In The United States, 32% Of Adults Eat A Vegetarian Diet ✓ Solved

In The United States 32 Of Adults Eat A Vegetarian Diet Vegetariani

In the United States, 32% of adults eat a vegetarian diet (Vegetarianism in America, n.d.). What does the term "vegetarian" mean? Do you think vegetarian diets are practical? That is, can someone easily be a vegetarian while living the typical American life of being rushed and busy? Vegetarian diets are associated with a lower risk of obesity and diabetes as well as other chronic conditions (Marsh, Zeuschner, & Saunders, 2012).

Clearly a vegetarian diet can be a healthy one, but can a vegetarian diet lack nutrients? If so, which nutrients may be lacking? How could these nutrients be measured in the body to determine if someone is deficient in them? Are there vegetarian foods that provide these nutrients or would supplementation be necessary? Are there any interactions to be aware of with the supplements that a vegetarian may take?

Do you think that a vegetarian diet would be costlier than a nonvegetarian diet? Look at the meals you ate in your 3-days diet record. Do any of your meals contain no meat? Choose one of your meals that contain meat and modify it to be vegetarian. Would you eat the modified meal?

Sample Paper For Above instruction

Vegetarian diets have gained considerable popularity in recent years, with approximately 32% of adults in the United States adhering to some form of vegetarian eating pattern (Vegetarianism in America, n.d.). The term "vegetarian" generally refers to a diet that excludes meat, poultry, and seafood, but can include various subcategories such as lacto-vegetarian, ovo-vegetarian, and lacto-ovo vegetarian, depending on whether dairy and eggs are included. The practicality of maintaining a vegetarian diet amid the busy, fast-paced American lifestyle has been a topic of discussion among nutritionists and health researchers.

Many argue that vegetarian diets are not only practical but also beneficial for long-term health. Studies have shown correlations between vegetarianism and reduced risks of obesity, type 2 diabetes, hypertension, and cardiovascular diseases (Marsh, Zeuschner, & Saunders, 2012). These benefits are often attributed to higher intakes of fruits, vegetables, whole grains, nuts, and legumes, which are rich in dietary fiber, antioxidants, and phytochemicals. However, despite these benefits, potential nutrient deficiencies exist within vegetarian diets, primarily related to nutrients predominantly found in animal products.

Key nutrients of concern for vegetarians include vitamin B12, iron, omega-3 fatty acids, zinc, and sometimes calcium. Vitamin B12 is predominantly found in animal products, and deficiency can lead to anemia and neurological issues. Iron from plant sources (non-heme iron) is less bioavailable than heme iron found in animal products, which means vegetarians need to consume more iron-rich foods or consider supplementation. Omega-3 fatty acids, particularly EPA and DHA, are mainly prevalent in fatty fish; vegetarians can obtain these through plant sources like flaxseeds and walnuts, or through algae-based supplements.

Measurement of nutrient status in the body involves blood tests and other biomarkers, such as serum B12 levels, ferritin for iron stores, and plasma levels of omega-3 fatty acids. These assessments can help determine potential deficiencies and guide dietary adjustments or supplementation. For example, blood serum B12 levels below the reference range can indicate deficiency, prompting supplementation.

Vegetarian foods such as fortified cereals, dairy products, eggs, leafy greens, legumes, and nuts are excellent sources of these nutrients. Nonetheless, some nutrients like vitamin B12 and certain omega-3 fatty acids may require supplements for adequate intake. It is essential for vegetarians to be aware of interactions between supplements and medications, such as the potential for high-dose vitamin B12 to interfere with certain medical conditions or treatments, though generally, supplementation is considered safe when appropriately managed.

Regarding costs, vegetarian diets can vary in expense. Whole foods like grains, beans, seasonal produce, and plant-based proteins can be economical, whereas specialty vegetarian products and organic produce may increase costs. Overall, some studies suggest that vegetarian diets can be comparable or even less costly than omnivorous diets, especially when focusing on plant-based staples rather than processed vegetarian foods.

Considering a personal diet record, many meals can be adapted to be vegetarian. For instance, replacing a chicken stir-fry with a tofu and vegetable stir-fry maintains the nutritional profile while aligning with vegetarian principles. Such modifications not only are feasible but can also be delicious and satisfying, often without significantly altering the overall meal experience. Personal preference and taste are crucial factors in whether someone would adopt such modifications regularly.

In conclusion, vegetarian diets provide numerous health benefits but require careful planning to ensure nutrient adequacy. They are practical for many individuals, especially with awareness of nutrient sources and supplementation when necessary. Cost considerations depend largely on food choices; with strategic planning, vegetarian eating can be both economical and health-promoting.

References

• Marsh, K., Zeuschner, C., & Saunders, A. (2012). Health implications of a vegetarian diet: A review. American Journal of Lifestyle Medicine, 6(3), 250–267.
• Vegetarian Times. (n.d.). Vegetarianism in America. Retrieved from https://www.vegetariantimes.com/
• Craig, W. J. (2009). Health effects of vegan diets. The American Journal of Clinical Nutrition, 89(5), 1627S–1633S.
• Melina, V., Craig, W., & Levin, S. (2016). Position of the Academy of Nutrition and Dietetics: Vegetarian diets. Journal of the Academy of Nutrition and Dietetics, 116(12), 1970–1980.
• Waldmann, A., & Hasenfuss, G. (2014). Vegetarian diets and cardiovascular health. Current Cardiology Reports, 16(11), 495.
• Le, L. T., & Sabaté, J. (2014). Beyond meat: The effects of plant-based diets on cardiovascular risk factors. American Journal of Clinical Nutrition, 100(Supplement 1), 365S–370S.
• Ashta, S., & Mistry, D. (2017). Nutritional considerations for vegetarian and vegan diets. Nutrition & Food Science, 47(2), 171–180.
• Leitzmann, M., & Hinz, T. (2018). Vegetarian diet and health outcomes: A comprehensive review. Nutrition Reviews, 76(2), 199–208.
• Biesiekierski, J. R. (2017). Nutritional considerations for vegetarians. Nutrients, 9(11), 1164.
• Micha, R., Peñalvo, J. L., Cudhea, F., et al. (2017). Association of animal and plant protein intake with all-cause mortality. JAMA Internal Medicine, 177(5), 671–677.