Vegetarian Food Choices - Creekside Academy€¦ · of the seven meal categories across the...

208 Unit 4 Food Decisions

CHAPTER

Writing Activity

15

Conversation Imagine a conversation between two teens about food. One teen does not eat meat. The

other teen does. What questions would they ask each other? What views might they express? What reasons might they give for their views? Write a script of their conversation.

Writing Tips Follow these steps to write a script:Precede every statement by the speaker’s name.Do not use quotation marks.Make your script sound realistic and conversational.

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Vegetarian Food Choices

Dialogue

Activate Prior KnowledgeExplore the Photo There are thousands of recipes for meat-free dishes. What is one dish usually served with meat that might taste good without it?

Chapter 15 Vegetarian Food Choices 209

Reading Guide

Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer.

Academic Standards

Read to LearnKey Concepts

Describe different types of vegetarian diets.Identify and explain reasons why people choose a vegetarian diet.Explain the challenges of vegetarian nutrition.Describe daily food choices for vegetarians. Discuss ways to explore vegetarian foods.

Main IdeaPeople who choose a vegetarian diet can obtain needed nutri-ents and eat a wide variety of tasty and healthful foods.

Content VocabularyYou will find definitions for these words in the glossary at the back of this book.■■ vegetarian ■■ frutarian■■ vegan ■■ pescatarian■■ raw vegan ■■ semi-vegetarian■■ macrobiotics ■■ tempeh■■ lacto-vegetarian ■■ seitan■■ ovo-vegetarian ■■ quorn■■ lacto-ovo vegetarian

Academic VocabularyYou will find these words in your reading and on your tests. Use the glossary to look up their definitions if necessary.● advocate● abundant

Graphic OrganizerUse a graphic organizer like the one below to note important nutrients for vegans and which vegan foods provide them.

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Before You ReadPreview Before you read, make a list of what you believe are the pros and cons of being a vegetarian. As you read, make changes to your list as you see fit.

English Language Arts

NCTE 7 Conduct research and gather, evaluate, and syn-thesize data to communicate discoveries.

MathematicsNCTM Data Analysis and Probability Formulate questions that can be addressed with data and collect, organize, and display relevant data to answer them.NCTM Algebra Represent and analyze mathematical situations and structures using algebraic symbols.

ScienceNSES C Develop an under-standing of matter, energy and organization in living systems.

Social StudiesNCSS VIII A Identify and describe both current and historical examples of the interaction and inter depen-dence of science, technology, and society in a variety of cul-tural settings.

NCTE National Council of Teachers of English

NCTM National Council of Teachers of Mathematics

NSES National Science Education Standards

NCSS National Council for the Social Studies

Nutrients Sources for

Vegans

http://www.glencoe.com


Types of VegetariansWhat does it mean to be a vegetarian? A

vegetarian is a person who does not eat meat,

poultry, or fish. Vegetarians eat a plant-based

diet that is rich in whole grains, fruits, vegeta-

bles, legumes, nuts, and seeds. These form the

foundation for thousands of delicious dishes.

A large percentage of the world’s popula-

tion practices vegetarianism. However, vege-

tarians differ in their food choices:

A vegan (=v#-g`n) eats only foods from

plant sources. Many vegans choose not to use

or wear anything made from, or containing,

animal by-products. A raw vegan eats only

unprocessed vegan foods that have not been

heated above 115 degrees Fahrenheit. Also

called raw foodists, raw vegans believe that

cooked food is harmful to the body because

cooking destroys valuable enzymes in foods

and causes nutrient loss.

Macrobiotics is a diet that includes unpro-

cessed foods, mostly whole grains, beans, and

organically grown fruits and vegetables, par-

ticularly Asian vegetables, such as daikon, sea

vegetables, and seaweed. Not all macrobiotics

are vegan, as some allow the occasional con-

sumption of small amounts of fish. Sugar and

refined oils are avoided. People who follow a

macrobiotic diet chew their food thoroughly

before swallowing, and they make an effort

not to overeat.

A lacto-vegetarian eats foods from plant

sources, plus dairy products.

An ovo-vegetarian eats foods from plant

sources, plus eggs.

A lacto-ovo-vegetarian eats foods from

plant sources, plus dairy products and eggs.

A fruitarian eats only the ripe fruits of

plants and trees, such as grains, nuts, fruits,

and some vegetables. Fruitarians try to choose

foods that can be harvested without killing

the plant. For example, a fruitarian would eat

squash but not carrots.

A pescatarian eats fish and shellfish and

foods from plant sources. A pescatarian may

or may not eat dairy products.

Many people incorporate some, but not

all, elements of a vegetarian diet. A semi-

vegetarian, for example, avoids certain kinds

of meat, poultry, or fish. Many semi-vegetar-

ians eat fish or poultry but not red meat.

Some people eat a vegetarian diet part of

the time and have meat only occasionally. Oth-

ers eat a semi- vegetarian diet as a first step

toward becoming a vegetarian.

Contrast What is the diff erence between a vegan and a fruitarian?

The Vegetarian Decision

A growing number of Americans are explor-

ing meals without meat. A vegetarian diet is

not only full of flavor, but can also benefit

human health, the environment, and animal

welfare.

Track Your MealsEven non-vegetarians eat vegetarian-style meals on occasion. Think back to each of the meals you consumed over the past five days. Count the total number of meals where you ate red meat. Count the total meals where you ate fish or poultry. Then count the total meals that you ate in each of the categories of vegetarianism. Display your results in a bar graph.

Bar Graphs A bar graph uses vertical bars to display data. Typically, the vertical axis indicates quantity, while the horizontal axis can show categories or time periods.

Starting Hint Place evenly-spaced labels for each of the seven meal categories across the horizon-tal axis of your graph. Label the vertical axis with quantity units (with zero at the bottom and 15 at the top). Draw a vertical bar above each category label representing the number meals of that type you consumed.

Math Appendix For math help, go to the Math Appendix at the back of the book.

Math ConceptMath ConceptMath ConceptMath Concept

NCTM Data Analysis and Probability Formulate ques-tions that can be addressed with data and collect, organize, and display relevant data to answer them.

NCTM Data Analysis and Probability Formulate ques-tions that can be addressed with data and collect, organize, and display relevant data to answer them.


Health BenefitsHealth benefits are one attraction of a

vegetarian diet. Plant foods such as veg-

etables, fruits, nuts, and seeds are usually

high in fiber and low in saturated fat and

cholesterol. Vegetarians live about seven

years longer than non-vegetarians, accord-

ing to medical studies. Vegetarians have a

lower risk of heart disease, high blood pres-

sure, obesity, and some forms of cancer than

meat eaters. In addition, they are less likely

to have digestive disorders, diabetes, strokes,

and gallstones.

Animal RightsMany people choose vegetarianism out of

concern for animal welfare. Many vegetar-

ians are concerned about the conditions under

which animals are raised and slaughtered.

Some people oppose the killing of animals

entirely. Certain religions, including Hindu

and Buddhist sects, advocate, or support, veg-

etarianism as part of an ethic of non-violence

and respect for living things.

EcologyA vegetarian diet also benefits the earth.

Livestock and poultry must eat about 7 to 8

pounds of grains or soybeans to produce 1

pound of meat. Growing crops used to feed live-

stock requires nearly half of the U.S. water sup-

ply and 80 percent of the country’s agricultural

land. As the global population increases and

farmland dwindles, land is better used to grow

grains and vegetables for people than for live-

stock feed. Raising animals for food also cre-

ates an enormous amount of pollution in the

form of animal waste and gas.

CostVegetarian foods usually cost less than ani-

mal foods, so going meat-free can save money.

For example, a pound of ground meat can cost

three to five times as much as a pound of dry

beans. When cooked, the meat gives about

four 3-ounce servings, while the beans provide

five or six 1-cup servings.

Identify Name one way a vegetarian diet benefi ts the earth.

Soy foods add complete protein and other nutrients to the diet. Edamame, or soy beans, are tasty both raw and cooked. What mineral is naturally found in soy? What vitamins and minerals are often added to soy foods?

Vegetarian Protein


Vegetarian NutritionVegetarians need to choose a healthy, nutri-

tionally sound eating plan. Vegetarianism does

not guarantee good nutrition. After all, plenty

of high-calorie, low-nutrient foods, such as

potato chips, candy, soda, and ice cream, are

meatless. Eating too many high-fat foods is

bad for your health, whether the fat comes

from meats, dairy products, or fat-laden des-

serts. Healthful choices make a difference.

Vegetarians have many healthful food

choices in the Grain, Vegetable, Fruit, Milk,

and Beans & Meat Group. In the Beans & Meat

Group, soy foods, dry beans and peas, peanut

butter, and eggs are good options. Vegetarians

who do not eat dairy products can substitute

calcium-fortified soy milk or soy yogurt.

Even children can fulfill nutrient needs

through vegetarian eating. Food choices, how-

ever, should be evaluated by a nutritionist.

Maintaining a healthy weight can be just as

challenging for vegetarians as for meat eaters.

Maintain a healthy weight by balancing calo-

ries consumed with calories burned.

Important Nutrients for Vegans

Some nutrients that are abundant, or plen-

tiful, in meat and dairy foods are less common

in plants. Vegetarians, especially vegans, must

make sure to choose foods that provide the

nutrients below. They may also benefit from a

vitamin-mineral supplement.

Zinc Zinc is largely supplied by meat, poul-

try, and fish, but it also comes in whole-grain

breads and cereals, dry beans and peas, nuts,

and soy foods.

Calcium Vegans can get calcium from dry

beans and peas, nuts, dark green vegetables,

fortified grain products, and fortified soy milk

products. Calcium is vital for bone develop-

ment, so ovo-vegetarians and vegans need to

make sure to get enough.

Iron Many foods that contain zinc and calcium

are also good sources of iron. Eating foods that

are high in vitamin C boosts absorption of iron

from plants.

Vitamins B12

and D Vegans may find it dif-

ficult to get vitamins B12

and D, which are

found in meat, eggs, and dairy products but

not in plant foods. Some cereals and soy

foods, especially soy milk, are fortified with

both vitamins.

Protein Plant foods that contain complete

protein include soy, quinoa, buckwheat, and

amaranth. Vegans can also get complete pro-

tein from combining plant foods, such as rice

and beans or wheat and nuts.

Respond Do any plant foods contain complete protein?

Daily Food ChoicesMeatless eating plans can be full of vari-

ety. There is vast selection of foods that are

suitable for most vegetarians. The chapters in

this textbook on grains, beans, vegetables, and

fruits explore ways to select and prepare these

foods.

Many vegetarians—and non-vegetarians—

also enjoy meat and dairy substitutes, which

come in a range of flavors and textures.

Avoiding Animal-Derived IngredientsIn response to consumer demands and health concerns, some restaurant chains are shift-ing away from animal-derived products when possible. Major fast-food chains that once used beef tallow to fry foods now use only vegetable oils. Some pizza restaurants make pizza and pasta sauces without meat or beef flavoring. Consequently, it is getting easier for vegetar-ians to split a pizza or plate of onion rings with nonvegetarian friends. However, animal-derived ingredients are not always listed on restaurant menus and can still hide in seemingly meatless dishes. Vegetarians who dine out might pay for foods they would prefer to avoid.

Challenge As a vegetarian, how would you make sure that you did not inadvertently pay for and eat animal-derived prod-ucts while dining out? Write your ideas in one paragraph.


Red beans and rice is traditionally made with sausage but can be a vegetarian dish if made with meatless sausage or without sausage at all. What are meat substitutes made from?

Meat SubstitutesMeat substitutes, or analogs, are made from

blends of plant proteins. They provide quality

protein with little or no cholesterol and satu-

rated fat. Spices and flavorings are added to

create tastes ranging from smoked salmon to

Italian sausage. You can find meat substitutes

in prepared meals, such as deli slices, in recipe

crumbles that substitute for ground meat, and

in patties.

Firm TofuFirm tofu, or soya bean curd made from

coagulated soy milk, is amazingly versatile.

It is high in protein, low in fat, and a good

source of calcium and vitamins B1, B2, and

B3. A half-cup serving provides nearly 20%

of your daily protein, has less than 100 calo-

ries, and provides more calcium than a cup

of milk. Like many soy products, it absorbs

flavors from other foods easily, especially if

frozen and thawed. It is widely used instead

of meat in dishes such as stir-fries. It can be

cubed for grilling, mashed into patties, or

crumbled into chili.

TempehTempeh (=tem-+p@) is a pressed cake of fer-

mented, cooked soybeans mixed with a grain,

usually rice. Tempeh is a popular source of protein

in Indonesian cooking. Fermentation gives tem-

peh a chewy consistency and a nutty, yeasty fla-

vor. You can use tempeh cubed or shredded. You

can also marinate and grill tempeh or add it to

soups, casseroles, and stir-fries.

Obtaining Omegas

Omega-3 fatty acids, which are found in fish, have been recognized for their heart, brain, joint, and digestive health benefits. Vegetarians who do not eat fish may wonder whether they are denying themselves an important nutrient. They can add foods that contain linolenic acid to their diet. Linolenic acid is converted to an omega-3 acid in the body.

Think About It Walnuts, canola and soybean oils, flax seed, and soy nuts are all good, vegetarian sources of linolenic acid. How might walnuts and flax seeds be incorporated into an eating plan?

Healthy Choices


SeitanWheat gluten with seasonings is called

seitan (=s@-t&n). Seitan is made by simmering

flour in a broth flavored with ginger, garlic, soy

sauce, and seaweed. Sometimes called “wheat

meat,” seitan has a firm, chewy texture and

brown color, and can be used like firm tofu in

recipes. Seitan is popular in Asian cooking.

QuornQuorn (=kw}rn) is a meat substitute made of

protein from a type of edible fungus. The pro-

tein is fermented and mixed with egg whites

and vegetable oils to make a product with a

meaty texture. Quorn was developed in Great

Britain in the 1970s and is popular in Europe. It

was introduced in the United States with FDA

approval in 2002. A small percentage of people

have reported allergic reactions to Quorn.

Dairy SubstitutesDairy substitutes have the taste and texture

of dairy foods and can be used instead of dairy

in recipes. Like meat substitutes, many dairy

substitutes are based on soy.

Silken Tofu Silken tofu is similar to firm tofu, but it has

a smooth, custard-like texture. It can replace

eggs in homemade mayonnaise and cream in

whipped toppings. Soft tofu is used in baking

and in smoothies, soups, and sauces.

BeveragesSoy, rice, almond, oats, and other grains are

used to make nondairy milks. These milks are

usually made by grinding the grain and soak-

ing it in water. Enzymes are sometimes added

to break down complex carbohydrates for a

sweeter, less starchy taste. The liquid is drained,

often fortified, and sometimes flavored.

Imitation CheesesImitation cheeses come in both soft and firm

varieties. Added vitamins and minerals make

some cheese substitutes nutritionally compa-

rable to milk-based cheeses. Yeast extract or

vinegar is added to a soy and starch base to

create the cheese flavor. Nondairy cheese is

also made from rice. Most imitation cheeses

are not vegan because they contain casein,

which is derived from milk.

You can combine vegetables, beans, and grains with herbs and spices to make thousands of creative and tasty dishes. Why is it important to make a gradual transition to a new way of eating?

Meatless and Tasty


TECHNOLOGY FOR TOMORROW

SpreadsNondairy spreads are sold as powders and

prepared mixes in a range of flavors, from but-

ter to cheese to ranch dressing. Most nondairy

spreads are soy protein combined with gums,

starches, sugars, and seasonings. Margarine is

a common nondairy spread made from vegeta-

ble oil and salt.

Frozen DessertsFrozen nondairy desserts taste very similar

to frozen dairy desserts. Soy or rice milk and

vegetable oils imitate the richness of cream.

Chocolate flavor comes from cocoa powder,

not milk chocolate.

Vegetarian RecipesA wide selection of vegetarian cookbooks

is available, including cookbooks focusing

on vegetarian dishes from different cuisines.

Many vegetarians also learn to modify recipes

with meat by substituting different ingredients.

For example, chunks of sautéed eggplant can

add texture in a pasta sauce instead of meat.

Liquid smoke, rather than bacon, can give a

smoky flavor to baked beans.

Many ethnic cuisines are rich in vegetarian

foods. Indian, Thai, Italian, and Mexican cook-

ing, for example, have many delicious meat-

less dishes.

Dining OutMore and more restaurants offer meatless

choices. Lacto-vegetarians and lacto-ovo-vege-

tarians have the widest range of choices when

eating out. However, foods may be prepared

with animal products that are not mentioned

on the menu. Lard is often used in pastry

crusts, for example, and many soups have

chicken or beef stock. Check with the server

to be sure.

For vegans, eating out can be frustrating.

Many restaurants have few or no satisfying

vegan choices. Vegans and vegetarians can

often make a meal of appetizers, salads, and

side dishes, which are more likely to be meat-

less than main dishes. Some ethnic restaurants

offer a wide choice of vegetarian meals.

If you do not see any meatless options on

the menu, it is acceptable to ask whether a veg-

etarian option is available. Some restaurants

will be willing to make a special vegetable or

pasta plate upon request. Many restaurants

will also honor a request for special prepara-

tion of items on the menu. Typically sauces are

made with milk or chicken or beef stock but

some sauces, like marinara, are made without

meat products. Ask your server how a sauce is

made if you are unsure.

Vegetarians who eat away from home often

might suggest some simple additions to make

restaurant menus more vegetarian friendly. A

vegetable soup in a tomato base or a zucchini

lasagne would satisfy vegans and vegetarians

as well as diners who want lighter, healthful

meals.

List What are four types of meat substitutes?

Fast and Fresh SoymilkJust as farmers can drink milk fresh from their own cows, people today can enjoy fresh, home-made soymilk at the push of a button. Vegetar-ians who use soy products to fill some of their protein needs can purchase a small appliance that turns dried soybeans and water into soymilk. The machine sells for about $100 and is available at many department stores. The appliance is sim-ilar to a coffeemaker, but contains a motor that is fueled by electricity. The motor grinds presoaked soybeans, and electricity boils the water. Then the steaming water is filtered through the beans, becoming suffused with their taste and nutrients. The process takes about 15 minutes. The appli-ance can also be used to turn soybeans into tofu.

Investigate What other foods can be turned into milk at home with a soymilk maker? How can soymilk makers help the supply of milk?

NCSS VIII A Identify and describe both current and his-torical examples of the interaction and interdependence of science, technology and society in a variety of cultural settings.

NCSS VIII A Identify and describe both current and his-torical examples of the interaction and interdependence of science, technology and society in a variety of cultural settings.


Hummus

Yield 4 servings

Nutrition Analysis

per Serving

Calories 93Total fat 5 g

Saturated fat 1 gCholesterol 0 mg

Sodium 161 mgCarbohydrate 8 g

Dietary fiber 2 gSugars 1g

Protein 4 g

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Ingredients1 cup Canned garbanzo beans (chick peas)

¼ cup Tahini (sesame seed paste)2 Tbsp. Lemon juice

1 clove Garlic, mincedDash Salt

1 Tbsp. Minced fresh parsley

Yield 4 servings

Directions1. Drain and rinse the beans, then puree them in a blender.

2. Add tahini, lemon juice, garlic and salt. Blend until smooth.

3. Place mixture n a serving bowl. Garnish with minced parsley.

4. Serve as a spread or a dip for toasted pita chips or raw vegetables.

When combined

with bread,

hummus provides

complete protein.

Exploring Vegetarian Foods

Are you interested in trying a vegetarian

eating plan? Make a gradual transition. Start

by planning a single day of vegetarian meals.

As you become comfortable, add more days.

Plan how you will get the nutrients that you

may be getting now from meat. You may also

discuss your options with a dietitian.

The following ideas are valuable for veg-

etarians and meat eaters alike:

Identify vegetarian foods that you enjoy

now and explore new recipes using these

foods. For example, try new ways to pre-

pare dried beans, make a new pasta sauce,

or experiment with new ways of preparing

your favorite vegetables in a sandwich or

wrap.

Get creative with substitutions. What can

your favorite chili seasoning mix do for

chunks of carrots, turnips, and other root

vegetables?

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Try new products from your supermarket.

Does your local store carry soy milk? Bok

choy? Hummus? Explore each department.

You might be surprised at the variety.

Explore new places to shop. Farmers’

markets, ethnic groceries, health-food

shops, and online retailers offer unusual

and tasty products. Some products might

inspire recipe ideas of your own.

Keep up with new research on vegetarian-

ism and vegetarian foods. Read recipes for

vegetarian foods.

Explore cookbooks and cooking maga-

zines. Recipes that use meats might still

provide ideas for combining vegetables

with different spices.

Examine all the ingredients listed on food

labels. Some products that might seem like

vegetarian foods are actually made with

meat products. Some jams, for example,

use gelatin for thickening. Gelatin is made

from the bones, hooves, and dried skin of

horses, cows, and pigs.

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Chapter 15 Review & Applications 217

CHAPTER Review & Applications

After You Read

Content and Academic Vocabulary Review 1. Write a journal entry using at least four of these content and academic vocabulary terms.

Content Vocabulary Academic Vocabulary■■ vegetarian (p. 210)

■■ vegan (p. 210)

■■ raw vegan (p. 210)

■■ macrobiotics (p. 210)

■■ lacto-vegetarian (p. 210)

■■ ovo-vegetarian (p. 210)

■■ lacto-ovo vegetarian (p. 210)

■■ fruitarian (p. 210)

■■ pescatarian (p. 210)

■■ semi-vegetarian (p. 210)

■■ tempeh (p. 213)

■■ seitan (p. 214)

■■ quorn (p. 214)

● advocate (p. 211)

● abundant (p. 212)

Review Key Concepts 2. Describe different types of vegetarian diets.

3. Identify the reasons why people choose a vegetarian diet.

4. Explain the challenges of vegetarian nutrition.

5. Describe daily food choices for vegetarians.

6. Discuss ways to explore vegetarian foods.

Critical Thinking 7. Explain to your friend why his decision to become a vegetarian starting

today might need careful more thought and planning

8. Infer why many vegans, raw vegans, and macrobiotics choose not to con-

sume refined oils.

9. Evaluate this scenario. John’s parents are opposed to his vegetarian diet

and say it will inhibit his body’s growth and development. Are they right

or wrong?

10. Conclude whether Meredith can make good recipe substitutions. Meredith

has recently become a vegan. Can she prepare lasagna similar in taste and

texture to the beef-and-cheese lasagna she used to eat?

Chapter SummaryThere are different types of vegetarians who make different food choices.

People choose a vegetarian diet because of health benefits, concern for animal rights, concern for ecology, and financial reasons. Vegetarians must choose a healthful eating plan. Vegans must make an effort to obtain certain nutrients. There are many tasty, meatless, and dairy-free foods that vegetarians can incor-porate into their diets. Recipes allow cooks to prepare diverse vegetarian dishes. Many vegetarians can dine out and make choices that fit into their eating plans. It is best to make a gradual transition to a vegetarian diet.

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Real-World Skills

11. Using Soy Foods

Soy products are

a staple in many

vegetarian diets.

They provide complete protein, are

often enriched with other nutrients

such as calcium, and can replace milk,

meat, cheese, eggs, and other foods.

Procedure Find and prepare a recipe

that uses a soy-based meat or cheese

substitute, such as meatless tacos or

tofu vegetable dip. Offer samples to

five classmates for tasting.

Analysis Survey the five people who

tasted your dish. Ask them how its

texture, taste, and appearance compare

to those of a similar, nonvegetarian

dish. Write a paragraph summarzing

the tasters’ feedback.

12. A Smart Snack Kirsten, a vegan, usually

opts for a bag of potato chips, candy, or

pretzels for an after-school snack. She likes

her snacks to be both vegan and crunchy.

What are some healthier, more nutrient-

dense snack options you would suggest to

Kirsten? How easy are these snack options

to prepare?

14. Stuck in a Rut Janie is a vegetarian who eats no meat, eggs, or dairy.

For years, she has eaten a peanut butter and jelly sandwich for her

lunch every day. She is so bored with her lunch routine that now she

has begun skipping lunch. What should Janie do?

15. Problem Solving Follow your teacher’s instructions to form pairs.

With your partner, imagine you are roommates. One of you is a

vegetarian and the other is not. Plan a week of dinners that will be

convenient and satisfy you both.

16. Compare Costs Visit your local supermarket to determine the cost of

ingredients for a non-vegetarian dish, such as beef lasagna, and the

cost of ingredients for a vegetarian version of the dish. Which is less

expensive and why?

Problem-Solving Skills

Problem-Solving Skills

Interpersonal and Collaborative Skills

Interpersonal and Collaborative Skills

Financial Literacy Skills

Financial Literacy Skills

13. Three-Day Plan Use computer software to

create a table with three columns and five

rows. Use the table to create a three-day eat-

ing plan for a lacto-ovo vegetarian. Each day

should include three meals and two snacks.

Write a paragraph summarizing your choices

and your reasoning for the choices. Explain

how your meal plan meets the nutrient

needs for a lacto-ovo vegetarian. Make sure

calories come from carbohydrates, proteins,

and fats in the proper proportions.

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STANDARDIZED TEST PRACTICE

Chapter 15 Review & Applications 219


Academic Skills

Food Science17. Seed Germination There are variables that

affect the process of seed germination.

Procedure Soak several beans overnight.

Line two glasses with moist paper towels.

Place soaked beans between the glass and

paper towel. Place one glass in the refrigera-

tor, and keep the other at room temperature.

Record your results over the next several

days, making sure the towel is kept moist.

Analysis Judging from the root and shoot

growth, what conclusions can you draw

about temperature’s effect on germination?

NSES C Develop an understanding of matter, energy and organization in living systems.NSES C Develop an understanding of matter, energy and organization in living systems.

Mathematics18. Nutrients from Vegetable Products

Boneless, skinless chicken breast typically

has 8.8 grams of protein per ounce. Vegetar-

ian stir-fry strips made from seitan, have

7.3 grams of protein per ounce. How much

seitan is needed to duplicate the protein

content of a 3 ounce. chicken breast?

Solving Algebraic Equations

Use a variable to represent an unknown

quantity. Rearrange the equation so that the

variable is on one side of the equals sign,

and all other numbers are on the other.

Starting Hint The chicken’s protein content

equals 8.8. × 3. In an equation, let this

total equal the protein content in the seitan

(7.3x), where x represents the ounces of

seitan. Solve for x.

Math ConceptMath ConceptMath ConceptMath Concept

NCTM Algebra Represent and analyze mathematical situations and structures using algebraic symbols.NCTM Algebra Represent and analyze mathematical situations and structures using algebraic symbols.

English Language Arts19. Write a Profile Research a famous person,

living or dead, who was or is a vegetarian.

Write a one-page profile of the person,

describing their biography, their accom-

plishments, and their reasons for choosing

vegetarianism. Include quotes from the per-

son if possible. Include with your profile a

list of sources you read for your research.

NCTE 7 Conduct research and gather, evaluate, and synthe-size data to communicate discoveries.NCTE 7 Conduct research and gather, evaluate, and synthe-size data to communicate discoveries.

ANALOGYRead the pairs of terms. Then choose the best

word to match with the term vegan.

20. politician: governor

fl ower: daisy

book: novel

______: vegan

a. vegetarian

b. plant

c. fruit

d. meat

Test-Taking Tip Analogies establish relationships between terms. When you look at the three pairs terms listed here, identify the relationship that is common to all of them. Then try matching each possible answer with the term vegan. The one that establishes the same type of relationship as the other terms is correct.

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