Culinary Nutrition News Ingredient of the Month

The Ingredient of the Month offers free downloadable tools featuring a new nutritional ingredient for chefs to incorporate into their menus and use in community events. The article provides an in-depth look at the nutrition ingredient, while the flyer and activity sheets are kid-friendly. Recipes range from simple recipes that kids can make to more detailed recipes for chefs. Download these tools, share with colleagues and start creating your nutritional recipe collection.

New Ingredient of the Month

April 2014 - Gingerroot

Gingerroot is a rhizome, or underground stem, of the ginger plant. It is botanically considered a vegetable but is often used as a spice in the culinary world. With a peppery and slightly sweet flavor and spicy, pungent aroma, gingerroot is used to treat a wide range of health problems from the common cold to nausea to arthritis. Learn more, including a tasty recipe for Ginger and Maple Glazed Salmon.

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March 2014 - Pineapple

Available year-round, pineapple is a tropical fruit native to South America with a tough, waxy rind and juicy, sweet flesh. Each plant produces only one fruit per year, and one fruit takes two to three years to develop. Pineapple is rich in immune-supporting vitamin C and contains high amounts of bromelain, an enzyme with digestive-aiding and anti-inflammatory properties. Learn more about pineapple, including recipes and tools to create awareness about developing a healthy lifestyle.

February 2014 - Carrots

Carrots have a crunchy texture with a sweet aromatic taste and can be paired with sweet and savory dishes. One serving of carrots contains over 300 percent of the daily requirement of vitamin A, which is essential for healthy eyes, bones and teeth. Use these “Farm-to-Fit” tools in community events to create awareness about developing a healthy lifestyle.

January 2014 - Cinnamon

The sweet and warm taste of cinnamon makes it the perfect spice to use during the cold winter months. Smelling cinnamon stimulates brain activity and eating it helps reduce inflammation in the body. Cassia cinnamon has a spicy-bitter flavor and has high levels of coumarin, a toxin that may cause kidney and liver failure. Ceylon cinnamon has a mild sweet taste and has only trace amounts of coumarin. Find out more, including a healthy recipe for tasty Oatmeal Cookies and Cinnamon-Poached Chicken and Rice.

Check out previous articles released in 2010–13.

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.