Nutrition

Extra calories can add up: Just 100 calories per day beyond your needs could lead to an extra 10 pounds of weight per year.
There is strong evidence that eating at least three servings of whole-grain foods per day decreases the risk of colorectal cancer. Consuming whole grains also has been shown to promote cardiovascular health and reduce the risk of type 2 diabetes. But what are whole grains?
Ripe, freshly picked fruits and vegetables tend to be at their most nutrient-dense.
Protein supports your body’s recovery during and after cancer. Find out which foods are a good source.

Even if you already have cancer, you can’t let down your guard when it comes to prevention. In fact, cancer patients have even more reason to be on guard, because they usually have a higher risk for infection or developing other types of cancer.

You may have concerns about healthy eating during the COVID-19 pandemic. Healthy eating is important for your overall health and well-being. Here are some tips to help you during this time.

Sugar-sweetened beverages such as soda, sweet tea, lemonade and sweetened coffee beverages lead to excess added sugar in the diet, which may lead to weight gain.

This month, pick an herb or spice that you might not use very often and try using it when you cook. To get you started, here are just a few examples of flavorful herbs and spices — and some recipes for tasty dishes!

Here are two ways of eating that can help you ditch the “dieting” approach and enjoy a healthy relationship with food.

In a culture that’s often fixated on food and weight, Americans spend upward of $60 billion annually on diet and weight-loss products. We want to help you make informed decisions about healthy eating.

Roswell Park's Clinical Nutrition Department offers a 12-week Survivorship Healthy Lifestyle Program to guide and inspire cancer survivors who want to manage their weight and adopt a healthier lifestyle.

According to historical documents and archaeological finds, soybeans were first cultivated sometime in the 11th century BC in the eastern half of northern China, and soy has remained an important part of Asian diets ever since. Soy was first introduced to the United States in the mid-1700s.