Find Schools
Google Site Search
Nutritionist Schools By State

A Nutritionists View on Vegetarian and Vegan Diets: What is it and Why?

Vegetarianism is a diet theory that abstains from eating meat products such as; pork, poultry, beef, and any other slaughter by-products. Vegetarians also generally avoid fish, shellfish, and other sea animals. There are several different variations of the diet. Some exclude eggs, and/or some products produced by animal labor such as dairy products and honey. The Vegan practice of vegetarianism is a more restrictive version of vegetarianism. Veganism excludes not only animal flesh from the diet, but animal products as well, such as dairy products, anything made with animal fat, eggs, and honey. Many who practice veganism do so for ethical reasons. Consequently they often refrain from using animals’ fur, skin, or body parts for any purpose (e.g. leather, fur, etc…). Some of the most common reasons people have chosen a vegetarian lifestyle are; morality, religion, culture, environment, society, economy, politics, taste, or health.

Are you interested in learning more about the Nutritionist field?

Find Nutrition Related Degrees Programs Here.

The West and Animal Protein:

Most of us in the West eat too much protein. The average person eats 60 to 100 grams of protein per day. Follow some of the currently popular high protein diets and you will get about double or triple that amount your body needs. Metabolic studies have shown that a human requires only .25 gram (healthy adult women) to 2.0 grams (infants) of protein per pound of body weight per day, depending upon the stage of life, muscle mass, and activity level. To figure out your personal minimum daily needs in grams, simply multiply your recommended body weight in pounds by .25. The resulting is your minimum daily protein requirement. An adult woman of 125 pounds, for instance, would multiply 125 X .25, which equals 31 grams of protein per day. That’s the amount present in two servings of meat (about the size of two decks of cards). One complete protein source (e.g. soy, fish, dairy products, nuts) in a day is enough. When combined with other foods there should be no problem meeting daily protein needs.

Protein, Fiber, and your Kidneys:

Most Americans eat twice as much protein as necessary. As we now know, this has sent obesity, diabetes, heart disease, and cancer rates soaring. The reasons excessive protein may be harmful to humans are still being debated, but some points are clear. When large amounts of animal protein are consumed and inadequate amounts of whole grains, vegetables, and fresh fruits it is detrimental to your health. The reason being, there is not enough fiber to bind the toxins and fats together, to be eliminated from the body. This cycle can eventually prove extremely taxing for the body. When there are inadequate amounts of fiber and excessive protein in the diet, our kidneys must work twice as hard to remove waste.

Protein, Fiber, and Diabetics:

A high-protein diet can be especially detrimental to diabetics because they are already at a higher risk for kidney disease to begin with. In a study involving 1,500 patients with diabetes, most had lost more than half of their kidney function because of high intake of animal protein, according to Fuhrman in his book “Eat to Live”.

Protein and Weight Loss:

The American Cancer Society conducted a study over a ten-year period with nearly 80,000 people trying to lose weight. Participants who ate meat three or more times per week gained noticeably more weight than participants who avoided meat and chose vegetables. Studies published in The Journal of Clinical Nutrition and The New England Journal of Medicine stated that meat eaters are much more likely to be overweight then vegetarians.

Protein and Digestion:

If one does a simple comparison of the digestion system of human beings and carnivorous animals, it is plain to see the marked differences. For instance, our teeth and saliva are much different then the teeth and saliva predators rely on for survival. From the moment we consume food the digestion process kicks in. The alkaline saliva the human body produces is not effective in breaking down animal flesh; carnivores have a different type of saliva ced acid saliva perfectly designed for that very task. Furthermore the hydrochloric acid essential for digesting animal flesh is only secreted in very small amounts in a human stomach. Carnivorous animals are shown to have ten times the hydrochloric acid of humans. Our enzymes, digestive tracts, and organs are different from those found in carnivores. Our kidneys, colon, and liver are ill-equipped to process animal proteins. Compared to carnivores, our intestines are very long, so food that is not adequately processed becomes backed up in our intestines. Animals quickly pass food through their digestive systems because their digestive tracks were created much shorter. When our intestines are unable to process foods it rots, decomposes and ferments in our intestinal tracts and colons. Genetically and structurally we are designed to thrive on plant-based foods.

In Summary:

The benefits of eating less protein may be more than long term. On a day-to-day basis, many people have reported increased energy, clarity of mind, and over an sense of well-being. Perhaps giving the kidneys a break from digesting difficult animal protein may translate into energy better used elsewhere. If one thinks logically regarding humans and meat consumption we can draw similar conclusions. Compare yourself to a wild carnivorous animal such as a bear or lion. Predators do not rely on anything other than their natural hunting abilities, strength, speed, claws, teeth and jaws. Animals do not use tools or weapons like a human must. When we see a cow in a field does our mouths salivate like a wolf’s mouth? Compare our speed, and agility to that of a tiger. Compare the strength of your jaw to a wolf’s. Imagine yourself trying run after the animals we eat, catching them with our bare hands, killing them and eating then eating them without the use of an oven or fire. Furthermore, animals such as bears spend most of their time sleeping in order to possess the energy needed to digest their prey. We do not need to ward off meat completely or permanently if that task seems too overwhelming. Perhaps just being conscious of how much animal protein we are eating, and where it is coming from would be enough. It has been proven that eating less meat is much better not only for our health, but better for the environment, and better for the world we live in.

Find Nutrition Schools Now.

Nutritionist Degree Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
  • Alumni have appeared in reality competition shows such as Top Chef, Project Runway.
  • A team of about 4,000 faculty members are focused on helping students tap opportunities in a marketplace driven by ideas.
  • Academic programs available in design, media arts, fashion, and culinary.
  • Program Coordinators work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
  • Over 50 campus locations nationwide.
Show more [+]
3 Program(s) Found
  • Their Fast Track Diploma/Certificate Programs can enable students to be job-ready in as little as eight months.
  • A Career Services Office helps match graduates with potential employers.
  • Founded in 1979 as the Star Technical Institute school group, offering career training in drafting and design. 
  • Accredited by the Accrediting Commission for Career Schools and Colleges and approved by the U.S. Department of Education, the New York, Pennsylvania and New Jersey Departments of Education, and licensed by the Pennsylvania Department of Health.
Show more [+]
1 Program(s) Found
  • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
  • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
  • Offers a high school diploma program through distance learning materials.
  • Specializes in distance learning courses to award diplomas.
Show more [+]
  • Online Courses
5 Program(s) Found
  • Students spend significant time in the kitchen practicing precision techniques.
  • Programs provide hands-on training from instructors who are certified, master chefs.
  • The first Le Cordon Bleu school officially opened its doors as a culinary school in Paris in 1895.
  • Offer flexible schedules and online programs.
  • 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
1 Program(s) Found
  • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,000.
  • Ranked #14 in the 2014 edition of Best Colleges Colleges for Veterans by U.S. News.
  • The student-faculty ratio is 11:1, and 89.3% of classes have fewer than 20 students.
  • At the end of their freshman year, 84% of students return to continue their education.
  • Students attend only one class at a time for four weeks, ensuring easy access to faculty and a more hands-on education.
Show more [+]
1 Program(s) Found
Virginia College , Baton Rouge
  • Instructors are typically real-world professionals with many years of experience in their career fields.
  • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
  • Full tuition cost provided up front. In most cases, even textbooks are included in the total price.
  • Career services associates can help students review their resume, provide career counseling, help with job searches, and more.
  • Has 27 campus locations across the southern United States, plus offers online degree programs.
Show more [+]
3 Program(s) Found
  • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
  • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
  • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
  • Offers programs in culinary arts, nursing, and healthcare.
  • 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
Show more [+]
1 Program(s) Found
Salter College , West Boylston
  • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
  • 2 campuses in Chicopee and West Boylston, Massachusetts.
  • Originally founded in 1937 as a professional secretarial school for women.
  • Offers career placement services to students for every step of their job search.
  • Places students in externships to gain real world experience before completing their respective program.
Show more [+]
1 Program(s) Found
Dorsey Schools , Roseville
  • Founded in 1934, it prepares individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields.
  • Accredited by the Accrediting Council of Independent Colleges and Schools.
  • Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
  • Many lecture classes have a maximum of a 30:1 student to teacher ratio, most lab classes have a maximum of an 18:1 student to teacher ratio.
Show more [+]
1 Program(s) Found
  • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
  • Helps students gain professional skills in culinary management.
  • Offers an Italian Culinary Arts program where students get to externship in Italy.
  • Instructors are respected chefs who put their dedication and life experiences into their instruction.
  • Students have the option to study cuisines from around the world, culinary management, or international baking.
Show more [+]
1 Program(s) Found
  • On-the-job training available through externships, internships, and clinical placements.
  • Graduates in good standing can take refresher sessions in courses at no additional cost.
  • Has a 45-year history of providing career-focused education in the fields of allied health, business, and computer technology.
  • Offers career-focused programs in seven locations in Connecticut, Massachusetts, and New York.
  • Many campus locations have evening hours.
Show more [+]
3 Program(s) Found
Love to cook? Turn your passion into a career at the Culinary Instituteof Virginia. Earn your Associate of Applied Science Degree in Culinary Science in less than 2 years.
2 Program(s) Found
  • Has campuses in Melbourne, Sarasota, and Tallahassee Florida.
  • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
  • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
Show more [+]
2 Program(s) Found
  • Offers a 10% scholarship to eligible active duty, active and drilling members of the Reserve and National Guard.
  • Its accelerated online courses allow students to learn new course material every 5 ½ weeks.
  • Accredited by the Middle States Association of Colleges and Schools, Commission on Higher Education (MSCHE).
  • Has been training students for creative careers since 1921. 
Show more [+]
  • Online Courses
4 Program(s) Found
  • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
  • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
  • Numerous scholarship opportunities and financial aid are available to students who qualify.
  • 2 campuses located in Boulder, Colorado and Austin, Texas.
Show more [+]