Transcript Vegetarian and Special Dietary Products

Vegetarian and Special
Dietary Products
Chapter 19
Objectives
• Define the term vegetarian, and identify
other forms of vegetarianism
• List the six food groups of the
vegetarian diet
• Outline the various cereals and grains
and the role of whole grains in diets
• Identify the different categories of pasta
Objectives (cont’d.)
• Distinguish the different forms of oats
and barley and how they are used
• List the different types of rice
• Identify the different pulses
• Explain the process for making seitan
• Explain the uses of tempeh and tofu
Objectives (cont’d.)
• Identify the more popular varieties of
edible nuts
• Identify dried fruits and drying methods
• List examples of fresh and dried
mushrooms
• Identify the more popular varieties of
olives produced globally
Vegetarian Foods
• Vegetarians must be mindful of their
protein intake
– Proteins are made of 20 amino acids, 10 of
which are said to be essential
– Plant proteins (incomplete proteins) are
deficient in certain essential amino acids
– Combining different plant proteins provide
the complete protein required by humans
Vegetarian Foods (cont’d.)
• Types of vegetarian foods
– Cereals and grains
– Pulses
– Nuts and seeds
– Fruit and vegetables
– Dairy products or soya products
– Vegetable oils and fats
Cereal and Grains
• Cereals have been an essential part of
the human diet since the beginning of
agriculture
• In developing countries, cereals are the
major source of food energy
– Up to 90 percent of protein intake
• Seed is enclosed in outer shell, or hull
Cereal and Grains (cont’d.)
• Three main parts
– Outer layer (the bran)
• High in vitamins and minerals; aids digestion
– Endosperm (kernel)
• Largest part of the grain; composed of a starch
– Germ
• Contains the seed of a new plant
Cereal and Grains (cont’d.)
• Store cereals away from heat and
moisture
19.2 From left to right: wheat berry, cracked wheat, and flour
© Randy Van Dam 2008
19.5 Hulled barley, pearled barley,
and barley flakes
19.8 Long grain brown rice
19.6 Millet
19.17 Quinoa
© Randy Van Dam 2008
Cereal and Grains (cont’d.)
• Pasta and
noodles
– Made from flour
of certain grains
mixed with water
or eggs
19.18 Assorted pasta shapes
© Randy Van Dam 2008
19.19 Assorted tubular pastas
19.21 Assorted ribbon pasta
19.23 Assorted stuffed pasta
19.26 Assorted cellophane noodles
© Randy Van Dam 2008
Pulses
• Pulses are annual leguminous crops
yielding from one to twelve grains or
seeds within a pod
– Category includes peas, chickpeas, beans,
lentils, and garbanzo beans
• Dried pulses store very well over long
periods of time
– Store away from light and moisture
19.31 Dry, split broad beans
19.34 Black-eyed peas
19.32 Yellow and green dry split peas
19.36 Assorted whole and split lentils
© Randy Van Dam 2008
Nuts and Seeds
• Nuts have hard outer shells enclosing a
kernel
• Seeds are found in the fruits of plants
– Capable of producing a new plant
• Oils are extracted from nuts and seeds
• Purchase nuts in vacuum sealed glass
jars, in cans, or sealed bags
Nuts and Seeds (cont’d.)
• Nuts will keep for two to nine months in
the refrigerator
19.37 Different market forms
of almonds
19.38 Brazil nuts
19.43 Pecans
© Randy Van Dam 2008
Nuts and Seeds (cont’d.)
• All pumpkin, melon,
and squash seeds
are edible protein
sources
19.48 Melon, pumpkin, squash
and sunflower seeds
© Randy Van Dam 2008
Fruits and Vegetables
• Some dried fruits are subject to
sugaring on the surface
• Many dehydrated fruits have sulfur
added to prevent natural browning
• Types of drying methods
– Sun dried, naturally dried, infused with
sugar, and dried by frying
Fruits and Vegetables (cont’d.)
• Mushrooms are a fungus
– 38,000 varieties, not all of which are edible
• Purchase from reliable sources
– Most mushrooms are grown in controlled
environments
• Purchase specialty mushrooms that are
firm, meaty, and dry to the touch
19.51 Button mushrooms
19.54 Cepes, or porcini
mushrooms
19.52 Cremini mushrooms
19.56 Morels
19.53 Portabella mushrooms
19.57 Shiitake mushrooms
© Randy Van Dam 2008
Fruits and Vegetables (cont’d.)
• Seaweed
– Important food source in many Asian
cultures
– Laver (purple laver) is one of the most
commonly consumed seaweeds
• Black and green olives: come from the
same type of tree
– Difference is ripeness at picking time
19.62 Seaweed and nori
19.67a Barese
olives
19.64 Alfonso
(alphonso) olives
19.68 Moroccan sun-dried
olives
19.66 Kalamata olives
19.69a Gordal olives
with pits and stuffed
© Randy Van Dam 2008
Soya Products
• Textured vegetable proteins are
extracted from certain plants by a
chemical process
– Widely used as a meat substitute
• Nutritional quality of soya bean is
superior to other pulses
Soya Products (cont’d.)
• Tofu is made by:
– Grinding soybeans in water
– Extracting the liquid
– Adding a coagulant
– Straining to create a solid block
• Four textures are available: soft,
medium, firm, and extra-firm
Soya Products (cont’d.)
• Tempeh is a cake of soybeans
– Made by removing hulls of cooked soya
beans, mixing with starter, then fermenting
– High in protein, vitamins, and dietary fiber
• Textured vegetable proteins
– Varying manufacturing processes produce
different compositions
– Low in fat; rich in proteins
19.72 Fried tofu
19.73a Soft tofu
19.75 Tempeh
19.73b Firm tofu
19.76 Assorted TVP products
© Randy Van Dam 2008
Summary
• Vegetarians must combine different
plant proteins to get complete proteins
• There are six basic types of vegetarian
foods
• Legumes are also called pulses
• Various types of drying methods for fruit
exist; sulfur may be added for color
Summary (cont’d.)
• Mushrooms are technically a fungus
– Many specialty varieties are available
• Tofu and tempeh are made from
soybeans
– High in protein and low in fat
• There are many forms of textured
vegetable proteins