May 11, 2015
Welcome
Today we will be investigating:
• Key nutrients in foods.• ‘Veganising’ the Australian Guide to Healthy Eating.• Measuring serving sizes.• Planning balanced meals.• Summary and evaluations.
Icebreaker
http://www.vegetus.org/vegtoon/veg6.htm
strong vegans = strong activists
happy vegans = healthy role models
Stereotypes
Nutrients
Vegan eating patterns may be limiting in:
• Protein• Essential fatty acids• Iron • Zinc • Calcium• Vitamin D• Vitamin B12
Activity: brainstorm
Protein
• Amino acids– essential and non-essential
• Enzymes, cell structure, muscle, collagen• ‘Incomplete’ proteins in plant foods
– each contains different amino acids
• Choose a wide variety of plant foods throughout the day for ‘complete’ proteins
Essential fats
• We need fat! – Polyunsaturated (omega-6) and
monounsaturated
• Omega-3 (alpha-linolenic acids)– DHA and EPA– Flaxseed and micro-algae
• Brain and nerve activity, retina, cell function, inflammatory response
• Increase omega-3 decrease saturated fats
Iron
• Red blood cell function, oxygen transport, metabolism and energy production
• Non-heme iron in plant foods• Harder to absorb when phytates,
polyphenols (tannins) present– spinach, bran, unleavened bread, tea, coffee,
wine
• Increase absorption with vitamin C
• Lentils, chickpeas, fortified cereals and food products, figs, blackstrap molasses.
Zinc
• Enzymes, growth and repair, protein synthesis, immunity, sensory, metabolism, antioxidant systems
• Phytates limit absorption– Present in high-zinc foods such as legumes,
nuts
• Use leavened wholegrain breads, fortified products, legumes, seeds and nuts
Calcium
• Bone remodelling and growth– Prevention of osteoporosis
• Cell function, muscle contraction• Oxalates and salt reduce absorption
• Choose calcium-fortified products – plant-based milks, ‘dairy alternatives’,
cereals
• Eat plenty of green leafy vegetables
Vitamin D
• Naturally lacking in plant foods• Daily UV sunlight exposure will provide needs• Vital role in calcium absorption• May play a role in disease prevention
• Include products fortified with vitamin D
Vitamin B12
• Brain and central nervous system function• Amino acid metabolism
– prevents homocysteine build up
• Synthesised by bacteria– Not present in plant foods
• Deficiency takes time, hard to see, irreversible
• Include fortified foods or supplement
Nutrition panels
Worksheet: Reading food labels to identify good sources of nutrients
Break
Vegan food groups
• Legumes, soya products, nuts and seeds– Protein, iron, zinc, fortified with B12, minerals– Beans, lentils, peanuts, tofu, tempeh, tvp
• Soy and calcium fortified products– Calcium, protein, magnesium, fortified with
vitamin D, minerals– Fortified soy, rice, oat, plant-based milks,
calcium-set tofu, soy yoghurt
Vegan food groups
Quiz!!
Which food group do I belong to?Name one distinguishing nutrient I
contain.
Serving sizes
Legumes, soy products, nuts and seeds
• 100g cooked legumes– lentils, chickpeas, baked beans
• 100g rehydrated tvp, tofu, tempeh• 25g nuts and seeds
– peanuts, almonds, sunflower seeds
Serving sizes
Soy and calcium-fortified products
• 250 mL calcium-fortified milk• 200 g calcium-fortified soy or non-
dairy yoghurt
Planning meals
• Use the AGHE vegan model to choose foods according to the number of serves you need from each food group
• This will help you to reach daily nutrient recommendations
Worksheet: Diet recall and food groups
AGHE serves
Table adapted from Dept. of Health and Ageing and NHMRC, Food for Health: Dietary Guidelines for Australian Adults. 1998, Commonwealth of Australia: Canberra.
Serving recommendations from Benham, A., An adaptation of the Australian core food groups to enable planning of vegan and lactovegetarian diets. Aust. J .Nutrition and Dietetics, 1999. 56: p.22-30.
Food group & number of serves for adults
Breads & cereals
Vegetable Fruit Legumes, soya products, nuts and seeds
Calcium-fortified products, soy and non-dairy milks
Extras
Women 4-9 (7) 5 2 3 2 0-2
Men 6-12 (7) 5 2 3 2 0-3
Planning meals
Resource: guide to serving sizes• Recipe books• Internet • Adapting non-vegan recipes
– Exchange meat ingredient for legume/tofu/tempeh/seitan
– Use soy cheese, calcium-fortified plant milks– Non-dairy oil spreads– Egg replacers
Case study: Fran’s food recall
Breakfast:3 slices toast and jamglass fresh orange juiceLunch:3 cups salad of raw vegetablesSnack:2 apples and 4 fresh datesDinner:Couscous with roasted vegetables andherbsDessert:Poached pears and lemon sorbet
Which food groups are unbalanced?
What main nutrients are lacking?
Breads & cereals
Vegetable Fruit Legume, soya, nuts, seeds
Calcium-fortified products,
Extras
1 ½ 1 1
3
4
1 2
1 1
2 ½ 5 6 2
Case study: Barry’s food recall
Breakfast:4 vegie hot dogs, 2 buns, tomato
sauce, fortified oat milkLunch:2 sandwiches, soy deli slices and
unfortified soy cheeseSnack:Soy nuts and 2 iced fruit bunDinner:Tofu and potato bake, frozen veg2 slices wholegrain breadDessert:Soy icecream , peanut butter, crackers
Why is this unbalanced?Which main nutrients are
lacking?
What other problems can you see?
Breads & cereals
Vegetable Fruit Legume, soya, nuts, seeds
Calcium-fortified products,
Extras
2 2 1
2 2
1 2
1 2 1 (1)
1 1 1
6 2 0 7 1 (2) 2
Case study: Sally’s food recall
Breakfast:2 slices toast , hummus, mushroom, tomato, avocadoglass fortified soy milk, coffeeLunch:Rice with tomato-based lentil and
vegetablesauce, 2 small chocolate cookiesSnack:Apple, celery and carrot sticks, granolaDinner:Tvp tacos with shredded salad, fortified
soycheese, roast pumpkinDessert:Cinnamon couscous with raisins ,
almonds,
fortified soy yoghurtBreads & cereals
Vegetable Fruit Legume, soya, nuts, seeds
Calcium-fortified products,
Extras
1 1 1 (½ ) 1
1 1 1 1
1 1 1
1 2 1 ½
1 1 1 1
5 5 3 3 (½) 2 ½ 1
Summary
• The Australian Guide to Healthy Eating can be adapted to meet vegan needs
• Be aware of essential nutrients protein, essential fats, iron, zinc, calcium, vitamin D and vitamin B12 that may be lacking
• Read food labels to determine distinguishing nutrients and fortified products
• Plan your meals with an emphasis on variety
Questions? Evaluations.
References • Benham, A., An adaptation of the Australian core food groups to enable planning of vegan and lactovegetarian diets. Aust.
J. of Nutrition and Dietetics, 1999. 56: p. 22-30.• Cashel, K. and S. Jefferson, The Core Food Groups. 1992, National Health and Medical Research Council: Canberra.• Craig, W.J., Health effects of vegan diets. Am J Clin Nutr, 2009. 89(5): p. 1627S-1633.• Davis, B. and P. Kris-Etherton, Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical
implications. American Journal of Clinical Nutrition, 2003. 78((suppl)): p. 640S-646S.• Dept. of Health and Ageing, The Australian Guide to Healthy Eating. 1998, Australian Government: Canberra.• Dept. of Health and Ageing and NHMRC, Food for Health: Dietary guidelines for Australian adults. 1998, Commonwealth of
Australia: Canberra.• Dwyer, J., Nutritional consequences of vegetarianism. Annual Review of Nutrition, 1999. 11: p. 61-91.• Mann, N., et al., Fatty Acid Composition of Habitual Omnivore and Vegetarian Diets. Lipids, 2006. 41(7): p. 637-647.• Mann, J. and A. Truswell, Essentials of Human Nutrition. 3rd ed, ed. J. Mann and A. Truswell. 2007, New York: Oxford
University Press.• McNulty, H., et al., Homocysteine, B-vitamins and CVD. Proc Nutr Soc, 2008. 67: p. 232-7.• Smith, A., E. Kellett, and Y. Schmerlaib, The Australian Guide to Healthy Eating: background information for nutrition
educators. 1998, Commonwealth of Australia: Canberra.
"You put a baby in a crib with an apple and a rabbit. If it
eats the rabbit and plays with the apple, I'll buy you a
new car." Harvey Diamond, Author, co-author, Fit for Life