Journal of the Academy of Nutrition and Dietetics
Practice ApplicationsTopics of Professional InterestDevelopment of a Food Guide for the Vegetarians of Spain
Section snippets
Four-Phase Plan
The research underpinnings of this food guide had four phases: (1) study of dietary habits and nutritional deficiencies in the vegetarian population of Spain; (2) selection of foods commonly consumed by Spanish vegetarians and nutritional data recompilation of these foods by common portions used in Spain; (3) development of food groups on the basis of the food guide principle that is in use in Spain and similar nutritive value of vegetarian food portions; and (4) determination of the number of
Identification of Nutritional Deficiencies in a Sample of Spanish Vegetarians
Previous studies in other countries have suggested that a vegan diet is usually high in carbohydrates, n-6 fatty acids, fiber, beta-carotene, folic acid, vitamin C, iron, and magnesium, and low in protein, saturated fat, long-chain n-3 fatty acids, vitamins B-12 and D, and zinc.5, 21, 22, 23, 24 We showed that the Spanish vegetarian population failed to reach energy requirements, but they presented a well-balanced diet, with a healthy distribution of macronutrients and fatty acids. Vitamin B-12
Nutrient Content of Serving Sizes of Selected Foods
Initially, a serving size nutritional composition database was developed by Menal-Puey and colleagues.16 This included information about common vegan food groups, estimated portions, and mean energy and nutrient content. Data about RNI covered by each portion were also included.
Development of Food Groups and Serving Size Portions on the Basis of Statistical Criteria
The food groups chosen for the vegetarian food guide were in line with those of the Spanish Food Pyramid,12 but changes in groups or portions were suggested to reach similarity in nutritive values and match each food group according to the statistical criteria. The definitive food groups and portions proposed and the mean nutritional values of each food group are shown in Table 1 and Table 2, respectively.
Determination of the Number of Servings
Number of servings was defined at three levels of total daily calories (1,600, 2,000, and 2,500 kcal) to consider the different range of caloric intake depending on age, sex, and physical activity. Daily nutritional intakes were calculated by multiplying the mean nutritional values of each group listed in Table 2 by the number of servings assigned for each caloric pattern. The percentages of total energy from fat, protein, and carbohydrates were close to 35:15:50, less than 10% and more than 7%
Lifestyle Factors
Dietary recommendations were complemented with an invitation to be physically active, introducing moderate physical exercise for at least 30 minutes daily to maintain a healthy body weight. Adequate liquid intake (water, infusions) should be provided in variable amounts according to age and personal condition.
Summary
A vegetarian food guide was designed for the two more common Spanish vegetarian patterns (lacto-ovo vegetarians and vegan). On the basis of nutritional data, new food groups were determined, and daily portion sizes and numbers of servings were defined.
This work is especially useful for vegetarians in Spain, because:
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This is the first dietary guideline for the vegetarian population in Spain.
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It is based on the foods that are commonly consumed by vegetarians in Spain and are available in Spanish
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Nutrients
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VegPlate: A Mediterranean-Based Food Guide for Italian Adult, Pregnant, and Lactating Vegetarians
2018, Journal of the Academy of Nutrition and DieteticsCitation Excerpt :We shortly discuss in the second part of this section other nutrients, which can be of concern mainly in pregnant and lactating women and are therefore considered only in the corresponding adaptations of the VegPlate. Although dairy products are rich in calcium, they are not grouped separately as in other VFGs.2,3,6,7,9,20 They are in the protein-rich foods group, which contributes to the daily menu, with three servings/day in adults and 3 to 4.5 servings/day in pregnant and lactating women (Table 1).
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This article was written by Susana Menal-Puey, PhD, a lecturer of nutrition and dietetics, and Iva Marques-Lopes, PhD, RD, a lecturer of nutrition and dietetics, both with the Faculty of Health and Sport Sciences, University of Zaragoza, Huesca, Spain.
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT There was no funding support for this article.