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Examines the effect of fat, fiber and beta carotene intake on colorectal adenomas. Influence of low fat and bran on large adenomas; Metabolism of bile acids; Accumulation of mutations in oncogenes and tumor suppressor genes in colorectal cancer.

Cuisine is an activity that meets human physical and psychological needs. With the development of civilization, cuisine is an important component of culture and includes the dietary profession. However, each nation or each area has its own characteristic cuisine. There are eight major styles of Chinese cuisine, Hangzhou style is an important part of Zhe style. It was divided into two branches named "Lake branch" and "Town branch". An ideal Chinese dish should satisify in terms of colour, aroma, taste, shape, texture and sustenance. But nowadays, people pay more attention to other aspects of dishes than sustenance. It is estimated that food and beverages will cost up to 570 billion RMB (about US $69 billion) in China this year. The incidence of chronic diseases also increases year after year. There are 40 million diabetic and 70 million obese persons in China. Hence it is important to make efforts to promote in-depth knowledge of cooking and nutrition. [ABSTRACT FROM AUTHOR]

In Zhejiang province economic development and changes in nutrition appear to have increased both life expectancy and nutrition-related chronic disease morbidity. Life expectancy is longer in urban populations than in rural and in both urban and rural females. From 1997 to 2002 urban females had an average life expectancy of 81.4 years. In 2002 the estimated incidence of ischaemic heart disease was higher in rural males and females whereas diabetes mellitus was higher in urban males and females. From 1990 to 2002 lung cancer had large increases in all groups, cancers of the oesophagus and stomach increased in rural males and females, and cancer of the large intestine increased 40 per cent in urban males. In 2002 deaths from cerebrovascular disease were much higher in rural males and females. Apart from differences in lifestyle factors between urban and rural, access to medical resurces may also be relevant to the differences within the province in chronic disease rates and in life expectancy. [ABSTRACT FROM AUTHOR]

Cuisine, broadly food culture, has evolved greatly in the past ten thousand years, following the domestication of plants and animals which greatly increased the food supply and led to villages, cities and civilizations. Major factors in the evolution of cuisines have been the existing biota, soils, fuel for cooking and climates, followed by new technologies, exploration and trade. These provide the context of the world's amazing variety of cuisines, but not the understanding of why cuisines developed as they have, in particular why China has the world's greatest cuisine. There is evidence that the diet of older women in Zhejiang province meets the recent WHO guidelines for the prevention of chronic disease, consistent with reported longevity in the province. But current changes with the industrialization and globalization of cuisines are associated with increases in chronic diseases, and point to much greater increases in the future.

Cuisine is an activity that meets human physical and psychological needs. With the development of civilization, cuisine is an important component of culture and includes the dietary profession. However, each nation or each area has its own characteristic cuisine. There are eight major styles of Chinese cuisine, Hangzhou style is an important part of Zhe style. It was divided into two branches named 'Lake branch' and 'Town branch'. An ideal Chinese dish should satisfy in terms of colour, aroma, taste, shape, texture and sustenance. But nowadays, people pay more attention to other aspects of dishes than sustenance. It is estimated that food and beverages will cost up to 570 billion RMB (about 69 billion US dollars) in China this year. The incidence of chronic diseases also increases year after year. There are 40 million diabetic and 70 million obese persons in China. Hence it is important to make efforts to promote in-depth knowledge of cooking and nutrition.

In Zhejiang province economic development and changes in nutrition appear to have increased both life expectancy and nutrition-related chronic disease morbidity. Life expectancy is longer in urban populations than in rural and in both urban and rural females. From 1997 to 2002 urban females had an average life expectancy of 81.4 years. In 2002 the estimated incidence of ischaemic heart disease was higher in rural males and females whereas diabetes mellitus was higher in urban males and females. From 1990 to 2002 lung cancer had large increases in all groups, cancers of the oesophagus and stomach increased in rural males and females, and cancer of the large intestine increased 40 per cent in urban males. In 2002 deaths from cerebrovascular disease were much higher in rural males and females. Apart from differences in lifestyle factors between urban and rural, access to medical resources may also be relevant to the differences within the province in chronic disease rates and in life expectancy.