Research Paper on What Properties Make Vegan Menus Better That Vegetarian Intake

Introduction

According to Clarys et al. article titled "Comparison of nutritional quality of the vegan, vegetarian, semi-vegetarian, Presco-Vegetarian and Omnivorous diet" published by the Journal of Nutrients in 2014 covers the analysis, evaluation and the comparison of nutrient intake and diet quality among vegan, vegetarian, semi-vegetarian, presco-vegetarian, and omnivorous intakes (Clarys,et al., 2014). The research results reflected that the nutrient levels between vegan and omnivorous diet were the same; therefore, the restricted food had lower total energy food, better fat consumption "lower cholesterol, total and saturated fat and high levels of polyunsaturated fat" (Clarys et al., 2014 p.1328 para. 2). Moreover, the nutrient value total scores reflected that the vegetarians, semi-vegetarian, and presco-vegetarians displaced a prudent score between the restricted and unrestricted menus (Clarys et al., 2014 p. 1328). A good example is investigating according to the characteristics of dietary; thus, a comparison table of total scores in terms of respondents "qualitative research method" (Clarys et al., 2014). The significance is on understanding the nutrition intake according to dietary macro and micro-patterns; therefore, knowing total consumption, nutrient density, and the healthy eating index (Clarys et al., 2014). Additionally, Clarys et al. (2014) cover the meaning and eating habits of the different types of vegetarian diets; for example, the presco-vegetation and semi-vegetarian diets include moderate consumption of meat and fish. I come to understand that there are different classification of vegetarian diets, for example, presco and semi-vegetarian menus. Moreover, I have learned that most likely outcomes associated with nutritional intake, quality and quantity are directly linked to body weight.

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In Mann's senior thesis titled "More than just a diet: An inquiry into Veganism" published by Anthropology Senior Theses in 2014, explores the reasons promoting the presently gained momentum on the consumption of vegan diets. Moreover, the thesis covers both the health and ethical based reasons as to why vegan foods are outdoing vegetarian diets in the current market. First, Mann (2014), explores the background history of a vegan diet to establish the grounds of the topic and why it is of great importance to the community. The context covered within the veganism background highlights that the question enhances the Vegan diet is not just about the health or well-being of the city, but it also explores the ethical standards of the society (Mann, 2014). The paper reflects on the fact that veganism is of great importance towards the consumer's health, but there are concerns raised on the same sphere. The research blames lack of awareness on the nutrition and health levels of the vegan dietary as the principal reason to the confusion about the intake and misjudgment on vegetarian dietary as the more excellent menu (Mann, 2014). Moreover, the diet is rich in nutrients such as calcium, vitamin D, iron, and vitamin B-12. Besides, the research also identifies regular vegan activities as assist in ensuring that they are healthy (Mann, 2014). Lastly, the pronounce stereotypes of vegan food are unfounded; thus, lack scientific evidence making the dietary more superior to vegetarian dietary.

According to Harvard Women's Health Watch in their article "Is a vegetarian or a vegan diet for you" published in 2014 by the Harvard Health Publishing Education Website, provides information that enables people to choose which diets they are comfortable in consuming. First, the article focuses on the elderly group, those above the age of 55 who rarely or do not red or white meat but is in preferring a predominantly plant-based menu (Harvard Women's Health Watch, 2014). Ideally, the entire article covers the reasons why both vegetarian and vegan eating habits are of great importance (Harvard Women's Health Watch, 2014). Some of the reasons why these eating habits are of great significance are because they promote lower body mass index, which reduces health risks such as heart illnesses, diabetes, and cancer among others. The article finally concludes that vegan diets are a better menu than the vegetarian because veganism consists of a plant-based diet, but a vegetarian can consume small amounts of animal products. The article is additional support on the fact that vegan menus are better than vegetarian food. To support the event, the Harvard Women's Health Watch (2014), promotes that fact that vegetarian and vegan can be nutritious but at some time not healthy when it lacks useful nutrients. Next, the natural nutrients in both menus are calcium, protein, iron, and vitamin B12.

Moreover, it is clear that the article portrays vegetarians with the habit of eating out since its menus flock the market next if one needs to establish himself/herself as a vegan, he/she needs to start by increasing the number of vegetables on each meal (Harvard Women's Health Watch, 2014). I have had the opportunity to learn the difference between vegan and vegetarian menus. Also, it is of great importance that most of the plant oriented meals served at food joints are mostly vegetarian and not vegan. Finally, I have established a plan on how to become a vegan.

Theses. Reflection

I chose the topic of vegan is better than vegetarian because of several reasons. First, the act of veganism and vegetarianism has brought much confusion among consumers. The disorder is portrayed on elements initiating the definition of the two menus. Ones, I came across a discussion at a center on the two modules of intakes and approximately 80 percent of the participants did not understand the difference between vegan and vegetarian; thus, making it a topic worth discussion and researching. The second reason for choosing the question was because I was obsessed with the practice of veganism. I never understood why people who ate meat since birth certainly changed their attitudes and eating habits and only consumed plant-related food.

Indeed, while beginning the research on the topic, my first aim was to understand the difference between the two intakes. Yes, I knew that vegan and vegetarian were all models of consuming plant related foods, but the intensity was the problem issue. When I visited the internet specifically the Health Harvard Education Website, I came across the meaning of the two. Vegan was the consumption of 100 percent plant meals while vegetarian accompanied their meals with dairy products, such as milk, butter, and eggs among others. It was quite confusing as to why eat animal byproducts and not eat food such as meat in plenty.

Next, I chose the topic since it was the only opportunity I had to use to understand why currently animals which have been the meals for a human being for generations were provided with rights. Ideally, it was not the first time I heard about animal rights, I have watched videos and news from media platforms, read about such movements on magazines and by going through the article written by Mann's I came to realize that ethics has shaped the eating norms of people. Vegans believe that animals have a right and by so they do not consume any product or byproduct of the organism; thus, making veganism a better practice since most scholars associate vegetarianism as a corrupt practice.

The most valuable lesson that made me conclude that vegan is better than vegetarian was the element of weight loss. Ideally, why lose weight if you consume healthy meals. In other terms, research reflected that most people who convert vegetarian consumption are those with health issues and the only way of solving the weight issue is by eating vegetables and exercising. On the other hand, veganism promotes limited elements of changing eating patterns to assist in weight loss because the group applies to ensure they remain healthy and fit.

Next, the topic is of importance since it has helped me understand the simple process of becoming a vegan. First, I concentrated on increasing the number of vegetables in my meals daily. The increase was dependent on the amount of fruit and animal byproducts; thus, I had to become a vegetarian first before walking to becoming a vegan. Next, such experience outlined my suspicion on the vegetarian menus around town since some fast food joints and hotels claimed that the lists were the same.

Conclusion

To conclude, the only way of understanding the type of menu was the types of food on the list. I came to realize that vegetarian diets were accompanied by dairy products, for example, milk, eggs, or white meat. But in case the meals did not have any dairy meals, then it was vegan food. Finally, I got to understand that vegan food offered a priority of food that did not need consumers to exercise to lose weight but to keep them fit.

References

Clarys, P., Deliens, T., Huybrechts, I., Deriemaeker, P., Vanaelst, B., De Keyzer, W., et al. (2014). Comparison of nutritional quality of the vegan, vegetarian, semi-vegetarian, pesco-vegetarian and omnivorous diet. Journal of Nutrients, 6: 1318-1332; doi:10.3390/nu6031318.

Harvard Women's Health Watch. (2014, April). Is a vegetarian or vegan diet for you? Retrieved from https://www.health.harvard.edu/staying-healthy/is-a-vegetarian-or-vegan-diet-for-you

Mann, S. (2014). More than just A diet: An inquiry into veganism. Retrieved from https://repository.upenn.edu/cgi/viewcontent.cgi?article=1021&context=anthro_seniortheses: Anthropology Senior