CCF Newsletter - Summer 2012
Win $10,000 For Your ACF Chapter!
Support Lunch Break for Kids for Childhood Nutrition Day
The ACFEF Chef
& Child Foundation (CCF) is challenging all ACF chapters to
support Lunch Break
for Kids for Childhood Nutrition Day during the month of October.
The chapter in each region that makes the biggest impact for childhood
nutrition will win $10,000 for their ACF chapter.
ACF chapters are asked to host a fundraiser
by selling healthy and delicious lunches the week of Oct. 15–19
and/or host a community outreach event to
teach children and their families about the importance of healthy
eating, and submit a video showcasing the event. The winners will be
announced at their respective ACF regional conferences and will compete
to win an additional $10,000 at the 2013 ACF National Convention, July
22–25, in Las Vegas.
This challenge was made possible through a partnership with the
makers of Hidden Valley Original Ranch dressings for a
second consecutive year. Learn
Chefs Outreach to the Community
The Third Annual Chefs Outreach to the Community Event at the
Universal Orlando Foundation Branch Boys & Girls Club of Central
Florida on Friday, July 13, 2012, was a huge success with over 50
volunteers. Chefs provided nutrition education to a hundred children and
their families through four themed stations: vegetables, whole grains,
smoothies and container gardens. It was truly a life-changing experience
for all who attended.
While “Discovering Fruits and
Vegetables,” families had the opportunity to learn about
and taste different fruits and vegetables, such as zucchini and squash,
while putting together a Veggie Super Hero and trying healthy dips.
Participants examined a variety of whole grains and made different
types of whole grain salads at the Discovering Whole
At the “Drink Smart” station,
families calculated and measured the sugar content in traditional
beverages and were then shown healthy alternatives by combining fruits
and vegetables to create delicious and healthy smoothies.
Participants learned simple gardening concepts while creating a
container garden in “Eat Fresh: Grow A
Garden.” Families left the event with the knowledge needed
to start making nutritious choices at home.
Activities are available for download from www.acfchefs.org/ccf
CCF is excited to introduce three new
programs chefs can implement in the classrooms or for outreach
events. These fun activities teach children about fruits and vegetables,
and include everything from activity costs and supplies to step-by-step
Ingredient of the Month
While you can find green beans year-round, their peak season occurs
during May to October. They compliment a variety of food dishes. Find
out more, as well as a nutritious recipe, in our Ingredient
of the Month.
These free, downloadable
guides feature a new nutritional ingredient for chefs to incorporate
into their menus each month. Provided through our partnership with Clemson University.
Articles and Resources
Kid’s State Dinner
On Monday, August 20, 2012, First Lady Michelle Obama hosted the
first ever Kid’s State Dinner at the White House
welcoming 54 budding chefs to a formal luncheon in the East Room. The
guests, who are aged 8–12, represent all U.S. states, three
territories and the District of Columbia, and each of them (and their
parents) submitted a healthy recipe as part of the Healthy Lunchtime
The Kids Cook Monday
The Kids Cook Monday initiative encourages
families to set aside the first night of every week for cooking and
eating together as a family. They have some great toolkits available for
download for families, chefs, educators, and community leaders.
The new (ab)normal - Are bigger portions the norm?
This article by Jennifer Nelson, M.S., R.D. and
Katherine Zeratsky, R.D. examines how the average restaurant meal has
changed since the 1950s.
- Then: The average burger sandwich was 3.9 ounces.
Now: A burger sandwich is 12 ounces.
- Then: The size for fries was 2.4 ounces.
Now: The size is 6.7 ounces.
- Then: Soda came in a 7-ounce cup.
Now: The average soda is 42 ounces. (If this is a sugar-sweetened cola,
calories have gone from about 90 to 530!)
Read the full article.
Harvard School of Public Health
The Healthy Eating Plate, created by experts at Harvard School of
Public Health and Harvard Medical School, points consumers to the
healthiest choices in the major food groups. More
Nutrition and You: Trends 2011
The 2011 survey conducted by the Academy of Nutrition and Dietetics (formerly
the American Dietetic Association), presents a vivid look at
consumers’ current knowledge and attitudes, and offers an
opportunity to view two decades of trends in the ways Americans regard
food, nutrition and health. More
Support Our Mission
Special thanks to the following donors for
supporting our mission to promote proper nutrition and fight childhood
obesity. All funds donated will support Chef & Child Foundation in
developing programs, outreach events and grants to continue to support
local chapters in their efforts.
- Michael B. Byears, CEC
- Bert P. Cutino, CEC, AAC, HBOT, HOF
- Ray L. Duey, CEC
- Michael H. Garbin, CEC, AAC
- Burton H Hobson, HAAC, HHOF
- Oliver S. Kolodziejczak
- Rajeev Patgaonkar, CEC, AAC
- Giuseppe Staiano
- ACF Caxambas Chapter of Naples and Marco Island (new)
- ACF Central Florida Chapter (new)
- ACF Greater Kansas City Chefs
- ACF Heart of Illinois Professional Chefs Association
- ACF Lake Erie Chapter
- ACF New Orleans Chapter
- ACF Syracuse New York Chapter
- ACF Virginia Chefs Association
- ACF West Michigan Lakeshore Chapter
- ACF Windy City Professional Culinarians Inc (new)
- Joliet Job Corps Center
- Riverside Community College - City Campus
- Texas Chefs Association
by calling (800) 624-9458, ext. 102, or by mailing a check to Chef &
Child Foundation, 180 Center Place Way, St. Augustine, FL 32095
The American Culinary Federation Education
Foundation (ACFEF) Chef & Child Foundation (CCF) was founded in 1989
to educate children and families in understanding proper nutrition
through community-based initiatives led by ACF members, and to be the
voice of the culinary industry in its fight against childhood hunger,
malnutrition and obesity.