Aydın Gastronomy

Yazarlar: Dilistan SHİPMAN

Konular:Beslenme ve Diyetetik

Anahtar Kelimeler:Nutrition,Healthy nutrition,Vegetarian nutrition

Özet: Vegetarian diets are gaining popularity amongst young people, especially women. For many vegetarians being sensitive to the environment and to the world’s depleting resources, ethical issues related to animals, health benefits and plant-based dietary diet options are the main concerns. For a healthy vegetarian life, it is very important to regulate the nutrition model on the basis of a healthy diet, knowing the deficiencies of the vegetarian diet. Vegetarian diets are generally high in dietary fiber, folic acid, vitamins C and E, magnesium and iron, and phytochemical content. However, it is low-calorie and tends to be lower for saturated fat and cholesterol, long-chain n-3 (omega-3) fatty acids, calcium, zinc, vitamins D and B12. Vegetarians typically have a lower risk of cardiovascular disease (CVD), obesity, type 2 diabetes and some cancer. A vegetarian diet seems to be useful to increase the intake of protective nutrients and phytochemicals and to minimize the intake of dietary factors involved in various chronic diseases. In this study, the vegetarian diet was evaluated within the framework of nutritional principles.

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