Resources Used and Innovations in Teaching Vegetarian and Vegan Nutrition in Accredited Dietetics Programs in the United States

Background: Vegetarian and vegan diets effectively reduce morbidity and mortality from many chronic diseases and are associated with reduced environmental impact. However, little is known about the role of teaching vegetarian and vegan nutrition in dietetics education in the United States. Thus, we examined the resources and methods used in teaching vegetarian/vegan nutrition in accredited dietetics programs in the United States. Methods: A cross-sectional, internet-based survey was sent to all Accreditation Council for Education in Nutrition and Dietetics (ACEND) program directors in the United States (N = 574). Questions included queries about where vegetarian/vegan nutrition is taught in the curriculum (if at all), instructional methodologies, and the resourcesutilized. Overall, 205 program directors responded to our survey. Results: Vegetarian/vegan nutrition was taught in a variety of courses, most commonly in introductory nutrition courses. The evidence-based resources used most often included the Academy of Nutrition and Dietetics (AND) Position Paper on Vegetarian Nutrition, the AND Evidence Analysis Library, and peer-reviewed studies. Hands-onfood preparation activities were commonly cited as a useful means for teaching vegetarian and vegan nutrition. Nearly 60% of 183 respondents to the relevant survey question indicated that their programs reviewed flexitarian/semi-vegetarian/low-meat diets. Innovative teaching techniques included stand-alone vegetarian nutrition courses, cu-linary experiences including recipe development and sensory evaluation, student presentations to the community, and asking students to follow vegetarian/vegan diets and then evaluate those experiences. Conclusions: Many dietetics educators used innovative strategies to teach vegetarian/vegan nutrition. These methods offer novel experiences for students to increase self-efficacy in vegetarian/vegan nutrition that can ultimately improve public and planetary health outcomes in practice.

Physiological Characteristics of Platelet Activity in Calves of the Dairy and Plant Nutrition of the Holstein Breed

The hemostatic properties of platelets to a large degree determine the activity of metabolic processes that have great biological significance especially in early ontogeny. This study was conducted on 43 calves of the Holstein breed during the phase of milk-vegetable diet. It was found during the observation period that the indicators were stable in the calves between 31 and 60 days of life, and the platelet aggregation weakened. In the blood of the calves of the Holstein breed there was a slight increase in the number of discocytes. The total number of active thrombocytes in calves observed after stability between 31-60 days of life decreased during the follow-up observation. The levels of circulating platelet aggregates of small and large sizes decreased between 60 and 90 days by 66.7% and 2.5 times, respectively. This contributed to a weakening of the calves’ platelet synthesis of thromboxane, a decrease in the content of adenosinfosfatom, and to inhibition of their secretion. During the observation period, the number of actin and myosin in the platelets of the animals also decreased, which reduced the overall platelet activity. In the second part of the phase of lacto-vegetarian nutrition, the synthesis of actin and myosin in the exposed aggregate platelets weakened in the calves. The stability of the hemostatic platelet counts of the Holstein calves at the age of 31-60 days was typical, which changed their physiologically acceptable weakening by the end of observation. Keywords: calves, dairy plant phase, Holstein breed, platelets, aggregation, secretion

Why are the tarahumara amerindians in mexico such powerful mountain runners?

The Tarahumara Amerindians in Mexico are extremely potent runners on long mountain trails. We have analyzed publications to find causes. Traditionally the Tarahumara live alternating at altitudes between 2400 m and 800 m. Distances from homes to fields and village centers are large and covered on foot since childhood. Men and women take part in running competitions often with kickballs. Investigated runs lasted on average 8:42 h (78 km without ascent) and 6:58 h (63km), respectively. The intensity during the short race amounted to 70% of estimated V˙O2max (ranging between 41 and 70 ml/(kg*min)), energy expenditure reached 21000 kJ. People run barefoot or with thin sandals resulting in increased forefoot impact and storage of elastic energy. This and the slim frame with little subcutaneous fat reduce energy consumption. The vegetarian nutrition contains many carbohydrates and plant proteins, little fat and cholesterol. Hemoglobin concentration tends to increased values. Noncoding beta-chain variants possess no importance for oxygen affinity. The hearts are not enlarged like in endurance athletes. Genes show little European admixture. Gene enrichment in musclerelated pathways suggests a contribution to physical resistance. Conclusions: Explanations for the extreme endurance are favorable biomechanical conditions and physical training beginning during childhood. Running on slopes and changing living sites between 800 and 2400 m play an additional role. Standard exercise tests and genetic investigations are necessary in future. Key Words: Altitude, Hypoxia, Long Distance Running, Genetics

Vegetarian diets during pregnancy: effects on the mother's health. A systematic review

While interest in vegetarian nutrition has been steadily increasing, some aspects have not yet been consistently investigated.

Nutrition on Aircrafts: a Menu Analysis (Part 2)

As already noted in the previous work, “Nutrition on Aircrafts: a Menu Analysis (Part 1)”, the organization of passenger service for air transport consists not only in the transportation of passengers, but also in the organization of meals on board airliners. The assortment of dishes depends on many factors such as: budget of the airline, season, flight duration, class of service, departure time, national characteristics and category of passengers. In this paper, the menus of Nordwind Airlines and Azur Air are considered. The airline “Nordwind Airlines” at the stage of purchasing tickets offers its passengers the opportunity to form their diet from the proposed list of dishes for an additional fee. Typically, the list includes chicken dishes, meat dishes, pilaf and special nutrition (vegetarian nutrition and nutrition for children), there is also the option “Guaranteed nutrition”, which, depending on the duration of the flight, includes soft drinks; hot nutrition; Tea coffee. “Azur Air” Airlines in the standard package of services provides snacks during the flight or does not provide on-board nutrition at all. Nevertheless, there are several services with which you can receive ready-made culinary products for an additional fee. The airline cooperates with Fly Service LLC (St. Petersburg), which provides various catering services, including on board an airplane. The Restaurant on Board service is available only upon departure from Pulkovo Airport (St. Petersburg). The information on the international rating according to the Skytrax World Airline Awards of the world according to the criterion of “Airline Catering” is presented. Among Russian airlines, only Aeroflot in the Economy Class nomination is present in international ratings. The paper presents a menu with the calculation of nutritional value and calorie content.