Ingredient of the Month

The Ingredient of the Month is a free downloadable guide featuring a new nutritional ingredient for chefs to incorporate into their menus. Available the first Monday of the month, the downloadable guide will provide an in-depth look the latest in nutrition ingredients. Download these articles, share with colleagues and start creating your nutritional recipe collection.

New Ingredient of the Month

May 2012 - Beef

Humans have eaten beef from cattle since ancient times. Today’s beef comes from cows (females that have borne at least one calf), steers (males castrated at a young age), heifers (females that have never borne a calf) and bulls under 2 years old. There are a variety of different cuts of beef that can come from a single cow. Each differs in flavor and texture due to the fat content and distribution, known as “marbling,” in the cut. Full Article (1.79 MB)

April 2012 - Pistachios

Indigenous to the Middle East, pistachios grow in hot, dry conditions, such as the deserts of New Mexico and California, and are fond of salty soil. These sweet-tasting nuts grow as clusters on trees and are fully produced after 15 years of growth. They are typically found in a shell, which can be completely or partially closed depending on the pistachio’s ripeness. Full Article (1.51 MB)

March 2012 - Greek Yogurt

In the U.S., Greek yogurt has gone from being virtually nonexistent to taking up entire refrigerated sections at almost every grocery store. What gives? Or, more importantly, what is Greek yogurt and where did it come from? Greece is the obvious guess, but the history of where this yogurt originated is unclear. Full Article

February 2012 - Sorghum

Sorghum bicolor, commonly referred to as “sorghum,” is a grass grown for its use as an edible grain. This cereal grass has broad, corn-like leaves and huge clusters of cereal grain at the end of tall, pithy stalks. Though it is said to be the third most important cereal crop grown in the U.S., it is primarily used as a feed grain for livestock. Full Article (1.67 MB)

January 2012 - Kale

Kale is a leafy green vegetable that offers essential nutrients for minimal calories. Kale comes from the brassica family, which includes cabbage, Brussels sprouts and collards. A descendant from wild cabbages of southern Europe, kale grows best in colder regions, but can be grown in warm climates. Its peak season is from the beginning of winter to early spring. Full Article (2.43 MB)

Check out previous articles released in 2010 and 2011.

Our Partnership

The Chef & Child Foundation and Clemson University have partnered to offer monthly free downloadable guides featuring a new nutritional ingredient for chefs to incorporate into their menus. The articles provide up-to-date, professionally researched information on the latest in culinary nutrition trends.

Our Objective

ACFEF Chef & Child Foundation and Clemson University aim to combat the rise in rates of obesity and chronic diseases associated with poor diet behavior. Culinary nutrition is the integration of culinary skills and nutrition knowledge to create an innovative outlook on food prepared with culinary confidence and nutrition alertness. These articles will better serve and equip chefs nationwide with the needed knowledge and resources so they can promote culinary nutrition awareness in the United States.

About Clemson University

“Culinary nutrition” is the application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. CU CHEFS® (Clemson University’s Cooking and Healthy Eating Food Specialists Outreach Services), led by Dr. Margaret Condrasky, promotes healthy foods research and applications for culinary professionals and the food industry. Ranked no. 25 among the nation’s top public institutions, Clemson University is a science-and engineering-oriented research university that maintains a strong commitment to teaching and student success.