Becoming Vegan: The Complete Reference to Plant-Base Nutrition, Comprehensive Edition

Book Publishing Company
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Internationally acclaimed dietitians Brenda Davis and Vesanto Melina specifically designed this fully referenced, comprehensive edition to meet the needs of health professionals, academic librarians, and curriculum developers as well as lay readers with a deep interest in nutrition.
 

The authors explore the health benefits of vegan diets compared to other dietary choices; explain protein and amino acid requirements at various stages of life; describe fats and essential fatty acids and their value in plant-based diets; investigate carbohydrate facts and fallacies; reveal the truth about wheat, gluten, and grains; pinpoint where to obtain calcium, iron, zinc and other minerals without animal products; clarify the importance of obtaining vitamin B12; and show how to attain optimal nutrition during pregnancy and lactation.
 

Nutritional guidelines are provided for infants, children, teens, and adults, including seniors; and a section is devoted on how to achieve and maintain healthy weights and exceptional fitness on a vegan diet. Numerous tables and graphs illustrate each section. A handy graphic of the vegan plate offers a daily plan for healthful eating. Equally beneficial are the sample menus designed for people of various caloric needs.
 

While much of the emphasis is on the health advantages that vegan diets offer, an opening chapter is devoted to the impact of animal agriculture on the environment, and the degree of inhumanity that has dominated the industry. Plant-based nutrition truly benefits the entire planet, and every bite makes a difference.

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About the author

Registered dietitian Brenda Davis is a leader in her field, an internationally acclaimed speaker, a past chairperson of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics, and the 2007 inductee into the North American Vegetarian Society's Vegetarian Hall of Fame. Vesanto Melina, a registered dietitian, has taught nutrition at the University of British Columbia and Bastyr University in Seattle. She coauthored the joint position paper on vegetarian diets for the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and Dietitians of Canada, and is currently a consultant to the government of British Columbia. Brenda and Vesanto's books on vegetarian, vegan, and raw diets are in print in seven different languages and are sold in more than 15 countries.

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Additional Information

Publisher
Book Publishing Company
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Published on
Aug 7, 2014
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Pages
604
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ISBN
9781570679001
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Features
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Language
English
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Genres
Cooking / Health & Healing / General
Cooking / Vegetarian & Vegan
Health & Fitness / Diet & Nutrition / General
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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COOKING VEGAN was designed to help vegan and non-vegans alike understand how to use plant-based foods to sustain and maintain good health. Internationally renowned vegan dietitian Vesanto Melina and professional chef Joseph Forest combine their expansive knowledge and experience in this tour de force of information and tempting recipes to help readers expand their nutritional knowledge and increase their culinary repertoire.

A companion book to Vesanto's best-selling Becoming Vegan (coauthored with Brenda Davis, R.D.), COOKING VEGAN expertly demonstrates that a well-balanced vegan diet supplies all the nutrients our bodies need. Explicit information is given on which foods provide protein to help maintain fitness, the right combination of nutrients to build strong bones, the best sources for carbohydrates and fats, and smart choices for obtaining vitamins D and B12. Each recipe has a complete nutritional analysis listing the number of calories and the amount of protein, fat, carbohydrates, minerals, vitamins, and essential fatty acids per cup or serving. A Vegan Food Guide describes the necessary food groups and provides recommended servings for optimal nutrition.

Special emphasis was placed on creating foods that appeal to the senses of sight, smell, taste, and touch. A beginner seeking simplicity and a gourmet chef exploring the depths and nuances of flavor will both find nourishing and appetizing meals easy to assemble. Twelve daily menus combine recipes to help people of any age, activity level, or ability in the kitchen get a sense of how to mix and match dishes to suit their needs.

A few of the delicious recipes to savor include Cashew Cheese Lasagne, Fiesta Quinoa Salad w/ Lime Dressing, Portobello Mushroom Burgers, Tuscan Minestrone and Chocolate-Orange Cake. Cooking Vegan shows how to adopt a diet that is not only healthful, but inspirational to prepare, and satisfying to eat.
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