The Dietitian's Guide to Vegetarian Diets Issues and Applications

The Dietitian’s Guide to Vegetarian Diets: Issues and Applications provides the most up-to-date information on vegetarian diets. Written for dietitians and other health care professionals, the Third Edition can be used as an aid for counseling vegetarian clients and those interested in becoming vegetarian or serve as a textbook for classroom study for students who have completed introductory coursework in nutrition. Evidence-based and thoroughly referenced, this text includes case-studies, sample menus, and counseling points to help students apply material to the real world.

Part1 An Overview of Vegetarian Diets
Chapter1 Demographics and Definitions
Chapter2 Health Consequences of Vegetarian Diets
Part2 Vegetarian Nutrition
Chapter3 Protein
Chapter4 Fats
Chapter5 Calcium
Chapter6 Minerals
Chapter7 Vitamins
Chapter8 Phytochemicals
Chapter9 Soyfoods
Chapter10 Food Guides for Vegetarians
Part3 Vegetarian Diets Throughout the Lifecylce
Chapter11 Pregnancy and Lactation
Chapter12 Vegetarian Diets in Infancy
Chapter13 Preschool and School-Age Children
Chapter14 Vegetarian Diets for Adolescents
Chapter15 Vegetarian Diets for Older People
Part4 Practical Implications
Chapter16 Carbohydrates, Fat, and Chronic Disease
Chapter17 Vegetarian Food Preparation
Chapter Glossary of Vegetarian Foods
Chapter Resources on Vegetarian Diets
Chapter Appendix A-R