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 Press ReleaseCooking for Diabetics is Focus of December “Culinary Nutrition News” ArticleSt. Augustine, Fla., December 7, 2009—Every 24 hours, more than 4,000 adults are diagnosed with diabetes and 200 die. Of the 23.6 million Americans who have diabetes, 5.7 million of them are unaware that they have the disease. Recognizing the importance of diabetes awareness and prevention, the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., offer this month’s issue of “Culinary Nutrition News: Diabetic Menu Makeover.” To download the free article that explains how to cook for those with diabetes, visit www.acfchefs.org/CNN. “Diabetic Menu Makeover” explains the types of diabetes and the important role that diet and meal planning play in diabetics’ health. In addition, authors point out good food choices-such as beans, citrus fruits and whole grains-and take a look at where these foods fall on the glycemic index. Lastly, the article addresses the rising number of children with diabetes, and offers tips for cooking for kids. The January 2010 issue of “Culinary Nutrition News” will be released January 4. The American Culinary Federation’s Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly “Culinary Nutrition News” articles. Written by experts, articles are designed to 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. Hundreds of articles have been downloaded each month and provide chefs and the public with the knowledge needed to make more nutritious decisions in the kitchen. 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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