Most Americans consume 10 times more salt than needed each day, and less than 10 percent of the U.S. population meets the United States Department of Agriculture's (USDA) suggested nine to 12 servings of daily fruits and vegetables. Learn more about healthful cooking techniques and easy ways to cut back on the amount of fat and salt used in your dishes in this month's issue of "Culinary Nutrition News," provided by the American Culinary Federation (ACF) Chef & Child Foundation and Clemson University at

Also included in this month's article is a list of suggested fat substitutions, such as replacing sour cream with plain low-fat yogurt or vegetable oil with applesauce. In addition, authors describe how to "cook by color" and how to make nutritious meals appeal to children.

The American Culinary Federation's Chef & Child Foundation and Clemson University have partnered to offer a series of monthly "Culinary Nutrition News" articles. Written by experts, articles will bridge the nutrition gap for chefs by providing up-to-date research information. Articles are free, and are posted on ACF's Web site,, the first Monday of each month.
The National Restaurant Association announced the election of its new officers during the Association's September Board meeting in the nation's capital. Michael Gibbons, president and CEO of Mainstreet Ventures Inc., was elected chairman of the Board of Directors. Sally Smith, president and chief executive officer of Buffalo Wild Wings Inc., was elected vice chair; and Rosalyn “Roz” Mallet, president and CEO of PhaseNext Hospitality, was elected treasurer. Each will serve until January 2011.

The chairman, vice chair and treasurer are volunteer positions held by members of the association's board of directors, who are exceptional leaders in the restaurant industry. When electing officers, directors consider the individual's level of participation in board activities, his or her leadership skills, stature and involvement in industry activities. For more information, visit