Most Americans consume 10 times more salt than needed each day, and less than 10 percent of the U.S. population meets the USDA’s suggested 9 to12 servings of daily fruits and vegetables.

Want to find some easy ways to curb your salt intake, and cut back on fat in your diet, too? Then you should check out this month’s issue of ‘Culinary Nutrition News,’ provided by the American Culinary Federation (ACF) Chef & Child Foundation and Clemson University.

Learn cooking techniques from ACF chefs

You’ll find plenty of expert tips on healthful cooking techniques you’re going to want to try in your kitchen.

Also included in this month’s ACF 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 that appeal to children.

Access your free copy just by clicking here.