abstract: Vegetarian diets can provide an abundance of nutrients when planned with care. However, research suggests that vegetarian diets may have lower protein quality than omnivore diets. Current protein recommendations assume that vegetarians obtain a majority of their protein from animal products, like dairy and eggs. Studies have shown that this assumption may not be valid. The recommended dietary allowance (RDA) may not be adequate in vegetarian populations with high protein requirements. The purpose of this study is to analyze dietary protein quality using the DIAAS (Digestible Indispensable Amino Acid Score) method in both vegetarian and omnivore endurance athletes. 38 omnivores and 22 vegetarians submitted 7-day food records which were assessed using nutrition analysis software (Food Processor, ESHA Research, Salem, OR, USA). Dietary intake data was used to calculate DIAAS and determine the amount of available dietary protein in subject diets. Dietary data was compared with the subjects’ lean body mass (obtained using DEXA scan technology), and strength (quantified using peak torque of leg extension and flexion using an isokinetic dynamometer). Statistical analyses revealed significantly higher available protein intake in the omnivore athletes (p<.001). There were significant correlations between available protein intake and strength (p=.016) and available protein intake and lean body mass (p<.001). Omnivore subjects had higher lean body mass than vegetarian subjects (p=.011). These results suggest that vegetarian athletes may benefit from higher overall protein intakes to make up for lower dietary protein quality. / Dissertation/Thesis / Masters Thesis Nutrition 2017

abstract: Background. Research suggests that non-O blood types are at an increased risk of thrombosis and related health complications in cardiovascular disease (CVD). This is due in part to higher concentrations of von Willebrand factor (VWF), an important factor involved in blood clotting. Objective. The purpose of this study was to examine the effects of a vegetarian-like diet on blood coagulation and other health parameters in adults with type A blood compared to type O blood over a four week intervention. Given the lack of previous research on blood type and diet, it was hypothesized that no difference in blood coagulation would be observed. Design. This study was a randomized, parallel arm, dietary intervention using healthy, omnivorous adults with blood types A and O. A total of 39 subjects completed the study. Subjects were randomized into two groups: a vegetarian-like diet group made up of 12 type As and 12 type Os and an omnivorous control diet group made up of 11 type As and 12 type Os. At weeks 0 and 4, fasting blood was drawn and analyzed for prothrombin time (PT), activated partial thromboplastin time (APTT), von Willebrand factor (VWF), total cholesterol, LDL, HDL, triglycerides, and CRP. In addition, subjects were weighed and filled out a FFQ at weeks 0 and 4. Results. After adhering to a vegetarian-like diet for four weeks, type Os had a significant increase in PT (+0.24&plusmn;0.32 sec/ p=0.050), whereas type As saw no significant change. There was a trend of weight loss for type Os in the vegetarian-like diet group (-1.8&plusmn;2.6 lb/ p=0.092) and significant weight loss for type As (-0.9&plusmn;2.1 lb/ p=0.037). Both blood types O and A experienced significant decreases in BMI (-0.3&plusmn;0.4/ p=0.092 and -0.2&plusmn;0.3/ p=0.037, respectively). No change was seen in APTT, VWF, total cholesterol, LDL, HDL, triglycerides, or CRP. Conclusion. Type Os saw an increase in PT, perhaps indicating a reduction in risk of thrombosis and its related health complications. Type As were less responsive to the dietary intervention and may require more rigid dietary guidelines or a longer time on such a diet to see the benefits. / Dissertation/Thesis / M.S. Nutrition 2013

The aim of the thesis is to understand elements and processes, that are constituting a specific vegan Restaurant in Prague. The method used is ethnography, particularly participatory observation completed with interviews with the owner and customers. The owner as well as the Restaurant itself and as well as every individual are hybrids created by biological, spiritual, cultural, technical and many other elements. Based on the observation I have divided these elements into four big groups: philosophical, culinary, material and human. These groups are mixing, balancing and contrasting one another and together creating the Restaurant aesthetics. In each of the chapters I show different realities and I explain the Restaurant from different views according to particular elements. By uncovering their context, the relation network which creates the Restaurant is explained. Key words: ethnography, restaurant, vegan, vegetarian, hybrid

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Denna rapport beskriver Johanna Hallqvists examensarbete om produktdesign och vegetarianism. Projektet har gått ut på att kombinera dessa ämnen och genom produktdesign som metod uppmuntra och underlätta för människor att äta och tillaga vegetarisk mat. Detta för att köttindustrin har en negativ påverkan på miljön och för att djur behandlas illa. Projektet har innefattat en litteraturstudie och en enkätundersökning för att analysera varför kött inte bör ätas samt för att undersöka hur situationen ser ut i Sverige idag. Vidare har en designprocess genomförts genom bland annat skissning, brainstorming och modellbygge. Resultatet blev ett groddkärl som ska underlätta groddning av bönor, linser och frön. Detta groddkärl kan vara en del i att uppmuntra användningen av dessa livsmedel och på så sätt minska klyftan mellan köttätare och vegetarianer. / This report describes Johanna Hallqvist’s thesis on product design and vegetarianism. The project has consisted of combining these topics and through using product design as a method to encourage and facilitate people to eat and cook vegetarian food. The reason for this is because the meat industry has a negative impact on the environment and the animals are abused. The project has included a literature review and a survey to analyze why meat should not be eaten and to explore what the situation in Sweden is like is today. Furthermore, a design process has been implemented through sketching, brainstorming and modeling and led to a product that will facilitate sprouting of beans, lentils and seeds. This sprouting vessel can be a part in encouraging the consumption of these foods and thereby reduce the gap between meat eaters and vegetarians.

No / Nineteenth-century Britain was one of the birthplaces of modern vegetarianism in the West. In 'Of Victorians and Vegetarians' James Gregory explores the relationship between this newly organized movement and wider culture and society. It evolved with a myriad of meanings and voices: partly for propagandist reasons, but also because of the varied motivations and characteristcs of vegetarians. Teetotallers, animal lovers, mystics, spiritualists and theosophists, as well as those who saw the diet as an effective and democratic medical treatment, all provided the constituents for a movement whose critics associated it with radicalism and faddism. Frequently counter-cultural, in its association with socialism and communitarianism throughout the period, vegetarianism also expressed in heightened form the already well-established values of self-help, philanthropy, thrift, Puritanism, domesticity and a belief in progress.

Min utgångshypotes var att en minskad köttkonsumtion ger en minskad boskapsuppfödning. En boskapsuppfödning som idag tar i anspråk ca 70 procent av all jordbruksmark och 40 procent av den globala spannmålsproduktionen. Tanken var att en minskad boskapsuppfödning skulle bidra till en ökad tillgång på spannmål för människor och därmed en minskad svält. Men sambandet mellan svält och jordens resurser var inte så enkelt som jag hade förespeglat mig. Maktkoncentrationen som återfinns i matens distributionsled visade sig ha satt spelreglerna om tillgång och efterfrågan mer eller mindre ur spel. En ökad tillgång på mat genom en minskad köttkonsumtion och bättre resurshantering verkar därför inte påverka fattigdom och svält nämnvärt. Den nuvarande världshandeln visade sig också vara en bidragande orsak till fattigdom och svält då mat från nord, producerad med hjälp av statliga subventioner, konkurrerar ut lokalproducenter i syd. Den avgörande faktorn tycks vara människors tillgång på pengar. Inga pengar, ingen mat oavsett om maten finns i överflöd eller inte. Mina efterforskningar tyder på att de viktigaste faktorerna för att minska världssvälten är en förändring av den globala handeln för att därigenom öka de utsattas tillgång på kapital och självförsörjningsgrad samt en diskussion om vilket politiskt och ekonomiskt system som krävs för det.

Inledning - Vegetarianer har gjort ett livsstilsbeslut att inte äta kött och har ett kostmönster med endast vegetabiliska produkter. Syfte - Syftet med denna litteraturstudie är att lyfta fram hur en vegetarisk kost påverkar individens hälsa ur ett hälsofrämjande- och sjukdomsperspektiv.   Metod - En systematisk litteraturstudie gjort på 11 vetenskapliga artiklar som är granskade ur ett positivt samt negativt synsätt av en vegetarisk diet. Resultat - Vegetarisk kost ger både positiva samt negativa effekter på individens hälsa samt sjukdomsrisk, då det finns hälsofrämjande effekter men även risk för näringsbrist vid okunskap, både vid kortsiktig och långsiktig diet. Diskussion - Forskningen visar att en vegetarisk diet inte är ett väl forskat ämne och mer vetenskaplig forskning krävs. Man hittar både hälsofrämjande och sjukdomsrisk effekter av den vegetariska dieten. Hälsofrämjande visar den vegetariska dieten att risk för hjärt- och kärlsjukdomar minskar. Dock ökar risken att drabbas av näringsbrist när man utesluter animaliska produkter ur sin kost vid okunskap. / Background: Vegetarians have made a lifechanging decision to not eat meat and therefore have an eating pattern consisting of vegetable products. Purpose: The systematic literature overview examines how a vegetarian diet affect health from a health promoting and disease perspectives. Method: A systematic literature overview based on 11 scientific articles that have been examined from a positive and negative approach of a vegetarian diet. Results: A vegetarian diet can both be positive and negative to a persons health. The study shows a positive health for the participants with risk of diseases because there are health promoting effects as well as risks for malnutrition caused by lack of knowledge both regarding short term and long-term diets. Discussion: The research shows that the area regarding vegetarian diets is not a wellresearched area and more research is needed. Both negative and positive effects with this diet can be found. The health promoting effect are reduced risk of cardiovascular disease, and the negative effects are the risk of malnutrition when animal products are excluded from the diet with a lack of knowledge regarding the subject.

Inledning I Sverige har matkulturen länge vilat på en tradition som kretsat kring kött då det ansetts som den viktigaste delen av en måltid. Samtidigt har populationen av unga som väljer bort kött ökat de senaste åren. Men när valet görs när en ung människa fortfarande bor hemma påverkas inte bara denne själv utan hela familjen, och i synnerhet föräldrarna. Syfte Att undersöka hur en tonårings vegetariska kostval påverkade familjens måltidsprocess och hur föräldrarna upplevde de eventuella förändringar som uppstod. Bakgrund Den forskningsbakgrund som använts för studien var matkultur och kommunikation, livsmedel sam nutrition och hälsa - varför äter vi som vi gör, vad innebär måltidsprocessen och hur påverkar valen vårt välbefinnande? Material och metod Semistrukturerade grupp- och telefonintervjuer med föräldrar och tonåringar med kvalitativ innehållsanalys efter Graneheim och Lundman. Resultat Föräldrarna uttryckte samma initiala oro för deras barns näringsintag och deras egen okunskap kring att laga vegetarisk mat. De tog samtidigt ansvar och såg till att hjälpa barnen lösa det genom att själva ta reda på mer. Även om familjerna tidigare haft liknande måltidsmönster var det skillnad på hur omfattande omställningen blev. De upplevde att tonåringarna engagerat sig mer och blivit bättre på att laga sin egen mat. Slutsats Med bakgrund i aktuell forskning visar denna studie på tendenser att en omfattande ändring av kostval kan påverka flera faktorer i en familjs måltidsprocess, men att mer forskning behövs på ämnet för att förstå detta närmare. / Introduction Sweden has a strong tradition regarding meat, as it has been the most important part of a meal. At the same time, the population of young people choosing to remove meat from their diet has increased in later years. But, when a young person that still lives with their family makes this choice, it not only affects their own life but also the whole family, especially the parents. Purpose To analyze how a teenager’s vegetarian food choice affected the family meal process and how the parents experienced the possible changes. Background The research background used for the study was food culture and communication, foods, as well as nutrition and health - why do we eat as we do, what is included in the meal process, and how do our choices affect our wellbeing? Material and method Semi-structured interviews in group and by phone with qualitative content analysis according to Graneheim and Lundman. Results The parents expressed the same initial concern for their children's nutrition and their own ignorance when it comes to vegetarian food. At the same time, they felt their responsibility and made sure to help the children solve it by finding out more for themselves. Although the families previously had similar meal patterns, there was a difference regarding how extensive the changes were. The parents experienced that their teenagers became more involved and better at cooking. Conclusion Based on current research, this study shows that extensive change in diet choices can affect several factors in the family meal process, but also that more research on the subject must be done to get better understanding.

The work aims to contribute to the field of educational science regarding how students are affected in school depending on the intake of animal products. Information about the area has been searched on several databases, mainly on Libsearch. The articles from the results were found through the databases Libsearch and Swepub. Results have been excluded if they were not relevant to the purpose or issue of the work, and if they were not peer reviewed.  The results show that there are similarities and barriers between the intake of animal products. For example, vegetarians eat fewer meals. Further results also show that the exclusion of meals such as breakfast and lunch affects the performance of students in school. Some vegetarians also seem to think that food without meat is perceived as healthier, later in the text you can read that school lunch is eaten to a greater extent if it is considered healthy. This can thus be a method of reducing barriers between omnivores and vegetarians. Different results are available at the current activity level, but the training capacity could be derived to be equal between omnivores, vegetarians and vegans. It was a challenge to find studies conducted in Europe. Further research in this area is therefore considered necessary, as cultural differences may affect social health, psychological health and physical health. In order to increase the health awareness of students, we believe that education about diets in relation to health should be designed, as there are currently no requirements for teaching about diets in school. We believe that it should be a requirement that the school's physical education teaches about this in order for students to be able to make informed active choices about diet in relation to health. School lunches should also include different diets to reduce social barriers between different diet groups.