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The Dietitian's Guide to Vegetarian Diets, Third Edition
Issues and Applications

Author(s): Reed Mangels, PhD, RD, The Vegetarian Resource Group
Virginia Messina, MPH, RD, Nutrition Matters, Inc.
Mark Messina, PhD, Nutrition Matters, Inc.
  • ISBN-13: 9780763779764
  • Paperback    596 pages      © 2011
Price: $210.95 US List
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The Dietitian’s Guide to Vegetarian Diets: Issues and Applications, Third Edition provides the most up-to-date information on vegetarian diets. Written for dietitians and other health care professionals, the Third Edition can be used as an aid for counseling vegetarian clients and those interested in becoming vegetarians, or serve as a textbook  for students who have completed introductory coursework in nutrition. Evidence-based and thoroughly referenced, this text includes case-studies, sample menus, and counseling points to help readers apply material to the real world.

Features & Benefits

  • Expanded counseling points provide a summary of key practical information in each chapter - useful for students who are trying to decide what is most important to focus on.
  • Discussion questions/case studies are included in this edition - can be used by instructors or for independent student projects.
  • More charts and tables have been incorporated into the text to provide useful and accessible summaries of information.
  • A very common area of interest is vegetarian diets for infants, children, teens, and pregnant and lactating women. This edition features chapters on each of these life-cycle stages and provides both the latest research as well as practical suggestions for key sources of nutrients and for menu planning.
  • Includes a food guide that can be used by vegetarians throughout the life-cycle as well as for multiple kinds of vegetarian diets (lacto-ovo, lacto, vegan, etc).
  • Highlights the benefits of using vegetarian diets in the treatment of hyperlipidemia, hypertension, type 2 diabetes, and overweight.
  • Features soy and health and soy safety.
  • Includes preparation techniques for foods commonly used by vegetarians - chapter on preparing grains and beans, replacing eggs in cooking, and using soy products as well as a glossary of vegetarian foods.
Part  1  An Overview of Vegetarian Diets
Chapter  1  Demographics and Definitions
Chapter  2  Health Consequences of Vegetarian Diets
Part  2  Vegetarian Nutrition
Chapter  3  Protein
Chapter  4  Fats
Chapter  5  Calcium
Chapter  6  Minerals
Chapter  7  Vitamins
Chapter  8  Phytochemicals
Chapter  9  Soyfoods
Chapter  10  Food Guides for Vegetarians
Part  3  Vegetarian Diets Throughout the Lifecylce
Chapter  11  Pregnancy and Lactation
Chapter  12  Vegetarian Diets in Infancy
Chapter  13  Preschool and School-Age Children
Chapter  14  Vegetarian Diets for Adolescents
Chapter  15  Vegetarian Diets for Older People
Part  4  Practical Implications
Chapter  16  Carbohydrates, Fat, and Chronic Disease
Chapter  17  Vegetarian Food Preparation
Chapter  Glossary of Vegetarian Foods
Chapter  Resources on Vegetarian Diets
Chapter  Appendix A-R

Reed Mangels, PhD, RD-The Vegetarian Resource Group

Reed Mangels is a nutrition advisor for the non-profit, educational Vegetarian Resource Group as well as nutrition editor and a regular columnist for the quarterly publication, Vegetarian Journal. Reed also wrote the nutrition section of Simply Vegan, co-authored Vegan and Vegetarian FAQ, and has recently written chapters on Vegetarian Diets in Pregnancy and for Children for Handbook of Nutrition and Pregnancy and Nutrition in the Life Cycle. She is the co-author of the American Dietetic Association’s most recent position paper on Vegetarian Diets. Reed is also a lecturer in the Nutrition Department of the University of Massachusetts Amherst.

Virginia Messina, MPH, RD-Nutrition Matters, Inc.

Virginia Messina, MPH, RD is a registered dietitian with a masters in public health nutrition from the University of Michigan. She has taught nutrition at the university level, was a foods and nutrition specialist for the Michigan Cooperative Extension Service and was director of nutrition services for George Washington University Medical Center. She works on a number of projects with the American Dietetic Association's Vegetarian Nutrition Dietetic Practice group, served as editor of the newsletter Issues in Vegetarian Dietetics, is editor of a series of fact sheets on vegetarian nutrition produced by ADA and is co-author of the ADA's 1997 position paper on vegetarian diets. Ms. Messina is widely quoted in the media, writes for a number of publications and is a regular contributor on plant food issues to Encyclopedia Britannica. She is a co-founder of the peer-reviewed journal Vegetarian Nutrition: An International Journal and serves as editor for online and print resources for this publication. Ms. Messina is also senior editor of the international newsletter Vegetarian Nutrition and Health Letter, and is co-owner of the first Internet list serve to address vegetarian issues from a scientific perspective. She is co-author of The Vegetarian Way (Crown Books, 1996), The Dietitians Guide to Vegetarian Diets: Issues and Applications (Aspen Publishers, 1996), The Simple Soybean and Your Health (Avery Publishers, 1994), and has co-authored two vegetarian cookbooks, The Vegetarian No-Cholesterol Barbecue Book (St. Martins Press, 1994) and The Vegetarian No-Cholesterol Family Style Cookbook (St. Martins Press, 1995).

Mark Messina, PhD-Nutrition Matters, Inc.

Mark Messina, PhD, is a nutritionist with a masters degree in nutrition from the University of Michigan and a doctorate in nutrition from Michigan State University. He was employed by the National Cancer Institute, National Institutes of Health where he identified research needs in the area of diet and cancer prevention. He was responsible for allocating funding for research into the effects of soyfoods on cancer prevention. Dr. Messina also headed the NCI's Designer Foods Program which focused on developing foods high in phytochemicals with anticancer activity for use in research. He writes extensively on the health benefits of soyfoods and on plant-based diets and has given more than 100 presentations to both consumers and professionals on these topics. He is quoted regularly by the media. Dr. Messina co-edits and writes a regular column for The Soy Connection a newsletter sent to 70,000 dietitians. He organized and chaired two international symposia (held in Tucson, AZ and in Brussels, Belgium) on "The Role of Soy in the Prevention and Treatment of Chronic Disease." Dr. Messina is co-founder and editor of the peer-reviewed journal Vegetarian Nutrition: An International Journal. He is also a senior editor of the international newsletter Vegetarian Nutrition and Health Letter. He is co-author of The Vegetarian Way (Crown Books, 1996), The Dietitians Guide to Vegetarian Diets: Issues and Applications (Aspen Publishers, 1996), and The Simple Soybean and Your Health (Avery Publishers, 1994).

  • "This is an excellent resource on vegetarian nutrition. The purpose is to give dietetics professionals the information they need to effectively counsel individuals of all ages on the vegetarian diet. This book meets the objectives, giving detailed information regarding vegetarian nutrition throughout the life cycle. The authors are very involved in the Vegetarian Resource Group, which disseminates accurate vegetarian nutrition information, and also have contributed numerous research articles on the subject."

    Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE, University of Chicago Medical Center, Doody's Review Service, Rating: 3 Stars

The following instructor resources are available to qualified instructors for download

ISBN-13: 9780763779764

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