In the March issue of "Culinary Nutrition News: Nutrition and the Baby Boomer Generation," nutrition experts discuss nutrition issues affecting the baby boomer generation and how chefs can address them. 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 www.acfchefs.org/CNN.This month's article discusses how food providers can appeal to baby boomers--a growing segment of consumers that spends more at restaurants than any other population segment--from lowering the amount of salt in meals to serving smaller portions of protein with more vegetables. The article also includes a summary of vital nutrients in the different food groups and explains how those nutrients affect bone health, vision and blood clotting.
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 April "Culinary Nutrition News" article will be posted online on April 5.
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