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Šmugović, Stefan, Bojana Kalenjuk-Pivarski, Biljana Grubor, and Natalija Knežević. "Vegetarian diet: Perceptions and attitudes of hospitality management." Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, no. 50-1 (2021): 70–77. http://dx.doi.org/10.5937/zbdght2101070s.
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Vegetarianism is characterized by a great expansion among consumers as well as food producers and suppliers, which significantly affects supply in the hospitality business. Although vegetarians are perceived as a homogenous group, they are a varied and heterogeneous group, depending on the consumed foodstuffs, which requires hospitality workers to offer a wide variety of meals and combinations of plant origin. This is the reason why this research aims to show attitudes of restaurant management towards vegetarian cuisine and to examine the orientation of restaurants towards vegetarian meals, as well as challenges faced by employees in the hospitality industry. The basic task is to examine and present attitudes of hospitality management towards vegetarian food. The aim of the overall research is to get a better insight into awareness and attitudes of hospitality management towards foods of vegetarian origin, which is reflected in the restaurant offer.
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Jindrich, Caitlin, Jillian Joyce, Elizabeth Daniels, Sandra B. Procter, Kevin Sauer, and Jennifer Hanson. "The Nutritional Adequacy and Diet Quality of Vegetarian Menu Substitutions in Urban Kansas Childcare Centers." Nutrients 14, no. 17 (August 24, 2022): 3464. http://dx.doi.org/10.3390/nu14173464.
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While plant-based eating has become increasingly popular, little is known of how this trend has impacted childcare center meals. The purpose of this study was to measure the nutrient content and diet quality of vegetarian alternative lunches and compare these measures to those of standard childcare lunches and nutrient benchmarks representing one-third of the Dietary Reference Intake for 3-year-olds and 4–5-year-olds. Menu data were obtained from seven urban Kansas childcare centers participating in the Child and Adult Care Food Program and regularly providing a vegetarian alternative lunch. The centers provided detailed menu information for 27 days’ worth of meals. The most common vegetarian substitution was cheese, which was used to fulfill all or part of the meat/meat alternative requirement in over three-quarters of the vegetarian alternative meals (n = 22). Compared to the standard meals, the vegetarian alternative meals were higher in calories, fat, saturated fat, calcium, and sodium and lower in protein, choline, and diet quality (p = 0.05). Both lunch options met the benchmarks for vitamin A, vitamin D, vitamin B12, calcium, and protein. Iron content for both (95% CI: standard 1.61–2.17 mg; vegetarian 1.37–2.7 mg) was below the benchmark. Although additional research is needed to better understand how vegetarianism has impacted childcare meals in the U.S., important differences in the nutrient contents were observed between the standard and vegetarian alternative meals. In addition, the results suggest vegetarian alternative meals that rely heavily on cheese may be of lower diet quality.
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Berardy, Andrew, Brianna Egan, Natasha Birchfield, Joan Sabaté, and Heidi Lynch. "Comparison of Plate Waste between Vegetarian and Meat-Containing Meals in a Hospital Setting: Environmental and Nutritional Considerations." Nutrients 14, no. 6 (March 11, 2022): 1174. http://dx.doi.org/10.3390/nu14061174.
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Vegetarian diets can satisfy nutritional requirements and have lower environmental impacts than those containing meat. However, fruits and vegetables are wasted at higher rates than meat. Reducing both food waste (FW) and the environmental impacts associated with food production is an important sustainability goal. Therefore, the aim of this study was to examine potential tradeoffs between vegetarian meals’ lower impacts but potentially higher FW compared to meat-containing meals. To examine this, seven consecutive days of plate FW data from Loma Linda University Medical Center (LLUMC) patients were collected and recorded from 471 meals. Mean total FW and associated greenhouse gas emissions (GHGE) were higher among meat-containing meals (293 g/plate, 604 g CO2-eq/plate) than vegetarian meals (259 g/plate, 357 g CO2-eq/plate) by 34 g (p = 0.05) and 240 g CO2-eq (p < 0.001), respectively. Statistically significant differences were observed in both FW and associated GHGE across major food categories, except fruit, when comparing vegetarian and meat-containing meals. Overall, vegetarian meals were preferable to meat-containing meals served at LLUMC both in terms of minimizing FW and lowering environmental impacts. Other institutions serving vegetarian meal options could expect similar advantages, especially in reduced GHGE due to the high CO2 embodied in meat.
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Havala, Suzanne, and Catherine Conway. "The National Meals on Wheels Foundation/Vegetarian Resource Group Vegetarian Initiative." Journal of Nutrition For the Elderly 19, no. 4 (August 23, 2000): 31–40. http://dx.doi.org/10.1300/j052v19n04_03.
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Jindrich, Caitlin, Jennifer Hanson, and Elizabeth Daniels. "A Comparison of the Nutrient Content of Standard and Vegetarian Childcare Lunches." Current Developments in Nutrition 5, Supplement_2 (June 2021): 138. http://dx.doi.org/10.1093/cdn/nzab035_046.
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Abstract Objectives As consumer interest in plant-based eating has increased, requests for meatless childcare meals have become increasingly common. Although vegetarian meals can be nutrient dense, without proper planning, nutrient inadequacies may occur. The objective of this study was to compare the nutrient content of standard childcare lunches with that of vegetarian alternative lunches. Methods Data was obtained from childcare centers participating in the Child and Adult Care Food Program and regularly providing a vegetarian meal alternative in addition to their standard meal. Centers that agreed to participate received unscheduled calls in which they were asked to provide menu and food preparation details for both the standard meal and for the vegetarian option served at lunch. Student's t-tests (P ≤ .05) were used to detect differences in nutrient content. Nutrient values (95% CI) for each set of meals were then compared to reference values representing one-third the Dietary Reference Intake for 3-year-olds. Results Seven childcare centers provided detailed information for a total of 27 meals. Vegetarian meal substitutions included, beans, vegetarian meat patties, tofu, and sunflower seed butter. However, the most common substitution was cheese which was used to fulfill all or part of the meat/meat-alternative requirement in 70.4% of the meals (n = 19). Mean values for energy, protein, fiber, vitamin A, vitamin D, iron, total fat, saturated fat, iron, and vitamin B12 did not differ significantly between the two lunch options. The vegetarian lunches were higher in saturated fat (P = 0.04) and calcium (P < 0.001). Both lunch options met the reference value for vitamin A, vitamin D, vitamin B12, calcium, and protein. Iron content for both (95% CI: standard 1.61–2.17 mg; vegetarian 1.37–2.7 mg) was below the reference value of 2.31 mg. Conclusions Aside from the vegetarian lunches being higher in saturated fat, both meals provided comparable nutrient content. Both meal options could be improved upon by the inclusion of more iron-dense foods. The vegetarian meals could be improved upon with less cheese and more plant-based alternatives, such as such as lentils and beans which are good sources of protein but low in saturated fat. Funding Sources College of Health and Human Sciences and Dr. Carol Shanklin Graduate Research Enhancement Award, Kansas State University.
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Jedut, Paulina, Paweł Glibowski, and Michał Skrzypek. "Comparison of the Health Status of Vegetarians and Omnivores Based on Biochemical Blood Tests, Body Composition Analysis and Quality of Nutrition." Nutrients 15, no. 13 (July 5, 2023): 3038. http://dx.doi.org/10.3390/nu15133038.
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Many vegetarians are motivated by the health aspect of starting a plant-based diet. This diet can offer many health benefits. The study aimed to check whether people on a vegetarian diet are in good health, have a good nutritional intake, and follow the principles of healthy eating compared with omnivores. Twenty-two vegetarians on a vegetarian diet for more than five years and 22 omnivores aged 18–45 were interviewed. Each of them was given a food questionnaire, body composition analysis (BIA), and biochemical blood analysis, and their 7-day diet was analyzed. Polish vegetarians exhibit similar health statuses and tend towards better health than omnivores. They have an adequate body composition. Biochemical blood analysis showed no significant differences in blood parameters between vegetarians and omnivores, despite specific deficiencies such as vitamin B12, vitamin D and elevated homocysteine levels in vegetarians. They have a better nutritional status and follow good dietary principles. However, they were more likely to consume alcohol, add salt to their meals and sweeten hot drinks. In addition, the lifestyle of vegetarians can be described as healthier, as they are more likely to engage in leisure-time physical activity and get enough sleep.
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Garnett, Emma E., Andrew Balmford, Chris Sandbrook, Mark A. Pilling, and Theresa M. Marteau. "Impact of increasing vegetarian availability on meal selection and sales in cafeterias." Proceedings of the National Academy of Sciences 116, no. 42 (September 30, 2019): 20923–29. http://dx.doi.org/10.1073/pnas.1907207116.
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Shifting people in higher income countries toward more plant-based diets would protect the natural environment and improve population health. Research in other domains suggests altering the physical environments in which people make decisions (“nudging”) holds promise for achieving socially desirable behavior change. Here, we examine the impact of attempting to nudge meal selection by increasing the proportion of vegetarian meals offered in a year-long large-scale series of observational and experimental field studies. Anonymized individual-level data from 94,644 meals purchased in 2017 were collected from 3 cafeterias at an English university. Doubling the proportion of vegetarian meals available from 25 to 50% (e.g., from 1 in 4 to 2 in 4 options) increased vegetarian meal sales (and decreased meat meal sales) by 14.9 and 14.5 percentage points in the observational study (2 cafeterias) and by 7.8 percentage points in the experimental study (1 cafeteria), equivalent to proportional increases in vegetarian meal sales of 61.8%, 78.8%, and 40.8%, respectively. Linking sales data to participants’ previous meal purchases revealed that the largest effects were found in the quartile of diners with the lowest prior levels of vegetarian meal selection. Moreover, serving more vegetarian options had little impact on overall sales and did not lead to detectable rebound effects: Vegetarian sales were not lower at other mealtimes. These results provide robust evidence to support the potential for simple changes to catering practices to make an important contribution to achieving more sustainable diets at the population level.
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Chitchumroonchokchai, C. "Dietary Fiber and Phytate Intake of Strict Vegetarian Thai Adults." Asia Pacific Journal of Public Health 8, no. 1 (January 1995): 10–12. http://dx.doi.org/10.1177/101053959500800103.
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A comparison is made between strict vegetarian (vegan) and non-vegetarian subjects in terms of their dietary fiber and phytate intakes. Duplicated meals were collected and analyzed for chemical composition. Estimation of dietary fiber intake in a vegetarian daily diet was in the order of 68.7 g. Vegetarian diets appeared to contain two times the dietary fiber content found in non-vegetarian diets. The average amount of phytate ingested by the vegan subjects was 3.15 g/day which was four times the amount consumed by the non-vegetarian subjects.
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Storz, Maximilian Andreas, Alexander Müller, and Mauro Lombardo. "Diet and Consumer Behavior in U.S. Vegetarians: A National Health and Nutrition Examination Survey (NHANES) Data Report." International Journal of Environmental Research and Public Health 19, no. 1 (December 22, 2021): 67. http://dx.doi.org/10.3390/ijerph19010067.
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An increasing number of individuals adopt plant-based diets for their potential health benefits. Understanding vegetarians’ dietary behavior in the context of their socioeconomic background is essential for pro-vegetarian messaging and to influence public beliefs about plant food consumption. Thus, this study sought to investigate diet and consumer behaviors in U.S. vegetarians. This is a cross-sectional, population-based study with data from the Nutrition and Health Examination Surveys (2007–2010). Selected items from three modules (diet and nutrition behavior, consumer behavior, and food security) were compared between vegetarians (n = 352) and the general population (n = 14,328). U.S. vegetarians consumed significantly fewer calories and less cholesterol but more fiber than their omnivorous counterparts. Moreover, vegetarians had significantly fewer soft drinks and salty snacks available at home. We also observed significant intergroup differences with regard to the availability of fruit and dark green vegetables. Vegetarians spent less money on eating out and indicated a lower number of not-home-prepared meals and ready-to-eat foods. We found no differences regarding money spent at supermarkets or grocery stores. Our study contributes to a better understanding of dietary and consumer behaviors in vegetarians. We shed a new light on the economic feasibility of vegetarian diets, highlighting that these diets are not necessarily more expensive than an omnivorous diet.
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Havala, Suzanne, and Tony Abate. "The National Meals on Wheels Foundation Vegetarian Initiative." Journal of Nutrition For the Elderly 17, no. 2 (March 9, 1998): 45–50. http://dx.doi.org/10.1300/j052v17n02_04.
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Agte, Vaishali, and Shashi Chiplonkar. "Thermic Responses to Vegetarian Meals and Yoga Exercise." Annals of Nutrition and Metabolism 36, no. 3 (1992): 141–47. http://dx.doi.org/10.1159/000177709.
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W.R., Cai, Tzeng I.S., Kuo C.Y., and Hou Y.C. "An Effective Dietary Education for Managing Hypercholesterolemia in Vegetarians." Current Topics in Nutraceutical Research 18, no. 2 (September 9, 2019): 141–43. http://dx.doi.org/10.37290/ctnr2641-452x.18:141-143.
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Vegetarian diet is usually thought to be healthy for the population; however, an unbalanced vegetarian diet may result in hyperlipidemia. Here, we report the case of a 55-year-old lacto-ovo vegetarian with hypercholesterolemia who underwent an effective dietary intervention. After the dietitian’s assessment, an educational and individual meal plan was designed, which complied with the Taiwan vegetarian guideline. Results indicated that the total cholesterol, triglyceride, high-density lipoprotein, and low-density lipoprotein levels returned to their normal ranges within 4 weeks of intervention. Therefore, the intervention (i.e., dietitian’s individual nutritional education) and consuming 2 meals per day, designed to comply with the Taiwan vegetarian guideline, could be beneficial for serum lipid profiles.
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Kamboj, Preeti, Neena Bhatia, and G. S. Toteja. "Meal Pattern of Urban Adolescents of Different Socio-economic Status Groups in Delhi." Asian Pacific Journal of Health Sciences 9, no. 1 (January 15, 2022): 91–97. http://dx.doi.org/10.21276/apjhs.2022.9.1.20.
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Introduction and Methods: A community-based cross-sectional, descriptive study was carried out on urban adolescents (n = 545, 11–18 years, 62.0% girls) residing in Delhi. Information pertaining to their detailed meal pattern was collected. Results: Approximately 75% adolescents from urban slums (US), low income group (LIG), and middle income group (MIG) were non-vegetarian. Highest percentage of vegetarians (27.4%) and ovo-vegetarians (19.9%) belonged to high income group (HIG). Adolescents from HIG reported the highest mean number of meals (weekdays - 5.16 ± 0.887 and weekends - 4.85 ± 1.026) and adolescents from LIG reported the lowest mean number of meals (weekdays - 4.31 ± 0.777 and weekends - 4.26 ± 0.846). Dinner was the main meal consumed by ≥99% adolescents from all four SES both on weekdays and weekends. Highest proportions of adolescents from LIG were consuming other main meals such as breakfast (97.8%) and lunch (97.0%) on weekdays and weekends. Adolescents from HIG reported the lowest daily breakfast consumption (68.5%) in comparison to other groups. Fixed times for main meals were reported by 62.6% and 54.5% adolescents on weekdays and weekends, respectively. Majority of adolescents having fixed times for main meals on weekdays and weekends belonged to HIG (74.0%) and MIG (61.5%), respectively. Majority of adolescents commonly skipping main meals on weekdays and weekends belonged to MIG (53.1%) and US (37.3%), respectively. It is found that the adolescents from LIG, who reported consuming the lowest mean total number of meals on weekends, also reported the lowest percentage of skipping main meals on weekends (21.5%).
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Acharya, Usha, and Jun Nakanishi. "Body mass index (BMI) of vegetarian and non-vegetarian children in Nepal." Journal of Health Promotion 9, no. 01 (November 30, 2021): 55–64. http://dx.doi.org/10.3126/jhp.v9i01.40962.
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This article builds upon a study that aimed to evaluate the BMI differences among vegetarian and non-vegetarian children of Nepal and to recommend the diet practice of growing-age children. A descriptive cross-sectional study was conducted to determine physical growth and calculate the BMI values of 1251 Koiri and Yadav children aged 6-14 years who were selected for the study. Data were analyzed based on age, sex, vegetarian and non-vegetarian children. The average BMI value wt (kg)/ht (m2) of non-vegetarian children was significantly higher than the vegetarian in both sex groups. The finding of the study clearly shows that vegetarian diet practice in children is smaller than the non-vegetarian. The study recommends that vegetarian group children required more plant source protein food for favorable growth and balanced physical growth, good health status to maintain different physical and mental disabilities, and enhance school performances. Protein requirements on vegetarian children may be fulfilled if the diet includes different varieties of plant-based protein sources in their regular meals. Therefore, the study recommends that vegetarian families regularly include protein-rich foods for the growing-age children, such as legumes, beans, different seeds and nuts, and a variety of protein sources.
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Sautman, B. ""Vegetarian between Meals": The Dalai Lama, War, and Violence." positions: east asia cultures critique 18, no. 1 (March 1, 2010): 89–143. http://dx.doi.org/10.1215/10679847-2009-025.
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Kristensen, Mette Bach, Ole Hels, Catrine M. Morberg, Jens Marving, Susanne Büge, and Inge Tetens. "Total zinc absorption in young women, but not fractional zinc absorption, differs between vegetarian and meat-based diets with equal phytic acid content." British Journal of Nutrition 95, no. 5 (May 2006): 963–67. http://dx.doi.org/10.1079/bjn20051486.
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Zn bioavailability is often lower in vegetarian diets mainly due to low Zn and high phytic acid contents. The objective of the present study was to determine the fractional and total absorption of Zn from a vegetarian diet in comparison with meat diets with equal concentrations of phytic acid. A randomized crossover design, comprising three whole-day diet periods of 5 d each, with a vegetarian diet or diets containing Polish-produced meat or Danish-produced meat, was conducted. Twelve healthy female subjects completed the study. All diets had a high content of phytic acid (1250μlmol/d) and in the meat diets the main meals contained 60 g pork meat. All main meals were extrinsically labelled with the radioactive isotope 65Zn and absorption of Zn was measured in a whole-body counter. The mean Zn content of the whole-day diet was: Polish meat diet 9·9 (SE 0·14) mg, Danish meat diet 9·4 (SE 0·19) mg and vegetarian diet 7·5 (SE 0·18) mg. No difference was observed in the fractional absorption of Zn (Polish meat diet: 27 (SE 1·2) %, Danish meat diet: 27 (SE 1·9)% and vegetarian diet: 23 (SE 2·6) %). A significantly lower amount of total Zn was absorbed from the vegetarian diet (mean Zn absorption of Polish meat diet: 2·7 (SE 0·12) mg/d (P<,0·001), Danish meat diet: 2·6 (SE 0·17) mg/d (P=/4 0·006) and vegetarian diet: 1·8 (SE 0·20) mg/d). In conclusion, the vegetarian diet compared with the meat-based diets resulted in lower amounts of absorbed Zn due to a higher content of Zn in the meat diets, but no difference was observed in the fractional absorption of Zn.
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Whatnall, Megan, Erin D. Clarke, Marc T. P. Adam, Lee M. Ashton, Tracy Burrows, Melinda Hutchesson, and Clare E. Collins. "Diet Quality of Adolescents and Adults Who Completed the Australian Healthy Eating Quiz: An Analysis of Data over Six Years (2016–2022)." Nutrients 14, no. 19 (September 30, 2022): 4072. http://dx.doi.org/10.3390/nu14194072.
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Diet quality is influenced by demographics and can change over time. This study aimed to (1) compare diet quality among adolescents/adults who completed the online Healthy Eating Quiz (HEQ) by demographic characteristics, and (2) to evaluate change in score over time for repeat completers. HEQ data collected between July 2016 and May 2022 were analysed, including demographics (age, gender, vegetarian status, socio-economic status, number of people main meals are shared with, country), and diet quality calculated using the Australian Recommended Food Score (ARFS) (range 0–73) for respondents aged ≥ 16 years. Differences in ARFS by demographic characteristics and change in score over time, adjusted for age, gender and vegetarian status, were tested by linear regression. The participants (n = 176,075) were predominantly female (70.4%), Australian (62.8%), and aged 18–24 years (27.7%), with 4.0% (n = 7087) repeat completers. Mean ± SD ARFS was 33.9 ± 9.4/73. Results indicate that ARFS was significantly lower among males and significantly higher with increasing age group, higher socio-economic status, in vegetarians, those who shared main meals with others, and those living in Australia (p-values < 0.001). Mean change in ARFS over time (2.3 ± 6.9) was significantly higher for those with lower baseline scores (p < 0.001). Publicly available, brief dietary assessment tools have the potential to improve diet quality at the population level.
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Jaworowska, Agnieszka, Gabriela Rotaru, and Tatiana Christides. "Nutritional Quality of Lunches Served in South East England Hospital Staff Canteens." Nutrients 10, no. 12 (December 1, 2018): 1843. http://dx.doi.org/10.3390/nu10121843.
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Worksite canteens generally are characterized by obesogenic environments, which offer access to energy-dense foods and sugar-sweetened beverages rather than nutrient-rich food. This study assessed the nutritional quality of hot lunches offered in National Health Service (NHS) hospital staff canteens: 35 side dishes and 112 meals were purchased from 8 NHS hospital staff canteens. The meals were analyzed for portion size, energy, protein, total fat, saturated fatty acids (SFAs), salt, and the sodium to potassium ratio. The vegetarian and meat-based lunch meals served in the hospital staff canteens tended to be high in energy, total fat, saturated fatty acids, and salt: 40%, 59% and 67% of meat meals and 34%, 43%, and 80% of vegetarian meals were assigned the red traffic light label for total fat, salt, and SFAs per portion, respectively. Similar types of meals, but served in different hospitals, varied considerably in their nutritional quality. The consumption of some lunch meals could provide more than 50% of recommended total fat, SFAs, and salt for both men and women and daily energy for women. The majority of analyzed lunch meals were characterized by an unfavorable nutrient profile, and regular consumption of such meals may increase the risk of noncommunicable diseases.
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Nakamoto, Keiko, Masako Arashi, Somboon Noparatanawong, Seika Kamohara, Tim Radak, Mitsuru Tuchida, Kyoichi Miyazaki, Sanae Watanabe, Hideki Kudo, and Akira Tanaka. "A New Japanese Vegetarian Food Guide." Asia Pacific Journal of Public Health 21, no. 2 (February 17, 2009): 160–69. http://dx.doi.org/10.1177/1010539509331595.
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Vegetarianism continues to gain popularity in Japan and the Westernized world, in part from decades of science supporting the health advantages of properly planned vegetarian-based diets. Although there are Asian nutritional tools, one specific to a Japanese vegetarian diet is lacking. Thus, the Japanese vegetarian food guide (JVFG) was developed and based in part on the American Dietetic Association position paper for vegetarian diets and the Japanese Food Guide Spinning Top. The JVFG was developed by collecting dietary information from 3 different institutes in Japan that specialize in regularly offering vegetarian meals. The JVFG was divided into 6 groups with respective recommended servings: vegetables (7.5), grains (4.5), protein foods (4), milk (3), fruits (2), and fats, sugar, and seasonings (<3). The JVFG was developed so that it would adequately provide for all nutrients and be structured for practical use by the general public as well as health professionals.
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Kristensen, Mette Bach, Ole Hels, Catrine Morberg, Jens Marving, Susanne Bügel, and Inge Tetens. "Pork meat increases iron absorption from a 5-day fully controlled diet when compared to a vegetarian diet with similar vitamin C and phytic acid content." British Journal of Nutrition 94, no. 1 (July 2005): 78–83. http://dx.doi.org/10.1079/bjn20051417.
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Meat increases absorption of non-haem iron in single-meal studies. The aim of the present study was to investigate, over a 5 d period, the potential increasing effect of consumption of pork meat in a whole diet on the fractional absorption of non-haem iron and the total absorption of iron, when compared to a vegetarian diet. A randomised cross-over design with 3×5 d whole-diet periods with diets containing Danish-produced meat, Polish-produced meat or a vegetarian diet was conducted. Nineteen healthy female subjects completed the study. All main meals in the meat diets contained 60 g of pork meat and all diets had high phytic acid content (1250 μmol/d). All main meals were extrinsically labelled with the radioactive isotope59Fe and absorption of iron was measured in a whole body counter. The non-haem iron absorption from the Danish meat diet was significantly higher compared to the vegetarian diet (P=0·031). The mean fractional absorption of non-haem iron was 7·9 (se1·1), 6·8 (se 1·0) and 5·3 (se 0·6) % for the Danish and Polish meat diets and vegetarian diet, respectively. Total absorption of iron was higher for both meat diets compared to the vegetarian diet (Danish meat diet:P=0·006, Polish meat diet:P=0·003). The absorption ratios of the present study were well in accordance with absorption ratios estimated using algorithms on iron bioavailability. Neither the meat diets nor the vegetarian diets fulfilled the estimated daily requirements of absorbed iron in spite of a meat intake of 180 g/d in the meat diets.
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Rådjursöga, Millie, Helen Lindqvist, Anders Pedersen, B. Karlsson, Daniel Malmodin, Lars Ellegård, and Anna Winkvist. "Nutritional Metabolomics: Postprandial Response of Meals Relating to Vegan, Lacto-Ovo Vegetarian, and Omnivore Diets." Nutrients 10, no. 8 (August 10, 2018): 1063. http://dx.doi.org/10.3390/nu10081063.
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Metabolomics provide an unbiased tool for exploring the modulation of the human metabolome in response to food intake. This study applied metabolomics to capture the postprandial metabolic response to breakfast meals corresponding to vegan (VE), lacto ovo-vegetarian (LOV), and omnivore (OM) diets. In a cross over design 32 healthy volunteers (16 men and 16 females) consumed breakfast meals in a randomized order during three consecutive days. Fasting and 3 h postprandial serum samples were collected and then subjected to metabolite profiling using 1H-nuclear magnetic resonance (NMR) spectroscopy. Changes in concentration of identified and discriminating metabolites, between fasting and postprandial state, were compared across meals. Betaine, choline, and creatine displayed higher concentration in the OM breakfast, while 3-hydroxyisobutyrate, carnitine, proline, and tyrosine showed an increase for the LOV and unidentified free fatty acids displayed a higher concentration after the VE breakfast. Using 1H NMR metabolomics it was possible to detect and distinguish the metabolic response of three different breakfast meals corresponding to vegan, lacto-ovo vegetarian, and omnivore diets in serum.
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Mohd Kasim, Zalifah, Nurul Farhana Hasim, and Saiful Irwan Zubairi. "KOMPOSISI PROKSIMAT DAN PENERIMAAN SENSORI MAKANAN VEGETARIAN INDIA STERIL TERPILIH." Jurnal Teknologi 83, no. 6 (September 21, 2021): 73–82. http://dx.doi.org/10.11113/jurnalteknologi.v83.16901.
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Vegetarian diets are slowly becoming a lifestyle in Malaysia but is still lacking in the production of vegetarian foods in the form of ready-to-eat meals. The main objectives of this study were to determine the proximate composition and sensory acceptance of selected Indian vegetarian dishes (aloo gobi, dhal curry, potato curry, aloo patta gobi, bhindi masala, vadai and vegetarian kebab) before and after sterilization process. The preparation of the dishes was done using sterilization and vacuum packaging technique. As for the proximate analysis, ash, moisture, fat, protein, carbohydrate and crude fibre and total caloric content were determined. Sensory analysis which was quantitative descriptive analysis (QDA) and the 7-point hedonic scale were used to determine appearance, colour, odour, taste, texture and overall acceptance, before and after sterilization process. In proximate analysis, significant difference (p<0.05) between reference and steril samples for vegetarian kebab and vadai (moisture), aloo patta gobi and aloo gobi (ash), bhindi masala, vegetarian kebab and aloo gobi (protein), aloo gobi, vegetarian kebab and vadai (fat). Vegetarian kebab showed the highest mean value and significantly different (p<0.05) in energy values. Hedonic test showed that the overall acceptability of Indian vegetarian dishes among races were significantly different (p<0.05). Vegetarian kebab had the highest preference score as compared to the other samples. As for QDA, there were no significant difference in the overall acceptability for all the reference and sterilized samples. In conclusion, the sterilization process slightly affected the proximate composition and sensory acceptance of selected Indian vegetarian dishes.
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Sciarrone, Susan E. G., Martin T. Strahan, Lawrence J. Beilin, Valerie Burke, Penny Rogers, and Ian R. Rouse. "Ambulatory blood pressure and heart rate responses to vegetarian meals." Journal of Hypertension 11, no. 3 (March 1993): 277–85. http://dx.doi.org/10.1097/00004872-199303000-00008.
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Klimatskaya, Liudmila, and Olga Zaitseva. "DO SIBERIAN YOGA PRACTITIONERS RISK HEALTH IF THEY FOLLOW LACTO VEGETARIAN DIET?" Medical Science Pulse 9, no. 1 (March 30, 2015): 8–12. http://dx.doi.org/10.5604/01.3001.0003.3183.
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Background: Practicing yoga has become widely popular in Siberia and vegetarian diet constitutes one of its most important assumptions with a great impact on the human body. However, vegetarians are not the tradition in Siberia.Aim of the study: To evaluate the diet and assess whether Siberian yoga practitioners risk health reducing some nutrients’ intake. Material and methods: 47 Siberian women practicing yoga (program “Art of Living”), aged 31.9±7.4 years and the residents of Krasnoyarsk city were examined. Their height and weight were recorded. Then, the values of height and weight were used to calculate their BMI. After that, their current food consumption was assessed using a 24-hour nutritional recall. The recall was the basis to assess the quantitative content, composition and nutritional value of their average daily nutrition ration. The mean energy values and the levels of basic food components were calculated with the use of the computer program. The studies were conducted in the winter-spring period.Results: The data shows that, within the group of women examined in the study, over- or under-nutrition in accordance to the classification of BMI 20.88±2.51 kg/m2 have not been found. Their daily diet includes milk and dairy products, grains, legumes, nuts, cereals, vegetables, fruit, dried fruit, berries, leafy greens, seeds and herbs. Lacto vegetarian sportswomen have 4–5 meals a day with the use of up to 2 liters of water. The diet contains a variety of products and takes energy from carbohydrates, proteins and fats. The diet provides quantitative protein content, but it should be designed to avoid the use of proteins as the energy source. The ratio of proteins vs. fats vs. carbohydrates was 1 : 1 : 3.96, which can be considered as the norm for proteins and fats, but not for carbohydrates (recommendations for sportsmen 1 : 1 : 5). In our opinion, the energy goals were not met due to low intake of carbohydrates in women group practicing yoga in Siberia. The daily average consumption of vitamins in the group corresponds to the consumption of vitamins in the whole Russian population. Unfortunately, there is the imbalance between calcium (Ca), phosphorus (P) and magnesium (Mg) in the dietary habits which is not positive for the musculoskeletal system. We have also identified a high consumption of sodium (Na) and low of potassium (K), which can lead to some kidney and heart disorders. Conclusions: The research has helped us to answer the question whether Siberian yoga practitioners risk health if they are lacto vegetarians. Here are the findings: 1. Among lacto vegetarian yoga practitioners from Siberia over- or under-nutrition in accordance to the classification of BMI have not been found. 2. Lacto vegetarian yoga practitioners have appropriate nutritional habits: 4–5 meals a day with the use of up to 2 litres of water. 3. Food set has plastic, energy and biologically stimulating regulatory value. 4. Siberian female yoga practitioners have low (2%) probable risk of osteoporosis caused by inadequate intake of Ca in their daily diet and medium-risk (16%) of anemia caused by iron (Fe) deficiency and, therefore, they should supplement their diet using mineral supplements from the pharmacy. Certainly, vegetarians are not the tradition from the point of view of Siberia where it is difficult to find fresh vegetables, but lacto vegetarian diet can be successfully used.
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Kostecka, Malgorzata, and Joanna Kostecka-Jarecka. "Knowledge on the Complementary Feeding of Infants Older than Six Months among Mothers Following Vegetarian and Traditional Diets." Nutrients 13, no. 11 (November 8, 2021): 3973. http://dx.doi.org/10.3390/nu13113973.
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Solid foods should be introduced not later than the age of six months, regardless of whether the family adheres to a traditional, vegetarian, or vegan diet. The aim of this study was to compare the knowledge on the complementary feeding of infants older than six months among mothers who adhere to traditional and vegetarian diets and to identify problems that require the assistance of a dietician. A total of 251 mothers of children aged 10–12 months participated in the study. Only 10% of vegetarian mothers declared that they had placed their children on a vegetarian diet, whereas 36 mothers adhered to a lacto-ovo-vegetarian diet during complementary feeding in the first year of life. Mothers adhering to a traditional diet were characterized by lower levels of knowledge (4.1 ± 2.3 points) than vegetarian mothers (5.3 ± 2.1 points). Mothers following a traditional diet were more likely to indicate a higher than recommended number of daily meals (OR = 1.76; Cl: 1.31–1.97, p < 0.001). Significant differences were noted in the respondents’ adherence to the BLW method, which was more readily implemented by vegan (p < 0.05) and lacto-vegetarian (p < 0.05) mothers and was least popular among mothers following a traditional diet (OR = 0.81; CI: 0.66–1.23, p < 0.04). Vegetarian mothers unnecessarily delayed the introduction of gluten and potentially allergizing foods to the children’s diets, sometimes even past the age of 12 months.
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Lukasiewicz, Marcin, Agnieszka Filipiak-Florkiewicz, Adam Florkiewicz, Kinga Topolska, Gabriela Zięć, and Barbara Czosnowska. "Comparison of the Consumption of N-3 and N-6 Acids by Adults Following a Vegetarian and Traditional Diet." Proceedings 70, no. 1 (November 18, 2020): 44. http://dx.doi.org/10.3390/foods_2020-08471.
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The aim of this study was to compare the consumption of n-3 and n-6 acids by adults using a vegetarian and traditional diet. The study was conducted on a group of 170 adults (18–50 years old), including 94 respondents following a traditional diet (56 women and 38 men) and 76 people following a vegetarian diet (52 women and 24 men). The research used the method of a 24-h interview conducted four days a week (Monday, Wednesday, Friday, Sunday). The record included the quantity and quality of individual meals and drinks. The study showed that people consuming traditional diets fulfilled the demand for the fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to a significantly higher degree than people following a vegetarian diet. Men preferring the traditional diet fulfilled the daily requirement for DHA and EPA acids significantly better than women. A reverse tendency was found among respondents who consumed a vegetarian diet. The supply of linolenic acid (LA) in the vegetarian diet exceeded the recommended daily amount (especially among men), whereas with the traditional diet it was too low in relation to the recommended values.
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Chiplonkar, Shashi A., and Vaishali V. Agte. "Statistical model for predicting non-heme iron bioavailability from vegetarian meals." International Journal of Food Sciences and Nutrition 57, no. 7-8 (January 2006): 434–50. http://dx.doi.org/10.1080/09637480600836833.
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De Keyzer, Willem, Sven Van Caneghem, Anne-Louise M. Heath, Barbara Vanaelst, Mia Verschraegen, Stefaan De Henauw, and Inge Huybrechts. "Nutritional quality and acceptability of a weekly vegetarian lunch in primary-school canteens in Ghent, Belgium: ‘Thursday Veggie Day’." Public Health Nutrition 15, no. 12 (March 22, 2012): 2326–30. http://dx.doi.org/10.1017/s1368980012000870.
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AbstractObjectivesTo determine the nutritional adequacy and acceptability to children of vegetarian lunches served on ‘Thursday Veggie Day’ – a public health initiative in Ghent (Belgium) primary schools.DesignA comparison of food leftovers from main courses on regular days and Thursdays was made using a visual plate waste method. The nutritional value of the vegetarian meat analogue and meat components of main courses served on five ‘Thursday Veggie Days’ and five comparable conventional main courses was evaluated using three criteria (maximum 30 % of energy from fat, maximum of one-third of fat as saturated fat and minimum 1·5 g of dietary fibre per 420 kJ).SettingTwo canteens from primary schools in Ghent, Belgium, participating in the ‘Thursday Veggie Day’ campaign.SubjectsPrimary-school children aged between 6 and 12 years.ResultsIn total, 1242 and 472 main course plate waste observations of conventional and vegetarian menus, respectively, were evaluated. There was no significant difference in plate waste between vegetarian (16·7 %) and conventional (17·3 %) main courses. Overall, the five vegetarian components were found to be nutritionally adequate with a mean score of 2·2 out of 3, compared with 0·4 for the meat component. However, three of the vegetarian components provided >30 % of energy from fat and, in one, the amount of saturated fat exceeded one-third of total fat.ConclusionsVegetarian canteen meals offered as part of ‘Thursday Veggie Day’ appear to be nutritionally appropriate and as acceptable as conventional main courses to children in primary schools in Ghent.
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Griesoph, Amelie, Stefan Hoffmann, Christine Merk, Katrin Rehdanz, and Ulrich Schmidt. "Guess What …?—How Guessed Norms Nudge Climate-Friendly Food Choices in Real-Life Settings." Sustainability 13, no. 15 (August 3, 2021): 8669. http://dx.doi.org/10.3390/su13158669.
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Social norms, also called social comparison nudges, have been shown to be particularly effective in promoting healthy food choices and environmentally friendly behaviors. However, there is limited evidence on the effectiveness of these nudges for promoting sustainable and climate-friendly food choices and their potential to reduce greenhouse gas emissions and support the related SDGs. The paper reports a field experiment that tests the effectiveness of two social norms in a real-life setting based on revealed preferences. The study distinguishes between the widely researched descriptive norms and guessed norms, the latter being tested in this context for the first time. While descriptive norms communicate typical patterns of behavior (e.g., 50% of canteen visitors choose vegetarian meals), guessed norms are determined by the individual’s best guess about the norm in a specific context. The results confirm a remarkable nudging effect of guessed norms: The higher the presumed proportion of vegetarian dishes sold, the lower the probability of choosing a vegetarian dish. Surprisingly, this effect is independent of the respective norm specification (meat or vegetarian norm). The paper provides advice for policy makers about when and how to use guessed norms.
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Hou, Yi-Cheng, Jing-Hui Wu, Ching-Feng Cheng, Chan-Yen Kuo, and I.-Shiang Tzeng. "Use of the Health Belief Model for Weight Control Promotion Using Vegetarian Meal Plans." Current Topics in Nutraceutical Research 20, no. 2 (July 15, 2021): 219–28. http://dx.doi.org/10.37290/ctnr2641-452x.20:219-228.
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A health belief model is used to evaluate people's beliefs about health problems and predict engagement in health-promoting behaviors. Overweight and obesity are health problems that could be corrected by healthier diet. Eighty-seven employees of the Taipei Tzu Chi Hospital participated in a month-long program that offered 500-calorie vegetarian meals. The health belief model questionnaire was designed and administered. Body composition (weight, body mass index, body fat, body water, and muscle mass) was measured weekly. Additionally, the number of meals taken and visits to nutrition consultants were analyzed. Overall, a higher perceived susceptibility was related to a decrease in weight, body fat, and muscle. Higher perceived benefits or higher perceived barriers were both related to a decrease in weight and body fat, but to an increase in body water and muscle. In the overweight or obese group, a significant correlation was found between perceived barriers and weight. No significant relationship was found between the health belief model and the total number of meals or number of visits to nutrition consultants. Perceived benefits and barriers were significantly related to changes in weight, body fat, body water, and muscle. With vegetarian meal plans as the cue for action, the health belief model can be utilized to predict changes in body composition.
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Hatjiathanassiadou, Maria, Sthephany Rayanne Gomes de Souza, Josimara Pereira Nogueira, Luciana de Medeiros Oliveira, Virgílio José Strasburg, Priscilla Moura Rolim, and Larissa Mont’Alverne Jucá Seabra. "Environmental Impacts of University Restaurant Menus: A Case Study in Brazil." Sustainability 11, no. 19 (September 20, 2019): 5157. http://dx.doi.org/10.3390/su11195157.
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The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p < 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production.
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Peters, John C., Jeanne Anne Breen, and Zhaoxing Pan. "Effects of Culinary Spices on Liking and Consumption of Protein Rich Foods in Community-Dwelling Older Adults." Nutrients 15, no. 5 (February 26, 2023): 1172. http://dx.doi.org/10.3390/nu15051172.
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Insufficient protein intake is a common challenge among older adults, leading to loss of muscle mass, decreased function and reduced quality of life. A protein intake of 0.4 g/kg body weight/meal is recommended to help prevent muscle loss. The purpose of this study was to assess whether the protein intake of 0.4 g/kg body weight/meal could be achieved with typical foods and whether culinary spices could enhance protein intake. A lunch meal test was conducted in 100 community-dwelling volunteers; 50 were served a meat entrée and 50 were served a vegetarian entrée with or without added culinary spices. Food consumption, liking and perceived flavor intensity were assessed using a randomized, two-period, within subjects crossover design. Within the meat or vegetarian treatments, there were no differences in entrée or meal intakes between spiced and non-spiced meals. Participants fed meat consumed 0.41 g protein/kg body weight/meal, while the vegetarian intake was 0.25 g protein/kg body weight/meal. The addition of spice to the vegetarian entrée significantly increased liking and flavor intensity of both the entrée and the entire meal, while spice addition only increased flavor for the meat offering. Culinary spices may be a useful tool to improve the liking and flavor of high-quality protein sources among older adults, especially when used with plant-based foods, although improving liking and flavor alone are insufficient to increase protein intake.
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Kumar, Mandeep, Rashmi Verma, Mohit Bansal, Sunint Singh, Sharique Rehan, Virender Kumar, and Dr Simran. "To Evaluate the Severity, Distribution of Occlusal Tooth Wear and its Correlation with Bite Force in Young North Indian Adults." Open Dentistry Journal 12, no. 1 (September 28, 2018): 735–41. http://dx.doi.org/10.2174/1745017901814010735.
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Aim: To determine the severity and distribution of occlusal tooth wear among young North Indian adults and to evaluate the correlation of occlusal tooth wear with bite force. Materials and Methods: A total of 164 subjects were enrolled in the present study. Inclusion criteria included subjects with age range of 25-40 years having a full complement of natural dentition (excluding third molars), with no history of orthodontic treatment, FPD and trauma. Maxillary and mandibular casts of each subject were taken. Tooth wear score of anterior and posterior teeth of both the arches was calculated using a five-point (0 to 4) ordinal scoring system. The calculated tooth wear scores were then compared with data concerning age, sex, number of daily meals, vegetarian/non-vegetarian diet, Group function/Canine guided occlusion and bite force. Nonparametric (Mann-Whitney) test was used to determine the relationship between various factors and occlusal tooth wear. Spearman’s correlation coefficient was used to determine the correlation between tooth wear and bite force. Results: After applying statistical analysis to the data collected, total tooth wear score of the whole sample was 30.07 ± 6.39. Anterior teeth had significantly higher wear score than posteriors (P < 0.01). Males showed significantly higher (P < 0.001) tooth wear in both arches factors such as bite force and age showed significant correlation with tooth wear (P=0.000), however, the number of meals taken per day did not show any significant correlation. Higher tooth wear loss was seen in non vegetarian dietary pattern but it was statistically insignificant. It was also found that Group function occlusion showed significantly higher mean tooth wear loss 45.76 ± 9.19 as compared to Canine guided occlusion 26.37 ± 10.68 (P=0.000).
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Johansson, Madelene, Christin Furuhagen, Wenche Frølich, and Margaretha Jägerstad. "Folate content in frozen vegetarian ready meals and folate retention after different reheating methods." LWT - Food Science and Technology 41, no. 3 (April 2008): 528–36. http://dx.doi.org/10.1016/j.lwt.2007.03.024.
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Savva, Savvas C., and Anthony Kafatos. "Is Red Meat Required for the Prevention of Iron Deficiency Among Children and Adolescents?" Current Pediatric Reviews 10, no. 3 (August 5, 2014): 177–83. http://dx.doi.org/10.2174/157339631130900008.
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Iron deficiency remains the most common nutritional deficiency worldwide despite the fact that global prevention is a high priority. Recent guidelines suggest intake of red meat both in infants and toddlers to prevent iron deficiency. However frequent consumption of red and processed meat may be associated with an increased risk for cancer, cardiovascular disease and diabetes. Evidence also suggests that even in vegetarian diets or diets with little consumption of white or red meat, iron status may not be adversely affected. The Eastern Orthodox Christian Church dietary recommendations which is a type of periodic vegetarian diet, has proved beneficial for the prevention of iron deficiency and avoidance of excess iron intake. This paper aims to provide examples of meals for children and adolescents that may be sufficient to meet age specific iron requirements without consumption of red meat beyond the recommended consumption which is once or twice per month.
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Pohjolainen, Pasi, Markus Vinnari, and Pekka Jokinen. "Consumers’ perceived barriers to following a plant-based diet." British Food Journal 117, no. 3 (March 2, 2015): 1150–67. http://dx.doi.org/10.1108/bfj-09-2013-0252.
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Purpose – The purpose of this paper is to analyze the barriers perceived by consumers to lowering their meat consumption levels and adopting a plant-based diet, which means a diet that includes mainly non-meat foods, yet it can contain both vegetarian and meat meals. Design/methodology/approach – The prevalence of different barriers for following a plant-based diet is addressed, as well as consumer profiles considering socio-demographics, values and meat consumption frequencies. The data were collected in 2010 by a survey questionnaire, sent to 4,000 randomly selected Finns (response rate=47.3, n=1,890). Findings – Different types of barriers are perceived to hinder the adoption of a plant-based diet, including meat enjoyment, eating routines, health conceptions and difficulties in preparing vegetarian foods. These barriers are strongly correlated, indicating that consumers may not make qualitative difference between different barriers. Furthermore, there are distinct socio-demographic, value and especially meat consumption frequency elements that strengthen the barrier perception, these being male gender, young age, rural residence, household type of families with children, low education, absence of a vegetarian family member or friend, valuation of traditions and wealth and high meat consumption frequency. Social implications – High meat consumption is related to many environmental and public health problems. The results call for multifaceted policy implications that should concentrate on different barriers and certain socio-demographic, value and meat eating groups. Importantly, focus should be not only on the group with the strongest barrier perception but also on those particularly willing to make changes in their meat consumption patterns. One practical implication could be to increase the availability of vegetarian foods in public cafeterias or school canteens, as a decrease in meat consumption frequency is strongly correlated with the alleviation of the barrier perception. Originality/value – Information about differences in socio-demographics, values and meat consumption frequencies between consumers provide opportunities for focussing policy actions to aid the adoption of a plant-based diet.
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Shishko, Bonnie. "Alimentary Temporalities: Queer Food, Asexuality, and the Global Culinary-Roman." Studies in the Novel 55, no. 4 (2023): 443–60. http://dx.doi.org/10.1353/sdn.2023.a913305.
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ABSTRACT: This essay explores the queer temporalities figured within “culinary-romane”: those contemporary, coming-of-age novels that use food to interrogate the literary construct of the female journey. In opposition to the female Bildungsroman , which maps maturation via hegemonic temporal structures—historical, narrative, reproductive—the culinary-roman cleaves development from heteropatriarchal time. Instead, it conceives anti-normative models of female development via “alimentary temporalities”: atemporal narrative spaces constructed through recipes, food nightmares, family meals, and magical cooking and eating. Using Han Kang’s surrealist allegory The Vegetarian (2007) as a case study, this essay uncovers the ways strange alimentary temporalities in Han’s novel formally decenter sexual attraction as a marker of modern subject formation, uncovering the Bildungsroman ’s structural perpetuation of compulsory sexuality and its attendant abuses. Through its food-driven, double frame-tale narration, The Vegetarian unsettles received notions of narrative coherence, generic classification, and the relationship between sexuality and subjectivity.
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Chande, Prema, Renu Thakur, and Shaikh Mohd Danish. "Age-Related Macular Degeneration Risks Linked with Indian Dietary Fat Consumption Patterns." Current Research in Nutrition and Food Science Journal 11, no. 2 (August 31, 2023): 735–41. http://dx.doi.org/10.12944/crnfsj.11.2.23.
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Background: The prevalence of age-related macular degeneration in India is lower than in America and Europe at 0.61 to 1.9%. Studies have shown that dietary patterns and consumption of certain food groups can influence the prevalence of age-related macular degeneration (ARMD) in a given population. Aim: This study's goal was to evaluate the impact of dietary fat and food consumption patterns in Indians with ARMD and compare it to age-matched healthy individuals. Methodology: 90 patients from a Mumbai ophthalmology outpatient clinic who were above 50 years were recruited to participate in the research. The participants were divided into groups of those with and without ARMD based on the fundus assessment. For each of the meals, a food frequency questionnaire was utilized to record the common foods that all of the individuals ate. They were asked to remember the foods they had just ingested. Based on consumption patterns, some were grouped as vegetarians who had only plant-based foods and others as non-vegetarians who consumed meat, fish and eggs. Using a conversion table created for Indian meals, the intake of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids was quantified. The information was then analyzed between those with and without ARMD. Results: 45/90 people were in the control group, and among the 45 cases. The amount of MUFA consumed was 44.29+26.00 and 40.53+17.18 and PUFA consumed was 35.57+26.34 and 43.61+ 27.27 by the cases and controls discretely. With regard to dietary fats, there was no statistically significant difference between them p=0.05. Further, the food types consumption was analysed and it showed that 13% of the cases were vegetarians whereas 47% of the controls were vegetarians. 12% of the servings consumed in the cases had meat whereas only 3% of the servings contained meat among the controls. The control group consumed 1.7% servings of fish whereas the cases consumed 0.59%. Conclusion: The present study results show that Indians consume foods rich in PUFA which could lower the risk of ARMD. The results further indicate that subjects who consumed more vegetarian foods and were lower on meat were at a reduced risk to develop ARMD.
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Appaji CH SK, Ramtulasi, Selvaraj V, and Gayathri C. "A comparative study on dietary pattern and meal skipping habits of diabetic works." International Journal of Research in Pharmaceutical Sciences 11, SPL4 (December 20, 2020): 248–51. http://dx.doi.org/10.26452/ijrps.v11ispl4.3779.
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Workers are the pillars of the nation. Hence, the health of the workers must be maintained in terms of Nutrition. But our workers do not concentrate in dietary aspects and skips meal regularly. Improper dietary habits affect the health and the well-being of the workers. To study the dietary pattern and meal skipping habits of dietary work force. Adopting random stratified sampling technique, 100 diabetic general shift workers and 100 diabetic rotation shift workers were selected. Interview schedule was used to obtain the dietary pattern and meal skipping pattern of the subjects. After obtaining the details, raw data was coded and subjected to statistical analysis. About 84.5% and 15.5 were mixed vegetarian and vegetarian respectively. About 86% consumed all three meals a day. 79% brings food from home to workplace. About 37% of diabetic workers skip meal, among them, majority of workers skips breakfast (52.7%). Considering the dietary habits of the diabetic workers, it is essential to educate the workers regarding the good nutritional habits to maintain the blood glucose levels and to prevent micro and macrovascular complication. Employees must provide "health friendly" foods at canteen for the subsidized rates to maintain the wellness of diabetic workers.
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Garnett, Emma E., Theresa M. Marteau, Chris Sandbrook, Mark A. Pilling, and Andrew Balmford. "Order of meals at the counter and distance between options affect student cafeteria vegetarian sales." Nature Food 1, no. 8 (August 2020): 485–88. http://dx.doi.org/10.1038/s43016-020-0132-8.
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Agte, Vaishali, Madhavi Jahagirdar, and Shashi Chiplonkar. "Apparent absorption of eight micronutrients and phytic acid from vegetarian meals in ileostomized human volunteers." Nutrition 21, no. 6 (June 2005): 678–85. http://dx.doi.org/10.1016/j.nut.2004.11.007.
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Kuz, Maria P., and Valeriia D. Chernoskutova. "Vegetarian Diet: Consumption in the Context of Asceticism." Inter 11, no. 19 (2019): 38–61. http://dx.doi.org/10.19181/inter.2019.19.3.
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The research contributes to the study of the consumer practices and internal structure of vegetarian community. On the one part, vegetarians are seen as ascetic lifestyle followers, whereas on the other vegetarians constitute a part of consumer society as evidenced by the rapid growth in specialty “vegetarian market”. Thus, we come up with the contradiction between vegetarian’s demonstrated ascetic idea of abandoning consumption and real engagement into the processes governed by the consumer society. The research is conducted in mixed-method design. The qualitative part is formed by 21 in-depth interviews with “experienced vegetariandieters” of various stages in Russia (vegetarians, vegans, raw-vegans and fruitarians). Furthermore, the survey is built on a random sample of the same empirical object (225 selfcompleted questionnaires) in order to estimate and verify some of the qualitative-part results. The research shows that consumption is central to the process of transition to vegetarian diet as takes the adaptive part: identical goods and services contribute to the group assimilation. The extent of adherence to “vegetarian market” is differentiated according to the type of vegetarian diet. It is supposed that all the vegetarian diets (vegetarianism, veganism, rawism, fruitarianism) can be accounted as unity, which is split into several hierarchical types of diet (stages). The process of transition to various stages (from conventional diet to vegetarianism, from vegetarianism to veganism, from veganism to rawism and fruitarianism) is interpreted via the “rite of passage” theory and its’ three phases (separation, transition and incorporation). The results show that there exists a vegetarian hierarchy, where vegetarian-dieters can sequentially advance their stage via the circular “rite of passage” (which means that each several transition between any of the vegetarianism stages requires anew “rite of passage” to be thoroughly accomplished).
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Raczkowska, Ewa, and Monika Bronkowska. "The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals." Nutrients 11, no. 10 (October 22, 2019): 2546. http://dx.doi.org/10.3390/nu11102546.
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Blood glucose concentration increases after the consumption of any carbohydrate-containing meal. Several factors affect the course of glucose metabolism, including nutritional status. This study evaluated the effect of the nutritional statuses of adults on their glycaemic responses after the consumption of some vegetarian meals (dumplings with potato and curd cheese stuffing; curd cheese dumplings; pancakes with curd cheese), prepared according to the traditional recipe and a partly modified recipe. The 105 participants, aged 20–27 years, with different body mass indexes (BMI), took an oral glucose tolerance test after the intake of a standard glucose solution, and also after each meal (previously analysed for energy value and approximate composition). The consumption of each meal by participants with different nutritional statuses elicited different glycaemic responses, which were reflected in the diverse glycaemic indexes (GIs). The partial modification of the meal recipes contributed to lowering their GIs. Vast differences were observed in the glycaemic responses among the surveyed participants after the consumption of the same meals. The GIs of meals should be determined in different groups of people.
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Agte, V. V., K. V. Tarwadi, and S. A. Chiplonkar. "Phytate Degradation During Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals." Journal of Food Composition and Analysis 12, no. 3 (September 1999): 161–67. http://dx.doi.org/10.1006/jfca.1999.0826.
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Elzerman, Johanna E., Pieke E. M. van Dijk, and Pieternel A. Luning. "Substituting meat and the role of a situational context: exploring associations and motives of Dutch meat substitute-users." British Food Journal 124, no. 13 (February 22, 2022): 93–108. http://dx.doi.org/10.1108/bfj-09-2021-1051.
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PurposeThe Dutch market for meat substitutes has grown steadily, however, their market share is still low, and meat consumption in the Netherlands is not decreasing. For a transition towards a more plant-based diet, understanding consumer motives regarding meat substitutes is important. The purpose of this study was to explore what motives lay behind the appropriateness of the use of meat substitutes in different usage situations.Design/methodology/approachIn total, 20 semi-structured in-depth interviews were performed to discover Dutch consumers’ associations with the terms “eating vegetarian” and “meat substitutes”, as well as motives regarding the situational appropriateness of meat substitutes.FindingsThe most mentioned motives for eating vegetarian were “environmental impact”, “health” and “animal welfare”, while meat substitutes were mainly eaten to replace meat in the meal. Most participants perceived vegetarian stir-fry pieces appropriate for almost all situations; the appropriateness of other meat substitutes was more situation-specific. The thematic content analysis yielded seven categories for the motives given for the (in)appropriateness of the four meat substitutes in six usage situations: “Functionality”, “Convenience”, “Properties”, “Preferences”, “Association with meat”, “Association with meals” and “Nutrition”. Mainly motives in the categories convenience and functionality (function of the meat substitute in a meal) were mentioned for all situations and other motives were situation-specific.Originality/valueThe focus in the development of plant-based foods is mostly on the product properties. The situational appropriateness and the underlying motives regarding meat substitutes have not yet been studied. This exploratory study suggests that these should be taken into consideration in the design of new meat substitutes.
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Webster, Bradley R., Matthew V. Ton-That, Neda Hashemi-Sadraei, and Satyan K. Shah. "Plant-based diet trends in oncology patients." Journal of Clinical Oncology 38, no. 15_suppl (May 20, 2020): e19224-e19224. http://dx.doi.org/10.1200/jco.2020.38.15_suppl.e19224.
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e19224 Background: Plant-based diets are beneficial in several cancers such as colorectal and prostate. However, their adoption among oncology patients is not well studied. We report trends in plant-based diet selection among medical and surgical oncology patients at a comprehensive cancer center. Methods: An IRB-approved retrospective review of all patients admitted to the University of New Mexico Hospitals between October 2009 and October 2017 was conducted. Inclusion criteria included: 1) vegetarian Ovo-Lacto (dairy and eggs ok) or vegan (no animal-derived foods) inpatient diet request and 2) age >= 18 years. For each individual, the dietary orders and discharge summaries were reviewed. Patients with cancer diagnosis principally related to admission and/or admission to an oncology inpatient service were defined as oncology patients. Surgical oncology services included 8 different surgical branches. Results: A total of 181 oncology patients ordered plant-based diets. Median age was 62 years (range 18 to 90) and 69% were female. Vegetarian Ovo-Lacto (66%) was requested more than vegan diet (34%). The services on which the greatest number of these patients were treated were Medical Oncology (31%), General Surgical Oncology (23%), and Gynecology-Oncology (20%). Comparing medical and surgical oncology patients, there was no difference in terms of median age (63 vs. 62 years, p=0.62), nor in the % requesting vegan diet (30 vs. 35%, p=0.50), respectively. However, females comprised 95 of 124 (77%) surgical patients, but only 29 of 57 (51%) medical patients (p<0.001). The number of patients requesting a plant-based diet grew from 81 in the first half of the study period to 100 in the second half (a 23% increase). During this time period, vegetarian diet became more popular than vegan with an increase from 48 patients (59%) in the first half to 72 (72%) in the second half (p=0.05). Conclusions: Oncology patients are increasingly requesting plant-based diets. Most are female and prefer vegetarian over vegan meals. These findings can help cancer centers improve quality of care by tailoring nutritional offerings.
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morris, bonnie j. "Tuesday Night Is Nut Loaf: Women's Music-Festival Foods." Gastronomica 12, no. 3 (2012): 46–49. http://dx.doi.org/10.1525/gfc.2012.12.3.46.
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As the title suggests, this essay is a humorous but appreciative look at the cuisine of lesbian/feminist music festivals, which since 1974 have ranged from one-day events to two-week campouts in almost all of the fifty American states. Fans of the women's music movement—which long before Lilith Fair had introduced artists as diverse as Holly Near, Toshi Reagon, Melissa Etheridge, and the Indigo Girls—enjoy several days of concerts and receive meals with their festival packages. These usually vegetarian repasts are an entire subculture of humor and socializing around “lesbian food” of a certain era. How is food important, politically, to this feisty community? How do workers prepare meals for up to 8,000 shirtless women in the woods, in all kinds of weather? And in this very informed, radical community, is the traditional women's work of cooking and cleaning truly respected—or, ironically, taken for granted?
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rath, eric c. "Mealtime at a Tibetan Monastery." Gastronomica 10, no. 2 (2010): 17–21. http://dx.doi.org/10.1525/gfc.2010.10.2.17.
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With assistance from lay volunteers and using a giant stove, Tibetan monks at Longen monastery in rural Qinghai province China prepare and serve meals for several hundred of their peers during the summer retreat. In the past, rugged geography and the isolation of this monastery above 13,000 feet gave reasons for the monks to eat local meat since other foodstuffs were unavailable in an area unable to support agriculture beyond herding animals, chiefly yaks and cows. However, closer contact with the outside has allowed the monks to adopt a vegetarian diet, but one that still uses local resources such as yoghurt and wild sweet potatoes.
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Chiplonkar, Shashi A., and Vaishali V. Agte. "Predicting Bioavailable Zinc from Lower Phytate Forms, Folic Acid and Their Interactions with Zinc in Vegetarian Meals." Journal of the American College of Nutrition 25, no. 1 (February 2006): 26–33. http://dx.doi.org/10.1080/07315724.2006.10719511.
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Czarniecka-Skubina, Ewa, Hanna Górska-Warsewicz, and Joanna Trafiałek. "Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens." International Journal of Environmental Research and Public Health 17, no. 17 (August 27, 2020): 6239. http://dx.doi.org/10.3390/ijerph17176239.
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The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.