Online Publications - Cancer
Listed Alphabetically by Title

"High Five" Fruit and Vegetable List (1998) U.S. Food and Drug Administration Lists of fruits and vegetables that are high in vitamin A, vitamin C, and high in fiber or a good source of fiber.		78 KB
Eat Five -- Leader's Guide (1995) College of Agricultural Sciences, Cooperative Extension, Penn State University This 52-page publication is the leader's guide for a set of five learn-at-home lessons. The lessons are tied to the National Cancer Institute's 5 a Day campaign, which emphasizes eating five fruits and vegetables daily. The lessons are targeted to people concerned about reducing their own risk of cancer as well as that of their families. Participants are encouraged to involve children in preparing vegetable and fruit dishes as a way to interest them in eating these foods. (1995)		198 KB
Eat Five -- Lesson 1: Fruits and Vegetables: What's in Them for You? (1995) College of Agricultural Sciences, Cooperative Extension, Penn State University This 13-page publication is the first of five learn-at-home lessons that provide information on reducing the risk for certain types of cancers. The lessons are tied to the National Cancer Institute's 5 a Day campaign, which emphasizes eating five fruits and vegetables daily. This lesson focuses on the benefits of eating fruits and vegetables, and includes common questions and answers, worksheets, fact sheets, tips, and recipes. (1995)		364 KB
Eat Five -- Lesson 2: Lowering Fat in Your Diet (1995) College of Agricultural Sciences, Cooperative Extension, Penn State University This 17-page publication is the second of five learn-at-home lessons that provide information on reducing the risk for certain types of cancers. The lessons are tied to the National Cancer Institute's 5 a Day campaign, which emphasizes eating five fruits and vegetables daily. This lesson focuses on the benefits of lowering fat in your diet, and includes common questions and answers, worksheets, fact sheets, tips, and recipes. (1995)		190 KB
Eat Five -- Lesson 3: Dark Yellow Vegetables (1995) College of Agricultural Sciences, Cooperative Extension, Penn State University This 14-page publication is the third of five learn-at-home lessons that provide information on reducing the risk for certain types of cancers. The lessons are tied to the National Cancer Institute's 5 a Day campaign, which emphasizes eating five fruits and vegetables daily. This lesson focuses on the benefits of eating dark yellow vegetables, and includes common questions and answers, worksheets, fact sheets, tips, and recipes. (1995)		127 KB
Eat Five -- Lesson 4: Dark Green, Leafy Vegetables (1995) College of Agricultural Sciences, Cooperative Extension, Penn State University This 14-page publication is the fourth of five learn-at-home lessons that provide information on reducing the risk for certain types of cancers. The lessons are tied to the National Cancer Institute's 5 a Day campaign, which emphasizes eating five fruits and vegetables daily. This lesson focuses on the benefits of eating dark green, leafy vegetables, and includes common questions and answers, worksheets, fact sheets, tips, and recipes. (1995)		132 KB
Eat Five -- Lesson 5: Cruciferous Vegetables (1995) College of Agricultural Sciences, Cooperative Extension, Penn State University This 14-page publication is the fifth of five learn-at-home lessons that provide information on reducing the risk for certain types of cancers. The lessons are tied to the National Cancer Institute's 5 a Day campaign, which emphasizes eating five fruits and vegetables daily. This lesson focuses on the benefits of eating cruciferous vegetables, and includes common questions and answers, worksheets, fact sheets, tips, and recipes. (1995)		225 KB
Eating Hints for Cancer Patients Before, During, and After Cancer Treatment (2002) National Cancer Institute This 67-page booklet provides information and recipes to help patients meet their nutrition needs before, during, and after treatment.		559 KB
Nutrition and Cancer (1998) Colorado State University, Cooperative Extension Provided is information on four guidelines to lower cancer risk: Reduce intake of dietary fat; increase consumption of fruits, vegetables, and whole grains; consume salt-cured foods and charcoal-broiled foods in moderation; drink alcoholic beverages in moderation.		47 KB
Nutrition During Cancer Treatment () Clemson University Provided in this fact sheet are nutrition and food safety during cancer treatment.		132 KB
Nutrition in Cancer Care (2003) National Cancer Institute This document covers the effect of cancer and cancer treatment on nutrition, nutrition therapy, suggestions to help relieve symptoms, advanced cancer, secondary cancer, and additional resources. This publication is available in Spanish and patient and health professional versions.		110 KB
Understanding Cancer (2003) National Cancer Institute A tutorial that illustrates what cancer is and provides information on genes and cancer as well as causes, detection, and the diagnosis of the disease. Also available in Spanish.		32 KB

Penn State University | Penn State Nutrition Links

This publication is available in alternative media on request. Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.

© The Pennsylvania State University. Site last updated October 30, 2004.

How are we doing? Please provide us with feedback about the services provided by NIRC.