Nutrition During Cancer Treatment

Nutrition During Cancer Treatment

If you suffer from cancer, you are not alone. Millions of people today suffer from this disease. Living with cancer is very challenging. However, there are some easy tips that can help you learn to manage your health in order to do and eat the things you have always enjoyed.

 

There is vast research that provides support for the idea that adopting healthy lifestyle habits can help reduce the risk of developing serious illnesses such as cancer. But what guidelines should a person follow if they have already been diagnosed with cancer and will need to undergo treatment?

 

The American Cancer Society has resources for making healthy lifestyle choices that not only help people prevent cancer but also learn to cope with it after diagnosis. Following these healthy lifestyle guidelines from the ACS can help you reduce the risk of cancer and stay healthy during treatments:

• Choose foods and beverages in amounts that help achieve and maintain a healthy weight.
• Adopt a physically active lifestyle .
• Consume a healthy diet, with an emphasis on plant sources. Choose whole grains in preference to processed (refined) grains. To learn more about healthy lifestyles in general, visit USDA’s My Plate website for additional information.
• Limit consumption of processed and red meats.
• If you drink alcoholic beverages, limit your consumption.

To learn more about these guidelines, visit the American Cancer Society website.

Just as healthy choices related to physical activity and diet can help reduce the risk of cancer, they can be of equal or greater importance for a person dealing with the effects of cancer and its treatment.

A healthy diet and physical activity during the treatment and recovery from cancer can benefit a patient in many ways, including:

• Decreasing the side effects of cancer treatments
• Supporting the immune system as it fights infections
• Helping tissues recover and heal
• Maintaining the patient’s strength and energy
• Preventing muscle and bone loss

These simple tips are meant to provide some generalized health action steps for patients who are undergoing cancer treatment. You should always check with your health care provider before following any health recommendation.

 

Source: Michigan State University Extension

 

National Women's Health Week

National Women's Health Week

May 14th- 20th

To view please click National Women's Health Week.

Edamane-Time to Think About Planting & Adding to Menus

Edamame – Time to Think About Planting & Adding To Menus

Edamame is the soybean that is picked young and green, steamed or boiled for five minutes, then popped out of the pod right into your mouth. Edamame combine the best of garden peas and lima beans in both flavor and texture.

With a high-quality protein, phytoestrogens, and a good amount of calcium and vitamin A, soybeans have been considered a nutritional powerhouse.
   
Edamame is easy to grow. A number of varieties are available, differing slightly in flavor and how long it takes before the beans are ready for harvest. They tolerate summer heat better than garden peas and they withstand cool summer nights better than lima beans. They need warm soil to get started, so do not plant until about the date of the last killing frost, which is about the time to plant corn and green beans. When it is time to plant, sow the seeds an inch deep in rows 15 to 30 inches apart.

The best-quality edamame demand timely harvest. Picked prematurely, the beans will taste bland. Picked too late and pods are becoming dry. Harvest edamame pods when the beans within are fully plump and before the bright green pods begin to yellow. The five minute steaming or boiling readies pods for fresh eating or once cooled, for the freezer.

Focus on Fruit: Berries, 5 Different Ways

Focus on Fruit: Berries, 5 Different Ways

It’s that glorious time of year when spring is in full effect – everything is green, the weather is warm, flowers are in bloom, and the birds are chirping. It’s hard not to have an extra spring in your step this time of year, no pun intended. Your local farmers market is likely brimming with a wide variety of delicious foods from all of the MyPlate food groups. But the warmer months are extra special for the fruit group when berries start making their appearance. These juicy nutrition powerhouses help you meet your daily fruit target and brighten up all kinds of dishes with their sweetness and color.

National Physical Education & Sport Week

National Physical Education & Sport Week (May 1-7) 

To view information click National Physical Education & Sports Week

Tofu: A Versatile Source of Protein

Tofu: a Versatile Source of Protein

Tofu, or bean curd, is to soymilk as cheese is to dairy milk. Since the accidental discovery of making tofu 2,000 years ago, the Chinese have spread the art of tofu cuisine to all over the world. Researchers have since then studying the nutritional profile
According to the U.S. Department of Agriculture, tofu is a great source of protein, containing all eight essential amino acids. In addition, tofu provides a lot of essential minerals, including iron, calcium, manganese, selenium, phosphorous, magnesium, copper and zinc. It is the health benefits of tofu that make it a worthwhile addition to any meal and its versatility that makes it an easy ingredient to cook with.
Tofu does not have a strong flavor that will compete with other ingredients in your cooking. Rather, it takes on taste from the other foods and ingredients to further enhance a dish. Layne’s Creamy Green Tofu Pesto Sauce
Serves 4
Ingredients:
Thawed frozen peas: ½ cup
Packed baby spinach: 1½ cups
Fresh basil leaves: 10
Chopped walnuts: ¼ cup
Freshly grated Parmesan cheese: 3 tablespoons
1 clove of garlic, chopped
Fresh lemon juice: 2 tablespoons
1 cup silken tofu, firm
Freshly ground black pepper and sea salt to taste.
Directions
Combine all ingredients in a food processor or high-speed blender. Process until the texture is.
When cooking, be mindful of the amount of salt and sugar that you add to your meal.

Source: Xi Chen, Michigan State University Extension

What It Means to be Organic

What It Means To Be Organic

From fruits and vegetables to soap and clothes, it is becoming increasingly popular to see families moving toward an “organic lifestyle.” Let’s discuss the truth behind the organic trend and how it can fit into everyone’s home.
What is organic?
In order for a product to be labeled organic, it must be produced through approved methods by the USDA. These approved methods set forth by the USDA are in place to “promote healthy soil conditions, water quality, and to help conserve wetlands, woodlands and wildlife.” Organic does not mean complete omission of pesticides; rather, organic practice creates a framework for farmers to use only products and methods that are healthy for the environment.
What about the nutrients?
In many cases, consumers think that purchasing organic means they are receiving a higher nutrient-containing product. However, there is not significant research to support this. When it comes down to it, the nutrient composition of organic vs. conventional food is relatively the same. The trouble with studies surrounding plant nutrients lies within the many variables that can alter nutrient content such as: plant species, weather, and soil makeup. While there is some emerging evidence that may support a higher nutrient level in organic foods, overall, there is not significant research to support that eating organic over conventional is more nutritionally beneficial.
Is organic food healthier for my environment?
In a word: yes. The USDA has taken steps to ensure that producers and distributers have guidelines to follow to ensure organic integrity and operation sustainability. The guidelines include soil fertility and managing pests, as well as livestock living conditions and processing practices. These organic methods promote a healthy environment. Often people choose to purchase organic produce to decrease their exposure to pesticides and other residues. Regardless of whether or not the food is organic, residues do not exceed government safety thresholds.
Are the terms “all-natural,” “locally grown,” and “organic” interchangeable?
These terms are often used interchangeably, but they are not the same. Organic foods are closely regulated and meet certain criteria throughout the growth and production stages to be labeled as “organic.” There is not strict regulation on the terms “natural” or “all-natural.” If the product does not contain added color, artificial flavors or any synthetic substances, companies are allowed to label their foods as natural. However, these terms do not equate to safety regulations.
The term “locally grown” speaks for itself. Purchasing locally at a farmer’s market or neighbor’s roadside stand is a great way to support your community. Even though local produce may not have the “organic” seal, they most likely are using earth-friendly practices to grow their produce. You are also helping the environment in this way by reducing fuel and other shipping impacts that come from transporting produce from other areas of the country (or other countries) to your community.
What should I buy organic?
In a recent article published in Today’s Dietitian, Barbara Ruhs, MS, RDN, LDN states, “The food grown in the United States is among the safest food in the world. There’s much more harm in saying there are pesticides or other dangerous chemicals on our fruits and vegetables than there is in encouraging people to eat more fruits and vegetables.”
Being aware of the function of organic purchasing and being able to stay within your family budget is the battle many consumers face. There are some things to think about when it comes to buying organic:
Know your produce
If you choose to purchase organic produce, look for organic products that you will consume as a “whole produce” item. For example, it would be more beneficial to purchase organic romaine lettuce, apples, and strawberries than it is to purchase an organic watermelon or orange. Why? This is because you will eat the entire romaine stalk, apple, or strawberry. Whereas with a watermelon or an orange, you are discarding the outer skin. The outer skin of the product is where the pesticide residue exposure could exist.
Processed is processed
Is it healthier to buy organic cookies or cereal rather than conventional cookies or cereal? No! Promotion of a healthy diet is formed around the theory that decreasing processed food ultimately sets us up for the healthiest scenario. This is due to high sugar, sodium, and preservative content in most processed foods. None of these facts change when it comes to buying organic. Remember that label reading skills are always important for anything prepackaged. Just because the product is labeled organic does not mean it is more nutritious.  

Organic food, while great for our environment, does not necessarily mean more nutrients. Eating nutritious food from a variety of food groups is a great way to improve overall health and wellbeing, and choosing local and non-processed foods will give you the best bang for your buck. 

Source: Chloe Updegraff, Michigan State University Extension and Taylor Alfano, Dietetic Intern

My Plate for Preschoolers

My Plate for Preschoolers

One important part of helping your child develop healthy eating habits is serving them appropriate portion sizes. Why does size matter? Obesity among preschoolers aged 2-5 years has more than doubled since the mid 1970s. Large food portions are thought to contribute to these trends by causing children to overeat at meals.
MyPlate was developed by the United States Department of Agricultural (USDA) to help children “eat well, be active, and be healthy.” MyPlate (http://www.choosemyplate.gov
) shows the types of foods and proportions that preschoolers should eat each day to get the energy, vitamins, and minerals that they need. For example, fruits and vegetables should cover about half of the child’s plate.
The average preschooler will need somewhere between 1200-1600 calories each day. A fairly active preschooler will get a healthy balance of nutrients from eating the following:

Food Group	Serving per day*
Fruits	1.5 cups
Vegetables	1.5 cups
Grains	5 oz
Meat or Meat alternative	4 oz
Milk/Dairy	2.5 cups
*Based on 1400 kcal needs of a moderately active 3 to 5-year-old child; actual needs will vary from child to child

What does this mean for preschooler portion sizes at snacks and meals?
There are many different ways to help preschoolers meet these recommendations each day. For instance, on one day a child might meet their recommended 1 ½ cup of fruit by eating a banana strawberry smoothie at breakfast and some grapes at lunch. On another day, it might be a ½ cup of orange juice at breakfast, a ½ cup of applesauce at lunch, and a ½ cup of pears at snack.