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

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.

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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.