...Ashlee Tarr Miss Smith Senior English 16 April 2010 Vegetarian Diets: The More Positive Side Is Being Revealed For many people understanding exactly what a vegetarian is can be difficult. Essentially, a vegetarian is one that does not consume meat. There are, however, several different types of vegetarians that are defined by certain restrictions. For quite some time people have thought of vegetarianism as a negative thing; recently, vegetarianism has become more appealing and accessible thanks to the year-round availability of fresh produce, more vegetarian dining options, and the growing culinary influence of cultures with largely plant-based diets (Becoming a Vegetarian 4-6). The traditional idea concerning vegetarian diets was that there were various nutritional deficiencies. New research, however, highlights the positive side of vegetarianism. In the Western world, the popularity of vegetarianism grew in the 20th century because of the combination of nutritional, ethical, and environmental concerns (Heller). With vegetarianism gaining popularity, many people are more aware of the different forms of the diet. Vegetarian eating covers a broad territory and can run the gamut from people who avoid all animal products to people who simply refrain from eating a few select animal foods (Bauer 185). The strictest type of vegetarian is the vegan. Vegans abstain from eating or using all animal products. They withdraw from eating meat, dairy, and eggs. Vegans also prefer...
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...Far too often, not enough thought goes into the food we consume, particularly when it comes to meat. Typically, we grow up simply eating what is on our plates, never stopping to think about the ethical, political, or environmental consequences of our diets. Why should we? Everyone eats animal products— this is the way things are and always have been and always will be. Social psychologist Melanie Joy perhaps says it best: “Many of us spend long minutes in the aisle of the drugstore mulling over what toothpaste to buy, yet most of us don’t spend any time at all thinking about what species of animal we eat and why. Our choices as consumers drive an industry that kills ten billion animals per year in the United States alone. If we choose to support...
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...the concept of a risk factor. A) Factors known to be related to diseases, but have not yet proven to be a cause. We say that a certain factor puts us at increased risk for a disease, but does not cause it. * How does one use risk factors? * Review the basics of cardiovascular disease and atherosclerosis. * Be ready to identify the risk factors for cardiovascular disease (especially diet-related risk factors!) A) High LDL blood cholesterol, low HDL blood cholesterol, high blood pressure (hypertension), diabetes, obesity (central obesity), physical inactivity, cigarette smoking, diet: high saturated or trans fats, low veggies, low fruits, low whole grains * Describe the dietary strategies to reduce risk of CVD through diet. A) Decrease saturated and trans fat, increase soluble fiber intake, increase fruits and veggies, increase whole grains/ decrease refined grains, increase fish intake (2 servings/week) * What is the TLC diet and what does it entail? A) TLC = Therapeutic Lifestyle Changes. From the NIH, designed to help decrease cholesterol through diet and lifestyle changes: the same changes we saw in table 11.6, also recommends 2 grams per day of plant sterols * What do plant sterols have to do with high blood cholesterol? A) Plant sterols – the plant form of cholesterol. Slightly chemically different, prevent us from absorbing cholesterol in the intestines, currently only recommended for those with high cholesterol Weight Management ...
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..."Obesity" Research Paper Introduction and Background “I don’t understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open or put them on powerful cholesterol-lowering drugs for the rest of their lives.” --Dean Ornish, M.D. In the Theory of Leisure Class: Conspicuous Consumption, Thorstein Veblen once wrote, “The ‘successful’ are thin to show that they are assured of their next meal.” This sentence gave insight to why people wanted to be thin. Furthermore, it tends to be a reason why many of us climb on our scales at home each day, and depending on what is read, determines whether we have a good day or a bad day (Beller 264). Whether it’s the unhappy news of the gained weight on the thighs, age creeping up on the body, or perhaps only being uneducated in nutrition. Overall well-being should be the goal for weight control, not only to enhance the body’s appearance (Sobal 81). Being overweight can be helped; as any degree of obesity can be considered one of the most preventable causes of death in America (Frankle et al. 1). Obesity in the United States has grown over the years with no real solution, however vegetarianism can contribute to overall well-being of any individual. Karlsberg states that obesity is “the condition of being extremely overweight”, being usually about twenty percent over healthy weight (77). Even if one is not obese, but overweight, the problems that obesity...
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...P3 Explain possible influences on dietary intake There are many influences that may affect an individual and their diet. There are various amounts of factors that may affect an individual factors such as medical disorders, personal preference, lifestyle and socio-cultural factors. There are many underlying health conditions that result in an individual having to alternate their dietary intake. It’s always important that an individual eats healthy, but because of not being able to eat certain foods because of medical disorders eating balanced and even healthy becomes more complicated. An individual can be having a medical disorder that can determine their diet; this could be anything from allergies and intolerance. For example, person that is lactose intolerant will not be able to eat dairy products as this can skill up reactions in which they can be prevented. There will be a person that is lactose intolerant will be deficient in calcium. They are not receiving enough calcium in order for their bones to keep strong. Medical disorders – Anorexia nervosa Dahlia smith is 19 years old female experiencing anorexia nervosa, was admitted to a mental health centre inpatient unit weighing 60lb with liver, kidney and pancreases damaged. Dahlia was hospitalized for 59 days. All privileges had to be earned. Access to food was controlled by the staff. For pounds gained privileges were arranged, for pound lost privileges were shortened. Dahlia eating behaviour was viewed as an unconscious...
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...Vegetarian Cafeteria Service Quality and Students’ Overall Satisfaction with University University experience is rite of passage for many young people. Students often leave their homes for the first time to live with their peers in another city or even a different country (Hendrickson, Rosen, Aune, 2011). With this coming of age experience, come many unique challenges and obstacles. One of the major adjustments to university life for many students is adjusting to the quality of the cafeteria services (Hartwell, Edwards, & Brown, 2011). Students have various eating habits and preferences and it is the responsibility of the cafeteria services of the university to attempt to provide both nutritious and palatable food for diverse student body. With little alternative to the food provided on-campus, students often have to rely on the cafeteria service to supply them with their daily caloric intake. Add to this the caveat of international students from all over the world and the problem becomes even more challenging A unique challenge is dealing with the adjusting to a diet that is based on principals foreign to the student. For example, a school that provides a vegetarian diet would be a unique experience for many international students. Living in such a context may be challenging for them. As such, how does this experience with such a diet impact the student’s perception of the food services? In addition, does such an experience with the food have any affect on the students’...
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...In the Theory of Leisure Class: Conspicuous Consumption, Thorstein Veblen once wrote, “The ‘successful’ are thin to show that they are assured of their next meal.” This sentence gave insight to why people wanted to be thin. Furthermore, it tends to be a reason why many of us climb on our scales at home each day, and depending on what is read, determines whether we have a good day or a bad day (Beller 264). Whether it’s the unhappy news of the gained weight on the thighs, age creeping up on the body, or perhaps only being uneducated in nutrition. Overall well-being should be the goal for weight control, not only to enhance the body’s appearance (Sobal 81). Being overweight can be helped; as any degree of obesity can be considered one of the most preventable causes of death in America (Frankle et al. 1). Obesity in the United States has grown over the years with no real solution, however vegetarianism can contribute to overall well-being of any individual. Karlsberg states that obesity is “the condition of being extremely overweight”, being usually about twenty percent over healthy weight (77). Even if one is not obese, but overweight, the problems that obesity has could be the same. Such as heart disease, circulatory problems, high blood pressure, type two diabetes, certain cancers, and arthritis (78). Other troubles associated with obesity include, but are not limited to are: impairing vigor, increasing fatigability, gallstones, cirrhosis of the liver, hardening of arteries...
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...Meat vs Vegetarian: the War of Strong Opinions The question whether the views of people with strong but scientifically unsupported opinions should be given prominence equal to those with compelling scientific evidence in the decades-long battle of ‘conclusive evidence’ between the Meat and the Veg camp, seems to have surfaced again in the debate. On one hand, there is always a moral choice camp for whom vegetarianism and veganism are choices of non-violence towards animals. PETA is the biggest advocate for moral vegetarianism and much alike other followers of this principle, is not too much concerned with the ultimate healthiness of the food choice, as long as it does not involve killings. “Soy sausages and “Fib Ribs to Tofurky jerky and mock lobster” that PETA is citing as its meat alternatives, do not sound too ingredient-friendly. On the other hand, people choosing vegetarian or meat diet for its health-related advantages are faced with dire straits of scientific burden of proof because health is a long-term domain of high science. ‘Compelling scientific evidence’ appears to be a strong word sequence with almost magical powers, practically an idiom, but, of course, it has to be handled carefully. In many examples of bad or ‘yellow’ journalism, the phrase “British [American, sometimes on gets Chinese for exoticism] scientists have discovered” often validates, or at least serves as modality qualifier for the stories with unchecked or altogether invented facts.’...
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...These newly acquired knowledge has affected my way of living. I was a vegetarian and I drank milk and used other dairy products (anything made from animals). However, now I prevent myself from using such products after knowing more about how animals are being forced to give milk and how they are being slaughtered for their flesh. While researching, I read some journals, books, magazines, and watched documentaries. I got emotional and I was affected and disturbed by what I read and watched. My goal in this paper is to make it clear that we can live without meat and flesh but we cannot live...
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...Influences on diet I will be producing an essay assessing some of the influences on the dietary intakes of an individual and make a link on how the influences I assess, have an impact on different individuals' nutritional health. I will also display my knowledge to my work placement and explain how I would minimise the influences when planning a menu in my work placement. Understand influences on dietary intake and nutritional health factors: underlying health condition resulting in specific nutrient needs, eg diabetes, coeliac disease, irritable bowel syndrome, lactose intolerance, food allergy; loss of ability to feed independently, eg from paralysis; loss of function, eg cognitive, digestive Dietary habits: influences, eg meal patterns, snacking, personal tastes, food availability Lifestyle: influences, eg eating at home, social eating and drinking, exercise/activity levels, occupation (active, sedentary), leisure pursuits Economic: influences, eg cost of food, access to shops; food supply, eg seasonal variation Socio-cultural: influences, eg beliefs, socialisation, food rituals, role of food in families and communities Education: influences, eg public health, health education, food hygiene, marketing and labelling; role of health professionals, eg dieticians, public health nutritionists, doctors, nurses, carers, sports nutritionists, health and fitness instructors Health factors are an influence on the dietary intake of an individual due to many health conditions...
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...A Disease Controlled by Diet Is alcoholism a disease? There’s much confusion. Pull up a barstool beside any alcoholic drinker and ask whether he thinks he has a disease. He will tell you no, even though he may be quick to admit he’s “an alcoholic.” But ask any recovering alcoholic in A.A. He’ll tell you he has a disease and he’ll tell you he has this disease whether or not he’s drinking. Each of them is partly right. Alcoholic drinking starts a disease process. This process progresses when you’re drinking. It stops when you stop drinking. And when you stop drinking, you can heal much of the damage from the disease if you change your diet. Alcoholism fits the definition of disease. Like other diseases, alcoholism impairs your health by damaging your cells. Like other diseases, it interrupts your body’s vital functions, causing specific symptoms. And like other diseases such as cancer, if it’s allowed to continue long enough, it’ll kill you. But as a disease, it has an ironic twist. The agent causing the disease acts like a medicine that cures the symptoms. Alcoholic drinkers actually feel healthier when they’re drinking. Pain and sickness seem to disappear. Unfortunately, the sense of health is artificial. When you drink, you relieve yourself of the symptoms only. Meanwhile, inside your body, a disease process rages. Drinking wears out your body and actually speeds up the aging process. Your cells live their lives in the fast lane of high blood-sugar and toxic...
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...“Wheat Belly” By William Davis, M.D. When I first picked up this book I was thinking “I probably already know most of this stuff but I'm curious”. Man, was I ever wrong. This book was quite excellent and I learned a lot from it. There was one point that the author made that really made me drop my pants; wheat bread has a glycemic index (GI) rating of 72, shredded wheat cereal stands at 67. “So what?” you ask? Well, he also shows that the GI rating of a Mars bar is 68, in other words when it comes to sugar content and effects upon blood sugar levels, eating wheat bread and shredded wheat is comparible to eating a Mars bar! A Snickers bar's GI rating is only 41, “far better than whole grain bread” as he says in the book. And get this, the GI rating of pure table sugar is 59. Allow me to repeat myself; table sugar 59, wheat bread 72. Think about that for a second, ok? Early on in the book the author makes several points concerning the properties of wheat, how it's grown, and how much it has been changed even since the 1950's with genetic modifications and such. He states “Today einkorn, emmer and the original wild and cultivated strains have been replaced by thousands of modern human-bred offspring.” He mentions that geneticist Norman Borlaug was credited with creating a new variety of wheat that was shorter in height and quicker to mature, giving it a shorter growing season, a quicker and easier harvest, a higher yeild and a lower cost of cultivation. It came to be known...
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...Primary, Secondary and Tertiary Prevention in Health Promotion Health promotion is the ability of all health care professionals to motivate individuals to increase control over a person’s health using various social and environmental factors (World Health Organization, 2011). The idea of health promotion is what fuels the nursing profession to be what it is today. It helps to guide how patients are taken care of, how assessments are done and the health education that it is provided to the community and patients (Edelman & Mandle, 2010). Nurses are responsible for viewing patients as a whole rather than as just an illness. Holistic nursing provides a context for the patient’s environment to be included in the plan of care. By including all aspects of a person in an assessment, the nurse is promoting patterns of vigor which, in turn, support beneficial patterns of health behaviors (Edelman & Mandle, 2010). Without the keys of health promotion, nursing would not have the guidelines needed to provide excellent and individualized patient care. Nursing plays a key role in health promotion throughout various health care settings through key assessments and health education (Edelman & Mandle, 2010). As patients come into the hospital, nurses make the initial and continued assessments to ensure an individual’s motivation and attitude towards lifestyle changes and well-being. Assessments made regarding a person’s cultural and religious preferences are discovered by the nurse to make...
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...Catering Theory 2 Question 1 What factors influence the visual effect food has on a customer? Explain your answer. I believe that personal preferences, background, religion, time of month and day even can influence the visual effect food has on a customer. The chef‟s responsibility is to present a dish that will be visually appealing to a wide variety of customers and in this respect the following techniques can be used: Contrast Harmony Simplicity Garnishes However, as outlined above in my opinion personal factors are key in the way customers perceive food visually. A very hungry individual might find a big portion visually stimulating but same cannot be said for an individual that is sick or on a special diet. A pork chop can be the most beautiful thing in the world for some, but for others that have religious constraints it can be a complete disaster. The examples can continue with positive stimuli for some being negative stimuli for others and in my opinion there can be as many factors influencing customers as there are customers so the combinations of stimuli is almost endless. Question 2 Why is it important that food is served at the correct temperature? I think it is important to serve food at the correct temperature mainly because two factors: a) Food safety. b) Food service principles that If we are to classify the two factors presented above I would be inclined to say that Food Safety should be the main factor why establishments choose to serve food at the correct...
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...32: NUTRITION AND DIET Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand nutritional principles Food choice: factors influencing food choice and dietary habits (socio-economic, cultural, religious, ethical, psychological, media, sensory perception); current food trends eg fast foods, snacking Food classification: main food groups (meat, fish and alternatives, milk and dairy foods, bread and cereal foods, fruit and vegetables, fatty and sugary foods); nutritional values of common foods Nutritional requirements: dietary reference values (DRVs) for nutrients and energy; nutrient and energy needs of population subgroups (children, physically active, elderly, pregnancy and lactation) Nutritional status: assessment of the nutritional status of populations and individuals (anthropometric assessment); body mass index (BMI); biochemical; measurement of food and nutrient intake (24-hour recall, weighed inventory, National Food Survey); use of food tables https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6877352272977566396 LO2 Understand the links between diet and health Health: obesity and overweight (nature and extent, causes, treatment); coronary heart disease; dietary fats (saturates, monounsaturates, polyunsaturates, omega-3 fatty acids, trans-fatty acids) and effects on serum cholesterol (LDL and HDL); diet and dental health; fibre/NSP (non-starch polysaccharides) and bowel disorders; diet (eg antioxidant vitamins)...
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