Title: A Report on Nutrition, Diet and Cancer Prevention Supervisor: Matina Zia Institution: College of Home Economics

Cancer in all forms is causing about 12% of all deaths and is the second leading cause of death throughout the world. Environmental factors are generally held responsible for 80-90% of all human cancers. According to Doll and Peto, diet and nutrition may account of approximately 30% of attributable risk. Carcinogenesis is the biological process whereby normal cells are transformed into cancerous tumor cells. The study is about effects of different macronutrients i.e. fats, proteins, dietary fiber and micronutrients i.e. vitamin A, D, E, minerals iron, copper, calcium, zinc, selenium. Micronutrient works; 1. By preventing nitrosation 2. Free radicals and antioxidant actions 3. Immunological enhancements 4. Mechanical barriers to invasion and 5. Growth of tumor collagen The study also includes: Non-nutrients like flavons, curcumin, ellagic acid Dietary carcinogens like artificial sweetners, food colour, unintentional additives, like aflo toxins, and pesticides, polyvinyl choloride widely used for packaging.

Title: Adaptation of U.S Food Exchange Supervisor: Samra Siddique Institution: College of Home Economics

Exchange lists are used for the purpose of rapid calculation of nutritive value. They provide information in form of standard tablespoons and cups but they do not explain method of cooking for prepared products neither describe consistency. One exchange of raw legume is 3 tablespoon. Significance: o To prepare local exchange lists, which describe consistency. Legumes are used in gravied form so three tablespoons raw yielded more than half cuo when cooked. o Percentage of water in cooked product was also calculated. o Provision of interpretable knowledge about using exchange list to a layman. Through photographs it was explained in what type of cups and tablespoons they can measure in both raw and cooked state. Limitation: o Only three legumes were selected