September " Culinary Nutrition News" Explains Organic, Natural, Local And Sustainable Food Claims

Today chefs are urged to use more organic, natural, local and sustainable foods. Although the terms are familiar, there is still confusion as to what they actually mean. September's issue of "Culinary Nutrition News," presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., helps define the terms, explains the different types of organic classification and shares examples of how some restaurants are leading the movement. To download the free article, visit www.acfchefs.org/CNN.

In the article, author Dr. Margaret Condrasky, R.D., CCE, of Clemson University, discusses the pros and cons of conventional vs. organic farming and gives examples of organic fruits and vegetables that you should consider purchasing, including bell peppers and celery, because they have little or no protective skin, and apples, nectarines and peaches because they are plagued with pests and are exposed to more pesticides. In addition, Condrasky explores "all-natural" claims and shares other valuable resources.

Here is a look ahead at upcoming "Culinary Nutrition News" topics:
- Genetically Modified Foods
- Medicinal Herbs and Spices
- 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 a nutrition expert, 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, www.acfchefs.org/CNN, 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 www.acfchefs.org.