Proud Sponsor of the
Chef & Child Foundation

Culinary Nutrition News

Culinary Nutrition News articles are free and available for download the first Monday of each month. Download articles, share with colleagues or click the “Send to a friend” button and share with family, friends and peers. Download these articles and build your personal nutrition library.

New Monthly Article

May 2012 - “Fermentation: Preserving Tradition and Nutrition”

As one of the oldest forms of food preservation and preparation, fermentation has been around throughout recorded human history. Still, many consider the process somewhat of a mystery. Most associate alcohol with fermentation, but many are unaware of the everyday foods produced through fermentation, how the fermentation process occurs and its slew of potential health benefits. Full Article

April 2012 - “Nordic Invasion”

With IKEA being a household name for home goods, it’s no surprise that other seemingly Scandinavian—or, more broadly deemed, “Nordic”—influences are sweeping the nation, and not just by way of minimalist home décor. Nordic influences are rippling through the world’s top restaurants. In fact, according to Food Technical Consulting (FTC), one of the top food trends in 2012 is Nordic cuisine, also dubbed “New Nordic Cuisine.” Full Article

March 2012 - “Ingredient Face-Off: Round 1”

Whether they are new or just newfound, food products are always cropping up, and they often leave their conventional counterparts behind. You can deem it rivalry or just “healthy” competition, but we’ve decided to have a friendly ingredient face-off. This isn’t so much about finding a winner as it is to debunk any pending health claims, while allowing the true nature of each ingredient to shine. Full Article

February 2012 - “Why Most Diets Fail and How You Can Help”

Millions of people go on a diet each year, whether to lose weight or for health reasons such as allergies or diabetes, but a recent study of 31 long-term diet plans conducted by the American Psychological Association found that up to two-thirds of participants ended up heavier than when they started. Chefs, walk into your dining room and look around…someone is bound to be dieting. Full Article

January 2012 - “A Look Back at 2011—the Year of Culinary Nutrition”

Three surveys were given to ACF chefs during the 2010–2011 academic year. We discovered several significant observations when we compared the results of these surveys with those of past surveys. The findings have been narrowed down to define 2011 in terms of culinary nutrition. Full Article

Check out previous articles released in 2009, 2010 and 2011.

Our Partnership

The Chef & Child Foundation and Clemson University have partnered to offer free monthly nutrition articles for chefs, educators, nutritionists and the foodservice industry. 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.

About French’s Foodservice

French’s Foodservice is proud to sponsor this series of nutritional articles authored by Clemson University for the American Culinary Federation’s Chef & Child Foundation. At French’s Foodservice, we believe that “you are what you serve,” and have built our reputation by providing the highest quality ingredients to meet the ever-changing needs of the foodservice industry. As chefs, restaurateurs, educators and nutritionists, you positively impact the health of our nation by advocating the positive impact of healthy eating, especially among children. We are proud to support this worthy cause.

Over the last 100 years, French’s has become one of the most recognized and respected brands in America. Today, the French’s Foodservice family of brands delivers the highest quality, most flavorful products possible. For the brands your patrons know and love and the incredible flavors that enhance everything from soups and salads to sandwiches and entrées, entrust your patrons to the flavors of French’s.