June's Issue Of Culinary Nutrition News: Allergen Awareness Releases Today

Do you know the difference between a food allergy and a food intolerance? Can you name the eight foods that account for 90 percent of all food-allergy reactions? With 12 million Americans suffering from food allergies, it will serve you well to learn more about these growing concerns. The American Culinary Federation (ACF) Chef & Child Foundation and Clemson University address these topics in June's issue of Culinary Nutrition News, available to download today at www.acfchefs.org/CNN.

This month's article is in an easy-to-read format complete with facts, a quiz and resources. You'll be surprised to learn about the hidden sources for food-allergy reactions.

Here is a look ahead at upcoming topics:

July: Fiber-Rich
August: Calorie Countdown
September: Healthful Cooking Techniques
October: Downsizing Calories and Portions
November: Demystifying Lipids
December: Diabetic Menu Makeover

The American Culinary Federation's Chef & Child Foundation and Clemson University have partnered to offer a series of monthly Culinary Nutrition News articles. Written by experts, articles will bridge the nutrition gap for chefs by providing up-to-date research information. Articles are free, and are posted on ACF's Web site, www.acfchefs.org/CNN, the first Monday of each month.

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 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and 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 www.acfchefs.org.

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