Nutrition Experts Explain the Truth About Fats

Press Release

Nutrition Experts Explain the Truth About Fats

Learn what’s good fat vs. bad fat, and get tips on how to lower fat in
meats, sauces and desserts in this free issue of “Culinary Nutrition News”.

St. Augustine, Fla., October 5, 2009—Everyone knows there is saturated, monounsaturated and polyunsaturated fats, but figuring out which fats are good for you and which ones to avoid can be perplexing. Get easy-to-understand definitions and learn simple ways to reduce harmful fats in this month’s issue of “Culinary Nutrition News: Demystifying Lipids,” provided by the American Culinary Federation (ACF) Chef & Child Foundation and Clemson University. For your free copy, visit www.acfchefs.org/CNN today.

Here are samples of the suggested fat-reducing tips in this month’s article:

• Cook more fish since most are lower in saturated fat than other meats.
• Make soups, stocks, stews and braises the day before and refrigerate overnight, allowing the fat to rise to the top for easy removal.
• In cheesecakes, replace cream cheese with a combination of reduced-fat cream cheese, nonfat yogurt and low-fat cottage and ricotta cheeses.

The final two “Culinary Nutrition News” articles for 2009 will cover “Downsizing Calories and Portions,” in November, and ”Diabetic Menu Makeover,” in December.

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.

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Contact: Leah Craig
Communications Manager
(800) 624-9458, ext. 113
lcraig@acfchefs.net

• Nutrition Experts Explain the Truth About Fats