The Fresh Advantage® team recommends these books for your individual patients or clients who are learning how to put “we are what we eat” into practice.
The National Cancer Institute notes that “malnutrition is a common problem in cancer patients that has been recognized as an important component of adverse outcomes, including increased morbidity and mortality and decreased quality of life.” Rebecca Katz’s books fight this difficult problem with nutrient-rich recipes that stimulate patients’ flagging appetites and counteract treatment side effects. Katz makes good food taste good with manageable recipes based on sound science and ingredients cancer patients need.
Jimmy Williams and Susan Heeger
From Seed to Skillet: A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with People You Love
This book’s long subtitle—A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with People You Love—says just about everything you need to know about the authors’ goals. If your patients, clients, or students have access to sun and the smallest plot of ground, Williams will show them how to grow fresh, organic food, and how to cook it so the people they love will enjoy it.
Ann Cooper and Lisa M. Holmes
Lunch Lessons: Changing the Way We Feed Our Children
Lunch Lessons was inspired by the marked increase in overweight and obese American children and the dismal projection by some researchers that U.S. life expectancy would decline in the 21st century. This book is both a call to action and a plan for that action. As the authors note, “Changing the way we feed our children is not a luxury: It’s an imperative. Concerned, informed, and involved parents and caregivers are the first line of defense.”