Culinary Nutrition News Sweeteners Exposed American Culinary

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FOR IMMEDIATE RELEASE:                                                                                 MEDIA CONTACT: Leah Craig
April 6, 2010                                                                                          Communications Manager
                                                                                                       (904) 484-0213

                  April Issue of “Culinary Nutrition News: Sweeteners Exposed”
                   Shines Light On Common Sweeteners and Health Concerns
St. Augustine, Fla., April 6, 2010—From high-fructose corn syrup to lactose, there
are many types of sugar with varying levels of sweetness. There are also numerous
widespread questions when it comes to sweeteners—from which ones are best for
diabetics to which ones are said to cause cancer. The April issue of “Culinary
Nutrition News: Sweeteners Exposed,” presented by the American Culinary
Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C.,
answers these questions and more. Download the free article at

In addition, author Dr. Margaret Condrasky, R.D., CCE, of Clemson, defines “all-
natural sweeteners” and shares important information about common sweeteners,
including the dates they were approved for consumption in the U.S. and the number
of times they are sweeter than sugar, from 180 times to 7,000 times.

Here is a look ahead at upcoming topics:
   1. Cooking Green With Organic/Local and Sustainable Foods
   2. The Function of Functional Foods
   3. Genetically-Modified Foods
   4. Medicinal Herbs and Spices
   5. Omega 3’s
   6. Probiotics: The Good Bacteria
   7. Quality Carbohydrates

The American Culinary Federation’s Chef & Child Foundation and Clemson University partnered in May 2009
to offer a series of monthly “Culinary Nutrition News” articles. Written by experts, articles are designed to
bridge the nutrition gap for chefs by providing up-to-date research information. Articles are free, and are posted
on ACF’s Web site,, the first Monday of each month. Hundreds of articles have been
downloaded each month and provide chefs and the public with the knowledge needed to make more nutritious
decisions in the kitchen.

About Clemson University
CU CHEFS® (Clemson University’s Cooking and Healthy Eating Food Specialists) instructional program, led by Dr. Marge Condrasky, Associate
Professor in Food Science and Human Nutrition, is a registered trademark of Clemson University designed to promote changes in menu planning, food
purchasing, food preparation and food consumption behaviors with a goal of fostering good health through healthy nutrition. ‘Culinary nutrition’ is the
application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. The results are healthy eating
behaviors grounded in culinary confidence and nutrition alertness. CU CHEFS® promotes an awareness of the latest trends in foods and nutrition
through the demonstration of proficient culinary skills to produce flavorful, health-inspired menus for schools, churches, restaurants. Clemson University,
located in Clemson, S.C., is ranked 22 among the nation’s top public institutions. Since 2001, Clemson has doubled external research funding, raised
the academic profile of the student body, increased retention and graduation rates, launched high-profile economic development and has earned
national accolades, including being named TIME magazine’s Public College of the Year.

About ACF
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than
20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and
programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF
Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation,
founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit


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