NUTR 119 Lecture Notes - Lecture 16: Soy Milk, Lard, Degreasing
Lesson 16- Cooking for Vegetarian Diets and Meat Alternatives
Know the different types of vegetarians and what is acceptable to each.
o Lacto-Vegetarian: eat plant products and dairy products
o Lacto-Ovo Vegetarian: plant products, dairy products and eggs
What are some reasons people become vegetarian?
o Economic reasons, animal rights, health reasons What is the major nutritional concern for
vegetarian diets?
o Lack of protein
What are complete proteins? What are incomplete proteins? What are examples of each?
o Complete proteins: animal proteins
o Incomplete proteins: plant proteins Which plant proteins are considered complete proteins?
o Quinoa, soybeans and amaranth
What are complementary proteins? What are examples of protein pairings?
o Complementary proteins: amino acids missing from one food is supplied by
another In addition to protein, what are other nutrients of important consideration for
vegetarians?
o Vitamin B12, Vitamin D and calcium
What are examples of soy products? What is soy milk? What is tofu? What is tempeh?
What is miso? What is TVP?
o Soy Milk: Made by soaking dried soybeans, draining them, grinding them,
combining them with water, boiling, and then straining the resulting milky liquid
o Tofu: Made by curdling soymilk , just as cheese is made by curdling dairy milk
o Tempah: fermented soybean product that is sold in cakes and has a meaty texture
o Miso: bean paste; several types ranging from light, sweet, mild to dark, salty and
robust
o TVP: made from defatted soy flour, processed and dried
What are ways to modify recipes for vegetarian diets? What are the challenges for vegan
diets?
o Dried legumes, grains, nuts and seeds, soy porudcts Why may refined sugar not be
considered vegetarian? What may be some other hidden
ingredients of animal origin?
o Charcoal from animal bones is used as a filter
o Gelatin, lard, tallow, honey
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Document Summary
Lesson 16- cooking for vegetarian diets and meat alternatives. Know the different types of vegetarians and what is acceptable to each: lacto-vegetarian: eat plant products and dairy products, lacto-ovo vegetarian: plant products, dairy products and eggs. What are some reasons people become vegetarian: economic reasons, animal rights, health reasons what is the major nutritional concern for vegetarian diets, lack of protein. What are examples of each: complete proteins: animal proteins, incomplete proteins: plant proteins which plant proteins are considered complete proteins, quinoa, soybeans and amaranth. What are examples of protein pairings: complementary proteins: amino acids missing from one food is supplied by another in addition to protein, what are other nutrients of important consideration for vegetarians, vitamin b12, vitamin d and calcium.
