The Strang Cancer Prevention Center Cookbook

Overview

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.
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Overview

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.
Read More Show Less

Product Details

  • ISBN-13: 9780071424042
  • Publisher: McGraw-Hill Companies, The
  • Publication date: 4/28/2004
  • Edition number: 1
  • Pages: 420
  • Product dimensions: 0.86 (w) x 7.50 (h) x 9.25 (d)

Meet the Author

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.

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Table of Contents

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
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