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VEGETARIAN NUTRITION VOLUME XXXI, NUMBER 2, 2019 Update Update
VEGETARIAN NUTRITION
VOLUME XXXI , NUMBER 2 , 2019
UpdateUpdate
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3 Message from the Chair4 Attending FNCE® 2019 in Philadelphia, PA5 From the Editor6 A Taste of Philly Food8 The Dietitian’s Role10 Meet Our Members11 State Coordinator Spotlight12 Policy and Advocacy Leader Update13 New Plant-Based Resource for Dietitians & Healthcare14 Top Ten Trends & Predictions 16 Vegetarian Substitutes18 Have You Read?20 House of Delegates Report
VOLUME XXXI, NUMBER 2, 2019VEGETARIAN NUTRITION UPDATE
PUBLICATION TEAMEDITOR: Deborah Murphy, MS, RDNASSISTANT EDITOR: Sahra Pak, MS, RDEDITORIAL STAFF: Linda Arpino, MA, RDN, CND, FAND Amanda L. Denton, MS, RDN, LD, CHES, FAND Timaree Hagenburger, MPH, RD, ACSM EP-c Parul Kharod, MS, RD, LDN Virginia Messina, MPH, RDREVIEWERS: Catherine Conway, MS, RD, CDN, CDE Anthony Dissen MA, RDN Hollie Gelberg, PhD, RD Janet Lacey, DrPH, RD, LDN Debbie Lucus, MS, RD, CDE Reed Mangels, PhD, RD Sudha Raj, PhD, RD, FAND Barbara Ravid, MA, RD, CSRDESIGNER: Kelly Roettger of Unikern StudioPHOTOGRAPHY: www.pexels.com & www.pixabay.com
IN THIS ISSUE!
SUBMISSION INFORMATIONWe welcome submissions and articles from our members. Please contact the editor.
RETURN ADDRESS INFORMATION:Deborah Murphy2574 W. Lyndale St. #2Chicago, IL 60647E-MAIL: [email protected]
SUBSCRIPTION INFORMATIONSUBSCRIPTION YEAR RUNS JUNE 1 - MAY 31.Individuals not eligible for Academy of Nutrition and Dietetics membership may subscribe by sending a check for $30 payable to The Academy of Nutrition and Dietetics, DPG-14. Checks should be sent to: Academy of Nutrition and Dietetics c/o Linda Flanagan 120 South Riverside Plaza, Suite 2190 Chicago, IL 60606-6995 A Dietetic Practice Group of the Academy of Nutrition and Dietetics.
The viewpoints and statements herein do not necessarily reflect policies and/or official positions of the Academy of Nutrition and Dietetics. Opinions expressed are those of the individual authors. Publication of an advertisement in this Vegetarian Nutrition Update should not be construed as endorsement of the advertiser or the product by the Academy and/or the Dietetic Practice Group. Mention of product names in this publication does not constitute endorsement by Academy of Nutrition and Dietetics or the Vegetarian Nutrition Dietetic Practice Group.© 2019 Vegetarian Nutrition. All rights reserved.
NEWSLETTER DEADLINESWINTER 2020 ISSUE: Nov 15, 2019SPRING 2020 ISSUE: Feb 12, 2020SUMMER 2020 ISSUE: May 20, 2020
VN DPG VISION: To optimize global health and well-being by creating and disseminating vegetarian nutrition educational materials, supporting cutting-edge research and developing influential policy.
3Vegetarian Nutrition Update | FALL 2019
MESSAGE FROM THE CHAIRBY: SHERENE CHOU, MS, RDN - 2019-2020 VN DPG Chair
DEAR VEGETARIAN NUTRITION DPG MEMBERS, Each day, I continue to be amazed by what we as nutrition professionals do. Food impacts everyone’s lives, and we have the opportunity to help people build a more meaningful relationship with food through our lenses. It is exciting that the popularity of plant-based
eating has seemingly exploded over the past few years, with more people drawn to bettering their health and reducing their environmental impact. As this segment of the population continues to grow, I hope our practice group can serve as a support system and continue to help you lead as plant-based experts. We will continue to have more webinars and education opportunities to help you.
I hope to meet you this October at the Food and Nutrition Conference & Expo™(FNCE®) in Philadelphia. Special guest speakers Drs. Michael Greger and Monica Aggarwal will join us for our exclusive members event on the evening of October 26th. Please save the date. We
haven’t forgotten about our students members! We have five $100 stipends that are donated to the Academy to support VN DPG students members who are attending FNCE®. Congratulations to the following VN DPG students who received the stipends this year: Christine Ferguson, Alex Vonderschmidt, Morgan Bragdon, Beth Heise, and Alexandra Battaglia. This conference is a great event for all students to meet other VN members to network and to learn about various career paths within dietetics.
I hope you continue to take advantage of our large database of RD Resources, local support via our State Coordinator program, webinars, and FNCE® events among many other benefits.
Thank you for continuing to support VN DPG and our movement. We have a dedicated group of volunteer leaders that continue to work hard to run our DPG to support you as we move toward our goals!
With gratitude,
Sherene Chou, MS, [email protected]
VN DPG MISSION: To empower members to be the leading authority on evidence-based vegetarian nutrition for food and nutrition professionals, health practitioners and the public.
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ATTENDING FNCE® 2019 IN PHILADELPHIA, PA THIS OCTOBER 26-29?
JOIN OTHER VN MEMBERS AT THE FOLLOWING EVENTS: Saturday, October 26, 20198:30 AM - 3:30 PM: VN DPG Board Meeting
• Location: Loews Philadelphia Hotel (1200 Market Street, Philadelphia, Pennsylvania, 19107), Room: Washington B• Any VN DPG members are welcome to attend!
VN DPG Member Reception --Panel Discussion: How Nutrition Affects Your Cardiovascular Health – Inflammation and the Microbiome
• Time: 7:00 – 9:00 PM• Location: Friends Center at 1501 Cherry Street, Philadelphia, PA 19102• Please join the Vegetarian Nutrition Practice Group at the Race Street Quaker Meetinghouse in downtown Philadelphia on Saturday evening. Enjoy drinks and appetizers, while networking with our guest experts; Michael Greger, M.D. FACLM and Monica Aggarwal, M.D. FACC • Register Here (Event is free for VN DPG Members, $5 for non-VN DPG Members)
Sunday, October 27, 20191:30 – 3:00 PM:The Brains Influence on Eating Disorders: Combining Neurobiology with Nutrition (Terrace Ballroom III/IV)
• VN DPG Member Sonja Stotz RD, LD is co-presenting with Jason McCray, PhD.
6:00 – 8:00 PM:Vegetarian Resource Group Dinner • Location: Su Xing House (1508 Sansom St. Philadelphia, PA 19102) • MUST RESERVE AND PAY IN ADVANCE Send $25 per person (includes tax and tip) with attendee names to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. Call (410) 366-8343. Or pay at www.vrg.org/donateand write “Philadelphia VRG Dinner” and attendee names on the “Comments” box.
Monday, October 28, 20198:00 – 9:30 AM: Unlocking Precision Nutrition Care: Is Genetic Information the Key? (Terrace Ballroom III/IV)
• VN DPG Member Ginger Hultin MS, RDN, CSO is moderating session with Amy Ellis PhD, MPH, RDN, LD and Ashley Vargas PhD, MPH, RDN, FAND
9:00 AM - 1:00 PM: DPG/MIG Showcase (200 Level Across from Halls A/B)
• Stop by our booth (#1818) and say hello to your VN DPG leadership! Find out about opportunities to get more involved in the DPG this year.
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FROM THE EDITOR: BY: DEBORAH MURPHY, MS, RDN 2019-2020 VN DPG Editor
FALL IS HERE, and the VN DPG is gearing up for FNCE® 2019! If you are able to attend this year, be sure to check out the events listed on page 4 so you can connect with some of your fellow VN DPG members. Speaking of FNCE®, Tricia Psota, PhD, RDN put together a list of Philadelphia restaurants that are within walking distance of the convention center that offer plant-based options on their menus.
Concern about climate change and protecting the planet where we live is growing, and new reports like the one from the EAT-Lancet Commission attempt to provide some practical suggestions for tackling the problem of feeding a growing population sustainably. Read the article from Stephanie
McKercher, MS, RDN to find out how we can translate the information in the report into messaging we share with our clients. She also shared a tasty low-waste broccoli stem stir fry that you’ll want to make as soon as possible.
Interested in plant-based food trends? Elysabeth Alfano, host of the Awesome Vegans with Elysabeth Alfano Interview Series on WGN Radio shared her ten predictions for the future of plant-based eating based on her interviews with experts and leaders in plant-based food and nutrition. The market for new plant-based products is growing exponentially, so it will be exciting to see what the future holds.
As always, feel free to email me if you are interested in writing for a future newsletter or want to provide suggestions for topics you would like to see covered in upcoming issues.
Deb Murphy, MS, [email protected]
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A TASTE OF PHILLY FOOD: PLANT-BASED RESTAURANT OPTIONS NEAR FNCE® BY TRICIA PSOTA, PHD, RDN
WHILE CHEESESTEAKS AND PRETZELS are known as the food of Philadelphia, the City of Brotherly Love also is recognized as one of the most veg-friendly cities in the United States. From fine dining to grab-n-go eateries, there are many plant-based restaurants in Philly. Although every neighborhood in the city has vegetarian and vegan options, this article highlights some of the best options within walking distance from the convention center for you to enjoy while in town for the Food & Nutrition Conference & Expo™ (FNCE®). The list below is arranged from closest to furthest from the convention center. Most eateries are within a half mile and all are less than a mile away from the conference.
READING TERMINAL MARKETAddress: 51 North 12th StreetDistance from convention center: less than 300 feetPhone number: 215.922.2317
One of America’s largest and oldest public markets, Reading Terminal Market offers a wonderful selection of locally-grown and exotic produce. Several vendors offer vegan menu options including Luhv’s Vegan Deli, Nanee’s Kitchen, and Flying Monkey Bakery. Open daily from 8 am until 6 pm, the Market is a convenient spot to grab a delicious breakfast, lunch, or a snack. And if you’re looking to pick up a travel souvenir, the Market has a variety of options from olive oils to cookbooks, to honey and beeswax products, and more.
DIM SUM GARDENAddress: 1020 Race Street
Distance from convention center: less than 500 feetPhone number: 215.873.0258
Dim Sum Garden, a fast-paced Chinese BYOB close
to the Convention Center, opens late in the morning and
closes around 10 pm, making it
perfect for lunch, dinner, or something on-the-go. Their dumpling sauce is out of this world and a must-add topping for any dish. If you enjoy it as much as most people, you’re in luck - they have bottles to purchase! Their scallion pancakes, a staple item at many Chinese restaurants, are cooked perfectly (i.e., not greasy) and are extra yummy with some dumpling sauce. The vegetarian Shanghai noodles follow traditional preparations of being stir-fried with bok choy and onion with the addition of broccoli. If you’re looking for an afternoon snack to hold you over until dinner, try the flavorful veggie bao buns - perfectly cooked, achieving the desired softness of a steamed dumpling (without being soggy) and a crispy bottom. They fit in the palm of one’s hand and can easily be eaten walking between conference sessions.
HIPCITYVEGAddress: 121 South Broad Street Distance from convention center: 0.3 milePhone number: 267.296.9001
With four locations throughout the city, HipCityVeg aims to bring vegan food to people everywhere by embracing healthy bodies, a healthy planet, and compassion for all living things. This location of the fast-casual chain is open for breakfast, lunch, and dinner. Breakfast items take a twist on classics like lox and a loaded bagel consisting of smoked veggies instead of salmon. Other meals to kick-start your day include cereal, yogurt parfait, and breakfast wraps and sandwiches. For lunch and dinner, there are various burgers and chick’n - battered, blackened, or grilled - sandwiches to choose from, as well as salads. Want to eat something special? Try the Beyond Meat burger of the day. Want a delicious menu staple? Go for the udon noodle salad.
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CHARLIE WAS A SINNERAddress: 131 South 13th StreetDistance from convention center: 0.4 milePhone number: 267.758.5372
Want to catch up with a close friend and colleague or have a date
night with your partner who traveled with you? Charlie was a sinner, a dimly lit lounge, is the spot for intimate conversations and tasty eats. Known for their vegan small plates and strong
drinks, you’ll want to make a reservation for this popular
cocktail bar and restaurant. If you like a Manhattan, try their
take - the East of Eden - which includes bourbon, tea-infused vermouth, and brown muscat (a sweet, dark Austrailian wine). Two tapas to try include the spiced cauliflower steak with dried fruit and pine nuts and the potato gnocchi with a butternut squash and mushroom sauce topped with a sage gremolata (an herb topping).
SU XING HOUSEAddress: 1508 Sansom Street Distance from convention center: 0.6 milePhone number: 215.564.1419
You might be wondering why this list includes two Chinese BYOB restaurants but they are two of the best veg-friendly eateries in the city and are conveniently located within walking distance of the convention center. Su Xing House is a casual restaurant that offers generous portions of vegan and vegetarian meals for lunch and dinner. Good go-to starters include steamed edamame and scallion pancakes. For entrees, the Ebony & Ivory, consisting of golden and black mushrooms cooked with Chinese celery and bok choy, is a chef specialty you won’t want to miss. One of their best noodle dishes is the vegetable noodle with sesame and garlic dressing; however, you might not want to eat this before a networking event because it’s loaded with garlic. For a classic Chinese dish, the General Tso’s seitan with broccoli is an excellent choice.
BAR BOMBON Address: 133 South 18th StreetDistance from convention center: 0.7 milePhone number: 267.606.6612
HipCityVeg and Charlie was a sinner owner Nicole
Marquis turns traditional Puerto Rican recipes vegan at this hip bar and restaurant in the Rittenhouse Square neighborhood. Bar Bombon serves brunch, lunch, and dinner and offers happy hour specials. No matter what time of day you go, start your meal with classic guacamole fresca or their harvest guacamole with chipotle, sweet pear, pomegranate seeds, and toasted pistachios. Classic Latin dishes like tostones, plantains, and empanadas are available throughout the day as well as their popular Spanish meatballs. Craving tacos? The buffalo cauliflower tacos and blackened fajita tacos both have flavorful fillings and sauces.
V STREETAddress: 124 & 126 South 19th StreetDistance from convention center: 0.8 milePhone number: 215.278.7943
Another restaurant in Rittenhouse Square, V Street, offers internationally-inspired vegan street food for lunch and dinner. With a bustling bar and intimate dining room, reservations are recommended for here and Vedge, the other restaurant of James Beard award-nominated Chefs Rich Landau and Kate Jacoby. For a go-to street food from South America, try the Peruvian potatoes with aji amarillo, cilantro, dried olives, and peanuts. For a light, fresh take on a Middle Eastern classic, choose the trumpet mushroom shawarma with za’atar, whipped lemon tahini, harissa, and fattoush salad. And if you like a lot of heat, order the Korean fried tempeh tacos with radish kimchi and spicy special sauce.
Since we all enjoy plant-based dishes, snap a photo of your favorite finds in Philly and share on social media. Tag @vndpg and use the hashtag #fnce to keep each other in the loop!
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EARLIER THIS YEAR, the EAT-Lancet Commission on Food, Planet, Health published a scientific review to define the parameters of a healthy and environmentally-sustainable diet. The EAT-Lancet Commission is an international team of experts specializing in a range of fields including human health, agriculture, political science, and environmental sustainability. EAT partners with a number of institutions and organizations, including the World Resources Institute (WRI), World Wide Fund for Nature of Sweden (WWF), and Novo Nordisk. The global initiative outlines recommendations for feeding the estimated 10 billion people who will populate the planet by 2050, and includes guidelines for shifting the public toward plant-based eating patterns, implementing sustainable farming practices, and halving food waste across the supply chain. Today, one in every nine people don’t have enough food to eat, and many consume a low-quality diet that lacks micronutrients, which sometimes leads to serious nutritional deficiencies (1). At the same time, food production systems release greenhouse gases and are a major driver of deforestation and biodiversity loss. The EAT-Lancet Commission argues that “a global transformation of the food system is urgently needed” because the current structure is contributing to environmental degradation and inadequate human nourishment (2). The Commission consists of an international team of experts across the health, agricultural, political, and environmental sectors. The Commission sought to use the best available scientific evidence to develop global targets for improving food systems in their 2019 report. Because diet necessarily links human health and the environment, the EAT-Lancet Commission aimed to identify eating patterns that would be both sustainable and nutritionally adequate. According to the EAT-Lancet Commission, a healthy planetary diet consists primarily of vegetables, fruits, whole grains, and legumes, with moderate amounts of seafood and poultry and little to no red meat, refined grains, or added sugars. Specifically, the authors suggest choosing primarily plant-based protein sources, eating mostly unsaturated fats, opting for whole grains over refined starches and added sugars, aiming for at least five daily servings of fruits and vegetables, and optionally
consuming moderate amounts of dairy products (2). Shifting toward this plant-based dietary pattern could reduce disease and improve wellbeing, while supporting a sustainable global food system. The commission estimates that a global transition to their healthy reference diet could also avoid 11.1 million deaths annually and reduce premature deaths by 19% (2). In addition to emphasizing plant-based foods, the authors also set environmental targets for global biodiversity and farming efficiency. The commission suggests various strategies for reaching their proposed sustainability goals, including public health initiatives, reductions in yield gaps, better use of fertilizer and water, and policies aimed at reforestation (2). The report also highlights the need to drastically reduce food waste across the supply chain, from production to consumption. The authors offer both public policy and technological solutions that would halve the amount of food that is lost or wasted around the globe by 2050 (2). Critics of the report may argue that it is problematic to prescribe the same diet to everyone, and that the EAT-Lancet Commission doesn’t adequately account for traditional diets or an individual’s unique nutrition needs. It’s worth noting that the EAT-Lancet Commission aimed to create a flexible framework that would be compatible with all food cultures, agricultural systems, and individual preferences (2). The authors address the need to carry out their recommendations locally, noting that while North Americans may need to cut back on their consumption of red meat, other regions (including South Asia) already fall below the commission’s suggested limits. Registered dietitian nutritionists (RDNs) are trained to consider individual needs and cultural norms when making nutrition recommendations, so they are uniquely positioned to help individuals who want to put the global initiatives of the EAT-Lancet Commission into practice. It is the position of the Academy of Nutrition and Dietetics (AND) that well-planned vegetarian, including vegan diets are nutritionally adequate for all life stages (3). Vegan
THE DIETITIAN’S ROLE IN IMPLEMENTING HEALTH AND SUSTAINABILITY RECOMMENDATIONS FROM THE EAT-LANCET COMMISSIONBY STEPHANIE MCKERCHER, MS, RDN
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and vegetarian diets may also offer health benefits that reduce the risk of certain chronic conditions, including cardiovascular disease and diabetes. In their position paper on vegetarian diets, AND also concludes that plant-based eating patterns are more sustainable than diets that are rich in animal foods (3). RDNs can help consumers eat more plant-based meals by sharing accessible ways to cook with vegetarian protein sources, including pulses (beans, lentils, dry peas, and chickpeas), soy foods (including tofu, tempeh, and edamame), nuts, and seeds. RDNs can also help consumers reduce home food waste by assisting with meal planning strategies, providing education about proper fruit and vegetable storage, sharing techniques for repurposing leftovers, and providing information about food preservation and composting. The EAT-Lancet Commission highlights a need for much of the global population to shift toward a plant-based diet. RDNs are trained to consider individual nutritional needs and cultural implications, thereby helping consumers enact global initiatives for better health and environmental sustainability.
LOW-WASTE BROCCOLI STEM STIR-FRYMake use of both the broccoli stems and florets in this plant-based stir-fry with shallots, sliced almonds, and a flavorful homemade sauce.
INGREDIENTS Serves 4 peopleSauce:• ¼ cup soy sauce • 1 tablespoon rice vinegar• 1 tablespoon sesame oil• 1 tablespoon maple syrup• 2 cloves garlic, minced • 2 teaspoons grated ginger
Stir-fry:• 1 pound broccoli, florets and stems • 3 tablespoons grapeseed oil • 1 small shallot, sliced• ¼ cup sliced almonds
Optional garnish:• Green onions • Crushed red pepper
INSTRUCTIONSPrepare sauce:1. Whisk together soy sauce, rice vinegar, sesame oil, maple syrup, garlic, and ginger. Set aside.
Stir-fry:1. Separate broccoli florets from the stems. Slice stems into thin medallions.
2. Pour grapeseed oil into a preheated wok or skillet over medium-high heat. Stir in broccoli stems and cook, stirring often, 5 minutes, or until browned in places. (Add oil as needed throughout cooking to prevent broccoli from sticking to the pan.) Stir in broccoli florets and cook, stirring often, 4 minutes, or until they turn bright green and desired tenderness is reached.
3. Stir in shallot, almonds, and half of the stir-fry sauce. Cook 3 minutes, or until shallot is tender.
4. Transfer broccoli mixture to a serving dish. Pour remaining sauce on top, and garnish with green onions and crushed red pepper if desired.
References: 1.Food and Agricultural Association of the United Nations. The state of food security and nutrition in the world. Available at: http://www.fao.org/state-of-food-security-nutrition/en/. Published 2019. Accessed August 28, 2019.2. Willett W, Rockstrom J, Loken B, et al. Food in the Anthropocene: The EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393:447-492.3.Melina V, Craig W, Levin S. Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. J Acad Nutr Diet. 2016 Dec;116(12):1970-1980. doi: 10.1016/j.jand.2016.09.025.
Stephanie McKercher, MS, RDN is a media dietitian, recipe developer, and food photographer based in Denver, Colorado. She shares sustainable and plant-forward recipes on her healthy food blog, Grateful Grazer.
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MEET OUR MEMBERS BY AMANDA L. DENTON, MS, RDN, LD, CHES, FAND
1. AMY, HOW DID YOU BECOME INTERESTED IN PLANT-BASED NUTRITION? While in college (not majoring in
dietetics or nutrition), I learned that a student in one of my classes was vegetarian. I started thinking about the choices that we make related to diet and the animal friends that I had on the ranch that I grew up on. After graduating from college and working for several years, I decided to try and follow a vegetarian diet for a few days (or however long that I could stick with it). Several years later, I was ready for a career change and decided that nutrition was what I wanted to study—and since I follow a plant-based diet, it was natural to want to learn more about the nutritional aspects of it.
2. PLEASE TELL US ABOUT YOUR TRAINING BACKGROUND AND NUTRITION-RELATED JOBS THAT YOU’VE HELD INCLUDING YOUR CURRENT JOB(S). I earned a BS in Business Administration and a BA in Art with an emphasis in Fine Arts prior to completing undergraduate coursework in dietetics to be eligible to attend a dietetic internship. I earned a master’s degree in Family and Consumer Sciences with an emphasis in nutrition and a PhD in Exercise, Nutrition, and Food Science from South Dakota State University.
I am currently an assistant professor at the University of Tennessee at Martin (UTM), and I direct the undergraduate Didactic Program in Dietetics (DPD) program. I recently completed a couple of food safety training certificate programs to enable me to teach local farmers, small food processors, and manufacturers safe food handling practices.
Prior to working for UTM, I was the dietetic internship director for the University of South Dakota (USD) and the dietitian for pediatric specialty clinics provided by the USD School of Medicine’s Center for Disabilities.
Earlier in my dietetics career, I worked for the South Dakota Department of Education providing technical
assistance and training to school and childcare nutrition programs to meet USDA requirements as well as writing and managing USDA Team Nutrition grants to promote nutrition and physical activity across the state.
3. CAN YOU BRIEFLY DESCRIBE ANY PROGRAMS OR INITIATIVES YOU ARE CURRENTLY INVOLVED WITH? As the faculty advisor for a collegiate chapter of a national honor society, I volunteer alongside my students once a month during the school year to help provide meals to those in need in our community in partnership with other organizations. This is a great way to give back to those less fortunate and to help foster a sense of compassion towards others in college students that are volunteering as well as providing food-related volunteer experiences for my students to build their resumes.
I am also involved in UTM’s Healthy Campus Initiative and have been involved in promoting healthful activities on campus.
4. DO YOU HAVE ANY ADVICE FOR RDNS LOOKING TO PURSUE THEIR PHD OR WHO MAY WISH TO TAKE A SIMILAR PATH? There is a shortage of registered dietitians who also have a PhD, so if teaching college and/or research is of interest—this can be a good career pathway. Having a PhD and an RDN makes a person very marketable if applying for university-based positions.
5. HOW WERE YOU ABLE TO TAILOR YOUR NUTRITION PRACTICE INTO AREAS THAT YOU ARE MOST PASSIONATE ABOUT? When I worked for the South Dakota Department of Education, I was able to obtain grant funding for initiatives and activities that I felt had the best chance of making a lasting positive impact on the children/teens in the state. Increasing fruit and vegetable consumption and physical activity was something that I knew would help youth reduce their risk of developing chronic diseases as they grew older.
I include vegetarian and vegan diet information in a
AMY RICHARDS, PHD, RDN, LDN ASSISTANT PROFESSOR AND DIRECTOR, DIDACTIC PROGRAM IN DIETETICS, UNIVERSITY OF TENNESSEE AT MARTIN
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couple of classes that I currently teach to help my students have a basic understanding of these diets.
6. WHAT DO YOU LIKE TO DO OUTSIDE OF WORK? Spending time with family and friends, traveling/sightseeing, gardening, cooking/baking, hiking, working out (weight lifting, running, playing pickleball and other physically active games), photography, drawing/painting, watching movies, reading, and spending time in nature.
7. WHAT IS ONE OF YOUR FAVORITE VEGETARIAN/VEGAN MEALS? A favorite meal is thick crust pizza with tomato sauce, tofu, spinach, pineapple, mushrooms, black olives, and vegan mozzarella cheese.
8. WHAT ADVICE WOULD YOU GIVE TO
DIETITIANS WHO WOULD LIKE TO WORK IN THE AREA OF VEGETARIAN NUTRITION? Become familiar with the resources available through the Vegetarian Nutrition DPG and the Academy of Nutrition and Dietetics. If you aren’t vegan and will be working with vegans—try following a vegan diet while traveling across various parts of the US so you can see how available food options vary from location to location. This will give you a better idea of what vegans might be purchasing and the nutrient profile of these items.
STATE COORDINATOR SPOTLIGHT
The annual Arizona AND State Nutrition Conference was held on June 7, 2019, at the Desert Willow Conference Center in Phoenix. There were about 200 attendees. Every year, VN DPG has a table at the state affiliate conferences. It is always a great event with many people stopping by to see what our DPG has to offer, ask questions about vegetarian nutrition, or introduce themselves as a fellow VN DPG member. It was my fourth year of tabling at this event. It is so inspiring to meet other professionals and share information and learn about each other. Being a part of this conference makes me proud to be a part of this nutrition community and honored to represent the VN DPG.
What a wonderful weekend full of learning, teaching, networking, lobbying and propagating the mission and goals of VN DPG during the Florida AND Annual Symposium in Marco Island held from July 12th to July 15th, 2019. It was great to meet and connect with the VN DPG members, fellow RDNs, students, and nutrition experts who are interested in one of the most emerging fields in nutrition. I enjoyed sharing evidence behind vegetarian nutrition on how plant-based eating offers benefits for our health, increases sustainability, and reduces our carbon footprint. A special note of thanks to Dr. Reed Mangels, a VN DPG member from our speakers bureau, who presented on Vegetarian Diets for Women:
Benefits and Concerns. The information made a positive and powerful impact on the attendees. It was a joy to hear how much they appreciated learning about the benefits of vegetarian nutrition on our health when they stopped by our VN DPG booth!
ARIZONA & ANNUAL CONFERENCE BY LISA ZATCOFF, ARIZONA STATE COORDINATOR
FLORIDA AND ANNUAL SYMPOSIUM BY SHEETAL PARIKH, FLORIDA STATE COORDINATOR
The VN members from left to right: Danielle Tompkins, Sheetal Parikh, and Marilyn Gordon.
Lisa Zatcoff, DTR Arizona VN DPG state coordinator at the Arizona AND State Nutrition Conference June 7, 2019.
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POLICY AND ADVOCACY LEADER (PAL) UPDATEBY CATHERINE CONWAY, MS, RDN, CDN, CDE
NUTRITION AND DIETETICS ADVOCACY SUMMIT RECAPNutrition and Dietetics Advocacy Summit, formerly known as Public Policy Workshop, took place on July 11th and 12th in Washington DC. Over 200 RDNs went to see our Senators and Representatives regarding the Treat and Reduce Obesity Act (TROA S. 595/H.R. 1530) and Expanding Access to Diabetes Self-Management Training Act (S. 814/H.R. 1840). I have visited the office of Representative Grace Meng (D-NY) on many occasions but have only been able to meet with her staff. My visits with her staff are always productive, but it was especially exciting for me to meet the Representative in person during the summit and thank her for her early sign on to the TROA bill and explain the importance of the diabetes bill. I am happy to report that she co-sponsored the H.R. 1840 bill on July 19th, just a few days after my visit.
As of this writing, here is the status of each bill in the House and Senate:• Treat and Reduce Obesity Act• Senate Bill 595 = 13 co-sponsors• House of Representatives Bill 1530 = 117 co-sponsors• Expanding Access to Diabetes Self-Management
Training Act• Senate Bill 814 = 11 co-sponsors• House of Representatives Bill 1840 = 47 co-sponsors
WE NEED YOUR HELP! HOW CAN YOU HELP IN THIS EFFORT? Please complete all Action Alerts when you see them. It takes only a couple of minutes! You can also check to see if your Senators and Representatives have signed on to these important bills. If they haven’t, this is the perfect opportunity to request a meeting, or at the very least go to the Academy’s Action Center and take action. If they have signed on, a thank you note is in order.
FORMATION OF THE PUBLIC POLICY COMMITTEE Our DPG has made a commitment to being more involved in policy by starting the new Public Policy Committee that I am co-Chairing with our House of Delegates leader, Linda Arpino. While we have always had a contingency plan for VN DPG members to visit Congress, this was the first time for our committee members to attend, as well as the first for three scholarships to be awarded.
Our ability as a DPG to influence public policy is of paramount importance and hence, our committee was formed. It takes more than one or two people to do all that is needed for these issues that require formulated position statements to be submitted, and we must be prepared to do so. This is all about preparedness. I am often asked to suggest speakers from our DPG who can make regulatory comments; however, experts are not always available, willing, or able to meet the deadline due to time constraints. If we can anticipate areas of concern to VN members and have formulated responses prepared in advance, we believe we will be able to make a significant impact. It will also help us align ourselves with other organizations with similar goals and certainly make our voice in the Academy stronger. We anticipate the following areas will require your support in order for us to prepare our position ahead of time: • Definition of “plant-based” diet• Issues related to the Child Nutrition Act and Older
Americans Act. These would include school lunch and senior breakfast, lunch, dinner meals and Meals on Wheels
• Support materials for hospitals and other healthcare bills we expect will arise in the state legislature. Other regulations may have some support materials Student, Christi Kargi, Catherine Conway, VN PAL, Rep Grace Meng
13Vegetarian Nutrition Update | FALL 2019
but many institutions still need our support to create adequate menus for vegans/vegetarians that are cost-effective and easy to prepare
• Sustainability• Dietary Guidelines (We have a VN member on the
Academy Advisory Committee, however, in order to be well prepared, we’d like to supply additional information.)
If you have any interest in any of the above areas, please let me know. We welcome your help and involvement. If we want our voices to be heard, we need to make our positions and evidence known. This is our year to increase involvement in public policy; let’s work together to achieve our goals.
Questions, comments, concerns please contact me at [email protected]
VN Public Policy Committee: VN Chair, Sherene Chou, VN PAL Catherine Conway, Committee Members, Justine Meyer, Betsy Redmond, Morgan Bragdon, HOD Linda Arpino, and Manager, Consumer Protection and Regulations Mark Rifkin
THE OLDWAYS PLANT FORWARD PLATES HEALTHCARE TOOLKIT is a 100% plant-based toolkit for use in hospital and healthcare food service. It is a ready-to-go resource with all the information you need - menus, recipes, and ordering guides - to provide delicious, therapeutic plant-based menus in your facility. Download a brochure about Plant Forward Plates. What is in the toolkit?• 7-day and 1-day heart healthy, plant-based menu plan
for cafeteria and patient feeding.• 7-day and 1-day therapeutic heart healthy, plant-
based menu plan for regular, low-sodium, gluten-free, carbohydrate controlled, renal, and allergies, with nutritional analysis for calories, protein, carbohydrate, carbohydrate exchanges, fiber, sugar, total fat, saturated fat, cholesterol, sodium, potassium, phosphorus, magnesium, and vitamin K.
• 43 original, standardized, tested recipes for menus scaled to 10, 25, 50, 100 (with some exceptions based on reasonable scaling proportions), with HACCP instructions, nutritional analysis, and photography.
• Daily ordering guides for 7-day and 1-day menu, which provide purchasing sections for prepared items, and ordering amounts for recipes scaled to match recipes (10, 25, 50, 100 servings, or as indicated in recipe)
VN DPG Member, Sharon Palmer, MSFS, RDN played an integral role in the development of this great new resource for healthcare professionals. To learn more, click here.
NEW PLANT-BASED RESOURCE FOR DIETITIANS & HEALTHCARE:
OLDWAYS PLANT FORWARD PLATES
14
TOP TEN TRENDS & PREDICTIONS FOR A PLANT-BASED PLANET BY ELYSABETH ALFANO, HOST OF THE Awesome Vegans with Elysabeth Alfano Interview Series ON WGN RADIO
IT HAS BEEN A REALLY EXCITING few months for the plant-based food world. From the record-breaking Beyond Meat IPO to the nationwide launch of the Impossible Whopper and JUST Eggs, it seems like every day the plant-based movement takes on new ground. Progress is happening so quickly that it can be hard to keep up. As a plant-based expert reporting on vegan news for national radio, TV, and print, and as the host of the Awesome Vegans Interview Series in which I interview the medical, political, entrepreneurial, athletic and cultural leaders in the plant-based arena, here are my top ten trends and predictions for a plant-based planet.
1. HEALTHY IS AS HEALTHY DOES: Health remains far-and-away the number one driver for those switching to plant-based foods. Plant-based eating is more accessible, thanks to the surge in plant-based cookbooks, challenges, starter kits, and home delivery services, along with an increase in the number of restaurants serving a meat alternative, up 26.4% from 2017 to 2019 as reported by VegNews(1). Sales of meat alternatives in restaurants have increased by 268% from 2018 to 2019, compared to a 21.7% increase in the year prior, according to a recent analysis by food industry organization Dining Alliance (2).
2. IT’S ANIMAL AGRICULTURE, DUH!: Health is not the only driver in growing the plant-based marketplace. As more news circulates about the environmental damage caused by animal agriculture, many are starting to make this connection. The recent report from the U.N.’s Intergovernmental Panel on Climate Change
suggests switching to a more plant-based diet as one of the ways to affect climate change. Per the report, “balanced diets, featuring plant-based foods, such as those based on coarse grains, legumes, fruits and vegetables, nuts and seeds, and animal-sourced food produced in resilient, sustainable and low-GHG emission systems, present major opportunities for adaptation and mitigation while generating significant co-benefits in terms of human health” (3).
3. WILLY WONKA NO MORE: No longer considered crazy and wild, plant-based innovation is a huge factor in allowing more people to opt for meatless and dairy-free items. It’s not just burgers and brats that are making waves. Products such as Good Catch Foods (plant-based tuna), Upton’s Naturals Ch’eesy Bacon Mac and Cheese, Louisville Vegan Jerky, Cool Beans frozen wraps, and a plethora of plant-based cheese and yogurt options on a consumer level are helping people make the shift. On an industrial level, products like Faba Butter (Fora Foods) and a plant-based filler substituting for meat (The Better Meat Company) are helping food service make its move.
4. THE BIG THREE: Large animal agriculture companies like Cargill, Tyson, and Maple Leaf pivoted from simply “meat” companies to “protein” companies as they began investing in plant-based protein brands. Since then, many more companies have gotten in the plant-based ring: Nestle’s Awesome Burger launched in Germany at McDonald’s; JBS, one of the largest meat producers in the world, launched a plant-based burger in Brazil; and Smithfield announced that it will also
15Vegetarian Nutrition Update | FALL 2019
be selling burger patties in the fresh meat case. Many grocery stores like Kroger and Whole Foods are now doing private label with items like plant-based hot-dogs, deli slices, yogurt, and cheeses.
5. GOT GROWTH? In many ways, plant-based meats are behind the times. The plant-based milk business accounts for a whopping 15% of all milk sales. I recently attended the Good Food Institute Conference where it was suggested that this number may be closer to 19%. Other dairy-free products are on a similar trajectory with plant-based yogurt, creamer, and ice cream up 55%, 62%, and 40%, respectively, according to the Good Food Institute (4). Plant-based dairy alternatives are getting more popular, but the 2015-2020 Dietary Guidelines for Americans have not reflected this trend. Many have criticized the Dietary Guidelines for continuing to recommend dairy because the prevalence of lactose intolerance is 68% worldwide and is very common among many groups like Asian Americans, African Americans, and Hispanics/Latinos (5). Director of Nutrition Education for the Physicians Committee for Responsible Medicine and dietitian for Barnard Medical Center, Susan Levin, MS, RD, CSSD, provided the following testimony to the 2020 Dietary Guidelines Advisory Committee: “Due to the prevalence of lactose intolerance and the symptoms it causes, milk consumption should not be recommended. Americans are well past accepting Northern European-centric dietary recommendations that do not work well for most people. The Dietary Guidelines need to reflect and respect that change” (6).
6. LOCATION, LOCATION, LOCATION: As meat companies shift their priorities and start manufacturing more plant-based items, more of these items will end up in the meat aisle. So why continue to call it the meat aisle? I predict that soon you will see grocery store real estate shift: vegan products will no longer be relegated to a small corner. The meat aisle will become the protein aisle with meat and meatless options side-by-side for the consumer to choose for themselves which protein they prefer.
7. PUSH ME-PULL ME: It’s part pull. Consumers want plant-based items primarily driven by health. It’s part push. Companies want to meet demand and also realize the economic limitations of meat. Meat is resource-intensive and isn’t sustainable for a planet going from 7.7 to 10 billion people. However, those facts have been known for a while. So why the sudden shift? Growing Reducetarians! According to the Good Food Institute, 30% of meat-eating consumers claim to be eating less meat.
8. SHOW ME THE MONEY: Since the Beyond Meat Initial Public Offering (IPO), the skyrocketing profitability of innovative plant-based foods seems boundless. With rumors of other IPOs circling, a Vegan Climate exchange-traded fund (ETF) debuted on the NYSE this September (7). According to MarketWatch.com, the global plant-based meat market is likely to reach $140B by 2030 (8).
9. CULTURE CRAZE: With all the new plant-based food products gaining traction, it is no surprise that our culture’s perception of a plant-based diet is changing. Wimbledon-winning, plant-based athlete Novak Djokovic, the majority of the plant-based (and crushing!) defensive line of the Tennessee Titans, and plant-based Chicago Bears Punter, Pat O’Donnell are helping to change people’s perspective. With the launch of The Game Changers movie last September, it is now cool to be a man following a plant-based diet. And the ‘cool’ factor is everywhere, from celebrities and musicians like Moby and Billy Corgan (Smashing Pumpkins) to the Vegan’s Choice Motorcycle Club.
10. CHA-CHING! Of course, nothing opens one’s heart and mind to plant-based living like a paycheck. Lightlife is building the largest plant-based-only factory in North America in Shelbyville, IN, deep in the heart of animal agriculture. The 230,000 square-foot facility, set to open in 2020, will offer 460 jobs (9). In a recent Awesome Vegans interview, Lightlife CEO Dan Curtin explained the real change that is afoot!
BIG BONUS: I predict that China is going to make a move towards plant-based eating in a big way. According to the South China Morning Post (as reported in Vegconomist), veganism is expected to rise 17% from 2015-2020 in China, meaning 200 million people would be plant-based (10). Vegan pork products, Omnipork and Omnimince, JUST Eggs, Beyond Meat, and Oatly Ice Cream, among other items, are currently selling in China.
POTENTIAL PREDICTION: Change never comes from the top down. Governments rarely come to the table and say, “Hey! Let’s do some good!” Change comes from the bottom up. Governments change because individuals come together and demand change. As we gear up for the 2020 elections, which candidates will put animal welfare, the environment, and people’s health first? Will we see politicians take a stand? We could. Because of all the above points, we could be at a time in history where candidates try to set themselves apart by actively caring about these causes which are gaining traction. However,
CONTINUED ON PAGE 16
16
VEGETARIAN SUBSTITUTES FOR THE THANKSGIVING TURKEY
APPETIZING AND HEALTHFUL DISHES MADE WITHOUT TAKING THE LIVES OF GOD’S INNOCENT CREATURES
BY LENNA FRANCES COOPER
References: 1.Starostinetskaya A. Restaurant sales of vegan meat spike by 268% in 2019. VegNews. https://vegnews.com/2019/6/restaurant-sales-of-vegan-meat-spike-by-268-percent-in-2019 Published June 14, 2019. Accessed August 30, 2019.2. Meatless alternatives have jumped 268% in the last year. Dining Alliance. https://www.diningalliance.com/blog/meatless-alternatives-burgers-restaurants/Published June 10, 2019. Accessed August 30, 2019.3. Arneth A, Barbosa H, Benton T, et al. IPCC special report on climate change, desertification, land degradation, sustainable land management, food security, and greenhouse gas fluxes in terrestrial eccosystems: summary for policymakers (approved draft). Published August 7, 2019. https://www.ipcc.ch/site/assets/uploads/2019/08/Edited-SPM_Approved_Microsite_FINAL.pdfPublished August 7, 2019. Accessed September 4, 2019.4. Cameron B, O-Neill S. State of the Industry Report: Plant-based meat, eggs, and dairy. Good Food Institute. https://www.gfi.org › tom › php › download › SOI-Report-Plant-Based. Published 2019. Accessed August 30, 2019. 5. Definitions & facts for lactose intolerance. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/lactose-intolerance/definition-facts#common. Published February 2018. Accessed August 30, 2019.6. Doctors group tells Dietary Guidelines advisory committee to ditch dairy. https://www.pcrm.org/news/news-releases/doctors-group-tells-dietary-guidelines-advisory-committee-ditch-dairy. Published July 11, 2019. Accessed September 3, 2019.7. Gandel S. Beyond Meat investment frenzy paves way for Wall Street’s first vegan ETF. CBS News: Money Watch. https://www.cbsnews.com/news/beyond-meat-wall-streets-first-vegan-etf/. Published August 20, 2019. Accessed August 30, 2019.8. Alternative meat market could be worth $140 billion in 10 years, Barclays says. Market Watch.https://www.marketwatch.com/story/alternative-meat-market-could-be-worth-140-billion-in-ten-years-barclays-says-2019-05-22. Published May 27th, 2019. Accessed August 30, 20199. Smith K. Meat company to open $310 million vegan protein factory. Live Kindly. https://www.livekindly.co/americas-largest-vegan-meat-factory-open-2020/. Published April 8, 2019. Accessed August 30, 2019.10. China: vegan market to rise by more than 17% from 2015 to 2020. Vegconomist: the vegan business magazine. https://www.livekindly.co/americas-largest-vegan-meat-factory-open-2020/Published July 5, 2019. Accessed August 30, 2019.11. Grubhub: veganism is top trend, vegan orders up by 25% and Impossible burger most popular late-night order. Vegconomist: the vegan business magazine. https://vegconomist.com/food-and-beverage/grubhub-veganism-is-top-trend-vegan-orders-up-by-25-and-impossible-burger-most-popular-late-night-order/?utm_source=mailpoet&utm_medium=email&utm_campaign=top-stories-02-07-2019. Published June 28, 2019. Accessed August 30, 2019.
Elysabeth Alfano is a plant-based reporter, radio host, public speaker and content producer, as well as the host of the Awesome Vegans with Elysabeth Alfano Interview Series on WGN Radio, #JaneUnChained News Network, Vegan Magazine, YouTube, and iTunes. She is a
plant-based guest expert for iHeart Radio’s KFI show, The Fork Report, NYC’s The Answer 870AM, and WGN Radio. She is also a freelance plant-based reporter for NPR Member Station KCRW and has a monthly plant-based news segment, Food and Politics, on WCPT Radio. In her on-line series, The Silver-Chic Chef, she creates plant-based recipes which she has cooked on WGN-TV, WCIU-TV and at Veg Fests around the nation. Elysabeth also speaks on the mental, economic, environmental and physical health benefits of a plant-based diet at summits and food fests across the U.S. She will be giving her talk, The State of the Plant-based Union, at the National Vegetarian Museum on October 5. For more info, visit ElysabethAlfano.com.
as always, that depends on us and if we make our voices known. Make sure you also complete the Action Alerts from the Academy.
FUN FACT: I’ll leave you with this fun news from GrubHub: Veganism is their top trend with vegan orders up by 25% (11). The Impossible Burger is the most popular late-night item of all items, plant-based or not!**No companies/products mentioned in this article should be construed as endorsement by VN DPG.
CONTINUED FROM PAGE 15
Lenna Frances Cooper was a co-founder of the Academy of Nutrition and Dietetics. She is recognized historically as one of the pioneers in the science and field of vegetarian nutrition and dietetics. Miss Cooper published these statements and recipes in her vegetarian recipe book, The New Cookery, and as a columnist, in
the popular health magazine of her time, Good Health, when she was Director of the Battle Creek Sanitarium School of Home Economics and Head Dietitian of the Battle Creek Sanitarium. The Battle Creek Sanitarium was a leading medical institution which served only vegetarian meals to its clients and patients.
This column features the early writings of the Academy of Nutrition and Dietetics co-founder Lenna Frances Cooper. It is provided for historical and educational purposes and reflects some of the early thinking and information regarding vegetarian nutrition.
17Vegetarian Nutrition Update | FALL 2019
Note: Four of the recipes (Vegetable Roast or Mock Turkey, Cereal Roast, Chestnut Roast, and Walnut Roast) provided in this article by Lenna Frances Cooper are lacto-ovo vegetarian recipes and only one (Sanitas Roast) is a vegan recipe. With today’s availability of commercial non-dairy milks, non-dairy cream, and vegan egg substitute ingredients, the dairy and egg ingredients listed can be easily substituted to convert these into vegan recipes.
THERE ARE A FEW VEGAN MEAT substitute products mentioned in these recipes that were formerly produced by the Battle Creek Food Company that are no longer readily available. They are: Protose (a vegan meat substitute made from wheat gluten and peanuts) and Nuttolene (a vegan meat substitute made from peanuts). The Sanitas Meat (a vegan meat substitute made from nuts) product was originally produced by the Sanitas Nut Food Co. Ltd. Recently, the Loma Linda brand, distributed by Atlantic Natural Foods (www.atlanticnaturalfoods.com/loma-linda), is now distributing products similar to Protose (now called Loma Linda Nut Meat) and Nuttolene (with new spelling and now called Loma Linda Nutolene). These products can be used in place of their counterparts in the recipes. Sanitas Meat is no longer produced; however, Loma Linda Nut Meat would be a similar substitute that can be used in the recipe.
VEGETABLE ROAST OR MOCK TURKEY“To two cups of lentils or bean pulp (made by putting cooked lentils or beans through a colander), add one cup of strained canned tomato, two eggs, two cups of nut meal or very finely chopped nuts, one-half cup of 20% gluten or browned flour, the juice of a medium-sized onion, a little minced celery or celery salt, sage and salt to season, and one-
fourth cup of dairy or nuttolene* cream. The mixture should be quite stiff, as it will be if the water is largely evaporated from the legumes in the cooking.”
“Place in a bread-tin to bake and with a thin-bladed knife press into shape. Use macaroni for the “drum sticks.” Bake in a quick oven.”
“Serve with the following dressing:”
“One cup of lentil or bean pulp, one cup of strained tomato, one cup of dairy or nuttolene* cream, browned flour to thicken. Season with salt, celery, and a little grated onion. Strain before serving.”
CEREAL ROAST “One cup of milk, one cup of cream, two eggs, three-fourths cup of nut meal, one cup of granola, salt to season.”
“Beat the eggs slightly, add the milk, cream, nut meal, and granola, also salt if desired. Let stand fifteen minutes, then bake in a moderate oven thirty to forty-five minutes.”
CHESTNUT ROAST“Prepare the chestnuts by dropping into boiling water for ten minutes and remove the shells and skins with a knife.”
“Two cups of chopped chestnuts, three cups of stale bread crumbs, three-fourths cup of cream, two eggs, one teaspoonful of salt, one medium-sized onion, grated, and a little sage.”
“Beat the eggs, add salt, cream, grated onion, bread crumbs, chopped chestnuts, and sage. Bake in a moderate oven thirty to forty-f ive minutes.”
SANITAS* ROAST“Remove the contents of one-pound can of Sanitas* Meat cut into halves lengthwise, lay in a baking pan
with the flat surface down, sprinkle with salt and a little grated onion, and pour over a half cup of strained tomatoes. Bake twenty minutes in a moderate oven. Serve with the following: --”
PIQUANT SAUCE “One-half pint of protose* or a vegetable broth, seasoned with a little thyme, mint, and one-half teaspoon salt. Thicken with two and one-half tablespoonfuls of browned flour braided with a little water. Boil five minutes, strain, and add the following: one and one-half tablespoonfuls lemon juice, one-half teaspoonful sugar, one-half tablespoonful of grated onion, and one dozen chopped ripe olives.”
WALNUT ROAST“To two eggs slightly beaten, add one cup of milk, one cup of cream, one cup of granola, one-half cup of chopped English walnuts and salt to season. Let soak for twenty minutes, bake in an oiled pan for thirty to forty-five minutes.”
Source: Cooper, Lenna Frances. 1906. Vegetarian substitutes for the Thanksgiving turkey: Appetizing and healthful dishes made without taking the lives of God’s innocent creatures. Good Health (Battle Creek, Michigan) 41(11):656-657. Nov.
18
HAVE YOU READ? COMPILED BY VIRGINIA MESSINA, MPH, RD
AgingEffects of 12 weeks of essential amino acids (EAA)-based multi-ingredient nutritional supplementation on muscle mass, muscle strength, muscle power and fatigue in healthy elderly subjects: A randomized controlled double-blind study. Negro M, Perna S, Spadaccini D, et al. J Nutr Health Aging 2019;23:414-424.
Beliefs and Behaviors Associated with Plant-Based and Vegetarian DietsThe role of social identity motivation in dietary attitudes and behaviors among vegetarians. Plante CN, Rosenfeld DL, Plante M, Reysen S. Appetite 2019;141:104307.
Meat avoidance: motives, alternative proteins and diet quality in a sample of Swiss consumers. Hagmann D, Siegrist M, Hartmann C. Public Health Nutr 2019, Epub ahead of print.
Vegetarians’ and omnivores’ affective and physiological responses to images of food. Anderson EC, Wormwood J, Barrett LF, Quigley KS. Food Qual Prefer 2019;71:96-105.
Food processing and emotion regulation in vegetarians and omnivores: An event-related potential investigation. Giraldo M, Buodo G, Sarlo M. Appetite 2019, Epub ahead of print.
Self-declared attitudes and beliefs regarding protein sources are a good prediction of the degree of transition to a low-meat diet in France. de Gavelle E, Davidenko O, Fouillet H, et al. Appetite 2019;142:104345.
Cardiovascular DiseaseEating patterns of Australian adults: associations with blood pressure and hypertension prevalence. Leech RM, Timperio A, Worsley A, McNaughton SA. Eur J Nutr 2019;58:1899-1909.
Dietary calcium intake and hypertension risk: a dose-response meta-analysis of prospective cohort studies. Jayedi A, Zargar MS. Eur J Clin Nutr 2019;73:969-978.
Dietary patterns and risk of cardiovascular diseases: a review of the evidence. Zampelas A, Magriplis E. Proc Nutr Soc 2019, Epub ahead of print.
Children’s Fruit and Vegetable IntakeUsing repeated exposure through hands-on cooking to increase children’s preferences for fruits and vegetables. Ehrenberg S, Leone LA, Sharpe B, Reardon K, Anzman-Frasca S. Appetite 2019;142:104347.
A cross-cultural analysis of children’s vegetable preferences. Estay K, Pan S, Zhong F, Capitaine C, Guinard JX. Appetite 2019, Epub ahead of print.
Using herbs and spices to increase vegetable intake among rural adolescents. Fritts JR, Bermudez MA, Hargrove RL, et al. J Nutr Educ Behav 2019, Epub ahead of print.
Cognitive FunctionDietary intake and cognitive function: evidence from the Bogalusa Heart Study. Fortune NC, Harville EW, Guralnik JM, et al. Am J Clin Nutr 2019;109:1656-1663.
Association between cognitive impairment and vitamin B12, folate, and homocysteine status in elderly adults: A retrospective study. Baroni L, Bonetto C, Rizzo G, Bertola C, Caberlotto L, Bazzerla G. J Alzheimers Dis 2019;70:441-451.
DiabetesZinc supplementation improves glycemic control for diabetes prevention and management: a
systematic review and meta-analysis of randomized controlled trials. Wang X, Wu W, Zheng W, et al. Am J Clin Nutr 2019, Epub ahead of print.
Impact of different dietary approaches on blood lipid control in patients with type 2 diabetes mellitus: a systematic review and network meta-analysis. Neuenschwander M, Hoffmann G, Schwingshackl L, Schlesinger S. Eur J Epidemiol 2019, Epub ahead of print.
Diet and SustainabilityConsumer attitudes towards environmental concerns of meat consumption: A systematic review. Sanchez-Sabate R, Sabate J. Int J Environ Res Public Health 2019, Epub ahead of print.
InflammationDietary patterns associated with inflammatory biomarkers in a Northern German population. Barbaresko J, Rienks J, Oluwagbemigun K, et al. Eur J Nutr 2019, Epub ahead of print.
Ketogenic DietsKetogenic diet and microbiota: friends or enemies? Paoli A, Mancin L, Bianco A, Thomas E, Mota JF, Piccini F. Genes (Basel) 2019;10
LegumesConsumer understanding and culinary use of legumes in Australia. Figueira N, Curtain F, Beck E, Grafenauer S. Nutrients 2019, Epub ahead of print.
Meat Alternatives and Meat ReductionNudging, formulating new products, and the life course: a qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons. McBey D, Watts D, Johnstone AM. Appetite 2019,
19Vegetarian Nutrition Update | FALL 2019
Epub ahead of print.
Preference and willingness to pay for meat substitutes based on micro-algae. Weinrich R, Elshiewy O. Appetite 2019, Epub ahead of print.
Mental HealthAssessing the effects of vegetable consumption on the psychological health of healthy adults: a systematic review of prospective research. Tuck NJ, Farrow C, Thomas JM. Am J Clin Nutr 2019, Epub ahead of print.
Paleolithic DietInfluence of Paleolithic diet on anthropometric markers in chronic diseases: systematic review and meta-analysis. de Menezes EVA, Sampaio HAC, Carioca AAF, et al. Nutr J 2019;18:41.
Plant ProteinRole of plant protein in nutrition, wellness, and health. Ahnen RT, Jonnalagadda SS, Slavin JL. Nutr Rev 2019, Epub ahead of print.
Vegetarian Adolescent Dietary IntakesBeyond meat: a comparison of the dietary intakes of vegetarian and non-vegetarian adolescents. Segovia-Siapco G, Burkholder-Cooley N, Haddad Tabrizi S, Sabate J. Front Nutr 2019, Epub ahead of print.
Vegetarian Diets and AnemiaFactors associated with anemia among female adult vegetarians in Malaysia. Chai ZF, Gan WY, Chin YS, Ching YK, Appukutty M. Nutr Res Pract 2019;13:23-31.
Vegetarian Diets and Cardiovascular DiseaseA comparison of L-carnitine and several cardiovascular-related biomarkers between healthy vegetarians and omnivores. Lin TJ, Tang SC, Liao PY, Dongoran RA, Yang
JH, Liu CH. Nutrition 2019;66:29-37.
Sexual dimorphism in cardiovascular disease risk and risk factors among vegetarians: an exploration of the potential mechanisms. Adams M, Sabate J. Curr Atheroscler Rep 2019, Epub ahead of print.
Women in LOVe: Lacto-ovo-vegetarian diet rich in omega-3 improves vasomotor symptoms in postmenopausal women. An exploratory randomized controlled trial. Rotolo O, Zinzi I, Veronese N, et al. Endocr Metab Immune Disord Drug Targets 2019, Epub ahead of print.
Relation of vegetarian dietary patterns with major cardiovascular outcomes: a systematic review and meta-analysis of prospective cohort studies. Glenn AJ, Viguiliouk E, Seider M, et al. Front Nutr 2019, Epub ahead of print.
Shortening telomere is associated with subclinical atherosclerosis biomarker in omnivorous but not in vegetarian healthy men. Cinegaglia N, Antoniazzi L, Rosa D, et al. Aging (Albany NY) 2019, Epub ahead of print.
Interaction of dietary linoleic acid and alpha-linolenic acids with rs174547 in FADS1 gene on metabolic syndrome components among vegetarians. Ching YK, Chin YS, Appukutty M, et al. Nutrients 2019, Epub ahead of print.
Vegetarian Diets and ExerciseExercise capacity of vegan, lacto-ovo-vegetarian and omnivorous recreational runners. Nebl J, Haufe S, Eigendorf J, Wasserfurth P, Tegtbur U, Hahn A. J Int Soc Sports Nutr 2019;16:23.
Vegetarian Diets and Gut MicrobiotaInfluence of a 3-month low-calorie Mediterranean diet compared to the vegetarian diet on human gut microbiota and SCFA: the CARDIVEG Study. Pagliai G, Russo E, Niccolai E, et al. Eur J Nutr 2019, Epub ahead of print.
Vegetarian or gluten-free diets in patients with inflammatory bowel disease are associated with lower psychological well-being and a different gut microbiota, but no beneficial effects on the course of the disease. Schreiner P, Yilmaz B, Rossel JB, et al. United European Gastroenterol J 2019;7:767-781.
Vegetarians and PoliticsWhere the rubber meats the road: Relationships between vegetarianism and socio-political attitudes and voting behavior. Nezlek JB, Forestell CA. Ecol Food Nutr 2019, Epub ahead of print.
Vitamin B12Maternal plasma vitamin B12 concentrations during pregnancy and infant cognitive outcomes at 2 years of age. Lai JS, Mohamad Ayob MN, Cai S, et al. Br J Nutr 2019;121:1303-1312.
Weight LossIntuitive eating is associated with weight loss after bariatric surgery in women. Nogue M, Nogue E, Molinari N, Macioce V, Avignon A, Sultan A. Am J Clin Nutr 2019, Epub ahead of print.
A provegetarian food pattern emphasizing preference for healthy plant-derived foods reduces the risk of overweight/obesity in the SUN Cohort. Gomez-Donoso C, Martinez-Gonzalez MA, Martinez JA, et al. Nutrients 2019, Epub ahead of print.
20
HOUSE OF DELEGATES (HOD) REPORT BY LINDA ARPINO, RDN, CDN, FAND
LAST SPRING THE HOD was asked to rank priorities in a survey of strategic issues. This fall the delegates will meet before FNCE to discuss the strategic issue picked by AND members, technology in nutrition and dietetics practice. Areas of focus within the strategic issue of technology in nutrition and dietetics practice include: nutrition informatics, big data, artificial intelligence (AI), telehealth, simulations, digital health technology, and more. The HOD meeting at FNCE® begins Friday, October 25 around 7:00 am (ET) and ends Saturday, October 26 by 12:00 pm (ET), if you are
interested in sitting in on a meeting contact Anna Shlachter ([email protected], 800/877-1600,
ext. 4819).
Read the new MNT Provider! Learn how managing your payer mix can be the key to a healthy practice and a stronger bottom line and which important FNCE® 2019 educational events you won’t want to miss.
Check out timely information on telehealth and other important expansion services
within Medicare that could expand services RDNs provide.
I am excited to be a HOD PODS Facilitators for the
new HOD PODS Program. PODS stands for “Power
of Delegate Support”. The overall purpose
of the program is to provide all delegates
with a support group of fellow delegates who are available to answer
questions, provide direction, and offer a social contact. All delegates have been placed in groups of 9-10, with a mix of delegate type and new and returning delegates. Each PODS group has their own community on the HOD Platform to communicate with.
Nominations for the Academy’s 2020-2021 president-elect, speaker-elect and treasurer-elect are due September 6. Nominations for all other positions are due by November 1. The Academy’s 2020 national election will be held in February. Contact me if there is someone you think would be a good candidate and represent our VN members interests.
Attention all VN DPG members! I am recruiting for the HOD Think Tank. The Think Tank is the new name for the previous “Key Informants” program. Please contact me to continue or become part of the very important group. The HOD Think Tank is one way to increase member engagement, capture a variety of viewpoints, and identify future leaders. The following are criteria for Think Tank volunteers:
• Members should represent different areas of practice.
• Members should engage diverse populations: dietetic intern, under-30 member, male, NDTR, and other identified under-represented segments within your membership.
• Delegates may consider having different Think Tank members for various topics.
• Members could include subject matter experts on a specific topic.
Please email me at [email protected] if you wish to be included for the Think Tank. Time is not demanding but the outcome is huge!
