Vegetarian+Lecture+Guide-3 - Pescetarian e. Semi-vegetarian...

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Lecture Guide: Protein and Vegetarianism 1. Major Functions of Protein in the body: 2. Major Sources of Protein in the diet: 3. The RDA for health adults= ____________ g /per kg of body weight [2.2lbs=1kg] 4. Calculate your RDA: 5. Acceptable Macronutrient Distribution Range (AMDR) for protein = _________________% of total calories 6. Define Protein quality: 7. List examples of complete proteins 8. List examples of complementary proteins 9. Understand the difference between the following types of vegetarianism: a. Vegan b. Lacto-vegetarian c. Ovo-vegetarian d.
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Unformatted text preview: Pescetarian e. Semi-vegetarian Lecture Guide: Protein and Vegetarianism 10. What are the health benefits of being a vegetarian? 1. 2. 3. 4. 5. 6. 11. Vegetarians may be at greater risk for deficiency in some nutrients. List the nutrients below and some good sources in vegan/vegetarian diets. Nutrient at Risk Sources in Vegetarian and Vegan Diets 1. 2. 3. 4. 5. 6. 12. Oxalates (found in spinach and peanut butter) and phytates (found in seeds and grains) can bind ____________________ and reduce their absorption....
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This note was uploaded on 11/14/2011 for the course EDUCATION 190 taught by Professor Hull during the Winter '10 term at University of California, Berkeley.

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Vegetarian+Lecture+Guide-3 - Pescetarian e. Semi-vegetarian...

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