Authors: Laura Pensiero, Michael P. Osborne, Michael Osborne, Susan Oliveria
ISBN-13: 9780071424042, ISBN-10: 0071424040
Format: Paperback
Publisher: McGraw-Hill Companies, The
Date Published: April 2004
Edition: (Non-applicable)
Laura Pensiero, R.D., a graduate of the French Culinary Institute in New York, is a dietitian, nutrition educator, and restaurant owner.
Michael Osborne, M.D., is president of the Strang Cancer Prevention Center and a professor at Cornell University Medical College.
Susan Oliveria, Sc.D., M.P.H., is on the faculty at Strang, Cornell University Medical College, and Memorial Sloan-Kettering.
Put nature's bounty to work in the fight to avert cancer
Research shows that up to 80 percent of all cancers can be prevented through diet and lifestyle changes. You can reduce your risk with a nutritional program based on variety, balance, and moderation. This collaboration between leading cancer prevention experts and top gourmet chefs shows that healthy eating can both fight cancer and please the palate.
One of the nation's leading cancer research facilities, the Strang Cancer Prevention Center has placed diet and lifestyle changes at the foreground of a prevention strategy. Much more than a simple cookbook, this unique resource presents cutting-edge nutritional and scientific data on cancer, along with tantalizing, healthy recipes. In The Strang Cancer Prevention Center Cookbook, you'll learn about:
Chefs from such world-renowned restaurants as the Four Seasons, Galileo, and Union Square Cafe serve up more than 100 delicious recipes, including:
The best cure is always prevention. Discover how a healthy diet and lifestyle can keep you fit and cancer-free.
Foreword | vii | |
Preface | ix | |
Acknowledgments | xi | |
Introduction | xiii | |
1. | The Science Behind Diet and Cancer | 1 |
What Is Cancer? | 2 | |
Why Study Diet? | 3 | |
Overview of Diet and Cancer | 6 | |
Vitamins and Minerals | 11 | |
Other Dietary Factors | 16 | |
2. | Lowering Your Risk of Cancer Through Diet | 19 |
Strang Cancer Prevention Center Guidelines for Reducing Your Risk of Cancer | 19 | |
General Caloric Requirements | 21 | |
BMI | 22 | |
The Fat Facts | 23 | |
Protein | 34 | |
Vegetarianism | 40 | |
Soy | 44 | |
Carbohydrates | 51 | |
Fiber | 56 | |
The Importance of Fruits and Vegetables | 64 | |
The Balanced Plate | 69 | |
Vitamins and Minerals | 71 | |
Nutrition Facts Labels | 89 | |
3. | Phytochemicals: The New Functional Foods | 107 |
Allium Compounds | 109 | |
Glucosinolates and Indoles | 110 | |
Plant Polyphenols | 111 | |
Terpenes | 117 | |
Protease Inhibitors | 119 | |
Inositol (Phytic Acid) | 120 | |
Fatty Acids | 120 | |
Plant Sterols | 121 | |
Supplementation of Phytochemicals | 123 | |
4. | Cooking for Cancer Prevention | 125 |
Ingredients for Healthy Cooking | 127 | |
Seasonal Ingredients | 131 | |
Snacking | 133 | |
Kitchen Equipment for Healthy Cooking | 134 | |
General Tips for Healthy Cooking | 137 | |
Organic Foods | 139 | |
Cooking with Olive Oil | 141 | |
5. | Recipes | 145 |
Appetizers | 147 | |
Soups and Stocks | 159 | |
Salads | 179 | |
Vegetables and Side Dishes | 195 | |
Vegetarian Entrees | 217 | |
Fish | 243 | |
Poultry and Meat | 267 | |
Breads and Desserts | 295 | |
A Sample Week of Menus | 322 | |
Restaurant Dining | 328 | |
6. | Prevention: Lifestyle Modifications to Minimize Cancer Risk | 337 |
Smoking | 338 | |
Obesity | 339 | |
Physical Activity/Exercise | 340 | |
Hormones | 342 | |
Occupation | 343 | |
Radiation | 344 | |
Environmental Pollution | 346 | |
Infections and Viruses | 347 | |
Heredity | 348 | |
Medical Drugs | 349 | |
Stress | 349 | |
Screening | 350 | |
Appendix | Nutrition and Cancer Information Resources and Cancer Facts | 353 |
References | 359 | |
About the Contributors | 371 | |
Index | 387 |