Further reading
- "Reed Mangels", Vegetarian Times, February 1993.
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Reed Mangels | |
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| Nationality | American |
| Education | B.S. (foods and nutrition), Florida State University M.S. (nutrition), Case Western Reserve University Ph.D. (nutrition), University of Maryland |
| Occupation(s) | Nutritionist, registered dietitian, lecturer in nutrition at the University of Massachusetts Amherst |
| Known for | Research into vegan and vegetarian diets |
| Website | "Dr. Reed Mangels" University of Massachusetts Amherst |
Ann Reed Mangels is a registered dietitian and Adjunct Associate Professor in the Department of Nutrition in the School of Public Health and Health Sciences at the University of Massachusetts Amherst, specializing in vegan and vegetarian nutrition. [1] She is the author or co-author of numerous papers and books on the subject, including the American Dietetic Association's position paper on vegan and vegetarian diets, Vegan & Vegetarian FAQ (2001), The Dietitian's Guide to Vegetarian Diets (2004), and The Everything Vegan Pregnancy Book (2011). [2]
Mangels is nutrition adviser for the Vegetarian Resource Group, and nutrition editor for Vegetarian Journal. [3]
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A macrobiotic diet is a fad diet based on ideas about types of food drawn from Zen Buddhism. The diet tries to balance the supposed yin and yang elements of food and cookware. Major principles of macrobiotic diets are to reduce animal products, eat locally grown foods that are in season, and consume meals in moderation.
Vegetarianism is the practice of abstaining from the consumption of meat. It may also include abstaining from eating all by-products of animal slaughter.
Raw foodism, also known as rawism or a raw food diet, is the dietary practice of eating only or mostly food that is uncooked and unprocessed. Depending on the philosophy, or type of lifestyle and results desired, raw food diets may include a selection of fruits, vegetables, nuts, seeds, eggs, fish, meat, and dairy products. The diet may also include simply processed foods, such as various types of sprouted seeds, cheese, and fermented foods such as yogurts, kefir, kombucha, or sauerkraut, but generally not foods that have been pasteurized, homogenized, or produced with the use of synthetic pesticides, fertilizers, solvents, and food additives.
A plant-based diet is a diet consisting mostly or entirely of plant-based foods. Plant-based diets encompass a wide range of dietary patterns that contain low amounts of animal products and high amounts of plant products such as vegetables, fruits, whole grains, legumes, nuts and seeds. They do not need to be vegan or vegetarian but are defined in terms of low frequency of animal food consumption.
Vegetarian nutrition is the set of health-related challenges and advantages of vegetarian diets.
The Academy of Nutrition and Dietetics is a 501(c)(6) trade association in the United States. With over 112,000 members, the association claims to be the largest organization of food and nutrition professionals. It has registered dietitian nutritionists (RDNs), nutrition and dietetics technicians registered (NDTRs), and other dietetics professionals as members. Founded in 1917 as the American Dietetic Association, the organization officially changed its name to the Academy of Nutrition and Dietetics in 2012. According to the group's website, about 65% of its members are RDNs, and another 2% are NDTRs. The group's primary activities include providing testimony at hearings, lobbying the United States Congress and other governmental bodies, commenting on proposed regulations, and publishing statements on various topics pertaining to food and nutrition.
Protein combining or protein complementing is a dietary theory for protein nutrition that purports to optimize the biological value of protein intake. According to the theory, vegetarian and vegan diets may provide an insufficient amount of some essential amino acids, making protein combining with multiple foods necessary to obtain a complete protein food. The terms complete and incomplete are outdated in relation to plant protein. In fact, all plant foods contain all 20 essential amino acids including the 9 essential amino acids in varying amounts.
A low-carbon diet is any diet that results in lower greenhouse gas emissions. Choosing a low carbon diet is one facet of developing sustainable diets which increase the long-term sustainability of humanity.
Vesanto Melina is a Canadian Registered Dietitian and co-author of books that have become classics in the field of vegetarian, vegan, and raw foods nutrition, have sold almost a million copies in English and are in nine additional languages. She has presented talks and workshops on various aspects of vegetarian, vegan and raw foods and nutrition for dietitians, health professionals, and vegetarian associations in 17 American states and 9 Canadian provinces, and in 10 countries.
Vegan nutrition refers to the nutritional and human health aspects of vegan diets. A well-planned, balanced vegan diet is suitable to meet all recommendations for nutrients in every stage of human life. Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, iron, and phytochemicals; and lower in calories, saturated fat, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc, and vitamin B12.
Ethical omnivorism, omnivorismor compassionate carnivorism, is a human diet involving the consumption of meat, eggs, dairy and produce that can be traced back to an organic farm. Ocean fish consumption is limited to sustainably farm-raised and/or ethically and wild caught, without contributing to illegal poaching.
The Journal of the Academy of Nutrition and Dietetics is the monthly peer-reviewed scientific journal of the Academy of Nutrition and Dietetics published by Elsevier. It covers research in nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.
Pregnancy vegetarianism is the practice of adhering to a vegetarian diet during pregnancy. Vegetarianism is "the principle or practice of excluding all meat and fish, and sometimes, in the case of vegans, all animal products from one's diet." Although some people frown upon pregnant women practicing vegetarianism, there is no evidence that vegetarianism—practiced properly—is unhealthful during pregnancy. There are millions of healthy babies born each year from vegetarian households.
The Farm Vegetarian Cookbook is a vegan cookbook by Louise Hagler, first published in 1975. It was influential in introducing Americans to tofu, included recipes for making and using tempeh and other soy foods, and became a staple in vegetarian kitchens.
Lenna Frances Cooper was an American dietitian and co-founder of the Academy of Nutrition and Dietetics. She has been called “a pioneer in vegetarian nutrition and dietetics.”
Ulma Doyle Register was an American biochemist, nutritionist, Seventh-day Adventist and vegetarianism activist known for his research on Vitamin B12. He was chairman of the Department of Nutrition at Loma Linda University School of Public Health.
Esther Kathleen Keen Zolber was an American registered dietitian, Seventh-day Adventist and vegetarianism activist. She was president of the American Dietetic Association 1982–1983.
Suzanne Marie Babich, formerly Suzanne Havala Hobbs is an American public health scientist, food writer, registered dietitian and vegetarianism activist. She was the primary author for the American Dietetic Association's 1988 and 1993 vegetarian position papers.
Alice Garrett Marsh was an American registered dietitian, Seventh-day Adventist and vegetarianism activist.
Phyllis B. Acosta was an American public health researcher best known for her research on inherited metabolic disorders and vegetarian diets. She was a pioneer in developing nutritional therapy for management of phenylketonuria.
