| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Digest, Feb95, Text, Reference, Fatfree |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
"When the U.S. Dept. of Agriculture brought out its new food guide pyramid,
at least one group felt left out: vegetarians. A nutrition expert from New
York Medical College has now remedied the problem.
"Arlene Spark, Ph.D., clinical assc. prof. of nutrition, developed a
pyramid that helps nonmeat eaters build a healthful diet. Her pyramid
matches the USDA version in overall organization, but it offers substitutes
for the meat/fish group and for the dairy group. In addition, the veg.
pyramid includes special recommendations for vegans....These
recommendations ensure that vegans obtain all needed nutrients."
Top portion of pyramid: "Vegans Must Consume Daily" veg. oil (3-5 tsp) and
Blackstrap molasses (1 tbs.) and Brewer's yeast (1 tbs.)
2nd portion: "Milk and Milk Substitutes Group" milk, yogurt, cheese and
fortified soy milk (with added calcium, vitamins B12 and D) (2-4 servings)
"Meat/Fish Substitutes Group" dry beans, nuts, seeds, peanut butter, tofu,
and eggs (2-3 servings)
3rd portion: "Vegetable Group" 3+ servings
"Fruit Group" 2-4 servings
4th portion (bottom of pyramid): "Grains and Starchy Vegetables Group"
bread, cereal, rice, pasta, corn, potatoes, and green peas (6-11 servings)
Posted by [email protected] (kehrbaum) to the Fatfree
Digest [Volume 15 Issue 23] Feb. 23, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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