Publications
A Basic Course in Vegetarian and Vegan Nutrition
by George Eisman, RD

An 18-unit guide to nutrients, foods, health conditions, and stages of life changes related to plant-based eating.

Table Of Contents

Acknowledgements…... Ii
List Of Tables And Figures ............Iv
Preface - About This Course ..... V
Introduction ..... 1
Study Units (Information Summaries Followed By Practice Tests)
Unit 1 - Protein: Quantity ..... 2
Unit 2 - Protein: Quality ..... 9
Unit 3 - Carbohydrates ..... 14
Unit 4 - Fiber ..... 20
Unit 5 - Lipids (Fats & Oils) ..... 25
Unit 6 - Digestion And Absorption ..... 34
Unit 7 - Weight Control ..... 41
Unit 8 - Fat-Soluble Vitamins ..... 47
Unit 9 - Water-Soluble Vitamins ..... 52
Unit 10 - Major Minerals I ..... 58
Unit 11 - Major Minerals Ii And Water ..... 64
Unit 12 - Trace Minerals ..... 70
Unit 13 - Vegetarian Foods I ..... 79
Unit 14 - Vegetarian Foods Ii ..... 87
Unit 15 - Diet-Related Chronic Disease I ..... 96
Unit 16 - Diet-Related Chronic Disease Ii ..... 102
Unit 17 - Life Cycle And Vegetarianism ..... 109
Unit 18 - Overview Of Vegetarian Diets ..... 118 Practice Test Answer Keys ..... 127
Obtaining A Certificate For Completing This Course ..... 145
Addendum 1 – Dr. Greger’s Recommendations For Optimum Nutrition .. 147
Addendum 2 – Breast Cancer, Prostate Cancer, And Animal Product Consumption (Some Notable Quotes) … 148.

List Of Tables And Figures

Table 5 -1: Fatty Acid Content of Some Oils ………................ 26
Figure 6-1: The Digestive System …………………….............. 35
Table 7.1 : Caloric Expenditure of some Common Activities ..... 43
Table 9-1: Folacin Content of some Green Vegetables ............. 54
Figure 14-1: Structure Of A Grain .......................................... 87
Table 17-1: Recommended Calorie Intakes for Children ............ 115
 

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