Download Free Medical Vegetarian Nutrition PowerPoint Presentation

Vegetarian Nutrition PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : Check out this medical presentation on Vegetarian Diet, which is titled "Vegetarian Nutrition", to know about 3 different types of vegetarian diets, 3 chronic diseases that may improve or be prevented with a vegetarian diet, and 6 nutrients to be aware of while following a vegetarian diet.

Tags : Vegetarian Diet, Vegetarian Nutrition, types of vegetarian diets

Published on : Jul 07, 2021 | Views : 3343 | Downloads : 3

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

1 Vegetarian Nutrition Christina Niklas, MPH, RD, LDN
Slide 2-

2 Objectives Define at least 3 different types of vegetarian diets Name at least 3 chronic diseases that may improve or be prevented with a vegetarian diet Name at least 6 nutrients to be aware of while following a vegetarian diet
Slide 3-

3 Brief History Pythagoras, father of vegetarianism, encouraged meatless eating in 6th century B.C. 19th century for Western world Vegetarian term coined in mid 1800s Bible Christians in 1800, Seventh-day Adventist Church in 1840s Decline in mid 20th century due to vitamins, government promoting meat/ dairy 1944 term vegan was coined Resurgence of vegetarianism in 1960s and 1970s
Slide 4-

4 Demographics 3% of U.S. adults indicated they never eat meat, poultry and fish/seafood. They were classified as vegetarian. Of this group, one percent also never eat dairy, eggs, and honey, and were classified as vegan. Estimate there are approximately 6-8 million adult vegetarians in the United States. By region: 3% Northeast 1% Midwest 4% South 5% West http://www.vrg.org/press/2009poll.htm
Slide 5-

5 Reasons to be Vegetarian Religious Ethical Health Environmental Animal Welfare Economical
Slide 6-

6 Types of Vegetarians Lacto-Ovo Vegetarian: does not eat meat, fish or fowl. Eats dairy and egg products. Most popular. Ovo Vegetarian: does not eat meat, fish, fowl or dairy products. Eats egg products. Lacto Vegetarian: does not eat meat, fish, fowl or eggs. Eats dairy products. Vegan: does not eat any animal products including meat, fish, fowl, eggs, dairy, honey, etc. Most vegans do not use any animal products such as silk, leather, wool, etc. as well. REVERENCE FOR LIFE
Slide 7-

7 Intakes of Protein, Fat, Carbohydrates, Cholesterol, and Fiber
Slide 8-

8 Intakes of Protein, Fat, Carbohydrates, Cholesterol, and Fiber (continued) Total fat not too varied though nonvegetarians consume more saturated fat Fiber consumption higher in vegetarians. The recommended daily amount of fiber is 25 grams for women and 38 grams for men. Protein intake higher in omnivores. Americans typically consume 2x RDA and 2/3 of protein comes from animal whereas at turn of century, ~1/2 protein came from animal. Body weight (in pounds) X 0.36 = recommended protein intake (in grams) Vegetarians consume higher levels of antioxidants: B-carotene, vitamins C and E
Slide 9-

9 What chronic diseases can be affected by a vegetarian diet? Heart disease Cancer Obesity All of the above
Slide 10-

10 Health Benefits of Vegetarian Diets Cardiovascular Hypertension Cancer Diabetes Obesity Kidney disease/ renal stones Gallstones Diverticular disease
Slide 11-

11 Cardiovascular: Health Benefits of Vegetarian Diets Death from ischemic heart disease lower in vegetarians Heart disease lowest in vegans Lacto-ovo and vegans lower mean blood cholesterol Vegetarian diets not low fat but lower in saturated fat, higher fiber, higher consumption of soy protein, higher intakes of antioxidants
Slide 12-

12 Hypertension: Health Benefits of Vegetarian Diets Lower blood pressure (systolic and diastolic) Lower rates of hypertension Possible collective effect of beneficial compounds from plant foods
Slide 13-

13 Cancer: Health Benefits of Vegetarian Diets Vegetarians have lower overall cancer rate, not clear what extent is due to diet No differences between vegetarians and nonvegetarians for lung, breast, uterine, or stomach cancer; nonvegetarians do have increased risk for prostate and colorectal cancer Vegetarians have higher fiber intake; higher intake of phytochemicals and isoflavones that have anticancer effects
Slide 14-

14 Diabetes: Health Benefits of Vegetarian Diets Diets that are more plant-based reduce risk of type II diabetes Lower Body Mass Index (BMI) of vegetarians and higher fiber intake improve insulin sensitivity
Slide 15-

15 Obesity: Health Benefits of Vegetarian Diets Lower Body Mass Index (BMI) Mean BMI highest in meat eaters and lowest in vegans Vegetarians consume lower animal fat, higher fiber, lower alcohol, greater amounts of vegetables
Slide 16-

16 Kidney Disease: Health Benefits of Vegetarian Diets High intake of dietary protein may worsen existing kidney disease or increase risk in those susceptible Plant foods more beneficial effect on kidney function than animal protein
Slide 17-

17 Gallstones: Health Benefits of Vegetarian Diets Nonvegetarians more than 2x likely as vegetarians to suffer from gallstones
Slide 18-

18 Diverticular Disease: Health Benefits of Vegetarian Diets Vegetarians 50% as likely to have diverticulitis compared with nonvegetarians Low fiber, high fat diets increase risk Meat intake may increase risk
Slide 19-

19 What nutrients are especially important to consider when following a vegetarian diet? Fiber, vitamins C and E Iron, zinc, calcium, vitamin B12 Omega-3 fatty acids, vitamin D B & C
Slide 20-

20 Nutrition Considerations for Vegetarians Protein Iron Zinc Calcium Vitamin D Vitamin B12 Vitamin A/ Beta carotene Omega-3 fatty acids Iodine
Slide 21-

21 Nutrition Considerations for Vegetarians - Protein Assortment of plant foods throughout day provides all essential a.a. Quality of plant protein varies Isolated soy protein can meet protein needs as effectively as animal protein; wheat protein alone may be 50% less usable than animal protein Typical intakes of protein for lacto-ovo and vegans appear to meet/ exceed requirements Recommendations for protein intake are 46 grams per day for women and 56 grams per day for men
Slide 22-

22 Good Sources of Protein Beans Tofu Veggie burger or other meat substitutes Soymilk Peanut butter and nuts Dairy products
Slide 23-

23 Nutrition Considerations for Vegetarians - Iron Plant foods contain only nonheme iron Vitamin C enhances iron absorption Calcium and dairy foods decrease iron absorption Take calcium supplements between meals not with Iron intake of vegans typically higher than lacto-ovo; lacto-ovo higher iron than nonvegetarians Iron deficiency anemia among vegetarians similar to that of nonvegetarians
Slide 24-

24 Good Sources of Iron and Vitamin C Iron Enriched bread and cereal Whole wheat bread and other whole grains Dried apricots, figs, prunes Leafy green vegetables Tomato juice Beans Nuts Soybeans and tofu Vitamin C Melons Citrus fruits Pineapple Strawberries Kiwi fruit Broccoli Peppers Tomatoes
Slide 25-

25 Nutrition Considerations for Vegetarians - Zinc Animal protein believed to enhance zinc absorption though deficiency not seen in Western vegetarians Important for normal growth during adolescence and for a healthy immune system throughout life
Slide 26-

26 Good Sources of Zinc Soybeans and other beans Whole grains (refined grains don't have it unless they are fortified) and foods like nuts, seeds, fortified ready-to-eat cereals, and nut and seed butters Breads are better sources of zinc than crackers or muffins because yeast makes zinc more absorbable
Slide 27-

27 Nutrition Considerations for Vegetarians - Calcium Present in many plant foods and fortified foods Adequate vitamin D and protein enhance calcium absorption Calcium intake in lacto-ovo comparable to nonvegetarians though vegans can be below recommended intake Most people don't get enough calcium unless they use fortified foods or supplements Calcium is well-absorbed from some leafy greens, soy products, dairy foods, fortified foods, and from supplements
Slide 28-

28 Good Sources of Calcium Dairy products Green leafy vegetables such as Bok choy, Broccoli, Chinese/ Napa cabbage, Collards, Kale, Okra, Turnip greens Calcium fortified orange juice Calcium-fortified soymilk and calcium-set tofu
Slide 29-

29 Nutrition Considerations for Vegetarians – Vitamin D Depends on sunlight exposure and intake of fortified foods or supplements - if insufficient sun or food, vitamin D supplements are recommended Sunscreen can interfere with vitamin D synthesis
Slide 30-

30 Good Sources of Vitamin D Fortified cereals Fortified soy milk Fortified orange juice Egg yolks Cow’s milk
Slide 31-

31 Nutrition Considerations for Vegetarians – Vitamin B12 Unless fortified, no plant foods contain significant vitamin B12 Lacto-ovo can get enough from dairy/ eggs; unsupplemented vegans at fairly high risk for B12 deficiency Over age 50, lose ability to digest protein-bound form of B12 present in animal products Diets low in B12 can raise risk for heart disease All vegetarians should use supplements, fortified foods, dairy products or eggs to meet recommended amount Absorption most efficient in small amounts at frequent intervals, should be chewable or dissolvable under tongue
Slide 32-

32 Good Sources of Vitamin B12 Fortified breakfast cereals and some brands of soymilk Some brands of nutritional yeast are rich in vitamin B12 (Red Star Vegetarian Support Formula) Cow’s milk Eggs
Slide 33-

33 Nutrition Considerations for Vegetarians – Vitamin A / Beta carotene Preformed vitamin A only in animal foods Vegans only get from conversion of beta carotene which may be less efficient To meet requirements get 3 servings/ day of deeply yellow or orange vegetables and fruits or leafy green vegetables Cooking, addition of small amount of fat may help beta carotene absorption Chopping/ pureeing vegetables may also help
Slide 34-

34 Good Sources of Vitamin A / Beta carotene Apricots Cantaloupe Mango Pumpkin Butternut squash Sweet potatoes Spinach Carrots
Slide 35-

35 Nutrition Considerations for Vegetarians - Omega-3 fatty acids Vegetarian diets that do not include eggs need other sources Recommend 1-2% of total calories from omega-3s Pregnant and lactating women have increased requirements
Slide 36-

36 Good Sources of Omega-3 fatty acids Flaxseeds and flaxseed oil Canola oil Soybeans and soybean oil Tofu Walnuts and walnut oil
Slide 37-

37 Nutrition Considerations for Vegetarians - Iodine Iodine is needed for healthy thyroid function which regulates metabolism Vegans in Europe (where salt is either not iodized or not iodized at high enough levels) who do not supplement have indications of abnormal thyroid function Iodine inconsistent in plant products, found in dairy and seafood Most vegan multivitamins contain iodine If salt is used, use iodized salt; 1/2 teaspoon of iodized salt/ day in U.S. is sufficient Salt found in packaged foods is usually not iodized Sea salt does not necessarily contain iodine
Slide 38-

38 How many servings per day of legumes, nuts, & soyfoods should a vegetarian consume? 1-2 2-3 4 5 or more
Slide 39-

39 Vegan Food Pyramid (Adapted from J Am Diet Assoc. 2003;103:771-775)
Slide 40-

Vegetarian Food Guide PROTEIN FOODS: 5-6 SERVINGS PER DAY (7 FOR PREGNANT WOMEN; 8 FOR WOMEN WHO ARE BREAST-FEEDING) (Each of the following equals one serving) ½ cup cooked dried beans or peas ½ cup cooked soybeans* ½ cup tofu ½ cup calcium-set tofu* ½ cup tempeh* 1 cup calcium-fortified soy milk**(count as 2 starred food items) ¼ cup almonds*, cashews, walnuts, pecans, or peanuts 2 Tablespoons peanut butter, tahini*, or almond butter* 1 oz meat analog (burger, dog, deli slices, etc) ¼ cup soynuts* 1 cup calcium-fortified soy yogurt*** (count as 3 starred food items) WHOLE GRAINS (leave as is except remove asterisk from sesame seeds) VEGETABLES: at least 2-3 servings per day At least one serving per day of any of the following: 1 cup cooked or 2 cups raw broccoli*, bok choy*, Brussels sprouts, collards*, kale*, mustard greens*, chard, spinach, romaine lettuce, carrots, sweet potatoes, winter squash, or tomatoes. At least one serving per day (one serving equals 1 cup cooked or 2 cups raw) of any other vegetable. 40
Slide 41-

Vegetarian Food Guide (cont’d) FRUITS: at least 2-6 servings per day At least two servings per day of any of the following: ¾ cup berries, ¼ cantaloupe, 1 orange, ½ grapefruit, 1 lemon or lime, ½ papaya, 4”x8” watermelon slice; or ½ cup orange, grapefruit, calcium-fortified orange*, or vitamin C-enriched juice. Additional servings as desired of other fruits: 1 medium piece fresh fruit, ¾ cup grapes, ½ cup cooked or canned fruit without sugar, or ¼ cup raisins, dates, or dried fruit. FATS: 0-4 SERVINGS PER DAY (unchanged) OMEGA-3 FATS: 2 SERVINGS PER DAY. (Each of the following equals one serving) 1 teaspoon flaxseed oil, 3 teaspoons of canola or soybean oil, 1 tablespoon of ground flaxseed, or ¼ cup walnuts. These servings can also count as servings from the fats or protein foods groups, as appropriate. G. STARRED (*) FOOD ITEMS INDICATE CALCIUM-RICH FOODS: 8 OR MORE SERVINGS PER DAY; 10 OR MORE SERVINGS FOR THOSE AGE 51 AND OLDER. VITAMIN B12 SOURCES: 3 SERVINGS PER DAY (4 FOR PREGNANT OR BREAST-FEEDING WOMEN): (each of the following equals one serving) 1 tablespoon of Red Star Vegetarian Support Formula nutritional yeast, 1 cup fortified soymilk, 1 ounce fortified breakfast cereal, 1-1/2 ounces fortified meat analogs. If these foods are not eaten regularly, a vitamin B12 supplement (5-10 micrograms daily or 2,000 micrograms weekly) should be used. ADDITIONAL COMMENTS: Additional servings from one or more food groups may be needed to meet energy needs especially for pregnant and breast-feeding women and physically active people. This meal plan is for vegan adults. 41
Slide 42-

42 Stocking the Vegan Pantry Beans - black beans, chickpeas, kidney beans Instant vegetable broth Nuts and nut butters – almonds, walnuts, almond or cashew butter, peanut butter Oils - olive, peanut or canola Soyfoods – soymilk, aseptic-packed tofu Vegetables - Onions, garlic, carrots, salad greens Whole grains – brown rice, basmati rice, pearl barley Others – brewer’s yeast, herbs and spices, soy sauce, vinegar and citrus juices
Slide 43-

43 Tips for Vegetarians Many foods that typically contain meat or poultry can be made vegetarian. This can increase vegetable intake and cut saturated fat and cholesterol intake. Consider: pasta primavera or pasta with marinara or pesto sauce veggie pizza vegetable lasagna tofu-vegetable stir fry vegetable lo mein vegetable kabobs bean burritos or tacos
Slide 44-

44 Tips for Vegetarians A variety of vegetarian products look (and may taste) like their non-vegetarian counterparts, but are usually lower in saturated fat and contain no cholesterol. For breakfast, try soy-based sausage patties or links. Rather than hamburgers, try veggie burgers. A variety of kinds are available, made with soy beans, vegetables, and/or rice. Add vegetarian meat substitutes to soups and stews to boost protein without adding saturated fat or cholesterol. These include tempeh (cultured soybeans with a chewy texture), tofu, or wheat gluten (seitan).
Slide 45-

45 Tips for Vegetarians For barbecues, try veggie or garden burgers, soy hot dogs, marinated tofu or tempeh, and veggie kabobs. Make bean burgers, lentil burgers, or pita halves with falafel (spicy ground chick pea patties). Some restaurants offer soy options (texturized vegetable protein) as a substitute for meat, and soy cheese as a substitute for regular cheese.
Slide 46-

46 Tips for Vegetarians Build meals around protein sources that are naturally low in fat, such as beans, lentils, and rice. Don’t overload meals with high-fat cheeses to replace the meat. Calcium-fortified soy-based beverages can provide calcium in amounts similar to milk. They are usually low in fat and do not contain cholesterol. Many Asian and Indian restaurants offer a varied selection of vegetarian dishes.
Slide 47-

47 Adapt Your Recipes to Go Vegetarian Check bookstore, magazine racks or go online to find flavor-filled dishes from vegetarian cookbooks and publications. And you can adapt almost any recipe for vegetarian-style eating. Try these tips for adjusting recipes: Substitute cooked or canned beans for meat in casseroles, stews, soups and chili. For grilling, cube and skewer firm tofu and vegetables. On pizza, hot sandwiches, sloppy joes and other dishes that typically call for meat, use soy-protein patties, bacon or sausages. Prepare pasta sauces, pizza, soups and stews as always, but skip the meat. Add more chopped vegetables and beans instead.
Slide 48-

48 For Additional Information - Books Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-based Diet Brenda Davis, RD and Vesanto Melina., MS, RD Summertown, TN: Book Publishing Company. 2000. 282 pp. ISBN: 1570671036 Being Vegetarian for Dummies Suzanne Havala, MS, RD. Cleveland, OH: IDG Books Worldwide. 2001. 336 pp. ISBN: 0764563351 The Complete Guide to Vegetarian Convenience Foods Gail Davis New Sage Press. 1999. 166 pp. ISBN: 0-939165-35 The Dietitian’s Guide to Vegetarian Diets: Issues and Applications, 2nd ed. Virginia Messina, Reed Mangels, and Mark Messina Boston, Jones and Bartlett Publishers. 2004. 587 pp. ISBN 0-7637-3241-9 The New Becoming Vegetarian: The Essential Guide to a Healthy Vegetarian Diet Vesanto Melina., MS, RD and Brenda Davis, RD Summertown, TN: Book Publishing Company. 2003. 373 pp. ISBN: 1570671443 Simply Vegan: Quick Vegetarian Meals, 4th ed. Debra Wasserman; Nutrition Section by Reed Mangels, PhD, RD Baltimore, MD: The Vegetarian Resource Group. 2006. 224 pp. ISBN: 0931411300 Vegan & Vegetarian FAQ: Answers to Your Frequently Asked Questions Davida Gypsy Breier; Nutrition Section by Reed Mangels, PhD, RD Baltimore, MD: The Vegetarian Resource Group. 2001. 272 pp. ISBN: 0931411246
Slide 49-

49 For Additional Information - Cookbooks Almost Vegetarian by Diana Shaw. 1994. ISBN 0-51788-20-6. The Occasional Vegetarian by Karen Lee. Warner Books Inc, 1995. ISBN 0-446- 51792-5. Meatless Meals for Working People: Quick and Easy Vegetarian Recipes, by D Wasserman and C Stahler. The Vegetarian Resource Group, 1998. ISBN 0- 931411-06-8. Lean and Luscious and Meatless, by B Hinman & M Snyder. Prima Publishing, 1991. ISBN 1-55958-110-7. Jane Brody's Good Food Book, by Jane E Brody. WW Norton & Company, 1995. ISBN 0-393-02210-2. Meatless Dishes in Twenty Minutes, by Karen A Levin. Contemporary Books Inc, 1993. ISBN 0-8092-3810-1. Moosewood Restaurant Cooks at Home, by the Moosewood Collective. Simon & Schuster/Fireside, 1994. ISBN 0- 671-81954-5. Simple, Lowfat & Vegetarian, by Suzanne Havala, Vegetarian Resource Group, 1994. ISBN 0-931411-09-2. New Laurel's Kitchen, by L Robertson, C Flinders, B Ruppenthal. Ten Speed Press, 1986. ISBN 0-89815-167-8. Full of Beans, by V Currie and K Spicer. Mighton House, 1993. ISBN 0-965688- 1-9. The Amazing Legume: Cooking with Lentils, Dry Beans and Dry Peas, by Alice Jenner. Centax Books, Canada, 1994. ISBN 0-9691901-0-7.
Slide 50-

50 For Additional Information - Websites www.vegnutrition.com/index.html – written by RD www.veganhealth.org - – written by RD www.vrg.org – the Vegetarian Resource Group www.vegetarian-nutrition.info/ - written by RD www.nal.usda.gov/fnic/pubs/bibs/gen/vegetarian.pdf - National Agricultural Library Food and Nutrition Information Center www.vegansociety.com - UK site promotes ways of living free from animal products www.vegetariannutrition.net - American Dietetic Association affiliate www.vegdining.com - worldwide vegetarian restaurants www.veganoutreach.org – working to end cruelty to animals www.eatlowcarbon.org www.ods.od.nih.gov - NIH Office of Dietary Supplements
Slide 51-

51 Questions?