A responsible, easy-to-follow program for improving nutritional habits in accordance with the National Academy of Sciences report outlining links between diet and cancer'. Nutritionist Hausman (Jack Sprat's Legacy: The Science and Politics of Fat and Cholesterol) is a knowledgeable, clear-minded analyst of the nutrition research scene--and she takes a firm stand: the evidence is compelling that an improved diet tan prevent many cancers; such measures are also likely to benefit one's general state of health. Hausman first explains the work of the Academy's Committee on Diet, Nutrition and Cancer which cited breast, colon, and lung cancers as being diseases that may be prevented by good nutrition. It was also suggested, she notes, that diet can prevent cancers of the mouth and throat, esophagus, stomach, prostate, ovary, uterus, and rectum. Hausman then methodically discusses the ""food habits that help"": a diet rich in Vitamin A, for instance, is linked to reduced rates of cancers of the lung, bladder, esophagus, and throat. Other ""habits"" covered: Vitamin C, dietary fiber, cancer inhibitors in food (substances in the cabbage family, for instance, have been found to inhibit cancer formation), minerals, dietary fat, alcohol, food additives, naturally occurring toxins (caffeine is one), and cooking methods. Armed with Hausman's reference charts and recipes, readers can examine their own diets, consider their personal risk factors (a family history of one of these specific cancers, for example), and make changes accordingly. Not as detailed as Charles Simone's Cancer and Nutrition (p. 574)--but on a more popular level, equally sound.