Wednesday, June 9, 2010

Functional foods explored in June 'Culinary
Nutrition News'

Beyond contributing to taste, aroma, texture and presentation, foods also have a nutritional function, which is the focus of the June edition of "Culinary Nutrition News: Functional Foods." The three-page article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., is now available for download at

The article defines functional food as whole foods and fortified or enhanced foods that provide potential health benefits beyond basic nutrition, based on definitions from various experts. The authors also explore modified versus conventional foods, foods as medicine and cooking for kids and people with special diets.

The American Culinary Federation's Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly articles designed to bridge the nutrition gap for chefs by providing up-to-date research information. The July issue of "Culinary Nutrition News" article, which will discuss genetically modified foods, will be posted online at the beginning of July.