Assessment D: Contemporary/Emerging Dietary Trend or Regime

Running head: ASSESSMENT D
ASSESSMENT D: CONTEMPORARY/EMERGING DIETARY TREND OR
REGIME
Name of the Student:
Name of the University:
Author note:

1ASSESSMENT D
Response to Question 1
A vegan diet is characterised by dietary principles of veganism, where followers
abstain from the consumption of food items procured from animals such as meat, eggs, dairy,
honey and the like. A vegan diet typically consists of vegetables, fruits, seeds, nuts, cereals,
grains, breads and soy and legumes based foods (Radnitz, Beezhold&DiMatteo,2015). A
vegan diet has been associated with the administration of a number of health benefits in terms
of improved weight management, renal and cardiovascular functioning and reductions in high
blood sugar or arthritic pains. However, a follower of vegan diet must design an appropriate
diet plan via consultation with a nutritionist, considering the possibility of deficiencies of
calcium, iron, and Vitamin B12 and Omega 3 fatty acids (Bloomer, 2018).
Response to Question 2
Strengths
A vegan diet, being rich in plant based food products provides significant amounts of
dietary fibre in terms of both soluble and insoluble forms. A diet rich in fibre is associated
with improved satiety levels resulting in improved weight management followed by enhanced
regulation of blood sugar levels due to the high glycemic index of high fibre foods. Further,
vegan diets have also been found to provide significant amounts of micronutrients in terms of
Vitamins A, C and E, as well as folate, potassium and magnesium (Dinu et al., 2017).
Vitamin A is a natural dietary antioxidant documented to maintain healthy visual activity in
individuals. Similarly, Vitamin C is a powerful antioxidant known to reduce harmful
inflammation in the body, along with maintaining optimal health of oral cavities. Folate is a
mineral responsible for formulation of red blood cells as well as synthesis of RNA and DNA.
Potassium and magnesium are minerals contributing to the regulation of heart rhythms, and
maintenance of healthy immune, boneand biochemical functioning (Flynn et al., 2017).Being

2ASSESSMENT D
a rich source of plant based fats derived from nuts seeds such as poly and mono unsaturated
fatty acids, a vegan diet may enhance cardiovascular functioning through the reduction of
harmful low density lipoprotein and improvement of healthy high density lipoprotein
cholesterol. Additional benefits include, improved weight management, reduced
susceptibility to obesity and diabetes due to enhanced sensitivity of insulin, reduced risk of
renal malfunctioning, cancer acquisition and joint pain associated with arthritis
(Castañé&Antón, 2017).
Weaknesses
A vegan diet can present deficiencies in iron, folate, calcium, Vitamin B12 and
Omega 3 fatty acids – nutrients which are readily available from animal products (Fields et
al., 2016). Prolonged deficiencies in iron and folate can result in anaemia and increased
fatigue. Vitamin B12 deficiencies can hamper activities of metabolism and the central
nervous system. Omega 3 fatty acids are essential for prevention of inflammation and
maintenance of healthy cognitive and neuronal functioning. Calcium deficiency is associated
with poor bone health and increased susceptibility to fractures resulting from falls (Moll &
Davis, 2017).
 Elimination: A vegan diet contains nuts, soy and seeds which may serve cause
allergic reactions in some people. Hence, an elimination diet may be required prior to
following it, in order to detect any intolerances (Syrigou et al., 2015).
 Liver Cleansing: Vegan diets are abundant in foods such as beets, garlic, walnuts,
broccoli, apples and fermented foods, which have been known to possess liver
cleansing properties (Klein & Kiat, 2015).
 Low Carbohydrate: Vegan diets include plenty of cereal, grain, breads, pulses and
legumes. Hence, vegan diets are not necessarily low in carbohydrates (Zinn, Rush &
Johnson, 2018).

3ASSESSMENT D
 Low Fat and Low Cholesterol: Due to the avoidance of meat and presence of plant
based foods, vegan diets are rich in unsaturated and low in saturated fats and
cholesterol (Tobias et al., 2015).
 Low Kilojoule: Due to the avoidance of high fat, high energy meat products and
presence of low fat, moderate energy plant based foods, vegan diets have a lower
calorific profile then non-vegan diets (Kahathuduwa et al., 2017).
Response to Question 3
Nutritionists do not recommended the administration of highly restrictive vegan diets
to growing children. This is due to the fact that children, as compared to adults, have high
nutritional needs in terms of energy, proteins and minerals like calcium and iron, since they
belong to a rapid stage of growth and development characteristic of childhood, as evident in
their growing muscle mass, increased calcification of bones and notable increases in blood
volumes (Melina, Craig & Levin, 2016). Such high nutritional needs may be difficult to be
fulfilled by only a vegan diet and may require a large number of varied foods in terms of
fortified soy products and numerous nuts, seeds and legumes, which may further be
financially unfeasible. Further, not all children may show compliance to a vegan diet and may
also feel alienated among peer groups (Kersting et al., 2018).
Response to Question 4
It may be possible to administer a vegan diet to pregnant and lactating women.
However, pregnant and lactating women have higher nutritional needs in order to ensure
healthy growth and development of their baby. Hence, during pregnancy and lactation, vegan
women are recommended to consult a dietician do avoid deficiencies in essential nutrients
widely prevalent in diets which include animal based products, such as folate, calcium, iron
and Vitamins B12 and D (Mangels, 2018). In order to acquire enough dietary iron for the