March 'Culinary Nutrition News' examines baby boomers

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.

Delmar releases foodservice purchasing guide

Modern Food Service Purchasing: Business Essentials to Procurement, a resource guide by Robert Garlough, MS, AAC, will be released this month by Delmar, part of Cengage Learning.

Garlough, chef emeritus of The Secchia Institute for Culinary Education at Grand Rapids Community College in Michigan, wrote Modern Food Service Purchasing to provide culinary and purchasing professionals with current, in-depth coverage of the essential concepts of purchasing, store-room operations and financial stewardship. The guide provides practical information from experienced professionals on how to set up and manage a foodservice-storeroom operation and examines the fundamental considerations that must be taken into account when purchasing food, such as cost-control measures and mastering the storeroom; measuring and packaging for preservation, sale and distribution; and security issues with vendors, employees and customers.

For more information, visit www.cengage.com/community/culinary.