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Tables of Contents for The Strang Cancer Prevention Center Cookbook
Chapter/Section Title
Page #
Page Count
Foreword by Jacques Pépin
vii
Preface
ix
Acknowledgments
xi
Introduction
xiii
1. The Science Behind Diet and Cancer
1
18
What Is Cancer?
2
1
Why Study Diet?
3
3
Overview of Diet and Cancer
6
5
Vitamins and Minerals
11
5
Other Dietary Factors
16
3
2. Lowering Your Risk of Cancer Through Diet
19
88
Strang Cancer Prevention Center Guidelines for Reducing Your Risk of Cancer
19
2
General Caloric Requirements
21
1
BMI
22
1
The Fat Facts
23
11
Protein
34
6
Vegetarianism
40
4
Soy
44
7
Carbohydrates
51
5
Fiber
56
8
The Importance of Fruits and Vegetables
64
5
The Balanced Plate
69
2
Vitamins and Minerals
71
18
Nutrition Facts Labels
89
18
3. Phytochemicals
107
18
The New Functional Foods
Allium Compounds
109
1
Glucosinolates and Indoles
110
1
Plant Polyphenols
111
6
Terpenes
117
2
Protease Inhibitors
119
1
Inositol (Phytic Acid)
120
1
Fatty Acids
120
1
Plant Sterols
121
2
Supplementation of Phytochemicals
123
2
4. Cooking for Cancer Prevention
125
20
Ingredients for Healthy Cooking
127
4
Seasonal Ingredients
131
2
Snacking
133
1
Kitchen Equipment for Healthy Cooking
134
3
General Tips for Healthy Cooking
137
2
Organic Foods
139
2
Cooking with Olive Oil
141
4
5. Recipes
145
193
Appetizers
147
12
Soups and Stocks
159
Salads
119
76
Vegetables and Side Dishes
195
22
Vegetarian Entrees
217
26
Fish
243
24
Poultry and Meat
267
28
Breads and Desserts
295
27
A Sample Week of Menus
322
6
Restaurant Dining
328
10
6. Prevention
Lifestyle Modifications to Minimize Cancer Risk
Smoking
338
1
Obesity
339
1
Physical Activity/Exercise
340
2
Hormones
342
1
Occupation
343
1
Radiation
344
2
Environmental Pollution
346
1
Infections and Viruses
347
1
Heredity
348
1
Medical Drugs
349
1
Stress
349
1
Screening
350
3
Appendix: Nutrition and Cancer Information Resources and Cancer Facts
353
6
References
359
12
About the Contributors
371
16
Index
387