating, especially among children. We are proud to support this worthy cause. Over the last 100 years, French’s has become one of the most recognized and respected brands in America. Today, the French’s Foodservice family of brands delivers the highest quality, most flavorful products possible. For the brands your patrons know and love and the incredible flavors that enhance everything from soups and salads to sandwiches and entrées, entrust your patrons to the flavors of French’s. |
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