Vegetarian nutrition
Vegetarian Nutrition
Vegetarian nutrition (/vɛdʒɪˈtɛəriən njuːˈtrɪʃən/) is the set of health-related challenges and advantages of vegetarian diets.
Etymology
The term "vegetarian" was coined in the mid-19th century by the British Vegetarian Society. It is derived from the Latin vegetus, meaning "lively" or "vigorous". The term "nutrition" comes from the Latin nutrire, meaning "to feed" or "nourish".
Definition
Vegetarian nutrition involves consuming a diet that avoids meat and animal by-products. This includes a variety of foods such as fruits, vegetables, whole grains, legumes, nuts, and seeds. There are several types of vegetarian diets, including vegan, lacto-vegetarian, and ovo-vegetarian.
Health Benefits
Vegetarian diets are typically high in fiber, folic acid, vitamins C and E, potassium, magnesium, and many phytochemicals. They're also low in saturated fat and cholesterol, which can lead to lower risk of heart disease, hypertension, type 2 diabetes, and obesity.
Nutritional Challenges
While vegetarian diets can be nutritionally balanced, they may require careful planning to ensure they provide all necessary nutrients. Key nutrients vegetarians may need to focus on include protein, iron, calcium, zinc, and vitamin B12.
Related Terms
- Veganism: A stricter form of vegetarianism that excludes all animal products, including dairy, eggs, and honey.
- Pescetarianism: A diet that includes fish but not meat.
- Flexitarianism: A mostly vegetarian diet that occasionally includes meat.
External links
- Medical encyclopedia article on Vegetarian nutrition
- Wikipedia's article - Vegetarian nutrition
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski