The latest installment of the American Culinary Federation (ACF) Chef & Child Foundation and Clemson University's "Culinary Nutrition News," now available for download, examines the food allergies that affect 12 million Americans today. The article offers facts, resources and a quiz covering topics such as gluten sensitivity, the difference between a food allergy and food intolerance and the eight foods that account for 90 percent of all food-allergy reactions. (In case you can't wait, they are: eggs, fish, milk, peanuts, shellfish, soy, tree nuts and wheat.)

Upcoming "Culinary Nutrition News" articles--available online for free on the first Monday of each month--will cover topics such as fiber-rich foods, calorie countdown, healthful cooking techniques, downsizing calories and portions and demystifying lipids.