Ingredient of the Month
The Ingredient of the Month is a free downloadable guide featuring a new nutritional ingredient for chefs to incorporate into their menus. Available the first Monday of the month, the downloadable guide will provide an in-depth look the latest in nutrition ingredients. Download these articles, share with colleagues and start creating your nutritional recipe collection.
New Ingredient of the Month
May 2013 - Mango
Mangoes are considered sacred in India, its country of origin, and legend says that Buddha meditated under the cool shade of a mango tree. The fragrant golden-yellow flesh of a mango is soft and juicy with a sugary rich, slightly tart flavor. It can be eaten plain, but is also a great addition to fruit salads, smoothies, and salsas.
April 2013 - Rhubarb
Is it a fruit or a vegetable? While technically a member of the vegetable family, rhubarb is commonly mistaken to be a fruit through its association with desserts. Learn more about the health benefits and culinary uses of rhubarb in this month’s article. Use these new tools to educate kids about rhubarb in a fun and engaging way.
March 2013 - Artichokes
The artichoke plant was known by the Greeks and Romans as a delicacy, as well as an aphrodisiac. While they are harvested on the West Coast all year long, peak seasons are March and October. They are high in fiber, contain no dietary fat and are a good source of potassium, vitamin C and magnesium.
February 2013 - Goat Cheese
Goat cheese generally has less fat and fewer calories than cheese made from cow’s milk. It can be unripened or ripened, with textures that range from moist and soft to dry and semi-firm. Find out more in this month’s article. Full Article
January 2013 - Tempeh
Tempeh is a soy-based protein food and is considered the “meatiest” of soy proteins. It is made from the whole soybean and therefore has a greater content of protein, fiber and vitamins than most soy products. Find out more about its varieties and uses, as well as a recipe for Barbeque Tempeh Pizza. Full Article
Check out previous articles released in 2010, 2011 and 2012.
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.