Friday, March 04, 2005
my bio work!!!!
but like hey, i DONT WANNA B A VEGETARIAN.i love my meat and dairy products..hehehez-got milk??
Types of vegetarians:
1) Ovo-Lacto Vegetarian: same as VEGAN, but also eats eggs and milk products. This is the most 'popular' form of Vegetarianism.
2) Vegan: excludes animal flesh (meat, poultry, fish and seafood), animal products, and usually excludes honey and the wearing and use of animal products.
3) Dietary Vegan: follows a vegan diet, but doesn't necessarily try and exclude non-food uses of animals.
Ethical issues: Most people become vegetarian because they believe it is wrong to slaughter animals for food and because they are opposed to the cruelty and suffering inflicted upon the billions of animals reared for food. The effect of meat production on the environment, such as the destruction of vast areas of rainforest for cattle ranching, is another reason commonly cited for becoming vegetarian. Others may become vegetarian because of the links between meat production and poverty and famine in developing countries. The health advantages of a vegetarian diet are another commonly cited reason to become vegetarian, particularly among adults. A dislike of the taste of meat and religious reasons may also be a factor. In conclusion, there are economic reasons, ethical considerations, world hunger issues, and religious beliefs that cause one to follow a vegetarian diet.
advantages and disadvantages: Appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. Key nutrients for vegetarians, including protein, iron, zinc, calcium, vitamin D, riboflavin, vitamin B-12, vitamin A, n-3 fatty acids, and iodine. A vegetarian, including vegan, diet can meet current recommendations for all of these nutrients. In some cases, use of fortified foods or supplements can be helpful in meeting recommendations for individual nutrients. Well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence. Vegetarian diets offer a number of nutritional benefits, including lower levels of saturated fat, cholesterol, and animal protein as well as higher levels of carbohydrates, fiber, magnesium, potassium, folate, and antioxidants such as vitamins C and E and phytochemicals. Vegetarians also have been reported to have lower body mass indices than nonvegetarians, as well as lower rates of death from ischemic heart disease; vegetarians show lower blood cholesterol levels; lower blood pressure; and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer. Although a number of federally funded and institutional feeding programs can accommodate vegetarians, few have foods suitable for vegans at this time. Because of the variability of dietary practices among vegetarians, individual assessment of dietary intakes of vegetarians is required. Dietetics professionals have a responsibility to support and encourage those who express an interest in consuming a vegetarian diet. They can play key roles in educating vegetarian clients about food sources of specific nutrients, food purchase and preparation, and any dietary modifications that may be necessary to meet individual needs. Menu planning for vegetarians can be simplified by use of a food guide that specifies food groups and serving sizes.
Alternative sources: The main possible deficiencies are iron , protien, vitamin B12, and fatty acids. Iron is found in leafy green vegetables, pulses, wholemeal bread, dried fruit and pumpkin seeds. eating something high in Vitamin C (or drinking a glass of orange juice) with a meal containing iron-rich foods can triple the amount of iron the human body is able to absorb. Eating a variety of different high-protein foods through the week will compensate for any lack in protien. Good vegetarian sources of protein include pulses (such as beans, lentils, peas or chick peas), nuts, seeds, grains, soya (eg tofu, soya mince), dairy products and eggs. Vitamin B12 is not naturally found in plant foods, so vegans need to eat fortified foods such as breakfast cereals and soya drinks, but eating dairy products and eggs will provide plently of B12 too. The omega 3 essential fatty acids found in oily fish are also found in vegetarian foods such as rapeseed oil, flax seeds and walnuts. Sources: http://www.ivu.org/, http://www.vegsoc.org,www.eatright.org/Public/GovernmentAffairs/92_17084.cfm
but like hey, i DONT WANNA B A VEGETARIAN.i love my meat and dairy products..hehehez-got milk??
Types of vegetarians:
1) Ovo-Lacto Vegetarian: same as VEGAN, but also eats eggs and milk products. This is the most 'popular' form of Vegetarianism.
2) Vegan: excludes animal flesh (meat, poultry, fish and seafood), animal products, and usually excludes honey and the wearing and use of animal products.
3) Dietary Vegan: follows a vegan diet, but doesn't necessarily try and exclude non-food uses of animals.
Ethical issues: Most people become vegetarian because they believe it is wrong to slaughter animals for food and because they are opposed to the cruelty and suffering inflicted upon the billions of animals reared for food. The effect of meat production on the environment, such as the destruction of vast areas of rainforest for cattle ranching, is another reason commonly cited for becoming vegetarian. Others may become vegetarian because of the links between meat production and poverty and famine in developing countries. The health advantages of a vegetarian diet are another commonly cited reason to become vegetarian, particularly among adults. A dislike of the taste of meat and religious reasons may also be a factor. In conclusion, there are economic reasons, ethical considerations, world hunger issues, and religious beliefs that cause one to follow a vegetarian diet.
advantages and disadvantages: Appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. Key nutrients for vegetarians, including protein, iron, zinc, calcium, vitamin D, riboflavin, vitamin B-12, vitamin A, n-3 fatty acids, and iodine. A vegetarian, including vegan, diet can meet current recommendations for all of these nutrients. In some cases, use of fortified foods or supplements can be helpful in meeting recommendations for individual nutrients. Well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence. Vegetarian diets offer a number of nutritional benefits, including lower levels of saturated fat, cholesterol, and animal protein as well as higher levels of carbohydrates, fiber, magnesium, potassium, folate, and antioxidants such as vitamins C and E and phytochemicals. Vegetarians also have been reported to have lower body mass indices than nonvegetarians, as well as lower rates of death from ischemic heart disease; vegetarians show lower blood cholesterol levels; lower blood pressure; and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer. Although a number of federally funded and institutional feeding programs can accommodate vegetarians, few have foods suitable for vegans at this time. Because of the variability of dietary practices among vegetarians, individual assessment of dietary intakes of vegetarians is required. Dietetics professionals have a responsibility to support and encourage those who express an interest in consuming a vegetarian diet. They can play key roles in educating vegetarian clients about food sources of specific nutrients, food purchase and preparation, and any dietary modifications that may be necessary to meet individual needs. Menu planning for vegetarians can be simplified by use of a food guide that specifies food groups and serving sizes.
Alternative sources: The main possible deficiencies are iron , protien, vitamin B12, and fatty acids. Iron is found in leafy green vegetables, pulses, wholemeal bread, dried fruit and pumpkin seeds. eating something high in Vitamin C (or drinking a glass of orange juice) with a meal containing iron-rich foods can triple the amount of iron the human body is able to absorb. Eating a variety of different high-protein foods through the week will compensate for any lack in protien. Good vegetarian sources of protein include pulses (such as beans, lentils, peas or chick peas), nuts, seeds, grains, soya (eg tofu, soya mince), dairy products and eggs. Vitamin B12 is not naturally found in plant foods, so vegans need to eat fortified foods such as breakfast cereals and soya drinks, but eating dairy products and eggs will provide plently of B12 too. The omega 3 essential fatty acids found in oily fish are also found in vegetarian foods such as rapeseed oil, flax seeds and walnuts. Sources: http://www.ivu.org/, http://www.vegsoc.org,www.eatright.org/Public/GovernmentAffairs/92_17084.cfm
wandaywang @ 3/04/2005 11:12:00 AM
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