What can you expect from the Food for Life Nutrition and Cooking Class Series for Cancer Prevention and Survival?
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.
Scientists have long been accumulating a large body of evidence on the influence of diet on cancer. Time and again, precious phytochemicals found in plant foods are credited with boosting immune strength and inhibiting disease progression. Along with protection from cancer, plant foods also promote a healthy weight and help prevent other chronic illnesses such as diabetes and heart disease.
The goal of this program is to empower cancer survivors, their friends, and their family members with easy-to-implement cooking skills that turn every meal into a delicious dose of healthy nutrition.
Here is more information about individual classes - Price of Class Series includes all Four Classes!
Saturday, October 27, 2012: Introduction to How Foods Fight Cancer
1:00pm-3:00pm Certain diet patterns seem to have a major effect in helping people diagnosed with cancer to live longer, healthier lives. The National Cancer Institute research shows that as much as 50 percent of cancer risk may be related to diet. In this class, you will learn about the right food choices that can help reduce the risk of developing cancer as well as overcome the disease after it has been diagnosed.
Saturday, November 3, 2012: Fueling Up on Low-Fat, High-Fiber Foods
1:00pm-3:00pm Steering clear of meat, dairy products, fried foods, and other fatty fare is an important first step in preventing and surviving cancer. Dietary fat not only hinders the immune system, it also drives hormone production, which can result in higher rates of hormone-related cancers such as breast and prostate 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.
Saturday, November 10, 2012: Discovering Dairy and Meat Alternatives
1:00pm-3:00pm 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 were much less likely to develop the disease. Consuming dairy causes worrisome biological changes 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 a catalyst for the growth of breast and prostate cancer cells. Meat is another food that may be 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 high temperatures. 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
Saturday, November 17, 2012: Cancer-Fighting Compounds and Healthy Weight Control
1:00pm-3:00pm Both antioxidants and the body's immune system are critically important in fighting cancer. Cancer fighting compounds, such as antioxidants, mainly found in fruits and vegetables assist in halting free radical damage, which can otherwise lead to cancer development. 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 cancer compared to their heavier counterparts. Trimming excess weight may also improve survival after cancer has been diagnosed. In this class, the instructor will discuss and demonstrate healthy dishes loaded with immune boosting nutrients such as beta-carotene, lycopene, vitamin C, and zinc - helping you discover how to easily and naturally maintain a healthy weight and a cancer fighting nutritional regimen.
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.
Lisa is a Food for Life Instructor and holds a Certificate in Plant Based Nutrition. She became an Instructor for The Cancer Project after recovering from a stem cell transplant for recurrent Non Hodgkin’s Lymphoma. Today she is thrilled to be in her 6th year of remission. She teaches the Food for Life Program all around the Twin Cities Metro Area.
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