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.
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