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 Press ReleaseBalancing the Plate From the Less-is-More Perspective is Focus of February “Culinary Nutrition News” Article Out TodaySt. Augustine, Fla., February 2, 2010—Creating a dish that is substantially more filling and satisfying but possesses fewer calories is the focus of February’s “Culinary Nutrition News” article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C. Download the free three-page article, “Culinary Nutrition on News: Balancing the Plate From the Less-is-More Perspective,” at www.acfchefs.org/CNN. “Vegetables are the real trick to plating the less-is-more concept,” says author Dr. Margaret Condrasky, R.D., CCE, of Clemson. “Vegetables can be manipulated for a variety of useful, not to mention flavorful, and healthful purposes.” Condrasky offers several easy steps chefs and at-home cooks can take to use the less-is-more perspective, such as using vegetable purées as thickening agents and substituting half of your normal ingredients with more nutritious alternatives. The article also looks at predicted food trends for the New Year and summarizes how healthy ingredients ranked. The March “Culinary Nutrition News” article will be posted online Monday, March 1. 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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