Wednesday, February 10, 2010

February 'Culinary Nutrition News' takes on calories

In the February issue of "Culinary Nutrition News: Balancing the Plate from the Less-is-More," nutrition experts discuss easy ways to incorporate more nutritious items into dishes, examine predicted food trends for 2010 and summarize how healthy ingredients rank among such trends. The three-page article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., is available for download at

Among the recommended tips, the authors recommend using vegetable purées as thickening agents and substituting half the normal ingredients with more nutritious alternatives.

The March issue of "Culinary Nutrition News" will be posted online on March 1. Visit for more information.