Food for Life Nutrition & Cooking Classes for Cancer Prevention and Survival
5100 WISCONSIN AVE., NW, SUITE 400 •
WASHINGTON, DC 20016
TEL: 202-244-5038 • FAX: 202-686-2216
INFO@CANCERPROJECT.ORG • WWW.CANCERPROJECT.ORG
Many teams of researchers have been investigating how food choices can help prevent cancer and survival once it has been diagnosed. Numerous studies have shown that a diet built from plant foods offers the most cancer-fighting protection of any diet plan. This four-class series will include a discussion on maintaining a healthy weight and will also cover a variety of cancer-related nutrition topics demonstrating how to prepare delicious, yet simple and healthy meals that can easily be recreated at home.
Class 1: Introduction to How Foods Fight Cancer
Class 2: Fueling up on Low-Fat, High-Fiber Foods
Class 3: Discovering Dairy and Meat Alternatives
Class 4: Cancer-Fighting Compounds and Healthy Weight Control
INTRODUCTION TO HOW FOODS FIGHT CANCER
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% 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.
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 immune system 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, dairy products, 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 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.
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 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 learn how to easily and naturally maintain a healthy weight and a cancer-fighting nutritional regime.
For the latest classes, check out www.cancerproject.org.
Also visit my Cancer Project Meet-up Group. Go to meet-up.com and search for Cancer Project.
Food for Life Nutrition & Cooking Classes for Type 2 Diabetes
Prevention & Treatment
The Food for Life Diabetes Nutrition and Cooking Class was launched in 2009 to help people with diabetes avoid preventable complications and reduce the need for medication(s) through a new approach to nutrition. Designed by physicians, diabetes educators, registered dietitians, and professional chefs, the class offers new research on how food choices promote, prevent, and treat type 2 diabetes. A highlight of the class is a cooking demonstration of simple, tasty, and healthy recipes that are easy to prepare.
Population studies and clinical research show that a low-fat, plant-based diet can be very effective in improving blood glucose, promoting weight loss, lowering cholesterol, and reducing the risk of common chronic diseases, such as many types of cancer. Furthermore, a well-planned plant-based diet has many nutritional benefits and has been demonstrated to be as acceptable as a portion-controlled diet. Its use has been endorsed by the American Dietetic Association and described as an effective choice in the 2010 American Diabetes Association’s Standards of Care for Diabetes.
Based on these findings, the goal of this class is to empower people who have diabetes, or concerns about developing diabetes, along with their friends and family members with practical cooking skills and tips that make meals healthy and delicious.
Class begins with a 30-minute DVD on the role and potential of plant-based meal planning featuring Neal Barnard, M.D. Our instructor shows attendees how to prepare four quick and delicious dishes. Each attendee has the opportunity to taste all the food prepared during class. Participants receive recipes, a summary on how to get started with a plant-based nutrition approach, and information on additional resources—such as recipes and webcasts—most of which are free. Participants are strongly encouraged to work with their health care team to safely make changes in diet.
The Food for Life Diabetes class is a single class, rather than a series. Diet recommendations are similar to those given in the Food for Life Cancer series, the only difference being that we recommend low-GI plant foods (ie. Sweet potatoes rather than white potatoes). This series is based upon the book and DVD, Dr. Neal Barnard’s Program for Reversing Diabetes.
Food for Life Kids Classes
This exciting, brand-new 4-Class Series for 10-12 year old children is based on our successful adult series. Each 1 – 1½ hour long class includes a nutrition and food lecture, cooking demo and hands-on cooking class. This program has been designed to be taught at schools including after-school programs, to Girl Scout and Boy Scout troops, at YMCAs/YWCAs, churches, synagogues, temples, PTAs, community centers, libraries, cooking schools and natural food stores and more!
Class 1: Bang-Up Breakfasts
The Cancer Growth Process
What is Cancer?
Recipes: Monster Smoothie & Breakfast Scramble
Healthy Breakfast Creations
Homework: Breakfast Log
Class 2: In-Betweener Meals and Sweeter Deals
The New Four Food Groups
How to Calculate Fat Percentage
Recipes: Chips and Dip & Chocolate Mousse
Homework: Decorate My Booklet Cover
Class 3: Rainbow Lunches
Fruits and Vegetables
Recipes: Rainbow Salad & Rainbow Roll-Ups
Homework: Colorful Foods Log
Class 4: Digging These Dinners!
Beans and Greens
Recipes: Mango Salsa & Holy Moly Guacamole
Build Your Own Burrito
Burrito Creations from Buddies
My Healthy Goals
My Favorite Class Recipe
If you’d like to schedule a public or private class, series or lecture at your venue, please contact me at emily@emilyhoneycutt. I’d be delighted to hear from you.
“Health, excellent or ill, is passed to our children not through our genes but primarily through our recipes.”
– Joanne L. Mumola Williams
 American Dietetic Association. Position of the American dietetic association: vegetarian diets. J Am Dietetic Assoc. 2009;109:1266-1282.
 American Diabetes Association. Standards of medical care for diabetes-2010. Clinical Practice Recommendations. Diabetes Care. 2010, 33:S24.