A New Japanese Vegetarian Food Guide

2009 ◽  
Vol 21 (2) ◽  
pp. 160-169 ◽  
Author(s):  
Keiko Nakamoto ◽  
Masako Arashi ◽  
Somboon Noparatanawong ◽  
Seika Kamohara ◽  
Tim Radak ◽  
...  
Keyword(s):  
Health Professionals ◽  
General Public ◽  
Vegetarian Diet ◽  
Position Paper ◽  
American Dietetic Association ◽  
Vegetarian Diets ◽  
Spinning Top

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.

scholarly journals Knowledge of Health Professionals Regarding Vegetarian Diets from Pregnancy to Adolescence: An Observational Study

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1149 ◽  
Author(s):  
Maria Enrica Bettinelli ◽  
Elena Bezze ◽  
Laura Morasca ◽  
Laura Plevani ◽  
Gabriele Sorrentino ◽  
...  
Keyword(s):  
Service Learning ◽  
Health Professionals ◽  
Dietary Habits ◽  
Vegetarian Diet ◽  
Life Cycles ◽  
Vegan Diet ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Correct Definition ◽  
Vegetarian Diets

The number of people adopting vegetarian diets is constantly increasing, and many among them are young parents who decide to share their diet with their children. The aim of this study was to investigate health professionals’ knowledge regarding the adoption of vegetarian diets from pregnancy to adolescence. A cross-sectional survey was conducted. The administered questionnaire, which was based on the recommendations of the most up-to-date guidelines, included two macro areas: The first investigated the sociodemographic and professional profile of the interviewees and the second addressed the knowledge of the participants regarding vegetarian diets. A total of 418 health professionals in Italy were interviewed, of whom 65.8% were nursing staff. Among the participants, 79.9% had not attended a nutrition course in the previous five years. A correct definition of a vegetarian/vegan diet was provided by 34.1% of the participants. The answers regarding knowledge of nutrients were correct in 20% of cases, whereas correct answers to questions assessing knowledge of the risk and benefits of a vegetarian diet and the adoption of a vegetarian diet throughout the life cycle were given by 45% and 39.4% of the participants, respectively. A significant correlation between the items of the second macro area that investigated the knowledge and dietary habits of the participants was found for seven items. The results of the study indicate that health professionals do not have complete and exhaustive knowledge about vegetarian diets and lack information on health outcomes and the adoption of a vegetarian diet throughout the different life cycles and nutrients. Improving pre- and in-service learning opportunities in vegetarian nutrition for health professionals is strongly advisable.

scholarly journals Position of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets

2003 ◽  
Vol 64 (2) ◽  
pp. 62-81 ◽  
Keyword(s):  
The United States ◽  
Vegetarian Diet ◽  
Scientific Data ◽  
Blood Cholesterol ◽  
Food Sources ◽  
Vegan Diet ◽  
Childhood And Adolescence ◽  
American Dietetic Association ◽  
Lower Blood ◽  
Vegetarian Diets

It is the position of the American Dietetic Association and Dietitians of Canada that appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. Approximately 2.5% of adults in the United States and 4% of adults in Canada follow vegetarian diets. A vegetarian diet is defined as one that does not include meat, fish, or fowl. Interest in vegetarianism appears to be increasing, with many restaurants and college foodservices offering vegetarian meals routinely. Substantial growth in sales of foods attractive to vegetarians has occurred and these foods appear in many supermarkets. This position paper reviews the current scientific data related to 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, fibre, magnesium, potassium, folate, antioxidants such as vitamins C and E, and phytochemicals. Vegetarians have been reported to have lower body mass indices than non-vegetarians, as well as lower rates of death from ischemic heart disease, lower blood cholesterol levels, lower blood pressure, and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer. While 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.

Health Implications of a Vegetarian Diet

2011 ◽  
Vol 6 (3) ◽  
pp. 250-267 ◽  
Author(s):  
Kate Marsh ◽  
Carol Zeuschner ◽  
Angela Saunders
Keyword(s):  
Health Benefits ◽  
Saturated Fat ◽  
Vegetarian Diet ◽  
Whole Grains ◽  
Vegan Diet ◽  
Eating Pattern ◽  
Nutritional Needs ◽  
Vegetarian Diets ◽  
Treatment Of Obesity ◽  
Chronic Health Problems

There is now a significant amount of research that demonstrates the health benefits of vegetarian and plant-based diets, which have been associated with a reduced risk of obesity, diabetes, heart disease, and some types of cancer as well as increased longevity. Vegetarian diets are typically lower in fat, particularly saturated fat, and higher in dietary fiber. They are also likely to include more whole grains, legumes, nuts, and soy protein, and together with the absence of red meat, this type of eating plan may provide many benefits for the prevention and treatment of obesity and chronic health problems, including diabetes and cardiovascular disease. Although a well-planned vegetarian or vegan diet can meet all the nutritional needs of an individual, it may be necessary to pay particular attention to some nutrients to ensure an adequate intake, particularly if the person is on a vegan diet. This article will review the evidence for the health benefits of a vegetarian diet and also discuss strategies for meeting the nutritional needs of those following a vegetarian or plant-based eating pattern.

Totally Vegetarian Diets and Infant Nutrition

PEDIATRICS ◽  
1982 ◽  
Vol 70 (4) ◽  
pp. 582-586
Author(s):  
Eric D. Shinwell ◽  
Rafael Gorodischer
Keyword(s):  
Infant Nutrition ◽  
Calorific Value ◽  
Vegetarian Diet ◽  
Religious Community ◽  
Nutritional Deficiencies ◽  
Protein Calorie Malnutrition ◽  
Baby Clinic ◽  
Low Levels ◽  
Vegetarian Diets ◽  
Dietary Modifications

Observations on the deleterious effects of a totally vegetarian diet in infancy are reported and the difficulties encountered in the prevention of nutritional deficiencies in a vegan religious community are discussed. Twenty-five infants of this community who were seen at the hospital showed evidence of protein-calorie malnutrition, iron- and vitamin B12-deficient anemia, rickets, zinc deficiency, and multiple recurrent infections. Evidence of growth retardation was also found in 47 infants seen at the local mother-child health (well-baby) clinic. Samples of breast milk showed low levels of carbohydrate (1.6 to 3.5 gm/100 ml), protein (0.8 to 1.4 gm/100 ml), and fat (2.4 to 4.1 gm/100 ml). The main constituent of the infants' diet after the age of 3 months ( a "soya milk" prepared at the community's central kitchen) was extremely dilute with a very low calorific value (13.7 kcal/100 ml). Persistent attempts to find dietary modifications that would satisfy both the vegan philosophy and also the recommended dietary allowances failed. This problem represents a scientific and medicosocial challenge to pediatricians and nutritionists.

scholarly journals Association of Vegetarian Diet with Chronic Kidney Disease

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 279 ◽  
Author(s):  
Hao-Wen Liu ◽  
Wen-Hsin Tsai ◽  
Jia-Sin Liu ◽  
Ko-Lin Kuo
Keyword(s):  
Chronic Kidney Disease ◽  
Kidney Disease ◽  
Vegetarian Diet ◽  
Cross Sectional Study ◽  
Multivariable Logistic Regression Analysis ◽  
Global Public Health ◽  
Cross Sectional ◽  
Diet Patterns ◽  
Strong Negative Association ◽  
Vegetarian Diets

Chronic kidney disease (CKD) and its complications are major global public health issues. Vegetarian diets are associated with a more favorable profile of metabolic risk factors and lower blood pressure, but the protective effect in CKD is still unknown. We aim to assess the association between vegetarian diets and CKD. A cross-sectional study was based on subjects who received physical checkups at the Taipei Tzu Chi Hospital from 5 September 2005, to 31 December 2016. All subjects completed a questionnaire to assess their demographics, medical history, diet pattern, and lifestyles. The diet patterns were categorized into vegan, ovo-lacto vegetarian, or omnivore. CKD was defined as an estimated GFR <60 mL/min/1.73 m2 or the presence of proteinuria. We evaluated the association between vegetarian diets and CKD prevalence by using multivariate analysis. Our study recruited 55,113 subjects. CKD was significantly less common in the vegan group compared with the omnivore group (vegan 14.8%, ovo-lacto vegetarians 20%, and omnivores 16.2%, P < 0.001). The multivariable logistic regression analysis revealed that vegetarian diets including vegan and ovo-lacto vegetarian diets were possible protective factors [odds ratios = 0.87 (0.77–0.99), P = 0.041; 0.84 (0.78–0.90), P < 0.001]. Our study showed a strong negative association between vegetarian diets and prevalence of CKD. If such associations are causal, vegetarian diets could be helpful in reducing the occurrence of CKD.

scholarly journals Stigmatising pharmaceutical advertisements

2000 ◽  
Vol 177 (05) ◽  
pp. 467-468 ◽  
Author(s):  
D. McKay
Keyword(s):  
Mental Disorder ◽  
Health Professionals ◽  
General Public ◽  
The Other ◽  
Pharmaceutical Advertising ◽  
Negative Image

The general public holds stigmatising attitudes toward those with mental disorder, with schizophrenia being rated as highly associated with dangerousness and unpredictability (Crisp et al, 2000). The authors mention that health professionals may share some of these views. After reading their article, I was struck by a number of pharmaceutical advertisements elsewhere in the same issue of the Journal, that appeared to perpetuate a negative image of schizophrenia. My curiosity thus stimulated, I performed a cursory lunchbreak study examining the portrayal of people with mental disorder in pharmaceutical advertising in three recent issues of international psychiatric journals (Table 1). It was notable that all the advertising for antidepressants had positive imagery. Indeed this was also largely true for the ‘other’ category, with only one negatively rated advertisement.

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