The goal of this program is to empower cancer survivors, their friends, and their family members with practical cooking skills and tips that turn every meal into a delicious dose of healthy nutrition.

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FUELING UP ON LOW-FAT, HIGH-FIBER FOODS

Dietary fat not only hinders the immune system, it also drives hormone production which can mean higher rates of hormone-related cancers such as breast and prostate cancer.Fiber helps your body rid itself of toxins, waste hormones, excess cholesterol,chemicals, and other undesirables. It is especially important in helping the immunesystem function properly as well as facilitating the removal of waste from the body. Without fiber in the diet, these excess compounds are often reabsorbed into the bloodstream, leading to a possible increased risk of cancer. Steering clear of meat, dairyproducts, fried foods, and other fatty fare is an important first step in preventing and surviving cancer. The easiest way to be healthy is to build your meals from foods that are naturally low in fat and to use cooking methods that do not require added fats or oils.In this class you will learn how to prepare delicious, low-fat dishes made from whole grains, legumes, vegetables and fruits.

DISCOVERING DAIRY AND MEAT ALTERNATIVES

When cancer researchers started to search for links between diet and cancer, one of the most noticeable findings was that people who avoided meat and dairy products weremuch less likely to develop the disease. Consuming dairy causes worrisome biologicalchanges in the body, including an increase in the amount of insulin-like growth factor 1(IGF-1) in the bloodstream. Scientific studies have shown elevated IGF-1 levels to be acatalyst for the growth of breast and prostate cancer cells. Meat is another food that maybe linked to cancer and other illnesses. This link is in part due to the high fat and fiber-free characteristics of meat compared to plant foods, as well as the formation of carcinogens when meats are cooked. These cancer-causing chemicals, called heterocyclic amines, tend to form within the meat tissue when exposed to hightemperatures. In this class, you will explore a variety of vegetarian sources of protein, all of which are low in fat, high in fiber and loaded with cancer-fighting nutrients.

CANCER-FIGHTING COMPOUNDS AND HEALTHY WEIGHT CONTROL

Both antioxidants and the body‘s immune-system are critically important in fighting cancer. Cancer-fighting compounds, such as antioxidants, mainly found in fruits andvegetables assist in halting free radical damage, which can otherwise lead to cancerdevelopment. Healthy weight control is also essential for warding off a variety of chronic diseases. Studies have shown that slimmer people are less likely to develop cancercompared to their heavier counterparts. Trimming excess weight may also improvesurvival after cancer has been diagnosed. In this class, the instructor will discuss anddemonstrate healthy dishes loaded with immune-boosting nutrients such as beta-carotene, lycopene, vitamin C, and zinc–helping you learn how to easily and naturallymaintain a healthy weight and a cancer-fighting nutritional regime.

ABOUT THE CLASS(ES)

The Cancer Project promotes cancer prevention and survival through a better understanding of cancer causes, particularly the link between nutrition and cancer. Through research, education, and advocacy, we are saving lives. The Food for Life Nutrition and Cooking Class Series was launched in 2001 to help cancer survivors take advantage of the healing power of foods. Designed by physicians, nutrition experts, and registered dietitians, each class includes information about how certain foods and nutrients work to promote or discourage cancer growth, along with cooking demonstrations of simple and healthy recipes that can be recreated easily at home. Research from the National Cancer Institute shows that as much as 50% of cancer risk may be related to diet. The right food choices can reduce our risk of developing cancer and help us beat the disease after it has been diagnosed. But what exactly is a healthy diet? And how do we translate complex scientific research into simple, easy-to-prepare meals?