April 2000

National Cancer Control Month

Most cancers can be prevented. Eating right and staying physically active could reduce your risk of cancer. Many dietary factors can affect cancer risk: types of foods, food preparation methods, portion sizes, food variety, and overall caloric balance. Cancer risk can be reduced by an overall diet that includes a high proportion of plant foods (fruits, vegetables, grains, and beans), moderate amounts of meat, dairy, and other high-fat foods, and a balance of caloric intake and physical activity.

---

Recipe of the Month:

Fruit Yogurt Shake

Prep Time: About 2 minutes
Serves: 8

4 cups fruit (peaches, strawberries, bananas), cut up

16 scoops of 1 1/3 cup nonfat frozen yogurt (1 1/2 gallon)

8 cups (1/2 gallon) 2% milk, ice cold

8 Tbsp (1/2 cup) sugar

1. Have kids cut up fruit - carefully. Have them put all ingredients into blender, close top.
2. Kids pour into chilled glasses. Serve with straws. Cool!

Nutrients per serving (1 cup = 1/2 cup fruit; 1 cup milk per serving)

Calories 291	Saturated Fat 2.9g	Iron 0.3 mg	Protein 12 g
Cholesterol 18 mg	Calcium 427 mg	Carbohydrate 53 g	Vitamin A 208 RE
Sodium 201 mg	Total Fat 4.6 g	Vitamin C 7 mg	Dietary Fiber 1 g

*For a snack, 1 cup would satisfy the fruit component for 1-5 year olds (1/2 cup fruit/serving) and would provide 2 servings of mlk (1 cup milk/serving). A 1 cup serving counts as one milk serving for 6-12 year olds. Another fruit/vegetable must be served in addition to a 1 cup serving for children ages 6-12 in order to meet meal pattern requirements.

Source of Recipe: Food, Family & Fun. U.S. Department of Agriculture

For sale by the Superintendent of Documents, Government Printing Office. Phone: 202-512-1800

For questions about this information, contact Amy J. Kolano (608) 266-7124

Last updated on 2/25/2008 11:52:30 AM