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 2015 - Ricotta Cheese

Used in both sweet and savory dishes, ricotta cheese is high in health-promoting vitamins and minerals, such as calcium to support bone health and zinc for a healthy immune system. Italian ricottas typically come from sheep’s milk, but can also be made from cow’s, goat’s or Italian water buffalo’s milk. American ricottas are commonly made with a combination of whey and whole or skim milk, which produces a wetter, creamier ricotta than Italian versions. Learn more, including recipes for Italian Pear Cheesecake and Crab Spinach Mousse.

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March 2015 - Common Mushrooms

Common mushrooms have a meaty texture with an earthy flavor that intensifies as they mature. Low in fat and cholesterol, they contain nutrients that act as antioxidants and anti-inflammatories and are a good source of energy-producing vitamins and mineral. Learn more, including recipes for Mashed Potato-Stuffed Mushrooms and Middle Eastern Meatballs.

February 2015 - Millet

Millet is a gluten-free, nutrient rich grain packed with vitamins and minerals for optimal health. It has a slightly nutty flavor with a crunchy texture similar to brown rice. Blend cooked millet into a creamy mixture for a healthy alternative to mashed potatoes. Learn more, including a tasty recipe for a Super Salad with with Yuzu Soy Dressing.

January 2015 - Cabbage

Low in saturated fat and cholesterol, cabbage contains an abundance of vitamin K for bone health, as well as high amounts of vitamin C for immune health. Add chopped cabbage to lasagna, shepherd’s pie and other casserole dishes for a sweet, earthy flavor. Learn more, including a delicious recipe for Chop Chae.

Check out previous articles released in 2010–14.

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.