Dietitian's Guide to Vegetarian Diets: Issues and Applications
Author: Mark Messina
Using this valuable resource, you'll make the right decisions about your client's nutritional needs and your clients will benefit from healthier, more satisfying diets. You'll gain instant access to information about the dietary needs of vegetarian clients of all ages, as well as guidelines for treating diabetics, pregnant women, athletes and other clients with special considerations. This extensive resource on vegetarian diets can serve as a comprehensive reference for dietitians and other health professionals or as a classroom study guide.
Nancy Delaloye
This is a comprehensive resource text written by two well-known authorities in the field of nutrition and vegetarianism. The book provides current information about vegetarianism including a brief history of the vegetarian movement, a review of the literature, discussions on essential vitamins and minerals, meal planning guide for specific age groups, and applications for professionals who work with vegetarians. The purpose is to educate dietitians and other healthcare professionals and to serve as a tool for those professionals who counsel vegetarians. It can also serve as a reference book for nutrition students. The audience includes registered dietitians, dietetic interns, nutrition students as well as physicians. The book has a well-organized and well-defined table of contents. It contains a glossary of foods that are frequently used by vegetarians and 18 appendixes containing data relating to the nutritional status of both vegetarians and nonvegetarians. There is a section listing various resources for vegetarians that healthcare professionals can provide to their clients or utilize themselves as a means of obtaining further education about vegetarianism. The resource section includes names of vegetarian organizations, magazines, book titles by subject, materials, on-line services, mailing lists and mail-order companies. This book is a well-written resource book for nutrition practitioners who are in need of accurate, reliable as well as practical information on the subject of vegetarianism. Anyone who works in the field of nutrition should have access to this book.
Doody Review Services
Reviewer: Nancy Delaloye, RD (University of Chicago Pritzker School of Medicine)
Description: This is a comprehensive resource text written by two well-known authorities in the field of nutrition and vegetarianism. The book provides current information about vegetarianism including a brief history of the vegetarian movement, a review of the literature, discussions on essential vitamins and minerals, meal planning guide for specific age groups, and applications for professionals who work with vegetarians.
Purpose: The purpose is to educate dietitians and other healthcare professionals and to serve as a tool for those professionals who counsel vegetarians. It can also serve as a reference book for nutrition students.
Audience: The audience includes registered dietitians, dietetic interns, nutrition students as well as physicians.
Features: The book has a well-organized and well-defined table of contents. It contains a glossary of foods that are frequently used by vegetarians and 18 appendixes containing data relating to the nutritional status of both vegetarians and nonvegetarians. There is a section listing various resources for vegetarians that healthcare professionals can provide to their clients or utilize themselves as a means of obtaining further education about vegetarianism.
Assessment: The resource section includes names of vegetarian organizations, magazines, book titles by subject, materials, on-line services, mailing lists and mail-order companies. This book is a well-written resource book for nutrition practitioners who are in need of accurate, reliable as well as practical information on the subject of vegetarianism. Anyone who works in the field of nutrition should have access to this book.
Booknews
For use by dieticians and others in counseling vegetarian clients, or as a textbook for classroom study. Topics include: an overview of the vegetarian population and the health status of this group; nutrient needs; adequacy of vegetarian diets for pregnant women, infants, children, adolescents, and older people; and research issues and practical applications regarding vegetarians with cardiovascular disease, diabetes, weight control problems, and those who are athletes. Includes a glossary of typical vegetarian foods and 18 appendices with specific data on micronutrient and macronutrient intakes, serum lipid levels, blood pressure, and anthropometry. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Rating
4 Stars! from Doody
Table of Contents:
| Preface | ||
| Acknowledgments | ||
| Ch. 1 | Demographics and Definitions | 3 |
| Ch. 2 | Health Consequences of Vegetarian Diets | 17 |
| Ch. 3 | Protein | 81 |
| Ch. 4 | Calcium | 97 |
| Ch. 5 | Minerals | 124 |
| Ch. 6 | Vitamins | 161 |
| Ch. 7 | Food Guides for Vegetarians | 208 |
| Ch. 8 | Pregnancy and Lactation | 233 |
| Ch. 9 | Vegetarian Diets in Infancy | 257 |
| Ch. 10 | Preschool and School-Age Children | 275 |
| Ch. 11 | Vegetarian Diets for Adolescents | 298 |
| Ch. 12 | Vegetarian Diets for Older People | 308 |
| Ch. 13 | Counseling Vegetarian Clients | 325 |
| Ch. 14 | Diabetes | 341 |
| Ch. 15 | Vegetarian Diets for Athletes | 354 |
| Ch. 16 | Vegetarian Food Preparation | 377 |
| Glossary of Vegetarian Foods | 385 | |
| Resources on Vegetarian Diet | 393 | |
| Appendix A - Fiber, Cholesterol, and Macronutrient Intakes of Adult Vegetarians and Nonvegetarians | 405 | |
| Appendix B - Lipid Levels in Adult Vegetarians and Nonvegetarians | 417 | |
| Appendix C - Blood Pressure of Adult Vegetarians and Nonvegetarians | 425 | |
| Appendix D - Anthropometric Data of Female Adult Vegetarians and Nonvegetarians | 431 | |
| Appendix E - Anthropometric Data of Male Adult Vegetarians and Nonvegetarians | 438 | |
| Appendix F - Intake Ratios of N-6 to N-3 Fatty Acids on Vegetarian and Nonvegetarian Diets | 443 | |
| Appendix G - Protein, Calcium, Phosphorus, Sodium and Potassium Intakes of Adult Vegetarians and Nonvegetarians | 445 | |
| Appendix H - Iron Intake and Status of Vegetarians and Nonvegetarians | 452 | |
| Appendix I - Mineral Intake of Adult Vegetarians and Nonvegetarians | 457 | |
| Appendix J - Water Soluble Vitamin Intake of Vegetarians and Nonvegetarians | 464 | |
| Appendix K - Fat Soluble Vitamin Intake of Adult Vegetarians and Nonvegetarians | 470 | |
| Appendix L - Fiber, Cholesterol, and Macronutrient Intakes of Vegetarian and Nonvegetarian School-Aged Children and Teenagers | 476 | |
| Appendix M - Water Soluble Vitamin Intake of Vegetarian and Nonvegetarian School-Aged Children and Teenagers | 479 | |
| Appendix N - Fat Soluble Vitamin Intake of Vegetarian and Nonvegetarian School-Aged Children and Teenagers | 481 | |
| Appendix O - Mineral Intake of Vegetarians and Nonvegetarian School-Aged Children and Teenagers | 483 | |
| Appendix P - Fiber, Cholesterol, and Macronutrient Intakes of Elderly Vegetarians and Nonvegetarians | 485 | |
| Appendix Q - Water Soluble Vitamin Intake of Elderly Vegetarians and Nonvegetarians | 488 | |
| Appendix R - Mineral Intake of Elderly Vegetarians and Nonvegetarians | 490 | |
| Index | 493 |
Book review: O Dicionário Internacional de Gestão de Evento
The Great Latke-Hamantash Debate
Author: Ruth Fredman Cernea
Creation versus evolution. Nature versus nurture. Free will versus determinism. Every November at the University of Chicago, the best minds in the world consider the question that ranks with these as one of the most enduring of human history: latke or hamantash? This great latke-hamantash debate, occurring every year for the past six decades, brings Nobel laureates, university presidents, and notable scholars together to debate whether the potato pancake or the triangular Purim pastry is in fact the worthier food.
What began as an informal gathering is now an institution that has been replicated on campuses nationwide. Highly absurd yet deeply serious, the annual debate is an
opportunity for both ethnic celebration and academic farce. In poetry, essays, jokes, and revisionist histories, members of elite American academies attack the latke-versus-hamantash question with intellectual panache and an unerring sense of humor, if not chutzpah. The Great Latke-Hamantash Debate is the first collection of the best of these performances, from Martha Nussbaum's paean to both foods—in the style of Hecuba's Lament—to Nobel laureate Leon Lederman's proclamation on the union of the celebrated dyad. The latke and the hamantash are here revealed as playing a critical role in everything from Chinese history to the Renaissance, the works of Jane Austen to constitutional law.
Philosopher and humorist Ted Cohen supplies a wry foreword, while anthropologist Ruth Fredman Cernea provides historical and social context as well as an overview of the Jewish holidays, latke and hamantash recipes, and a glossary of Yiddish and Hebrew terms, making the book accessible evento the uninitiated. The University of Chicago may have split the atom in 1942, but it's still working on the equally significant issue of the latke versus the hamantash.
“As if we didn’t have enough on our plates, here’s something new to argue about. . . . To have to pick between sweet and savory, round and triangular, latke and hamantash. How to choose? . . . Thank goodness one of our great universities—Chicago, no less—is on the case. For more than 60 years, it has staged an annual latke-hamantash debate. . . . So, is this book funny? Of course it’s funny, even laugh-out-loud funny. It’s Mickey Katz in academic drag, Borscht Belt with a PhD.”—David Kaufmann, Forward
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