Plant Proteins and Meat Substitutes

Question 1

What are some characteristics associated with a vegetarian/vegan diet? Lower rates of …?

Answer 1

Obesity, heart disease , high blood pressure, high cholesterol, type 2 diabetes

Question 2

Type of vegetarian that consumes milk products

Answer 2

lacto-vegetarian

Question 3

Type of vegetarian that consumes milk products and eggs

Answer 3

lacto-ovo-vegetarian

Question 4

Type of vegetarian that consumes fish and seafood

Answer 4

pesco-vegetarian

Question 5

Type of vegetarian that consumes only fruits, seeds and nuts

Answer 5

fruitarian

Question 6

What are some religions linked with vegetarianism

Answer 6

Buddhism, Hinduism, Seventh-Day Adventist Church, Mormon

Question 7

What are 6 micronutrients vegetarians (and vegans) need to watch for?

Answer 7

Fe, Zn, Ca, Vit D, Vit B12, Omega-3

Question 8

Why are soybeans and peanuts separated from pulses and fresh beans/peas under the Legumes family?

Answer 8

Because of their nutrient profile: they have a much higher fat content

Question 9

What type of Iron is found in legumes? What should be eaten with these foods?

Answer 9

non-heme iron; should be eaten with acidic food

Question 10

What compound is found in soybeans that could have anticarcinogenic properties?

Answer 10

Isoflavones (class of phytoestrogens)

Question 11

What are FODMAPS and what do they cause?

Answer 11

Fermentable oligosaccharides di-mono-sacc and polyols that can cause flatulence

Question 12

What is flatulence?

Answer 12

Gas produced by the fermentation of indigestible carbohydrates by intestinal bacteria

Question 13

What amino acids are Legumes, Nuts, Grains and Seeds lacking of?

Answer 13

L: METal TRYp
N: LYSandre METal TRYp
G: LYSandre TRYp THill nine (threonine)
S: LYS METal

Question 14

What are two methods used to soak legumes?

Answer 14

Overnight (long) soak and short soak

Question 15

Why is the cooking time of legumes extended in an acidic environment and reduced in a basic environment?

Answer 15

The acid inhibits the softening of the pectic compounds

The base increases rehydration

Question 16

What toxic substances are eliminated when legumes are cooked?

Answer 16

trypsin/protease inhibitors that reduce protein content

hemagglutinins inhibits nutrient absorption

Question 17

What happens to the starches when legumes/ whole grains are sprouted

Answer 17

amylase break them down into more digestible sugars

Question 18

What is the difference between meat analogs and meat extenders

Answer 18

Meat analogs are imitations of meat products whereas meat extenders are used with meat

Question 19

What are meat analogs usually high/low in compared to meat?

Answer 19

High in sodium, fibre; low in fat

Question 20

What is precipitated when making tofu and how?

Answer 20

The protein are precipitated with the use of coagulants

Question 21

Why should home made soy beverage be boiled (2)?

Answer 21

Denatures a lipoxygenase enzyme responsible for a bitter taste; will destroy the trypsin inhibitor

Question 22

What is soy sauce?

Answer 22

A fermented soybean wheat salt paste inoculated with bacteria and mold

Question 23

What is a gluten-free soy sauce alternative?

Answer 23

Tamari sauce