Scientific References The New Becoming Vegetarian

Scientific References for The New Becoming Vegetarian
and Becoming Vegetarian

As the list of references for The New Becoming Vegetarian (and same list for Becoming Vegetarian) is so extensive, it was not possible to include these references in the books. However we are pleased to make this available to you in a 29 page pdf file via the web. (Click here)

References are grouped in sections and chapters as listed below, starting with references used for the whole book. References for specific chapters and subheadings follow, as outlined below.

General References for Whole Book

Chapter 1. Why Be Vegetarian?

Chapter 2. Maximizing the Vegetarian Advantage
General

Heart Disease

Cancer

Diabetes

Kidney Disease

GI Disorders

Gallstones

Arthritis

Dementia

Chapter 3. Power from Plants…legumes, nuts, and seeds

Protein

Iron and Zinc

Chapter 4. Bone Boosters…milks, greens and other calcium champions

Calcium and Vitamin D

Chapter 5. Energy Plus…goodness from grains

Chapter 6. Perfect Protectors…vegetables and fruits

Chapter 7. Fat Feuds…who’s winning?

Chapter 8. Fine Tuning the Vegetarian Diet….vitamin B12.

Vitamin B12

Iodine

Chapter 9. Designing the Diet… the Vegetarian Food Guide

Chapter 10 Vegetarian for Life

Pregnancy and Lactation

Infancy and Childhood

Adolescence/Teens

Chapter 11. Vegetarian Victory Over weight

List of References (sample and link to pdf file)

General References for Whole Book

American Dietetic Association and Dietitians of Canada. Position of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets. Can J Diet Pract Res. 2003;64(2):62.

American Dietetic Association and Dietitians of Canada Position of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets; J Am Diet Assoc. 2003;103(6):748.

Appleby PN, Thorogood M, Mann JI, Key TJ. The Oxford Vegetarian Study: an overview. Am J Clin Nutr. 1999;70:525S-531S.

Barr SI, Broughton TM. Relative weight, weight loss efforts and nutrient intakes among health-conscious vegetarian, past vegetarian and nonvegetarian women ages 18 to 50. J Am Coll Nutr. 2000;19:781-8.

FAO/WHO Food and Agriculture Organization of the United Nations World Health Organization 1988 Requirements of Vitamin A, Iron, Folate, and Vitamin B12. FAO Food and Nutrition Series 23. Rome: FAO, pages 33-50.

Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Institute of Medicine, 2002 Online at http://books.nap.edu/books/0309072794/html/351.html

Fonseca V, Agnew JE, Nag D, Dandona P. Bone density and cortical thickness in nutritional vitamin D deficiency: effect of secondary hyperparathyroidism. Ann Clin Biochem. 1988;25(Pt 3):271-4.

Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.

For the complete 29 page list of references, please click here to download the PDF.