In the last week, how many of your meals did you make at home? As our lives get busier and busier, more of us are choosing to eat food away from home and that might play a role in weight gain, suggests a new study. And that in turn could lead to increased cancer risk.
From 1970 to 2012, the percent of food budget Americans spent on food at restaurants, school, work, etc increased from 26% to 43%.
Source: Unites States Department of Agriculture
Fast Food vs Full Service Restaurants
From 2007-2011 US adults consumed an average of 11% of daily calories from fast food. Although there has been a lot of focus put on fast food, we have been increasing our intake from full service restaurants as well. Continue reading
If you’re trying to boost your healthy diet and cut cancer risk by cutting back on added sugars – do you know how much added sugar is in your fruit yogurt? What about that energy drink? And would you understand how that amount of sugar fits into a healthy diet? If not, you have the opportunity to let the FDA know you want food labels to have clear information about added sugar in your food. It’s powerful knowledge to help in your food purchasing choices.
Added sugars are any sugars that food manufacturers add to the product, which means it doesn’t count the natural sugars in fruits and other plant foods. Foods and drinks with added sugar can lead to overweight and obesity, and too much body fat causes almost 122,000 cases of cancer in the US every year, so that knowledge IS important.
The FDA had already decided to include added sugars on the new Nutrition Facts label, but after testing different labels, they found consumers want to know how that amount of added sugar in their yogurt fits into their diet – is it a small amount or too much?
Current and Proposed Nutrition Label. %DV is based on a 2000 calorie diet.
It’s that time of year, again. The dishes are in and the judges have made their decision; first place goes to… New York City’s Kristopher Lopez, whose execution of Faux –lafels proved to be a hit!
For the last three years now, AICR has partnered with the C-CAP (Careers through Culinary Arts Programs) for their annual cooking competition. High school students enrolled in vocational culinary programs are encouraged to submit a recipe, given specific guidelines, in the hopes that they will have the winning recipe. This year students created small plates or appetizers that followed AICR’s evidence-based guidelines for lowering cancer risk.
Here, Kristopher shares his experience in the competition, what inspires him, and his plans for the future.
Was it challenging to develop a dish given AICR’s nutrition guidelines?
Yes, it was a little challenging because I was asked to work with ingredients that I was unfamiliar with and that I don’t really deal with coming from a Puerto Rican background. The development process involved a lot of research of ingredients as well as trial and error. Continue reading