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
February 2016 - Black Rice
Black rice, also known as forbidden rice, is similar to brown rice and has a chewy texture with a rich, earthy and nutty flavor. It is considered a superfood and contains one of the highest levels of the antioxidant found in food. Complete the quiz on www.acfchefs.org/eculinary to earn one hour of continuing-education credits toward ACF certification.
January 2016 - Adzuki Beans
Adzuki beans are not well-known in the U.S. market, but they are gaining popularity as an easily digestible bean full of healthy nutrients. The small red/brown beans have a sweet, nutty flavor and can be used as a dry bean, fresh in the pod or as a crunchy sprout. Complete the quiz on www.acfchefs.org/eculinary to earn one hour of continuing-education credits toward ACF certification.
Check out previous articles released in 2010–15.
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.
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.