Planning meals that lower cancer risk
1984
Rivers, Jerry M. | Collins, Karen K.
Abstract: Reducing cancer risk through changes in meal patterns involves decreasing the intake of dietary fat to about 30% of total calories; increasing consumption of whole grain cereals, fruits and vegetables; minimizing consumption of salt-cured, smoked or charcoal broiled foods; and maintaining a moderate intake of alcoholic beverages. This guide provides food lists and meal patterns to suit several different consumption styles: basic, low meat, high dairy, lacto-ovo vegetarian, and other options. Approximate nutrient composition of each meal pattern is given. Practical suggestions for and implementation, tables of energy and fat content, and serving size, are also included. This guide is intended for use by health professionals. (rbl).
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