By: Matthew Fleming Sheryl Heichel Melva Avila James Brennan

VeganVegetarian  Basically a strict Vegetarian that does not consume any animal products or by- products  Diet not as strict as Vegan, but does not consume any animal meat, but can, depending on the person; consume by- products(milk, cheese, jello, etc.)

 Ovo-Vegetarian- one who makes the exception for eggs  Pescetarian- one who is still vegetarian, but still chooses to eat fish  Chickatarian- Vegetarian who makes an exception for only chicken (Lauren Roynestad)

Lauren RoynestadJo Ann Roynestad  Vegan/Vegetarian for the past 2 years  Follows the Vegan Diet as close and she can, and only eat animal products in the event of need(no meat though)  Certified Health Coach  Owner of Georgetown Health Counseling  Lauren’s Mother, and go to person when Lauren needs help with the diet  Experience with the diet, but couldn’t become fully Vegetarian

 1. Why did you choose to become a Vegan/Vegetarian?  2. How do you feel being on this diet? (Better than before? Energy levels, clean feeling?)  3. Why do you choose Vegan? (No Dairy, animal products, etc.?)  4. What types of food and nutrients do you intake daily?

 5. Do you supplement? And what Supplements do you need to take to get your daily recommended values?  6. What are the positives and negatives in your diet without the meat proteins or animal products?  7. What makes it difficult being on this strict diet?  8. How do you think people view or react to your choice of being Vegan/Vegetarian?

 1. What is your view on Vegan/Vegetarianism?  2. What would you tell people who want to become a Vegan/Vegetarian to make sure they stay healthy?  3. What types of Nutrients do people who choose to be Vegan or Vegetarian lack in because of the diet?  4. What supplements should these people who choose to become Vegan/Vegetarian need to take to keep a balance in the body, due to the lack of meat and certain oils?

 5. How would you explain to people choosing this diet about how to pick their foods and where you can buy these types of food?  6. What types of foods to you suggest to clients to consume while on this diet?  7. You attempted the Vegan Challenge, how did that turn out for you?  8. Why do you choose not to go fully Vegan or Vegetarian?

 Position of the American Dietetic Association: Vegetarian Diets  Veganism and Osteoporosis: A review of the Current Literature  Vegetarian and Vegan Diets in type 2 Diabetes Management  A Worksite Vegan Nutrition Program Is Well- Accepted and Improves Health-Related Quality of Life and Work Productivity

 It can be healthy at any age to be a vegetarian.  Diet must be well thought out to avoid nutritional deficiencies.  Common deficiencies include: iron, zinc, omega 3’s, B-12, and vitamin D.

 Experience no different in the development of their child.  Must consumer higher amounts of iron as plant-based sources have lower bioavailability.  Vitamins that tended to be lower: B-12, vitamin C, calcium, and zinc

 Recommended to be breast fed  If not breast feed, commercial formulas can be used.  Only recommended alternative for vegans is soy formula.  Whole foods should be introduced the same way as non-vegetarian babies, just substituted. Ex: Mashed tofu instead of strained meat. Infants

 Require more protein(lower bioavailability of plant sources)  Diet generally results in them eating more fiber, iron, folate, vitamin A, and vitamin C than their peers.  The diet is also linked with eating less sweets, and fast food  Vitamins to watch: vitamin D, iron, zinc, and vitamin B-12

 Certain nutrient requirements increase into adulthood: calcium, vitamin D, and vitamin B- 6  A more nutrient dense diet is required as energy requirements lessen  Vitamin D and B-12 may need to be supplemented on a case-by-case basis.

 Contrary to popular belief, adequate dietary protein can be met without supplementation.  One concern may be lower amounts of muscle creatine, but supplementing will help.  Vegetarian women are more likely to have amenorrhea, but it can be prevented with higher levels of fat, calcium, and iron.

 Work just as well as the ADA Approved diets ◦ In Glycemic control and Weight Management  Are significantly better at lipid management  After 1 week a Diabetic may see a drop in blood sugar levels and could eventually come of their medication.

 Due to the possibility of low vitamin D levels ◦ Calcium absorption suffers ◦ More common in Vegans due to their lack of naturally obtaining this vitamin from food.  The loss of calcium due to lack of absorption can lead to bone weakness ◦ Overtime this leads to Osteoporosis ◦ The best way to prevent this is calcium and vitamin D supplementation

 Individuals with diabetes, dyslipidemia, and hypertension had more missed work days and more lost productivity compared with individuals without these conditions  Vegetarian and vegan diets improved body weight, glycemic control, plasma lipid concentrations and reduced the risk of cardiovascular disease

 When compared to health weight individuals, individuals could have up to % higher health care costs  With a successful vegan nutrition program their can be an average decrease of 26% in health care costs, 27% decrease in sick leave, and 32% reduction in workers’ compensation cost

 Researched whether or not a vegan lifestyle is well accepted and helps improve health- related quality of life and work productivity  Included a secondary study to investigate the cost and feasibility of the nutrition program

 The participants in this study were individuals with a body mass index greater than or equal to 25 and/or have a previous diagnosis of type 2 diabetes from two large corporate sites at GIECO  The experimental group had weekly group instruction on a low-fat vegan diet led by a physician, registered dietitian or cooking instructor. The vegan diet consisted of vegetables, fruits, grains and legumes  In order to study costs and feasibility, no meals were provided. Instead the company cafeteria offered daily low-fat vegan options.

 A low-fat vegan diet was highly acceptable in a corporate environment  Reported increased satisfaction with their diet and improvements in physical functioning, mental health, vitality, and work productivity  Affective at reducing costs while losing weight