Press Release
Calorie Countdown is the Focus of August’s Issue of
“Culinary Nutrition News”
It’s not about eating less, it’s about
eating smart. Find out the truth behind calories.
St. Augustine, Fla., August 3,
2009—Think you know all there is to know about calories?
Chances are you may be holding on to common misconceptions. This
month’s issue of “Culinary Nutrition News” defines
calories and looks at how portion size affects your calorie intake. The
American Culinary Federation (ACF) Chef & Child Foundation and
Clemson University invite you to find out the truth about calories in
August’s issue of “Culinary Nutrition News,” available
to download today at www.acfchefs.org/CNN.
Included in the article is a table comparing portion sizes today
versus 20 years ago, a list of the energy density of common foods, and
suggested ways to reduce calories per bite. Find out the truth about
calories so you can make better decisions for yourself and for your
patrons.
Here is a look ahead at upcoming topics:
- September: Healthful Cooking
Techniques
- October: Downsizing Calories and
Portions
- November: Demystifying Lipids
- 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.
About Clemson University
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.
About ACF
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.
# # #
Contact: Leah Craig
Communications Manager
(800) 624-9458, ext. 113
lcraig@acfchefs.net
