Transcript 7129-VegetarianismFINAL.ppt

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History

Date back to the 6th century B.C.

Pythagoras, a Greek philosopher,
is considered to be the “father of
vegetarianism”

Others who encourage
vegetarian lifestyles
included Socrates, Plato,
Ovid and Virgil
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Vegetarianism Today

15 million people in North America consider
themselves vegetarian

Fastest growing groups are
older teens and young adults

Vegetarian options are the
top requested addition to
college campus menus
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Types of Vegetarianism
 Vegan
 Everything
 Flexatarian
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in between
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Types of Vegetarianism
– includes
dairy products
 Lacto
 Ovo
– includes eggs
– includes
dairy and eggs
 Lacto-Ovo
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Types of Vegetarianism
–
includes fish and seafood
 Pesco-Vegetarian
 Semi-Vegetarian
includes poultry
and often fish
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Reasons for Choosing Vegetarianism
 Religious
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Buddhists

Hinduism – some paths

Jainism

Seventh-Day
Adventist Church
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Reasons for Choosing Vegetarianism
 Ethical
or moral beliefs such as:

Wrong to use living creatures
for food

Disagree with the manner
in which animals are
raised or processed
for food
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Reasons for Choosing Vegetarianism
 Health
considerations
 Economics
 Politics
 Food
 Taste
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supply issues
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Meal Planning Basics

Nutrient needs of a vegetarian meal plan include:
 Water
 Macronutrients
• Carbohydrate
• Protein
• Fat
 Micronutrients
• Vitamins
• Minerals
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The Importance of Water
 The
body needs water to:

Allow for the digestion of food

Carry nutrients from the stomach
& small intestines to the circulatory
system (i.e. blood)
Carry waste out of the body (i.e. urine)
Regulate body temperature
Make substances which help to
lubricate joints
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Carbohydrates
 There

Simple Carbohydrates (sugars)
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
are two type of carbohydrates:
Food sources: fruits, fruit juices,
milk, sweets, soda, jams and jellies
Complex Carbohydrates (starches)
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Food sources: vegetables, grains,
rice, legumes and pasta
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Proteins
 Proteins
are made up of small units called amino
acids
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different amino acids are needed by the body
to build and repair protein structures

Non-Essential Amino Acids 11 amino acids that the body can produce

Essential Amino Acids - 9 amino acids that must be
supplied to the body through the diet
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Essential Amino Acids
Essential amino acids can be found both in animal
and plant-based foods

Animal protein food sources provide “complete” proteins
or foods which contain enough
of the 9 essential amino
acids to support the work
of the body

The protein found in plant
foods are considered
“incomplete” proteins
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“Complementary Proteins”

Plant-based foods which when combined with
other plant-based foods provide all 9 essential
amino acids:
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Pea soup and crackers
Peanut butter and
whole-wheat bread
Beans and rice
Pasta and beans
Corn tortillas and beans
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Fats
Fat is an essential nutrient, some key functions include:

Concentrated source of usable and
stored energy

Insulation and protection of vital organs

Carrier of fat soluble compounds –
such as vitamins

Adds desirable flavor and
texture to foods
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Vitamins and Minerals
 Nutrients
that may be difficult to obtain from
certain vegetarian meal plans:
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Iron
Calcium
Vitamin B-12
Riboflavin
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Iron

Iron is needed in the body to transport oxygen (from the lungs to
the body’s cells) via the hemoglobin molecule

Heme iron – the type found in animal products like meat, fish and
poultry is the best source of this nutrient
Non-heme iron is found in plant foods including:
 Legumes - dried beans,
peas and lentils
 Iron-fortified cereals
and grains
 Spinach and other
leafy greens
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Calcium

Non-dairy food sources of calcium –
provide only small amounts of calcium
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Tofu
Legumes
Nuts and seeds
Some vegetables
Foods that may be fortified
with calcium
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Soy beverages and foods
Rice beverages
Orange juice
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Vitamin B12

Vegans need B12 supplements,
especially:

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Pregnant women
Infants
Children
Elderly
B12 fortified foods:

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Some nutritional yeasts
Some breakfast cereals
Some soy milks
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Riboflavin
 Vegetarian
food sources:

Milk and dairy products

Eggs
Leafy green vegetables
Some fortified grains


 Vegans
may require a
riboflavin supplement
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Vegetarian
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Food Pyramid
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Challenges for Vegetarians
 Eating
in restaurants
 Dinner
at friend’s or extended
family member’s homes
 Eating

on the road
Many fast food places do not
offer a wide range of
vegetarian food options
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You’re the Expert

You decide to have friends over for dinner on
Friday night. You invite several classmates,
including the new girl in class named Kate.
You learn that Kate is a vegan. What will you
prepare for dinner and how will you go about
making sure that Kate, as well as your other
friends, feel comfortable with the meal.
Discuss your plans in small groups and then
present your dinner plans to the class.
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Vegetarianism Quiz
Choose the best answer to the following questions:
1. A person may choose a vegetarian diet based on:
a. Environmental beliefs
b. Heath reasons
c. Ethical beliefs
d. All of the above
2. Lacto-vegetarians include_______in their meal plan.
a. Animal products
b. Dairy products
c. Eggs
d. Fish
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Vegetarianism Quiz
3. Carbohydrates, protein & fat are:
a. Micronutrients
b. Calories
c. Complete proteins
d. Macronutrients
4. Vegans:
a. Do not eat vegetables
b. Eat only red meat
c. Drink milk
d. Avoid eating animal products
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Vegetarianism Quiz
5. Many are concerned that vegetarians will lack_____ in
their diets.
a. Iron
b. Vitamin B12
c. Calcium
d. All of the above
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Applying What You Know
Choose one of the following assignments to complete outside of class.
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Create a 3-day meal plan for a vegan diet. Be sure to meet the daily nutritional
requirements each day. For extra credit, try out your meal plan and present your
results to the class.
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Write a review of a restaurant as if you were a food critic for a vegetarian
magazine (including scoring the restaurant). Visit a local restaurant, ask about the
vegetarian choices and analyze what the restaurant has to offer.
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Would you choose to eat there if you were a vegetarian?
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What would you order?
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Was the waitress helpful in answering your questions regarding
the vegetarian options?
Create a poster showing the vegetarian choices at your school cafeteria.
Interview your school’s foodservice director. Ask him or her about the vegetarian
options available at your school. Add suggestions you may have for improving the
foodservice.
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Exploring the Web
Here are some suggested sites you and your class may want to
investigate for more information on nutrients.
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http://www.ivu.org/
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http://www.vrg.org/
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International Vegetarian Union
The Vegetarian Resource Group
http://vegweb.com/
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Veggies Unite!
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