Vegetarian Nutrition, 3rd Ed

BEHAVIORAL OBJECTIVES

Upon successful completion of this course the student will be able to:

1.   State at lease five reasons why some people choose a vegetarian dietary regimen. 

2.   Explain the non-scientific (i.e. philosophical and religious) rationales for  vegetarianism. 

3.   Describe semi-vegetarian, lacto-ovo-vegetarian, and vegan dietary practices. 

4.   Discuss the relationship of vegetarian dietary practices to risk of chronic diseases such as heart disease, cancer, obesity, high blood pressure and osteoporosis. 

5.    Identify the health benefits of soy foods,        phytochemicals and antioxidants. 

6.    Identify nutritional deficiencies that can occur on some vegetarian diets. 

7.   List dietary recommendations for lacto-ovo-vegetarians and vegans. 

8.   Explain the importance of adequate calcium with vegan diets.  List sources of calcium. 

9.   Plan lacto-ovo-vegetarian and vegan menus that meet dietary recommendations. 

10.Explain how the new labeling requirements will aid vegetarians in planning their diets. 

11.Identify characteristics of nutrition quackery and city examples of pseudotechnology used by quacks. 

12. List effective nutrition counseling skill for vegetarians. 

13.Describe nutritional needs and guidelines for vegetarian women who are pregnant or lactating, vegetarian infants and children, and older vegetarians. 

14.Describe special dietary considerations for active vegetarians and vegetarians trying to lose weight.