Vegan/Vegetarianism Professional

Interview

By:Matthew Fleming

Sheryl Heichel Melva Avila

James Brennan

Vegan/Vegetarianism

Vegan Vegetarian

Basically a strict Vegetarian that does not consume any animal products or by-products

Diet not as strict as Vegan, but does not consume any animal meat, but can, depending on the person; consume by-products(milk, cheese, jello, etc.)

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)

Vegetarian Types

No Meat??????

Interviews

Lauren Roynestad Jo Ann Roynestad

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)

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

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?

Lauren Roynestad

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?

Lauren (Continued)

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?

Jo Ann Roynestad

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?

Jo Ann (Continued)

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 Well-Accepted and Improves Health-Related Quality of Life and Work Productivity

Articles

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.

Vegetarianism Throughout Life

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

Pregnant or Lactating

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.

Infants

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

Children/Adolescents

Certain nutrient requirements increase into adulthood: calcium, vitamin D, and vitamin B-6

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.

Adulthood

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.

Athletes

Work just as well as the ADA Approved diets◦ In Glycemic control and Weight Management

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.

Vegan Diets and Diabetes

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. 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

Vegan Diets and Osteoporosis

A Worksite Vegan Nutrition Program is Well-Accepted and

Improves Health-Related Quality of Life and Work

Productivity

Previous Research 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

Previous Statistics 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

Purpose Researched whether or not a vegan lifestyle

is well accepted and helps improve health-related quality of life and work productivity

Included a secondary study to investigate the cost and feasibility of the nutrition program

Methods 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.

Results 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