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 Press ReleaseACF and Clemson University Offer Tips for Downsizing Calories and Portions in November’s Issue of “Culinary Nutrition News,” Available TodaySt. Augustine, Fla., November 2, 2009—“It is no secret that we are a supersized nation—just look at our excessive food portions and growing waistlines. Something’s got to give. And that something is calories,” says Dr. Margaret D. Condrasky, R.D., CCE, in this month’s issue of “Culinary Nutrition News: Downsizing Calories and Portions,” provided by the American Culinary Federation (ACF) Chef & Child Foundation and Clemson University, Clemson, S.C. To download the free article, visit www.acfchefs.org/CNN. “Downsizing Calories and Portions” shows chefs and at-home cooks alike how to reduce calories without necessarily decreasing the portion size. In some cases, portions can actually be increased. Tips on what ingredients to increase, such as nuts and beans, and which ones to decrease, such as meats and those heavy with carbohydrates, are also included. Finally, the article takes a look at healthful foods for kids. The final “Culinary Nutrition News” article of the year, to be released Dec. 7, is “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 UniversityCU 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 ACFThe 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 |
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