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1 ©2002 Learning Zone Express Louanne Kaupa, RD, LN.
©2002 Learning Zone Express 2 History The concept of plant based diets dates back to 6th century B.C. Pythagoras, a Greek Philosopher, is considered to be the Father of Vegetarianism. He encouraged his followers to avoid eating meat too. Others who encouraged vegetarian lifestyles included: Socrates, Plato, Ovid, and Virgil.
©2002 Learning Zone Express 3 Vegetarianism Today Today it is estimated that nearly 15 million people in North America are choosing vegetarian based meal plans. One of the fastest growing groups of vegetarians are older adolescents and young adults.
©2002 Learning Zone Express 4 Types of Vegetarianism
©2002 Learning Zone Express 5 Vegan A diet which avoids the use of any animal product or byproduct.
©2002 Learning Zone Express 6 Lacto-Vegetarians A plant based diet which excludes all animal products except dairy products.
©2002 Learning Zone Express 7 Ovo-Vegetarians A plant based diet which excludes all animal products except eggs.
©2002 Learning Zone Express 8 Lacto-Ovo-Vegetarians Diet consists of plant foods, dairy products and eggs.
©2002 Learning Zone Express 9 Pesco-Vegetarian A diet which avoids red meat but includes fish.
©2002 Learning Zone Express 10 Semi-Vegetarian A diet which avoids red meat but occasionally includes fish or poultry.
©2002 Learning Zone Express 11 Reasons for Choosing Vegetarianism
©2002 Learning Zone Express 12 Religious Some religious groups practice vegetarianism due to health, moral, and/or ethical reasons (i.e. 7th Day Adventists).
©2002 Learning Zone Express 13 Ethical/Moral Beliefs The belief that it is wrong to use a living creature for food. The belief that the manner in which animals are raised and slaughtered is immoral. Belief that there is an unnecessary excess of meat products in American meal plans.
©2002 Learning Zone Express 14 Health There is increasing evidence that a well planned plant based diet may have health benefits. Chronic diseases which occur less often in populations following vegetarian diets include coronary artery disease, cancer, diabetes, obesity, and hypertension.
©2002 Learning Zone Express 15 Environmental Many believe the production of animals for food creates more environmental waste than the production of plants for food.
©2002 Learning Zone Express 16 Taste Many do not enjoy the taste of animal products and prefer a plant based diet.
©2002 Learning Zone Express 17 Other reasons include: Economics, politics, or available food supply in developing countries.
Meet your Meat hKqVC4 hKqVC4 ©2002 Learning Zone Express 18
©2002 Learning Zone Express 19 Meal Planning Basics A vegetarian meal plan needs to meet the same standards as any other diet. It needs to have balance, variety, and moderation.
©2002 Learning Zone Express 20 Nutrient needs of a Vegetarian Meal Plan include: Water Macronutrients Carbohydrate Protein Fat Micronutrients Vitamins Minerals
©2002 Learning Zone Express 21 In addition to nutrient needs, a vegetarian meal plan should provide adequate calories to support growth or maintain body tissue.
©2002 Learning Zone Express 22 Challenges for Vegetarians Dinner at friends or extended family members homes. Eating in restaurants. Eating on the road. Many fast food places do not offer a wide range of vegetarian food options.
1 Vegetarian Nutrition Christina Niklas, MPH, RD, LDN June 17, 2009.
Copyright © 2012 Pearson Education, Inc. 15 C H A P T E R Nutrition Through the Life Cycle: Childhood to Late Adulthood and In Depth.
1 ©2002 Learning Zone Express Louanne Kaupa, RD, LN.
Nutritional needs will change throughout your life.
Vegetarian Diets A diet in which vegetables are the foundation and meat, fish, and poultry are restricted or eliminated.
Vegetarian Diets A diet in which vegetables are the foundation and meat, fish, and poultry are restricted or eliminated. Eat only plant food.
Overview What is a vegetarian diet? Different forms of vegetarianism Why do people choose this diet? Health advantages Healthy food choices Best choices.
Introduction This PowerPoint was created for a unit plan over nutrition. It is titled, Nutrition Review. It was developed for students at the high school.
Chapter Eight (c) 2013 McGraw-Hill Higher Education. All rights reserved.
© Food – a fact of life 2009 Factors affecting food choice Foundation.
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9 PowerPoint ® Lecture Outlines prepared by Dr. Lana Zinger, QCC CUNY Copyright © 2009 Pearson Education, Inc., publishing as Benjamin Cummings. Nutrition:
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1 PowerPoint ® to accompany Second Edition Ramutkowski Booth Pugh Thompson Whicker Copyright © The McGraw-Hill Companies, Inc. Permission required for.
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Chapter 11 Eating for Wellness A Wellness Way of Life Ninth Edition Robbins/Powers/Burgess © 2011 McGraw-Hill Higher Education. All rights reserved.
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