Culinary Nutrition News

Our Partnership

The Chef & Child Foundation and Clemson University have partnered to offer a free, monthly nutrition articles for chefs, educators, nutritionists and the foodservice industry. The articles provide up-to-date professionally, researched information on the latest in culinary nutrition trends. Topics pinpoint information chefs need to offer healthier foods and positively impact the health of their consumers.

Culinary Nutrition News

Culinary Nutrition News articles are free and available for download the first Monday of each month. Download articles, share with colleagues or click the “Send to a friend” button and share with family, friends and peers. Download these articles and build your personal nutrition library.

Read the September article, “Organic, Natural, Local and Sustainable: Trends or Mainstays?” now.

Ingredient of the Month

The nutritional 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.

• Watermelon (1.59 MB), September 2010
• Salmon (1.47 MB), August 2010
• Barley (1.22 MB), July 2010
• Açai & Goji Berries (1.44 MB), June 2010
• Edamame (1.01 MB), May 2010
• Quinoa (1.38 MB), April 2010
• Flaxseed, March 2010

Article and Ingredient Archives

• “Spice Up Your Life,” August 2010
• “Probiotics: The Friendly Bacteria,” July 2010
• “The Function of Functional Foods,” June 2010
• “Pass the Omega-3s, Please,” May 2010
• “Sweeteners Exposed,” April 2010
• “Nutrition and the Baby Boomer Generation,” March 2010
• “Balancing the Plate from the Less-is-More Perspective,” February 2010
• “Nutrition Resolutions for 2010,” January 2010

Check out previous articles released in 2009.

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

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.