Biomedical subjects
L Light
Publications and source records attributed to L Light.
Strategies for cancer prevention through diet modification.
Diet and cancer research at the National Cancer Institute has grown from a budget of $2.5 million in 1974 to $55 million in 1988. The emphasis is partially on demonstrations of prevention strategies and chemoprevention trials. Studies to disseminate dietary goals in practical ways are undertaken with the aid of the food industry.
Changing the course: a school nutrition and cancer education curriculum developed by the American Cancer Society and the National Cancer Institute.
Increasing evidence exists linking eating patterns and risk of several major chronic diseases, including cancer. The focus of the "Changing the Course" curriculum is to provide students with the knowledge, skills, and attitudes to enable them to adopt cancer risk reducing eating behaviors. A behavioral approach is used, involving acquisition of pertinent background information, evaluation of personal intake patterns, decision-making skills, goal-setting, and evaluation of success in achieving goals. The curriculum involves about 20 hours of action-oriented core instruction, five hours of optional activities, and 10-15 hours of home assignments. Educational strategies involve independent activities such as individual food records, cooperative or team activities and quizzes, and out-of-classroom assignments such as inventorying fruits and vegetables at home. Pilot-tested in four states, the curriculum will be revised based on pilot evaluation data and disseminated nationwide through American Cancer Society divisions and volunteers.
Progress in diet and cancer research.
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Cheek cell fatty acids as indicators of dietary lipids in humans.
Analysis of cheek cell lipids has been suggested as a noninvasive method for monitoring the fatty acid composition of diets in humans. In a pilot study conducted to determine the validity of the method, cheek cell samples were collected from subjects consuming a low fat (20% of calories) diet consisting of fatty acids with either a 1.0 or 0.3 P/S ratio. Neither total lipid nor polar lipid fatty acids in cheek cells consistently reflected the P/S ratio of the diets. However, there were trends, particularly in the nonpolar lipids, suggesting that cheek cell fatty acid ratios might be useful for monitoring the fatty acid composition of the diets. The diet with the higher P/S ratio (1.0 vs 0.3) consistently resulted in cheek cell lipids with lower ratios of 18:1/saturated fatty acids and greater 18:2/20:4, 18:2/18:1 and 18:2/18:0 fatty acid ratios.
Interaction of some sterilizing filter materials with some technetium-99m radiopharmaceuticals.
The retention of a variety of 99mTc radiopharmaceuticals on four different sterilizing filter membranes has been evaluated. It was demonstrated that some 99mTc radiopharmaceuticals show significant retention of certain types of sterilizing filters, presumably due to interactions between the radiopharmaceutical and the filter material.
Interactive research in a health care setting.
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Generation and potential utility of non-surgically implanted pseudosources of ultrasound.
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Letter: Anterior cervical infections: complications of transtracheal aspirations.
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A partial solution to employee turnover.
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Medicaid and practice administration.
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Third party color-coded, open-shelf, numerical, vertical filing system.
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Eat for health: a nutrition and cancer control supermarket intervention.
The growing evidence linking dietary patterns to the incidence and prevention of chronic disease has prompted a number of prominent health and scientific agencies to publish dietary guidelines for the public. Some dietary guidelines address specific diseases, such as cancer or heart disease; others focus on overall health promotion. This situation has created a demand for nutrition education and information programs for the public. Increasingly, supermarkets are seen as potential sites for effective consumer education. Eat for Health is a joint research study by the National Cancer Institute (NCI) and Giant Food Inc., a regional supermarket chain in the Washington-Baltimore area. The study's goal was to test the feasibility of supermarkets as a site for consumer nutrition education. Eat for Health's educational focus was diet and cancer control issues in the context of dietary patterns that promote health. Particular attention was paid to reduction of fat intake and increases in consumption of dietary fiber from grains, vegetables, and fruits. Analysis of program results is currently underway; data should be available in early 1990.