Plant-based Meals Are HealthyPlant foods provide all necessary proteins, vitamins & minerals, as well as fiber, are low in fat, and contain no cholesterol. Conversely, meat and dairy products are high in fat and cholesterol, and often lack the necessary vitamins, minerals and fiber provided through adequate servings of fresh fruit and vegetables.
Fruits and vegetables provide important nutrients including antioxidants such as vitamins C and E, beta carotene and lycopene. Antioxidants help keep the immune system healthy and reduce the risk for heart disease, cancer and other diseases
Plant-based Meals Are Recommended
by Major Health Organizations
Plant-based diets are approved by all major health organization including the American Dietetic Association (ADA), the American Heart Association (AHA), the American Cancer Society, the American Diabetes Association and the National Institute of Health.
According to the American Dietetic Association, those who eat diets low in animal products "have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus and some forms of cancer."
The ADA further states that, "One of the largest studies to date showed that if participants' diets were high in animal protein and contained fewer foods of vegetable origin, there was a higher risk for heart disease and some cancers. In another study, researchers concluded that substituting some soy protein for animal protein can significantly lower both the total serum cholesterol and LDL-cholesterol levels."
"Additional research found that if soy fiber is added to the diet, a more consistent blood glucose (blood sugar) level may be achieved. Also, studies indicate that if women eat 11/2 ounces of soy foods such as tofu daily, they may experience fewer hot flashes during menopause. Similarly, women lowered their risk of breast cancer when they consumed 3-4 ounces of tofu or 8 ounces of soy milk each day."
Plant-based Meals Are
Approved for School Lunches
Plant-based meals readily satisfy USDA Nutrient Standard, or NuMenu requirements. In fact, the flexibility of Nutrient Standard planning was intended to provide the means for offering healthier, more diversified menus that feature a greater proportion of plant foods and smaller proportions of meat and dairy.
Plant-based menus have long been known to be a healthier option; but the former food group system made it practically impossible to access alternative protein and calcium sources or adequately identify the actual nutrient quality of food being served.
Because Nutrient Analysis allows schools to specifically ascertain the nutrient quality of the foods served, it should be the preferred method of menu planning. While there is some initial effort required to review meals, once you have become accustomed to the Nutrient Standard system, you can be assured that you are providing healthy meals to your students and giving their health the top priority. Along with menus and recipes offered by CHOICE both Team Nutrition and 5 a Day offer plant-based Nutrient Standard-approved menus and recipes that are kid tasted and nutritionally sound.
Plant-based Meals Are Safer.
Government figures show that over the past decade there have been 300 outbreaks of food illness in schools, affecting 16,000 students and that such incidents are rising by 10% a year.
In an effort to better understand food safety issues and how they impact our children's lunches ABC's Primetime did an investigative report that focused initially on the processing plants that supply meat to schools.
For the Primetime segment, a safety inspector agreed to take a hidden camera to a plant that processes more than a million pounds of chicken for schools each year. The inspector, who requested anonymity, found several chickens with yellow sores indicating an infection under the skin, as well as potentially hazardous fecal matter. The inspector also found filth in machines that box chicken and processing equipment dripping with chicken fat. Documents obtained by Primetime showed that the plant had repeatedly failed tests for salmonella and inspectors say they had demanded improvements, but, they said, the plant kept selling chicken for consumption at schools.
Similarly, between June 2000 and February 2001, the Sierra Club examined 12 companies that supply meat for the National School Lunch program. Five of the 12 companies, including Gold Kist and Tyson, have had to recall large quantities of their product due to known or suspected contamination.
Simply stated, the USDA's massive commodities purchase program is buying meat and poultry from some processing plants with the most food safety violation records in the country. Those records are maintained and are available but are never revealed by the USDA to the schools that participate in the National School Lunch Program.
Caroline Smith Dewaal, food safety director for the Center for Science in the Public Interest, concurs. "The plants that want to sell to the school lunch program are frequently the plants with some of the worst records, because they're the ones who can keep the meat cheap."
While food poisoning often results in undetected illness, some cases have lead to more serious consequences. In 1998, 12 children at Finley Elementary School in Washington state became infected with E. coli bacteria that health officials linked to beef tacos served on the lunch line. One, a 2-year-old girl who doctors believe contracted the infection from a sibling or playmate, was so seriously ill that doctors say she will need kidney transplants before she turns 8.
Of course, there are some food-bourne illnesses that do not originate through meat or dairy. Food must be prepared in sanitized conditions, and kept at proper temperatures. However, by decreasing the amount of food you serve that originates from slaughterhouses and packaging plants where there will always be blood and other unsanitary conditions, and serving more plant foods, which can be eaten raw, lightly cooked, or heavily cooked, you are subtantially decreasing your chances of serving tainted food.
Plant-based Meals Have Protein.
The ADA and AHA state:
"Whole grains, legumes, vegetables, seeds and nuts all contain both essential and non-essential amino acids."
The common question surrounding plant-based meals has been, "Will there be enough protein?" All whole foods, including grains, vegetables, and fruit, contain protein, more than enough to satisfy the body's protein requirements. Interestingly, the average Western diet often contains too much protein, which may increase the risk of kidney stones, osteoporosis and cancer.
Because soy is the only plant food that singularly provides all amino acids, there is sometimes a concern that plant menus must be "combined" to include all essential and non-essential amino acids in a single meal. While it is true that this is readily achieved through simple food combinations (like rice and beans), it is clearly not necessary. As long as sources of dietary protein are varied and caloric intake is high enough to meet energy needs, you don't need to consciously combine these foods ("complementary proteins") within a given meal.
In conclusion, plant-based meals provide all necessary proteins, vitamins and minerals. As long as one maintains a healthy diet, it is no more necessary to provide all amino acids in a single meal than it is necessary to provide all vitamins and minerals in a single meal.
Plant-based Meals Are Quick,
Easy to Prepare and Cost Effective
Plant foods are in fact less expensive to grow and distribute. However, because the USDA purchases massive commodities of meat and dairy and distributes them so inexpensively to schools, there is a false impression created regarding the genuine cost of these foods.The USDA should be encouraged to provide vegetable, fruit, bean and more grain commodities, allowing for their increased consumption by students. For foods which the schools purchase outright, fruits and vegetables are less expensive than processed foods.
Plant foods are also quick and easy to prepare. Most require only minimal cooking time. Others require only minimal effort: baked potatos simply require washing and baking; pasta, rice and beans only boiling.
Perhaps the biggest concern surrounding plant food preparation is cut up and storage. When put into proper perspective, the time or cost involved in storage, vegetable cut-up or the preparation of fresh breads becomes minimal compared to the benefits and time involved in similar meat-based dishes. Most of the change required is simply a change of habit.
Plant-based Meals Are Delicious,
Time Honored and Served Around the WorldMany diets around the world have been plant based for generations.
For example, a favorite among children, the Mexican diet, features beans, rice, vegetables and a tortilla, or taco shell, a meal that readily meets nutrient standards. Indian meals, also highly nutritious, are based upon rice, lentils or chickpeas, vegetables, a 'chapati' (a whole-wheat tortilla) and spices (Interestingly, spices also have nutrient health-giving components that are accounted for in food preparation.)
Another favorite, the soy / grain / vegetable combination, is found most commonly in Chinese cooking. While this healthful balance has proved invigorating since before Marco Polo traveled the silk route, more recent renditions of "fake-meat" products have proved equally popular and healthy.
Other diets that are plant-based include Italian, Middle Eastern (chick peas, tahini, bread, rice and vegetables), African (cornmeal, greens and peanuts) and Native American (potatoes, corn, beans and vegetables).
Kids Love Them
Some say children don't like healthy foods. But children like oranges, apple slices and watermelon. They like carrots with dip, corn on the cob, baked potatoes and salads. They'll even go for spicy foods like Tabasco, salsa, chili with rice, and ethnic menus like pasta, stir-fry, and Mexican food. In essence, there are many healthy alternatives that children will eat when we take the time to introduce them properly.
See for yourself....
Click here for detailed information regarding a successful farm-to-school salad bar. (The kids are eating so much salad, servings have surpassed pizza day.)
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Overview | Why Serve A Plant-based Menu
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Plant foods provide all necessary proteins, as well as fiber, are low in fat, and contain no cholesterol.
More importantly, fruits and vegetables provide essential nutrients including antioxidants such as vitamins C and E, beta carotene and lycopene. Antioxidants help keep the immune system healthy and reduce the risk for heart disease, cancer and other diseases.
Those who eat diets low in animal products "have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus and some forms of cancer."
American Dietetic Association
When children's diets are based on meat, fried potatoes and white bread, they are getting 2-3 times the protein they need, far too much fat and cholesterol and less healthy, refined grains.
When children's diets are based on plant foods their meals are naturally low in fat and cholesterol, contain adequate proteins, fiber and essential vitamins and minerals.
Between June 2000 and February 2001, the Sierra Club examined 12 companies that supply meat for the National School Lunch Program. Five of the 12 companies, including Gold Kist and Tyson, have had to recall large quantities of their product due to known or suspected contamination.
"The plants that want to sell to the school lunch program are frequently the plants with some of the worst records, because they're the ones who can keep the meat cheap."
Caroline
Smith Dewaal,
Food Safety Director for Center for Science in the Public Interest
"Whole grains, legumes, vegetables, seeds and nuts all contain both essential and non-essential amino acids."
American Dietetic Association
"Soy protein has been shown to be equal to proteins of animal origin. It can be the sole protein source if desired."
American Dietetic Association
In conclusion, plant-based meals provide all necessary protiens, vitamins and minerals.
Kids love an assortment of foods when they're hot and nicely prepared. Consider serving Mexican, Italian, and Mediterranian plant-based foods.
