Audrey Clark English 1102 Ms.

Ingram 12 March 2013 Annotated Bibliography

Carlson, Peggy. The Complete Vegetarian: the Essential Guide to Good Health. Urbana, University of Illinois Press, 2009. Print A part of this book discusses what it is to be vegetarian, its subtypes, and individuals choices for choosing the dietary habit. A vegetarian diet is a diet without meat meaning, no red meat, fish, chicken, or poultry consumption. There are several major subtypes of vegetarianism such as, ovo-lacto vegetarians, who do not consume eggs or dairy products, lacto vegetarians, who do not consume eggs but do consume dairy products, ovo vegetarians, who consume eggs but not dairy products and vegans, who consume no animal products meaning; no meat, no dairy and no eggs. The reason for such dietary habits by individuals was stated in a study conducted in the Vegetarian Times by Yankelovich, Skelly, and White/Clancy, Shulman, Inc., in 1992. The study concluded that 46 percent of United States individuals chose vegetarian diets for health reasons, 15 percent for animal rights, 12 percent due to family and/or friend influence, 5 percent due to ethics, 4 percent for environmental reasons and 18 percent for other reasons. This source is creditable because the findings from both, MD, Peggy Carlson and from a study noted in the Vegetarian Times by The American Vegetarian: Coming of Age in the 90s, was recently published in 2009. Carlson noted numerous references, contributors, and surveys which implies that her research is supported by other academic scholars and studies. This source also included valuable information on the correlation between diabetes and vegetarians, environmental and food safety aspects of vegetarian diets and optimal nutrition for active vegetarians. Dwyer, Johanna and Franklin M. Loew. Nutritional risks of vegan diets to women and children: Are they preventable? Journal of Agricultural and Environmental Ethics. 7.1 (1994): 96-97. Print. This journal discusses the nutritional implications of vegetarianism on children as studied my Dr. Dwyer and Dr. Loew. Dwyer and Loew stated that the vegan dietary a habit for infants was inadequate compared to the healthful vegan dietary habits of adults. Thus, most infants who receive vegan products were lacking the nutritional supplements of iron, calcium, vitamin D, and other nutrients required for their diet. This is because during the first year of a vegan infants life,

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they are fed products like commercial soy milk and homemade soy milk, both that of which are low in iron, vitamin D and calcium. Comparably, the study concluded that infants who are fed cereal-based foods that are relatively high in water and bulk but low in energy must be fed in large amounts in order to meet the infants energy needs. This source is a creditable source because this information included in the Journal of Agricultural and Environmental Ethics was observed, analyzed, and written by two doctors, Johanna Dwyer and Franklin M. Loew, who both work for Tufts University in the department of Medicine. Although this information is more geared towards the vegetarianism of infants and children and not adults, it supplies my research with a counterargument.

Elmadfa, I. Diet Diversification and Health Promotion. Basel: Karger, 2005. Print. A segment of this book includes the advantages of a vegetarian diet. Although vegan diets were described as being nutritionally deficient in several areas including, protein, iron, zinc, calcium and vitamin B, numerous studies demonstrated that the deficiencies are due to poor meal plan choices. In fact, vegetarian diets offer distinct advantages as compared to meat containing diets due to the lower intake of saturated fats, cholesterol and animal protein and due to the higher intake of carbohydrates, dietary fibers, magnesium, folic acid, vitamin C and E, and carotenoids. I find this source to be creditable because I gained this information from a book that included a forum of nutrition that was recently published in 2005. This forum noted numerous references and tables that supported the authors point of view, supplying the author with many creditable sources. This forum was not only useful in supplying my argument with scholarly research, supporting my argument, but the source also established useful information on the health advantages of vegetarians diets and plant foods, critical nutrients for vegetarians and the life expectancy of vegetarians

Health Education of Health Services at Brown University. Being a Vegetarian. Brown University. Web. 25 Feb. 2013. This website produced by Brown University discussed how a vegetarian can get proper nutrition in their diet. Although a vegetarian should focus on consuming a wide variety of foods in order to meet energy needs, there are five categories in particular that a vegetarian should note; protein, calcium, vitamin D, iron and vitamin B12. The ADA recommends eating a wide variety of foods and enough calories during the day in order to fulfill a persons protein needs. The ADA also recommends that a person, between the ages of 19 and 50, should consume at least 1000mg of calcium per day. Vegetarians can meet this calcium requirement by consuming adequate amounts of low-fat and fat-free dairy products such as, yogurt and soy milk.

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This source is creditable because it is not a typical commercial website but rather an organizational website maintained Brown University. This source supplied my research in two ways, it somewhat gave a counterargument to my argument by also supporting my argument. I can use the information this source provided on how a vegetarian can gain proper nutrition flexibly. In addition, this source included several major facts of vegetarianism such as, the health benefits, health risks, and what a vegetarian consist of.

Mangels, Reed. Scientific Update. Vegetarian Journal 2012: 20-21. Web This article presented a summary of various research papers on the topic of vegetarianism. One in particular included the correlation between a vegetarian diet and blood pressure. A study was conducted by researchers at Loma University who examined the blood pressure of 504 peoples, 10 percent being vegans, 36 percent being lacto-ovo vegetarians, 14 percent being partial vegetarians and 40 percent being non-vegetarians. The results concluded that approximately a quarter of all study subjects were taking medicine to treat high blood pressure but of those not taking blood pressure medicines, subjects classified as vegans or lactovo vegetarians had the lowest blood pressure. This source is creditable because it was published in the Vegetarian Journal, in recent 2012. Although the source may have the possibility of being bias considering it comes from source that supports the vegetarian life style, the information I obtained could either support my argument or not, considering on how I analyze the study and interpret the results. Mark Messina, Virginia Messina. The Role of Soy in Vegetarian Diets. 6 Aug. 2010: 855-888. Web. 29 Feb. 2013. This article displays the vital role soyfoods play in vegetarian diets due to their high protein and fat content, low carbohydrate content and versatility. The article also covers in great detail, isoflavones, which are a specific soybean constituent. In particular, soyfoods reduce the risk of heart disease, osteoporosis and certain forms of cancer. However, although not supported by the clinical literature of this article, the effects of isoflavones observed in animal studies raise concerns about the potential effects of soyfood consumption. This source is creditable because it not only was published in recent 2010, but it has also been cited in other articles that can be found on the index of medical literature via the PubMed database. This source is uniquely valuable to my research, considering soy makes up most vegetarian diets, because it extensively explains the role, advantages and risks of soyfoods in vegetarian diets. This source covers not only soyfoods in general but also certain soyfoods in particular.