FNN 100 Lecture Notes - Lecture 15: Veganism, Antinutrient, Rutabaga

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNN 100
• Professor: Barbara Wendland

Document Summary

Types of vegetarian: demi/semi vegetarians: some animal foods, ovovegetarians: includes eggs, ovolactovegetarians: includes eggs and milk, ovotopollovegetarians: includes egg, milk, poultry, pesccovegetarian: includes fish. Implications for health professionals: do(cid:374)"t assu(cid:373)e- ask what foods they do eat. Contributions of animal foods: full protein, ca, vit d (milk, vit b12 (meat, zn, fe (animal source > bioavailability) Knowledge of food sources of key nutrients required (fe, ca, d, b12, protein: low key nutrient intake. Protein, fe, zn, ca, vit b12, vit d. Present in fruit, veg, grains inhibit absorption of cations. Bind ca, mg, fe, zn >forming insoluble complexes. Potential for low protein: meat replacements may not provide complete protein as animal sources do. Total vegetable protein (tvp: meet essential aa by eating a variety of food (legumes, veg, grain, tofu=whole source, aware of limiting aa in plant foods. Vit c: use cast iron pan. Potential for low zn: enzyme, cofactor, growth, plant sources have low bioavailability.