Download Lesson 6

The University of Mississippi
NUTRITION 101:
A Taste of Food and Fitness
Lesson 6
Vegetarian Diets
LESSON 6
National Food Service Management Institute
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
CONTENTS
1 Lesson at a Glance–Vegetarian Diets
2 Pre-Quiz
3 Lesson–Vegetarian Diets
4 Lesson Activity–Protein Predictions
5 Slides–Vegetarian Diets
Key for Icons
SAY
6 Physical Activity Booster–The Perfect
Complement
7 Taste Activity and Personal Discovery
Assessment–TASTE, ASSESS, DISCOVER
DO
8 Post-Quiz
PREPARE
TASTING
ACTIVITY
Resource–Garden Variety Vegetarian Diets and
Lesson Activity–Protein Predictions
PHYSICAL
ACTIVITY
Handout–Complete Proteins
SLIDE
Cafeteria Connection–Vegetarian by Choice
VIDEO
SCENARIO
Nutrition Nuggets–Health Benefits of Vegetarian
Diets
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
Lesson 6 at a Glance
Vegetarian Diets
What to Do Ahead of Time
• Review the lesson and the slides for Vegetarian Diets.
• Review all the handouts and activities; make copies of Lesson 6 of
the Participant’s Workbook.
• Practice the Physical Activity Booster. Decide if menu cards will
be printed on different colored papers. Prepare menu cards.
• Prepare the Taste Activity supplies. Decide if the tasting activity will feature new vegetarian
products, recipes, or plant-based protein-rich foods. Have samples and tasting supplies organized
on table.
1. Identify food choices of three vegetarian diets (lacto-ovo, lacto, and vegan).
2. Describe how plant-based foods can provide complete proteins.
3. Apply current nutrition guidance to personal food choices, including vegetarian eating styles.
4. Describe how school nutrition programs can meet the eating preferences of students choosing a
vegetarian eating style with varied menus and Offer Versus Serve options.
Learning Objectives
Time
Content Area of Lesson 6
Resource to Use
30 seconds
Welcome
Slide 1
Vegetarian Diets
Present lesson.
Resource–Garden
Variety Vegetarian Diets and
Lesson Activity–Protein Predictions
Slides 2-15
Resource–Garden
Variety Vegetarian Diets
Handout and Lesson
Activity–Protein Predictions
Pre-Lesson
1 minute
7 minutes
Participant Registration, 1 HR Sessions
Participants volunteer questions they
have written about vegetarian diets on pre-quiz.
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Pre-Quiz
Lesson 6
6–1
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
Time
Content Area of Lesson 6
7 minutes
Vegetarian Diets
Presentation continued.
Nutrition Nuggets–Health
Benefits of Vegetarian Diets
5 minutes
2 minutes
Physical Activity Booster–The
Perfect Complement
Cafeteria Connection and USDA Fact sheets
Cafeteria Connection– Vegetarian by Choice.
2 minutes
Tasting Activity and Personal Discovery
Assessment–TASTE, ASSESS,
DISCOVER
2 minutes
Post-Quiz
Review Post-Quiz Answers.
1 minute
Conclude Lesson.
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Resource to Use
Slide 16
Menu Cards for the Perfect
Complement
Slides 17-24
Nutrition Nuggets–Health
Benefits of Vegetarian Diets
Handout
Slide 25
Cafeteria Connection–
Vegetarian by Choice Handout
Slide 26
Tasting supplies; Tasting
Activity and Personal
Discovery Assessment–
TASTE, ASSESS,
DISCOVER Handout
Slide 27
Slide 28
Lesson 6
6–2
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
Lesson 6
Vegetarian Diets
DO: As participants check in for the class, distribute a copy of
the pre-quiz. Allow about 5 minutes for the pre-quiz. Stress
that the purpose of the pre-quiz is to measure how much
they have learned at the end of the lesson. Have the participants put
the pre-quiz aside for use during the lesson.
Pre-Lesson Activities
Instructor’s Note: The pre- and post-quiz can be copied on the front and back to save paper;
or you can ask the participants to underline their answers for the pre-quiz and circle the
answers for the post-quiz. Be sure to have the pre-quiz completed at the beginning of the
lesson.
SLIDE 1
Nutrition 101: A Taste of Food and Fitness
• Lesson 6–Vegetarian Diets
SAY: Welcome to Nutrition 101: A Taste of Food and Fitness, Lesson 6, Vegetarian Diets.
Today we are going to explore vegetarian diets. Before we get started, you answered a few
questions about vegetarian diets on the pre-quiz. You also had a chance to write down a
question that you wanted answered today.
What are some of your questions about vegetarian diets?
Instructor’s Note: Allow one minute for participants to share questions.
We are going to spend our time looking at questions and finding answers about vegetarian
diets.
SLIDE 2
What is a vegetarian diet?
• A vegetarian diet excludes meat, poultry, and fish.
SAY: The first question we need to answer is, What is a vegetarian diet?
The term can mean different things to different people. For the purposes of this session, we
will use this definition: A vegetarian diet excludes meat, poultry, and fish.
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Lesson 6
6–3
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
SLIDE 3
How common is it to be a vegetarian in America?
• Nearly 5 million American adults
• 3% of youth ages 8- to 18- years
SAY: You may wonder, How common is it to be vegetarian?
According to a survey, nearly 5 million American adults say they choose vegetarian diets. In
another survey of youth ages 8 to 18 years, three percent identify themselves as vegetarian.
SLIDE 4
Why do people choose to eat vegetarian diets?
• Religion
• Heritage
• Personal philosophy
• Health
• Economics
SAY: Another common question is, Why does a person choose to be vegetarian? There are
many reasons.
Religious practice is the basis for some people. An example is Seventh Day Adventists.
For others, their family heritage includes vegetarian diets. People with roots in Asia or India
often eat vegetarian diets. For some people, the choice reflects a personal philosophy, such as
concern for animal welfare. Others choose the eating style for health reasons. Another reason
may be economics; vegetarian diets can be less expensive than a diet including animal products.
SLIDE 5
Do all vegetarians eat the same food choices? The answer is, it depends on the specific
vegetarian diet.
Three main vegetarian diets
• Lacto-Ovo Vegetarian
• Lacto Vegetarian
• Vegan Vegetarian
SAY: Do all vegetarians eat the same choices? The answer is another question.
The answer to this question is, it depends. There are many different options for eating
vegetarian meals.
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Lesson 6
6–4
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
The three most common vegetarian diets in the United States are lacto-ovo, lacto, and vegan
vegetarian diets. Our discussion today will focus on these three main diets.
SLIDE 6
Lacto-Ovo Vegetarians eat:
• Grains, Vegetables, Fruits, Legumes, Nuts, and Seeds
• Milk and Milk Products (lacto)
• Eggs (ovo)
SAY: Lacto-ovo vegetarian diets are based on plant-based foods such as grains, vegetables,
fruits, legumes, nuts, and seeds. Milk and other dairy products (lacto) and eggs (ovo) are
included.
SLIDE 7
Lacto Vegetarians eat:
• Similar to Lacto-ovo diet, except does not include eggs.
• Baked items and pastas may need to be prepared differently.
SAY: Lacto vegetarian diets include plant-based foods and milk and dairy products, but not
eggs. Baked goods and pasta products are often made with eggs. Different food preparation
methods may be needed to avoid eggs.
SLIDE 8
Vegans eat:
• Only plant-based foods
• No animal products
• Strict vegans avoid honey and products made with animal by-products, such as gelatin.
SAY: Vegan diets include only plant-based foods. Vegans often follow a strict diet and do not
include any foods of animal origin, such as honey or products made from animal by-products
such as gelatin. Most vegans do not use leather and other animal products.
The lesson resource, Garden Variety Vegetarian Diets Handout in your workbook,
summarizes the questions we have just answered. It also provides information on other
variations of vegetarian diets.
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Lesson 6
6–5
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
SLIDE 9
What are the health and nutrition benefits of vegetarian diets?
Health Benefits include:
• Lowers blood cholesterol and blood pressure levels
• Reduces the risk of heart disease, high blood pressure, and stroke
• Lowers body mass index (BMI)
• Reduces the risk of type 2 diabetes and some cancers
SAY: A central question often asked is, are vegetarian diets healthy?
Since one of the reasons people may choose to eat this way is for health benefits, let us look
closer at that topic.
Research studies show that vegetarians tend to have lower blood cholesterol and blood
pressure levels. This reduces the risk of heart disease, high blood pressure, and stroke.
Vegetarians as a group have a lower body mass index or BMI. BMI is a ratio of weight to
height. A lower BMI reduces risk of type 2 diabetes and some types of cancer.
SLIDE 10
Nutrition Benefits include:
• Higher intakes of some vitamins, minerals, fiber, and phytonutrients
• Lower intakes of saturated fat and dietary cholesterol
SAY: Vegetarian diets can be higher in some vitamins, minerals, dietary fiber, and
phytonutrients. The health benefits of these nutrients may in part explain the reduced risk of
chronic diseases seen in vegetarians. Vegetarian diets are often low in saturated fat and
cholesterol, which may explain the health benefits.
SLIDE 11
Are there nutrients of concern for vegetarian diets?
• Nutrition Concerns–Protein
• Quantity
• Can a vegetarian diet provide enough protein?
• Lesson Activity–Protein Predictions
SAY: A good question to ask about vegetarian diets is, Are there any nutrients of concern?
Option: Ask the participants to suggest nutrients that may be of concern in vegetarian diets.
Allow 30 seconds or so for answers.
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Lesson 6
6–6
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
The answer is yes. There are nutrients of concern for vegetarian diets. One nutrient that raises
questions is protein.
Protein in vegetarian diets usually raises a couple of different questions. The first question we
will look at is, do vegetarian diets provide enough protein? The lesson activity, Protein
Predictions, will help us answer this question.
Our next activity Protein Predictions is located in your workbook.
SAY: MyPlate suggests the amount of each food group to eat for various calorie levels. The
amounts listed on the lesson activity are for a 2000-calorie diet.
This activity, Protein Predictions, features three different eating styles: a mixed diet, a
lacto-ovo vegetarian diet, and a vegan diet. The food choices for the three food groups that
provide consistent amounts of protein–Grains, Dairy, and Protein Foods–are listed. Fruits are
not included because this group is not a good source of protein. Vegetables are not listed
because the amount of protein varies from one choice to another.
Here is what I want you to do. Quickly review the food choices listed for each diet. Predict
which diet–the mixed, lacto-ovo, or vegan diet–provides the greatest amount of protein.
Circle the letter H under that food column. Then predict the diet that provides the least protein and circle the letter L under that food column. Circle the M under the remaining column
to show you predict it is somewhere between the other two for protein content. If there is any
diet that you predict does not provide enough protein, put a star next to the circled letter.
DO: Allow 1-2 minutes for participants to make their predictions. If necessary, clarify
instructions.
SAY: Before we see how accurate your predictions are, I want to give a perspective on the
amount of protein needed. The Dietary Reference Intake for protein varies according to age,
gender, and growth stage. Boys ages 14- to 18- years old have the highest protein need of
all the student groups we serve in schools. They need 52 grams of protein to meet their
minimum needs and avoid protein deficiency. An adult male needs about 56 grams of protein
each day.
Each of the sample menus provides the following amounts of protein:
Mixed diet
74 grams
Lacto-Ovo
63 grams
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Vegan
61 grams
Lesson 6
6–7
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
The diet with the most protein is the mixed diet, the vegan diet provides the least, and the
lacto-ovo vegetarian diet falls in the middle.
SLIDE 12
Lesson Activity–Protein Predictions
• Teen males need 52 grams protein
• Adult males need 56 grams
Mixed
74 grams
H
Lacto-Ovo
63 grams
M
Vegan
61 grams
L
Ask the participants if their predictions were right.
DO: Allow a few seconds for responses.
SAY: Were you surprised to find out that even the diet with the least amount of protein
exceeded the needs of a male 14- to 18- years of age by nearly 10 grams?
DO: Allow a few seconds for responses.
SAY: We have answered the first question about the quantity of protein in vegetarian diets.
These diets can provide enough protein.
SLIDE 13
Do vegetarian diets provide quality protein?
• Animal proteins are complete
• Plant-based proteins are incomplete
SAY: A second question remains. What is the quality of the protein in these diets?
When vegetarian diets gained popularity in the 1960s and 1970s, the advice was to make sure
complete proteins were eaten at each meal.
Optional comment: As we learned in Lesson 3, amino acids are the building blocks of protein. Of the 22 amino acids, nine are considered essential because our bodies cannot make
them.
Proteins are complete when they provide all the essential amino acids. Animal proteins are
complete.
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Lesson 6
6–8
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
If an essential amino acid is lacking, the protein is incomplete. Most plant-based proteins are
low in one of the essential amino acids. Plant-based proteins are limited by that amino acid
and are considered incomplete. For example, if the only source of protein in a diet was corn,
a lysine deficiency would occur.
Grains and nuts and seeds are often limited by the amount of the amino acid lysine;
vegetables and legumes are often limited by the amino acid methionine. When two foods
combine to create a complete protein, the foods are called complementary. Grains provide the
methionine lacking in legumes. Legumes provide lysine missing in grains. Together the two
groups complement each other; they provide complementary proteins.
SLIDE 14
Complementary Proteins–combine to make complete proteins
SAY: Locate the Complete Protein Handout in your workbook. This chart shows how different plant-based foods with incomplete proteins can combine to form complete proteins. The
solid line in between two foods means most foods in the two groups can combine to provide
complete protein. The dotted line between grains and nuts and seeds means some but not all
foods in those two groups will combine to provide complete protein.
You have been sitting for quite a while. We are going to do a physical activity booster to help
us understand complete proteins. We will also answer the question of quality of protein in
vegetarian diets.
SLIDE 15
Menu Card Sample
SAY: Our activity will use menu cards. Here is a sample of what a menu card looks like.
This is a menu card for a lacto-vegetarian diet. The two pieces of the card are Cheese and
Pizza sauce and crust.
The crust is made from grains, an incomplete protein source. The pizza sauce, from
vegetables, also provides incomplete protein. The cheese is a complete protein because it
is animal-based. The combined food, cheese pizza, provides complete protein. When
vegetarians include milk or eggs in their food choices, these foods create menus with
complete proteins.
DO: Distribute a physical activity booster card to each participant or show where it is in the
session materials.
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Lesson 6
6–9
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
Instructor’s Note: The resources for this activity can be printed on card-stock paper. The
cards are then cut into two pieces, each card with a unique cut pattern (zig zag, rounded to
right, arrow to left, etc.)
To make finding the matching card pieces faster, use different colored paper for each card.
Decide ahead of time if you will randomly distribute or pre-assign the cards to specific
participants.
SLIDE 16
Physical Activity Booster–The Perfect Complement
SAY: Everyone has a half of a menu card. Your goal is to find the matching half of your
menu card as quickly as possible. The completed card is a menu item that provides complete
protein. The card describes the two foods that complete the protein profile.
Here is how the activity works:
Everyone moves in the room to find the matching half of their menu card as quickly as
possible. When you have found your match, put your pieces together. Decide quickly which
person will read the card details to the entire group once all the matches are made. Our goal
is to have all the matches made and read in less than 4 minutes. Let’s go!
Option:
To help activity go quickly,
• Tell participants to look for colored paper, if different colors are used for each card.
• Tell participants to look for cut design, if different cut patterns are used for each card.
DO: Have participants find matches. When all matches are found, ask participants to stand in
a large circle so that each pair is together and can be seen by every other pair at the training.
Have each pair share the information on the cards as they hold the pieces of the card together
so others can see the card.
Option: As participants share information on their combined menu cards, consider displaying
slide #14 to emphasize the complementary relationship between the various plant-based
foods. If slide #14 is displayed, advance back to slide #16 before continuing the lesson.
Once every pair has shared, ask the participants to quickly take their seats.
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Lesson 6
6–10
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
SAY: Nutrition science has advanced since the early 1960s. Today’s advice for vegetarians is
to eat a variety of plant-based protein sources throughout the day to assure enough complete
proteins. A healthy vegetarian diet does not need to have complete proteins at each meal.
However, complementary proteins are delicious and make menu planning easier. Vegetarian
diets can provide adequate protein quality as well as quantity.
You may be wondering, What are the other nutrients of concern for vegetarian diets?
Most nutrients of concern are related to vegan vegetarian diets.
SLIDE 17
Nutrient of Concern–Adequate Calories
• Adequate calories are needed to assure protein needs are met.
SAY: Adequate calorie intake can be a concern. Because plant-based foods generally provide
less calories than animal-based foods, there exists the chance of low calorie intake, especially
when children eat vegan diets. Plant-based foods also provide more fiber, which is filling.
Frequent meals and snacks and foods higher in unsaturated fats, such as nuts and seeds, help
supply adequate calories. Adequate calories are needed to assure protein needs are met.
In your workbook, locate the Nutrition Nuggets Handout with information on health benefits
for vegetarians.
SLIDE 18
Nutrient of Concern–Iron
• Plant foods have non-heme iron.
• Serve vitamin C rich foods with plant sources of iron.
SAY: Iron is a nutrient of concern for all vegetarian diets. We will learn in Lesson 7, that iron
from red meat, also called heme iron, is easily absorbed and used by the body. The iron in
plant-based foods is called non-heme iron. It is not as easily absorbed as heme iron. Eating
foods rich in vitamin C along with non-heme iron foods increases iron absorption. Fortified
grains, beans, and leafy greens such as spinach are good sources of iron in vegetarian diets.
SLIDE 19
Nutrient of Concern–Calcium
• Check milk substitutes to assure they are fortified with calcium and other nutrients
found in milk.
SAY: Calcium is a nutrient of concern when milk and other dairy products are not included.
Vegans need to make sure their milk substitutes are fortified with calcium. The name rice
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Lesson 6
6–11
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
milk might suggest it can replace milk in the diet. However, rice milk provides less protein,
calcium, and other essential nutrients that we find in milk. Vegans need to read labels
carefully and select products that will provide the nutrients naturally occurring in milk and
other dairy products. Legumes, almonds, and leafy greens will provide some calcium.
SLIDE 20
Nutrient of Concern–Vitamin B-12
• Vitamin B-12 is only found in animal foods. Vegan diets need supplements of B-12.
SAY: Vitamin B-12 is another nutrient of concern. Only animal foods provide vitamin B-12.
The body can draw upon B-12 stores for up to 4 years before deficiency symptoms appear.
Vegans need to make choices for adequate B-12 intake. Those choices include eating fortified
foods, nutritional yeast, or taking supplements.
SLIDE 21
Other Nutrients of Concern
• Vitamin D
• Zinc
• Iodine
• Omega-3 fatty acids DHA and EPA
SAY: Other nutrients of concern for vegetarian diets include vitamin D, zinc, iodine, and the
omega-3 fatty acids DHA and EPA.
Vegetarians may need to use fortified foods or supplements to get enough vitamin D, in
addition to sun exposure.
Plant-based foods are low in zinc. The high phytate content of vegetarian diets may further
reduce absorption rates. Phytate is found in unrefined grains and legumes. Phytate binds with
zinc.
Plant foods are also low in iodine. Unless iodized salt is used, vegetarian diets can be low in
this nutrient.
DHA and EPA are two of the omega-3 fatty acids found in fish, seafood, and some eggs.
Optional Comment: We learned about these fatty acids in Lesson 5’s resource Alphabet
Letters, Labels, and Lipids.
SAY: Experts suggest that vegans may need to pay special attention to these fatty acids. Our
bodies convert some of the plant-based ALA omega-3 fatty acid to DHA or EPA, but it is a
low amount. Microalgae is a possible food source of DHA. Some DHA is converted to EPA
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Lesson 6
6–12
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
by the body.
So what is the bottom line on nutrition and vegetarian diets?
SLIDE 22
According to the American Dietetic Association, “…appropriately planned vegetarian diets,
including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may
provide health benefits in the prevention and treatment of certain diseases. Well-planned
vegetarian diets are appropriate for individuals in all stages of the life cycle…”
SAY: According to the American Dietetic Association, “…appropriately planned vegetarian
diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may
provide health benefits in the prevention and treatment of certain diseases. Well-planned
vegetarian diets are appropriate for individuals in all stages of the life cycle…”
SLIDE 23
According to the American Dietetic Association, “…appropriately planned vegetarian diets,
including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may
provide health benefits in the prevention and treatment of certain diseases. Well-planned
vegetarian diets are appropriate for individuals in all stages of the life cycle…”
SAY: I want to call your attention to the words well-planned. Vegetarian diets must be
well-planned to provide adequate nutrition. When entire food groups, such as milk or meat
are eliminated, diets may not be well-planned and balanced. Appropriate substitutions are
necessary. People who eat vegetarian diets need to know how to meet their nutrition needs
without meat, poultry, fish, eggs, or milk and dairy products. These foods are nutrient rich.
Lean meats, fish, and low fat or fat-free milk products are part of the Dietary Guidelines for
Americans.
SLIDE 24
Dietary Guidelines for Americans
Food Groups to Encourage
• Whole grains
• Vegetables
• Fruits
• Legumes
• Low fat and fat-free milk/milk products
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Lesson 6
6–13
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
SAY: The Dietary Guidelines for Americans include several food groups to encourage. Those
food groups are:
• Whole grains
• Vegetables
• Fruits
• Legumes
• Nuts and Seeds
• Milk and other low fat or fat free dairy products
Many of these foods are major players in vegetarian diets. Most Americans can benefit from
increasing the amount of plant-based foods they eat.
SLIDE 25
Are vegetarian diets a special nutrition need?
What tools do school nutrition programs have to meet the preferences of students that want a
vegetarian meal?
SAY: The students in our child nutrition programs benefit from eating more plant foods, too.
Two questions often come up in school nutrition related to vegetarian diets.
The first question is, are vegetarian diets a special nutrition need diet? The answer is no,
vegetarian diets are a personal preference. While schools are not required by law to provide
vegetarian meals, customer service best practices suggest we try to meet our customers’
wants and expectations.
The second question is, what tools do schools have to use to meet vegetarian diets? School
nutrition programs have two options available to meet the needs of students who eat
vegetarian diets. This Cafeteria Connection in your workbooks highlights how offer versus
serve and creative menu planning can help schools serve all students a delicious meal that
meets each student’s wants and expectations.
On the www.ChooseMyPlate.gov Web site, USDA has developed a Ten Tips Nutrition
Education Series. One of the tips is Healthy Eating for Vegetarians. These are suggestions to
help you choose wisely for a vegetarian diet. Under the Related Topics is a section on
Vegetarian Diets. Here you can find information on how to get the key nutrients you need
while eating a vegetarian diet.
SLIDE 26
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Lesson 6
6–14
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
Taste Activity
SAY: Most of us can benefit from more plant foods in our diets. The questions we may
need to ask ourselves are
• How many different protein-rich plant foods have I tried?
• How often do I include plant-based foods in my food choices?
Our tasting activity features vegetarian food. As you enjoy the tasting, think about ways
you can include more plant-based foods in your own diet.
DO: Have tasting samples easily available. Allow up to 3 minutes for the tasting activity. If
time is limited, have participants continue to taste while they complete their post-quiz.
Use the Personal Discovery Assessment Handout in your workbook to see how many plantbased sources of protein you have tasted or regularly include in your diet.
Use the resources listed in this lesson to discover more about vegetarian diets.
SLIDE 27
Post-Quiz
SAY: We have answered many questions about vegetarian diets. Now it is time to see how
much we have learned. Please take out your post-quiz. Circle you answers now that we
have completed the lesson.
DO: Allow a minute or two to complete the post-quiz and review the answers.
SLIDE 28
Conclusion
Conclude the lesson and remind participants to bring all materials to the next lesson.
SAY: Does anyone have any questions? Please remember to bring all the materials with
you to each lesson.
National Food Service Management Institute
Lesson 6
6–15
Legume
Red
Beans
Grain
Rice
Sunflower
Butter
Seed
Bread
Grain
Rice
Grain
Curried
Lentils
Legume
Cheese
Milk (lacto)
(animal–complete)
Macaroni
Grain
Chopped
Egg
Egg (ovo)
(animal–complete)
Tossed
Salad
Vegetable
Legume
Hummus
Grain
Pita
Tortilla
Grain
Refried
Beans
Legume
Milk
Milk (lacto)
(animal–complete)
Cereal
Grain
Dried
Cherries
Fruit
(not a protein
source)
Quinoa
Rare complete
protein grain