Transcript Vegan/Vegetarianism Professional Interview

By:
Matthew Fleming
Sheryl Heichel
Melva Avila
James Brennan
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Basically a strict
Vegetarian that does
not consume any
animal products or byproducts
Vegan
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Diet not as strict as
Vegan, but does not
consume any animal
meat, but can,
depending on the
person; consume byproducts(milk, cheese,
jello, etc.)
Vegetarian
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Ovo-Vegetarian- one who makes the
exception for eggs
Pescetarian- one who is still vegetarian, but
still chooses to eat fish
Chickatarian- Vegetarian who makes an
exception for only chicken (Lauren
Roynestad)
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Vegan/Vegetarian for
the past 2 years
Follows the Vegan Diet
as close and she can,
and only eat animal
products in the event
of need(no meat
though)
Lauren Roynestad
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Certified Health Coach
Owner of Georgetown
Health Counseling
Lauren’s Mother, and
go to person when
Lauren needs help with
the diet
Experience with the
diet, but couldn’t
become fully
Vegetarian
Jo Ann Roynestad
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1. Why did you choose to become a
Vegan/Vegetarian?
2. How do you feel being on this diet? (Better
than before? Energy levels, clean feeling?)
3. Why do you choose Vegan? (No Dairy,
animal products, etc.?)
4. What types of food and nutrients do you
intake daily?
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5. Do you supplement? And what
Supplements do you need to take to get your
daily recommended values?
6. What are the positives and negatives in
your diet without the meat proteins or animal
products?
7. What makes it difficult being on this strict
diet?
8. How do you think people view or react to
your choice of being Vegan/Vegetarian?
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1. What is your view on Vegan/Vegetarianism?
2. What would you tell people who want to
become a Vegan/Vegetarian to make sure they
stay healthy?
3. What types of Nutrients do people who choose
to be Vegan or Vegetarian lack in because of the
diet?
4. What supplements should these people who
choose to become Vegan/Vegetarian need to
take to keep a balance in the body, due to the
lack of meat and certain oils?
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5. How would you explain to people choosing
this diet about how to pick their foods and
where you can buy these types of food?
6. What types of foods to you suggest to
clients to consume while on this diet?
7. You attempted the Vegan Challenge, how
did that turn out for you?
8. Why do you choose not to go fully Vegan
or Vegetarian?
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Position of the American Dietetic Association:
Vegetarian Diets
Veganism and Osteoporosis: A review of the
Current Literature
Vegetarian and Vegan Diets in type 2
Diabetes Management
A Worksite Vegan Nutrition Program Is WellAccepted and Improves Health-Related
Quality of Life and Work Productivity
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It can be healthy at any age to be a
vegetarian.
Diet must be well thought out to avoid
nutritional deficiencies.
Common deficiencies include: iron, zinc,
omega 3’s, B-12, and vitamin D.
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Experience no different in the development of
their child.
Must consumer higher amounts of iron as
plant-based sources have lower
bioavailability.
Vitamins that tended to be lower: B-12,
vitamin C, calcium, and zinc
Infants
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Recommended to be breast fed
If not breast feed, commercial formulas can be
used.
Only recommended alternative for vegans is soy
formula.
Whole foods should be introduced the same way
as non-vegetarian babies, just substituted. Ex:
Mashed tofu instead of strained meat.
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Require more protein(lower bioavailability of
plant sources)
Diet generally results in them eating more fiber,
iron, folate, vitamin A, and vitamin C than their
peers.
The diet is also linked with eating less sweets,
and fast food
Vitamins to watch: vitamin D, iron, zinc, and
vitamin B-12
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Certain nutrient requirements increase into
adulthood: calcium, vitamin D, and vitamin B6
A more nutrient dense diet is required as
energy requirements lessen
Vitamin D and B-12 may need to be
supplemented on a case-by-case basis.
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Contrary to popular belief, adequate dietary
protein can be met without supplementation.
One concern may be lower amounts of
muscle creatine, but supplementing will help.
Vegetarian women are more likely to have
amenorrhea, but it can be prevented with
higher levels of fat, calcium, and iron.
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Work just as well as the ADA Approved diets
◦ In Glycemic control and Weight Management
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Are significantly better at lipid management
After 1 week a Diabetic may see a drop in
blood sugar levels and could eventually come
of their medication.
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Due to the possibility of low vitamin D levels
◦ Calcium absorption suffers
◦ More common in Vegans due to their lack of
naturally obtaining this vitamin from food.
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The loss of calcium due to lack of absorption
can lead to bone weakness
◦ Overtime this leads to Osteoporosis
◦ The best way to prevent this is calcium and vitamin
D supplementation
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Individuals with diabetes, dyslipidemia, and
hypertension had more missed work days and
more lost productivity compared with
individuals without these conditions
Vegetarian and vegan diets improved body
weight, glycemic control, plasma lipid
concentrations and reduced the risk of
cardiovascular disease
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When compared to health weight individuals,
individuals could have up to 78-111% higher
health care costs
With a successful vegan nutrition program
their can be an average decrease of 26% in
health care costs, 27% decrease in sick leave,
and 32% reduction in workers’ compensation
cost
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Researched whether or not a vegan lifestyle is
well accepted and helps improve healthrelated quality of life and work productivity
Included a secondary study to investigate the
cost and feasibility of the nutrition program
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The participants in this study were individuals with a
body mass index greater than or equal to 25 and/or
have a previous diagnosis of type 2 diabetes from
two large corporate sites at GIECO
The experimental group had weekly group instruction
on a low-fat vegan diet led by a physician, registered
dietitian or cooking instructor. The vegan diet
consisted of vegetables, fruits, grains and legumes
In order to study costs and feasibility, no meals were
provided. Instead the company cafeteria offered daily
low-fat vegan options.
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A low-fat vegan diet was highly acceptable in
a corporate environment
Reported increased satisfaction with their diet
and improvements in physical functioning,
mental health, vitality, and work productivity
Affective at reducing costs while losing
weight