The American Culinary Federation (ACF) Chef & Child Foundation and Clemson University have released the November issue of "Culinary Nutrition News: Downsizing Calories and Portions." In this month's article, experts examine how chefs and cooks can reduce calories without decreasing portion sizes by increasing ingredients like nuts and beans and decreasing meats and ingredients heavy with carbohydrates, for example. The article also touches on healthful foods for kids. Free copies are available at www.acfchefs.org/CNN.The final issue of the year, to be released Dec. 7, will cover "Diabetic Menu Makeover." ACF's Chef & Child Foundation and Clemson University partnered to offer this monthly series of articles, which are posted on ACF's Web site the first Monday of each month.
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