Dietitian's Guide to Vegetarian Diets: Issues and Applications

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Using this valuable resource, you'll make the right decisions about your client's nutritional needs and your clients will benefit from healthier, more satisfying diets. You'll gain instant access to information about the dietary needs of vegetarian clients of all ages, as well as guidelines for treating diabetics, pregnant women, athletes and other clients with special considerations. This extensive resource on vegetarian diets can serve as a comprehensive reference for dietitians and other health professionals ...
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Overview

Using this valuable resource, you'll make the right decisions about your client's nutritional needs and your clients will benefit from healthier, more satisfying diets. You'll gain instant access to information about the dietary needs of vegetarian clients of all ages, as well as guidelines for treating diabetics, pregnant women, athletes and other clients with special considerations. This extensive resource on vegetarian diets can serve as a comprehensive reference for dietitians and other health professionals or as a classroom study guide.

The book contains black-and-white illustrations.

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Editorial Reviews

Doody's Review Service
Reviewer: Nancy Delaloye, RD (University of Chicago Pritzker School of Medicine)
Description: This is a comprehensive resource text written by two well-known authorities in the field of nutrition and vegetarianism. The book provides current information about vegetarianism including a brief history of the vegetarian movement, a review of the literature, discussions on essential vitamins and minerals, meal planning guide for specific age groups, and applications for professionals who work with vegetarians.
Purpose: The purpose is to educate dietitians and other healthcare professionals and to serve as a tool for those professionals who counsel vegetarians. It can also serve as a reference book for nutrition students.
Audience: The audience includes registered dietitians, dietetic interns, nutrition students as well as physicians.
Features: The book has a well-organized and well-defined table of contents. It contains a glossary of foods that are frequently used by vegetarians and 18 appendixes containing data relating to the nutritional status of both vegetarians and nonvegetarians. There is a section listing various resources for vegetarians that healthcare professionals can provide to their clients or utilize themselves as a means of obtaining further education about vegetarianism.
Assessment: The resource section includes names of vegetarian organizations, magazines, book titles by subject, materials, on-line services, mailing lists and mail-order companies. This book is a well-written resource book for nutrition practitioners who are in need of accurate, reliable as well as practical information on the subject of vegetarianism. Anyone who works in the field of nutrition should have access to this book.
Nancy Delaloye
This is a comprehensive resource text written by two well-known authorities in the field of nutrition and vegetarianism. The book provides current information about vegetarianism including a brief history of the vegetarian movement, a review of the literature, discussions on essential vitamins and minerals, meal planning guide for specific age groups, and applications for professionals who work with vegetarians. The purpose is to educate dietitians and other healthcare professionals and to serve as a tool for those professionals who counsel vegetarians. It can also serve as a reference book for nutrition students. The audience includes registered dietitians, dietetic interns, nutrition students as well as physicians. The book has a well-organized and well-defined table of contents. It contains a glossary of foods that are frequently used by vegetarians and 18 appendixes containing data relating to the nutritional status of both vegetarians and nonvegetarians. There is a section listing various resources for vegetarians that healthcare professionals can provide to their clients or utilize themselves as a means of obtaining further education about vegetarianism. The resource section includes names of vegetarian organizations, magazines, book titles by subject, materials, on-line services, mailing lists and mail-order companies. This book is a well-written resource book for nutrition practitioners who are in need of accurate, reliable as well as practical information on the subject of vegetarianism. Anyone who works in the field of nutrition should have access to this book.
Booknews
For use by dieticians and others in counseling vegetarian clients, or as a textbook for classroom study. Topics include: an overview of the vegetarian population and the health status of this group; nutrient needs; adequacy of vegetarian diets for pregnant women, infants, children, adolescents, and older people; and research issues and practical applications regarding vegetarians with cardiovascular disease, diabetes, weight control problems, and those who are athletes. Includes a glossary of typical vegetarian foods and 18 appendices with specific data on micronutrient and macronutrient intakes, serum lipid levels, blood pressure, and anthropometry. Annotation c. Book News, Inc., Portland, OR (booknews.com)

4 Stars! from Doody
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Product Details

  • ISBN-13: 9780834206359
  • Publisher: Jones & Barlett Learning
  • Publication date: 4/25/1996
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 511
  • Product dimensions: 6.27 (w) x 9.33 (h) x 1.23 (d)

Table of Contents

Preface
Acknowledgments
Ch. 1 Demographics and Definitions 3
Ch. 2 Health Consequences of Vegetarian Diets 17
Ch. 3 Protein 81
Ch. 4 Calcium 97
Ch. 5 Minerals 124
Ch. 6 Vitamins 161
Ch. 7 Food Guides for Vegetarians 208
Ch. 8 Pregnancy and Lactation 233
Ch. 9 Vegetarian Diets in Infancy 257
Ch. 10 Preschool and School-Age Children 275
Ch. 11 Vegetarian Diets for Adolescents 298
Ch. 12 Vegetarian Diets for Older People 308
Ch. 13 Counseling Vegetarian Clients 325
Ch. 14 Diabetes 341
Ch. 15 Vegetarian Diets for Athletes 354
Ch. 16 Vegetarian Food Preparation 377
Glossary of Vegetarian Foods 385
Resources on Vegetarian Diet 393
Appendix A - Fiber, Cholesterol, and Macronutrient Intakes of Adult Vegetarians and Nonvegetarians 405
Appendix B - Lipid Levels in Adult Vegetarians and Nonvegetarians 417
Appendix C - Blood Pressure of Adult Vegetarians and Nonvegetarians 425
Appendix D - Anthropometric Data of Female Adult Vegetarians and Nonvegetarians 431
Appendix E - Anthropometric Data of Male Adult Vegetarians and Nonvegetarians 438
Appendix F - Intake Ratios of N-6 to N-3 Fatty Acids on Vegetarian and Nonvegetarian Diets 443
Appendix G - Protein, Calcium, Phosphorus, Sodium and Potassium Intakes of Adult Vegetarians and Nonvegetarians 445
Appendix H - Iron Intake and Status of Vegetarians and Nonvegetarians 452
Appendix I - Mineral Intake of Adult Vegetarians and Nonvegetarians 457
Appendix J - Water Soluble Vitamin Intake of Vegetarians and Nonvegetarians 464
Appendix K - Fat Soluble Vitamin Intake of Adult Vegetarians and Nonvegetarians 470
Appendix L - Fiber, Cholesterol, and Macronutrient Intakes of Vegetarian and Nonvegetarian School-Aged Children and Teenagers 476
Appendix M - Water Soluble Vitamin Intake of Vegetarian and Nonvegetarian School-Aged Children and Teenagers 479
Appendix N - Fat Soluble Vitamin Intake of Vegetarian and Nonvegetarian School-Aged Children and Teenagers 481
Appendix O - Mineral Intake of Vegetarians and Nonvegetarian School-Aged Children and Teenagers 483
Appendix P - Fiber, Cholesterol, and Macronutrient Intakes of Elderly Vegetarians and Nonvegetarians 485
Appendix Q - Water Soluble Vitamin Intake of Elderly Vegetarians and Nonvegetarians 488
Appendix R - Mineral Intake of Elderly Vegetarians and Nonvegetarians 490
Index 493
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