Q: Does the cancer risk from grilled meat come from both gas and charcoal grills?
A: There is no evidence to suggest that the type of grill matters. Grilling meat poses cancer risk for two reasons. First, carcinogenic substances called polycyclic aromatic hydrocarbons (PAHs) rise up in the smoke and are deposited on the meat. Second, heterocyclic amines (HCAs) are formed when meat protein reacts to the intense heat of the grill. Neither kind of grill would prevent the formation of PAHs and HCAs, but you could restrict their formation by lowering the temperature of the grill and moving meat further away from any flames. You could further reduce HCAs by marinating the meat before grilling ? even a few minutes seems to be effective. You should also avoid fatty meats that tend to drip, cause smoke and create more PAHs. Since grilled vegetables and fruits don't form HCAs, you have another good reason to limit the size of your meat portions and focus on plant foods when you grill.

Q: Is lemonade a good lower-calorie alternative to soda?
A: Unless you are referring to lemonade sweetened with zero-calorie sweeteners, lemonade is not any lower in calories than an equal portion of a regular carbonated soft drink. Lemonade made from a frozen concentrate or powdered mix contains about 100 calories in each eight-ounce portion. The calories in this portion come from approximately six-and-a-half teaspoons of sugar. Although sugar has no nutritional value, lemonade from a frozen concentrate supplies about 15 percent of the recommended daily amount of vitamin C. But because the calories and sugar content adds up quickly, you should consider lemonade a refreshing treat for an occasional hot day.

Q: How do I know what size food portions to give my children?
A: This is an important issue. You don't want to provide too little food for your children's growth needs, but servings that are too large tend to overwhelm them. Serving small portions to young children is often the best way for them to learn to eat until they are satisfied, instead of overeating. So start your children off with less and encourage them to ask for more if they're still hungry. Experts suggest for each year of their age, you should give children one tablespoon of each food served at a meal. This means that three-year-olds would start with three tablespoons of each food. If they eat it all, they can ask for more. Most importantly, don't make the mistake of scolding children if they don't finish all you serve them. If you view their inability to eat everything as a waste of food, serve them less, instead of forcing them to overeat. Respect your children's ability to tell when they've had enough. If they are suddenly hungry an hour after a meal because they ate too little, refrain from handing out snacks. They will gradually learn to gauge their own appetites and eat enough at meal times.

Reprinted with permission from the American Institute for Cancer Research