Vegan/Vegetarianism Professional Interview

1. Vegan/Vegetarianism Professional Interview By: Matthew Fleming Sheryl Heichel Melva Avila James Brennan

2. Vegan/Vegetarianism • 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.) Vegan Vegetarian

3. Vegetarian Types • 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)

4. No Meat??????

5. Interviews • 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 Lauren Roynestad Jo Ann Roynestad

6. Lauren Roynestad • 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?

7. Lauren (Continued) • 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?

8. Jo Ann Roynestad • 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?

9. Jo Ann (Continued) • 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?

10. Articles • 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

11. Vegetarianism Throughout Life • 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.

12. Pregnant or Lactating • 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

13. Infants • 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.

14. Children/Adolescents • 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

15. Adulthood • 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.

16. Athletes • 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.

17. Vegan Diets and Diabetes • 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.

18. Vegan Diets and Osteoporosis • 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

19. A Worksite Vegan Nutrition Program is Well-Accepted and Improves Health-Related Quality of Life and Work Productivity

20. Previous Research • 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

21. Previous Statistics • When compared to health weight individuals, individuals could have up to 78-111% 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

22. Purpose • 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

23. Methods • 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.

24. Results • 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