Monday, July 6, 2009

July issue of Culinary Nutrition News now available

Do you know the difference between insoluble and soluble fiber? Are you getting the recommended amount of daily fiber, or teaching students to cook high-fiber dishes? The American Culinary Federation (ACF) Chef & Child Foundation and Clemson University address these and other topics in the July Culinary Nutrition News article "Fiber-Rich Foods" (available to download here.)

This month’s article is in an easy-to-read format complete with a list of high-fiber foods, resources and tips on ways to increase fiber in dishes.

Written by experts, the monthly Culinary Nutrition News articles help bridge the nutrition gap for chefs and chef-educators by providing up-to-date research information. Articles are free and posted on ACF’s Web site the first Monday of each month.