CCF Newsletter - Summer 2012

Win $10,000 For Your ACF Chapter!

Support Lunch Break for Kids for Childhood Nutrition Day

The ACFEF Chef & Child Foundation (CCF) is challenging all ACF chapters to support Lunch Break for Kids for Childhood Nutrition Day during the month of October. The chapter in each region that makes the biggest impact for childhood nutrition will win $10,000 for their ACF chapter.

ACF chapters are asked to host a fundraiser by selling healthy and delicious lunches the week of Oct. 15–19 and/or host a community outreach event to teach children and their families about the importance of healthy eating, and submit a video showcasing the event. The winners will be announced at their respective ACF regional conferences and will compete to win an additional $10,000 at the 2013 ACF National Convention, July 22–25, in Las Vegas.

This challenge was made possible through a partnership with the makers of Hidden Valley Original Ranch dressings for a second consecutive year. Learn More

Chefs Outreach to the Community

The Third Annual Chefs Outreach to the Community Event at the Universal Orlando Foundation Branch Boys & Girls Club of Central Florida on Friday, July 13, 2012, was a huge success with over 50 volunteers. Chefs provided nutrition education to a hundred children and their families through four themed stations: vegetables, whole grains, smoothies and container gardens. It was truly a life-changing experience for all who attended.

While “Discovering Fruits and Vegetables,” families had the opportunity to learn about and taste different fruits and vegetables, such as zucchini and squash, while putting together a Veggie Super Hero and trying healthy dips.

Participants examined a variety of whole grains and made different types of whole grain salads at the Discovering Whole Grains station.

At the “Drink Smart” station, families calculated and measured the sugar content in traditional beverages and were then shown healthy alternatives by combining fruits and vegetables to create delicious and healthy smoothies.

Participants learned simple gardening concepts while creating a container garden in “Eat Fresh: Grow A Garden.” Families left the event with the knowledge needed to start making nutritious choices at home.

Activities are available for download from www.acfchefs.org/ccf under Programs.

New Activities

CCF is excited to introduce three new programs chefs can implement in the classrooms or for outreach events. These fun activities teach children about fruits and vegetables, and include everything from activity costs and supplies to step-by-step instructions.

Ingredient of the Month

Green Beans

While you can find green beans year-round, their peak season occurs during May to October. They compliment a variety of food dishes. Find out more, as well as a nutritious recipe, in our Ingredient of the Month.

These free, downloadable guides feature a new nutritional ingredient for chefs to incorporate into their menus each month. Provided through our partnership with Clemson University.

Articles and Resources

Kid’s State Dinner

On Monday, August 20, 2012, First Lady Michelle Obama hosted the first ever Kid’s State Dinner at the White House welcoming 54 budding chefs to a formal luncheon in the East Room. The guests, who are aged 8–12, represent all U.S. states, three territories and the District of Columbia, and each of them (and their parents) submitted a healthy recipe as part of the Healthy Lunchtime Challenge.

The Kids Cook Monday

The Kids Cook Monday initiative encourages families to set aside the first night of every week for cooking and eating together as a family. They have some great toolkits available for download for families, chefs, educators, and community leaders.

The new (ab)normal - Are bigger portions the norm?

This article by Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D. examines how the average restaurant meal has changed since the 1950s.

Then: The average burger sandwich was 3.9 ounces.
Now: A burger sandwich is 12 ounces.
Then: The size for fries was 2.4 ounces.
Now: The size is 6.7 ounces.
Then: Soda came in a 7-ounce cup.
Now: The average soda is 42 ounces. (If this is a sugar-sweetened cola, calories have gone from about 90 to 530!)

Read the full article.

Harvard School of Public Health

The Healthy Eating Plate, created by experts at Harvard School of Public Health and Harvard Medical School, points consumers to the healthiest choices in the major food groups. More

Nutrition and You: Trends 2011

The 2011 survey conducted by the Academy of Nutrition and Dietetics (formerly the American Dietetic Association), presents a vivid look at consumers’ current knowledge and attitudes, and offers an opportunity to view two decades of trends in the ways Americans regard food, nutrition and health. More

Support Our Mission

Special thanks to the following donors for supporting our mission to promote proper nutrition and fight childhood obesity. All funds donated will support Chef & Child Foundation in developing programs, outreach events and grants to continue to support local chapters in their efforts.

Michael B. Byears, CEC
Bert P. Cutino, CEC, AAC, HBOT, HOF
Ray L. Duey, CEC
Michael H. Garbin, CEC, AAC
Burton H Hobson, HAAC, HHOF
Oliver S. Kolodziejczak
Rajeev Patgaonkar, CEC, AAC
Giuseppe Staiano
ACF Caxambas Chapter of Naples and Marco Island (new)
ACF Central Florida Chapter (new)
ACF Greater Kansas City Chefs
ACF Heart of Illinois Professional Chefs Association
ACF Lake Erie Chapter
ACF New Orleans Chapter
ACF Syracuse New York Chapter
ACF Virginia Chefs Association
ACF West Michigan Lakeshore Chapter
ACF Windy City Professional Culinarians Inc (new)
Joliet Job Corps Center
Riverside Community College - City Campus
Texas Chefs Association

Donate online, by calling (800) 624-9458, ext. 102, or by mailing a check to Chef & Child Foundation, 180 Center Place Way, St. Augustine, FL 32095

The American Culinary Federation Education Foundation (ACFEF) Chef & Child Foundation (CCF) was founded in 1989 to educate children and families in understanding proper nutrition through community-based initiatives led by ACF members, and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity.