“How do you know that spring is coming? Magazines start calling to ask if grilled meat causes cancer.” That was the “joke” we told each other in the National Cancer Institute’s press office – as predictable as the seasons themselves, we’d start getting calls in late winter from writers who wanted to know about the dangers of the backyard barbeque. Their questions were always similar -- do grilled meats cause cancer? How? Was meat healthier if it was cooked a different way? Did the type of meat matter? How much meat is “safe” to eat?
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When I was in elementary school, the quintessential school-bought lunch contained a generic deli meat sandwich slathered with mayo, a carton of milk, and a bag of overly salted potato chips. Delicious and loved by nearly every student, the food being served was far from nutritious. The standards for school lunches have drastically changed after the implementation of federal policies, particularly the Healthy, Hunger-Free Kids Act in 2010. This bill provided funding for school meals and child nutrition, promoted overall student wellness, and, perhaps most notably, set very clear standards for making school meals healthier by including key reforms to school meals such as increasing fruits, vegetables, and whole grains.
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