Registered Dietitian Nutritionists (RDNs) are clinicians trained in the application of food, nutrition, and dietetics. Vegetarians and vegans have a lower risk of many nutrition-related chronic diseases that are epidemic while vegetarian and vegan diets are associated with reduced environmental impact. Despite this strong diet-disease and diet-environment connection, it is not known if dietetics students are taught the principles of vegetarian and vegan nutrition. The overarching goal of our study was to investigate curricular practices in accredited dietetics training programs in the United States (U.S.) including (1) the prevalence and perceived importance of vegetarian and vegan nutrition instruction and (2) if program directors connect vegetarian and vegan diets to climate change mitigation and resource conservation. Primary data were collected by way of a cross-sectional, Internet-based survey. All Accreditation Council for Education in Nutrition and Dietetics (ACEND) program directors in the U.S. ( = 574) were sent a 37-question survey and invited to participate in the study. Outcome measures included the prevalence of vegetarian and vegan nutrition instruction, quantifying if relationships exist among variables, and the frequency of connecting vegetarian and vegan diets to environmental impact. Descriptive and inferential statistics were utilized. Respondents ( = 205) indicated that over 51% of programs teach vegetarian nutrition while 49% teach vegan nutrition. There were significant differences between program type and the prevalence of vegetarian ( = 0.00005) and vegan ( = 0.00005) nutrition instruction. Over 90% of program directors believe that vegetarian and vegan nutrition should be taught. Over 50% of programs identify the connection between vegetarian and vegan diets in climate change mitigation and resource conservation. Most ACEND program directors believe vegetarian and vegan nutrition should be taught and half connect diet to environmental concern. Nevertheless, there is a discrepancy between beliefs and practice behaviors. These results suggest the need for increased collaboration and the use of novel techniques that better incorporate vegan and vegetarian nutrition throughout dietetics education.
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http://dx.doi.org/10.3389/fnut.2019.00123 | DOI Listing |
Nutrients
December 2024
Exercise and Sport Science, Faculty of Health Sciences, Universidad Francisco de Vitoria, 28223 Pozuelo, Spain.
Creatine monohydrate supplementation is widely used by athletes in high-intensity, power-based sports due to its ability to enhance short-term performance by increasing intramuscular phosphocreatine (PCr) stores, which aid in ATP resynthesis during intense muscle contractions. However, emerging evidence suggests that creatine monohydrate offers benefits beyond athletic performance. This narrative review explores the literature supporting the advantages of creatine supplementation in women, vegans, and clinical populations.
View Article and Find Full Text PDFNutrients
December 2024
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy.
The gut microbiota plays a key role in health and disease, but it could be affected by various factors (diet, lifestyle, environment, genetics, etc.). Focusing on diet, while the role of the different styles and choices (Mediterranean vs.
View Article and Find Full Text PDFBr J Nutr
January 2025
Division of Nephrology, Department of Internal Medicine, Koc University School of Medicine, Istanbul, Turkey.
This interventional single-center prospective open-label study aims to evaluate the effects of a vegan diet, compared to a vegetarian and omnivorous diet, on metabolic parameters, insulin sensitivity, and liver and kidney steatosis in healthy adults. The study included 53 omnivorous participants aged 18-40 years, body-mass index 18-30 kg/m2, without any chronic disease, chronic medication use, active smoking, or significant alcohol consumption. All participants were omnivorous at baseline and selected to continue an omnivorous diet or transition to a vegetarian or vegan diet, with follow-up over six months.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy.
In this work, the lipidomic analysis on polar components of almond, coconut, and soy beverages was performed by liquid chromatography quadrupole time-of-flight mass spectrometry. A comparison with bovine milk was also performed. A total of 30 subclasses of polar lipids, belonging mainly to glycerophospholipids and sphingolipids, and a total of 572 molecular species were identified.
View Article and Find Full Text PDFNutrients
December 2024
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Objectives: Flour products with iodine-fortified dried vegetables can be a good source of iodine. However, in addition to iodine stability, the sensory quality of these products is also important. Therefore, this study aimed to assess the effect of adding iodine-fortified dried vegetables to flour products (gnocchi and ciabatta) on their sensory quality and map consumers (vegan/omnivore diets) as potential consumers of fortified flour products with iodine-fortified dried vegetables.
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