The public has finally taken notice of the spreading obesity epidemic; more of us are trying to shed weight and lower our risk of developing the potentially fatal and chronic diseases associated with excessive weight gain. And, of course, marketers are working overtime to come up with products to meet the demand.
One need only look at the number of diet books, diet supplements and low-calorie food products to see that the entrepreneurs are one step ahead of us. While some of their products are helpful for the serious dieter, others are not and, in fact, could be dangerous. Some products may be safe but essentially useless and designed primarily as a way to separate us from our money. Now, however, it seems that more people are taking nutritional matters into their own hands. Instead of relying of fast food and prepared meals, they're creating their own menus. And they control the types and amounts of fat they eat. They determine how much sugar and salt to add, and what the portion sizes shall be.
The American Institute for Cancer Research has recently published a booklet, "Homemade for Health: Cooking for Lower Cancer Risk," which provides strategies for including at-home meal preparation into our busy schedules. The suggestions are largely common sense but include ideas we may have forgotten. For example:
- Set aside a convenient time for relaxed cooking, and then make double or triple batches of favorite recipes. Freeze individual portions for later use. You can microwave to reheat.
- If you get home late and don't cook because you don't want to miss your favorite sit-com, put a small television in the kitchen;
- Get your kids involved in the cooking and cleaning. Chances are, they will enjoy the activity and be willing to try new things.
- Stock your pantry with all the staples you need to create a meal any time. The booklet provides a checklist of foods.
The AICR booklet is available free of charge by calling 1-800-843-8114, Ext. 414; or writing to AICR at 1759 R Street NW, PO Box 97167, Washington, D.C. 20090. The booklet is also available online
Sheldon Margen, M.D., is a professor of public health at the University of California at Berkeley. Dale A. Ogar is managing editor of the University of California at Berkeley "Wellness Letter." They are the authors of "Wellness Kitchen Cookbook," "The Simply Healthy Lowfat Cookbook," "The Wellness Lowfat Cookbook" and "The Wellness Encyclopedia of Food and Nutrition."
