This assignment is prepared to describe the development in Vegetarian Cuisine and, based on the current trends, predict the future. This assignment also covers areas such as analysis of vegetarian diet and identification of its nutritional requirements. In addition, the assignment clearly and coherently evaluates a range of vegetarian dishes and subsequently makes a number of recommendations which can further be considered for improvements.
I have attempted to demonstrate a professional attitude throughout the assignment and have demonstrated relevant personal, social and technical skills which are vital in practicing safe and hygienic practices while working and communicating with fellow students and professionals. I have also demonstrated skills that are appropriate in preparation and cooking of range of vegetarian dishes.
Introduction
Meeting vegetarian standards the vegetarian cuisines exclude animal tissues products and meat. Lacto-ova is the most common type of vegetarianism in the western world and this vegetarianism permits the use of dairy products such as milk and cheese and eggs.
There are stricter forms of vegetarianism, of which the strictest forms exclude all animal products, dairy products, honey and even refined sugars. These strictest forms are referred to as veganism and fruitarians.
Typically, a vegetarian person lives on a diet that includes grains, pulses, nuts, seeds, vegetables and fruits with or without the use of dairy products and eggs. The vegetarian diet most certainly excludes the use of any meat, poultry, game, fish, shellfish or crustacea, or slaughter by-products.
Types of Vegetarian
The types of Vegetarian are discussed as follows:
Lacto-ovo-vegetarian: This type of vegetarian generally takes eggs and dairy products. This is widely regarded as the most common type of vegetarian.
Lacto-vegetarian. This type of vegetarian takes dairy products but excludes eggs from the diet.
Vegan. This type of vegetarian eats fruits, vegetables, etc. But completely excludes eggs, dairy products and any other animal products.
Semi vegetarian: This type of vegetarian eats mostly eats vegetarian cuisine but occasionally also takes meat.
Pescatarians: This type of vegetarian includes people who takes vegetarian cuisines but also eat fish. However, this type excludes the use of meat. It is noted that the word 'Pescatarians' is not commonly used, people who maintain such diet do it for reasons such as health.
Fruitarians: This type of vegetarian includes people who eat fruits and vegetables that come from raw such as zucchini, tomatoes, seeds, nuts, etc.
Raw food diet: This type of vegetarian includes people who eat raw fruits and vegetables. It is a belief that some people have that the cooked food looses all its good nutritional content and this is mainly why they take raw products in their diet.
Classification of Vegetarian Food
Classification of vegetarian foods is illustrated as below:
The food that, traditionally, have been vegetarian (for example Cereals/grains, fruits, vegetables, nuts, etc.)
Common protein sources such as soy products (Tofu and Tempeh)
Textured Vegetable Protein (TVP). These are made from soy flour that is defatted and is often takes the place of ground meat in chilli and burger recipes.
Analogues of meat that mimics the texture, appearance, and taste of meat and are used in recipes that typically and traditionally use meat. Analogues for dairy products and eggs may also be used by vegans.
(http://www.vegsoc.org/info/definitions.html)
History
The 19th century is said to have initiated vegetarian moment. It is reported that in 1809 William Cowherd in Salford, the initiator of bible Christian church, asked hic congretion to avoid having to eat meat. Mr Joseph Brotherton, an MP for Salford and one of Willian Cowherd's followers and Mr Joseph later become the president of the Vegetaria Society. The first vegetarian cookery book was published by Mrs Brotherton in 1812.
The reverend James Clark and the reverend William Met cafe are reported to have emigrated to the United States in 1817 with formed a vegetarian group in the US, with the help of other 39 members.
It is known that a vegetarian hospital was established in Northwood villa in 1846 by Mr and Mrs. Horsell. The hospital's first meeting, held on 30 September 1847, the vegetarian society was formed which is currently known as the vegetarian association. The vegetarian association's first annual meeting was held at Manchester in 1848. A magazine prepared by vegetarian society was circulate to nearly 5000 people.
It is reported that Vegetarian Society and London Food Reform Society merged and become a London branch. The two society's efforts were made during the 1941 World War to represent the vegetarian's plea to the Ministry and Win Consign and were granted extra nuts and ration particularly for vegetarians.
For a decade (i.e. between 1950 to 60) the society worked together and after the year 1958 they combined to replace their magazine and from that year onwards their joint publication started to bet published. There has been a reported increase in vegetarian from 1970 to 1980.
A historic thing happened in 1987 - the use of vegetarian symbol on products that are vegetarian on manufactures licenses started which encouraged adequate and appropriate labelling of vegetarian foods that provides guidance on which product is vegetarian and which is not.
The vegetarian housing association for elderly vegetarians was formed for the elderly vegetarians. First vegetarian day is reported to have been organised in 1991. Scores of people are joining the society and many people are converting directing towards being vegetarians. (www.vegsoc.org/members/history/150hist.html)
Trends and Developments of Vegetarianism and Vegetarian Cuisines
"Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet."
Albert Einstein (1879 - 1955) - Physicist and Theorist
Recent Trends and Developments
Throughout the world vegetarian trends vary significantly. It should be noted that recent vegetarian trends could be diametrically opposite in different parts of the world. Asian countries, for example, witness a significant decrease in the population of vegetarian. This is supported by the westernization and industrialization processes. Particularly in the 20th century, the western world, contrary to Asian countries, has experienced a huge increase in their population of people who keep to the diet of vegetarian. This is believed to be a resultant of increased awareness about environment and concerns related to ethical practice and nutrition. In 1950 vegetarianism was a rare thing and in comparison with this, it is a really significant increase.
Daily Telegraph (London 2003) argues that the early 1990s witnessed strong increase in vegetarianism. In 1997 it was reported to be 3.25 million in UK. This was triggered by scientists' conclusion of brain wasting disease CJD being a mad cow disease and within a year scores of people gave up meat. As Daily Telegraph reports, a fairly set of recent figures suggest there has been a slight downturn with only 2.24 million of UK population considered themselves as vegetarians.
More recent figures (Jim Harris on Vegetarian cuisine website 26.06.2009 - www.vegetariancuisine.suite101.com) appear to be suggesting the following:
UK's 2% population is considered to be vegetarian.
Food market of vegetarian ingredients is approximately £718.5 million per year, as estimated.
2% and 5% population identify them as 'completely vegetarian' and 'partly-vegetarian' respectively, as reported by UK Food Standards Agency survey in 2007 which gathered responses from 3,627 people.
In England, 3% and 5% population identify them as 'completely vegetarian' and 'partly-vegetarian' respectively.
In Scotland, 1% and 3% population identify them as 'completely vegetarian' and 'partly-vegetarian' respectively.
In Wales, 2% and 4% population identify them as 'completely vegetarian' and 'partly-vegetarian' respectively.
It is argued that the vegetarians suffer less from a number of diseases that are linked to a modern diet of the Western world. These diseases are listed below:
Osteoporosis
Cancers such as lung cancer, prostate cancer, colon and rectal cancer, etc.
Diverticular disease and Bowel function,
Obesity,
Hypertension,
Diabetes,
Gall stones,
Cardiovascular disease,
Mortality,
Constipation and gall stones,
Coronary heart disease.
Prostate can
(Source: British Medical Association,1986; Dwyer, 1988)
It is expected that, in the United Kingdom, people will consider being vegetarian either completely or part time. As the surveys reveal, there is almost 5.5% increase in the vegetarian population between 1999 and 2004. It is predicted to go up in the next 10 years. There are reported to be approximately 50 vegetarian restaurants in London, UK. Most of these restaurants use fresh and organic food.
Some vegetarian families who follow Jainism and Buddhism are vegetarians by birth. Health influence is one of the biggest factors which inspire people to become vegetarians. Some people wished to promote vegetarianism and for this very reason, as previously mentioned, a vegetarian society was formed in 1950, activities of which are now around the world. It can be said that, day by day, the population of vegetarians is increasing all over the world.
The leading journals, magazines and news papers publish results of the researches into vegetarian food and health in vegetarian nutritional research centre in Watford. This is being promoted by Dr Frank Wokes.
Being a vegetarian was difficult few decades ago as people needed to look for a specialist food shop to buy vegetarian food such as kidney beans, vegetarian cheese and soya products.
Uninspiring omelette, something that involves cheese and salad were few of the only choices that vegetarian had to make when eating out.
In earlier days, vegetarians used to get looks of astonishment and disbelief and this was invited ridicule just by being vegetarians.
However, it can be said the people's perception and, as a matter of fact, in a short time there have been notable changes throughout the world. 'Suitable for vegetarians' words have become imprinted on the national conscience. Thousands of products in restaurant menu, supermarkets, pubs and café menus have now have these labels.
Some very famous people advocated vegetarianism. These are:
Benjamin Franklin
Paul McCartney,
K. D. lang,
Clara Barton,
Mr Rogers
Janet Jackson,
Albert Einstein,
Isaac Bashevis Singer,
George Bernard Shaw,
Mahatma Gandhi,
Leo Tolstoy,
Leonardo Da Vinci.
(www.vegetarian.about.com/od/vegetarianvegan101/tp/typesofveg.htm)
Future Trends
The answer to the question about the future of the vegetarianism is not a simple one. It appears as if, in the short run, vegetarianism outlook does not look particularly good. However, if looking in the long run, the idea to be a vegetarian looks quite promising or good. It can be said that a number of factors, such as social and economic, are making it increasingly difficult for people to choose to eat meat. Also, from maintaining a good health point of view, eating meat is linked to heart disease and other problems and to cure these we are spending hundreds of billions. It is reported that this can be prevented by following the vegetarian diet.
To provide meat for a few, starvation of millions is caused by squandering agricultural resources in agricultural systems. The flames of revolution and social chaos are being fanned by this. Animal Rights activists often spread outrage at how animals are being treated in today's world.
From the above and a number of other reasons, it can be concluded that, in today's and future's big society, food and methods of producing the food would be of big concern and will deserve utmost importance and it is likely that it could dominate many other areas of one's day to day life. These would encourage if not force people to become vegetarians.
In future the three main strategic objectives that would motivate people to turn to vegetarianism:
A long-term perspective
Health concerns
Proliferation of local vegetarian societies
Also, democracy within the vegetarian movement would be a key factor.
From above discussion, it can be said that the future of vegetarianism looks particularly bright in the long run.
(Source: http://www.life123.com/health/mens-health/nutrition-men/a-vegetarian-future.shtml)
Vegetarian Diet and Identification of its nutritional requirements
It is widely appreciated fact that if a person wants to follow a healthy diet he/she needs to have a balanced diet. Daily diet required nutrition such as proteins, vitamins, fats, fibres, minerals, calcium and carbohydrates need to be taken.
The food that we consume should have all the essential contents for the body if planned to eat essential nutrition's in daily diet.
(Image Source: http://www.vegsoc.org/newveg/fft/balance.html)
Balance of Good Health
Portion
It is, for example, an apple, a glass of milk, tablespoons of baked beans. However, what is important is to have these all in a balanced manner which matters the most. Therefore, for a big appetite, the amount in all categories would need to be increased, not just sugary foods.
Fruit and Vegetables: fiver portions a day
Particularly good sources of fibre, minerals, and vitamins are vegetables, tinned or dried fruit, juices, fresh fruits.
Bread, other cereals and potatoes: five portions a day
It is recommended to base most of the meals on these starchy foods. Vholegrain or wholemeal versions should be used as much as possible and adding lots of fat should be avoided. These foods would provide carbohydrates that supply energy, fibre, some vitamins & minterals, and protein.
High Protein Foods: 2-3 portions a day
A variety of pulses should be used such as chick peas, peas, lentils, and beans. Also, nuts, eggs, soya, seeds, and wheat proteins would provide protein, vitamins and minerals.
Milk and Dairy Products: 2-3 portions a day
These products are considered to be excellent sources of some vitamins, protein and calcium. If one is trying to avoid dairy foods, soya, rice or oat drinks, other foods should be eaten to acquire high amount of calcium.
Fatty and Sugary Foods: 0-3 portions a day
It is necessary to eat some fat; one should eat these sparingly and attempt to get accustomed to use low fat alternatives.
It is reported that, of total vegetarian population in the UK, about 33% take meat occasionally. (Source: Gallup Poll for Realeat, August 2001).
5% of total UK population is vegetarian. (Source: National Diet and Nutrition Survey 2001).
(http://www.vegsoc.org/newveg/fft/balance.html)
How Vegetarians find nutrients
(Source: http://www.ivillage.com/essential-nutrients-vegetarians-and-vegans/3-a-57825)
Sources of Protein:
Brewer's yeast
Nuts
Nut butters
Soy products, especially TVP, tofu, soy nuts, soymilk and baked goods made with soy flour
Pumpkin and squash seeds
Legumes
Whole grains, especially quinoa, spelt and brown rice
Sources of Calcium
Almonds
Filberts
Kale
Collards
Tofu
Broccoli
Bok choi
Turnip greens
Okra
Sources of Iron
Cooking in iron skillets
Brewer's yeast
Pumpkin and squash seeds
Blackstrap molasses
Soybeans
Wheat germ
Pine nuts
Dried lima beans
Potatoes with skin
Dried raisins, prunes and apricots
Sources of Vitamin B-12:
Fortified cereal and beverages
Sources of Vitamin Zinc:
Dried seaweed, pumpkin, sesame & sunflower seeds, pine nuts, whole grains, wholemeal bread, brown rice, lentils, almonds, wheat germ and oats.
Sources of Vitamin Iodine:
Seaweed, organic green leafy vegetables, watercress, pears and wild rice.
Sources of Vitamin C:
Citrus fruits, green vegetables, broccoli, cabbage, cauliflower, kale, peas, berries, currants, lettuce, red, green & yellow peppers, potatoes, tomatoes, sprouted alfalfa seeds, parsley, tropical fruits: guavas, mangoes, kiwi fruit, pineapple.
Nutrients in Vegetarian Dishes
Generally, there are five classes of nutrients: minerals and vitamins, carbohydrates, fats (including oil), and proteins. Although our body needs these in varying amounts (from 250g of carbohydrate to -2mg of vitamin B12), they are all equally important. There are further classification - micro-nutrients are the vitamins and minerals, and macro-nutrients include fat, protein, carbohydrate etc.
Protein
Typically, women would need approximately 45g of protein a day. This requirement increases if the woman is pregnant or is lactating or is very active. For men the requirement is 55g and again, it goes up if the man is a very active person. It should be noted that protein in access would contribute to degenerate diseases, it is reported.
Generally, people with vegetarian diet would obtain the protein from the following sources:
Nuts: pine kernels, walnuts, cashews, almonds, brazils, etc.
Pulses: peanuts, lentils, beans, peas, etc.
Soya products: tofu, tempeh, veggie burgers, soya milk, textured vegetable protein, etc.
Seeds: linseeds, pumpkin, seasame, sunflower, etc.
Free range eggs
Dairy products: yoghurt (cream and butter are considered very poor sources of protein)
Grains/cereals: rye, millet, maize (sweetcorn), oats, barley, wheat (in bread, flour, pasta, etc.)
Health experts warn the importance to balance the complementary amino acids in a vegetarian diet. However, it is actually not as much of a warning as it may sound. Proteins are made from the units of amino acids. There are reportedly 20 different amino acids in all. By converting other amino acids, we can make many of them but, of 20, eight cannot be made and they thus need to be acquired through diet and that is why they are referred to as essential amino acids.
It is probably correct to say that one need all the essential amino acids in the right proportions, but it is almost impossible to get that from a single plat and it is therefore advised that people should mix plant foods together. By doing so, a deficiency in one plant food is cancelled out by another plant food together. Typically we do this all the time with protein foods. For example, beans on toast and rice and peas. Some missing amino acids can be acquired by adding eggs or dairy products (e.g. porridge, quiche, macaroni cheese).
It is recognised that the human body has its own stores, so if one meal has deficiency of essential amino acids, then the body will make up for this deficiency by adding from its own storage. This thus removes any worry about us complementing all the time to amino acids. As long as the diet is well balanced and generally varied, the body should receive all the amino acids that it requires. Sometimes even some foods that do not contain high protein level contributes to the body's amino acids pool.
Carbohydrate
The main and the most important source of energy for the human body is carbohydrate. Plant food provides the most of carbohydrate. Generally, carbohydrates are of three main types:
Dietary fibre
Simple sugars
Complex carbohydrates or starches
Ordinary table sugar, fruit and milk are considered sources of the sugars or simple carbohydrates. One should avoid refined sugars as they provide energy but associated fibres, minerals or vitamins are not present and additionally they cause dental decay.
Cereals / grains (e.g. bread, rye, buckwheat, millet, barley, oats, pasta, rice, bread) and some root vegetables (parsnips and potatoes) provide complex carbohydrates. These complex carbohydrates benefit health and therefore it is advised to have these in plenty of amount in a diet. Wholemeal bread and brown rice are known to be the best of all these as they provide essential fibre and vitamin B.
50 to 70% of energy should come from complex carbohydrates, the World Health Organisation recommends. Appetite and level of activity should suggest the exact amount of complex carbohydrate one should take in his/her diet. Starchy food contains low calories but provides high energy level and therefore forms key part in most of all slimming diets.
Dietary Fibre
Indigestible part of a carbohydrate food is referred to as non-starch polysaccharide or dietary fibre. Wholegrain cereals, fruit (dried or fresh), and vegetables are best of sources. Digestive problems and protection against colon cancer and divrticular disease can be achieved by taking a good intake of dietary fibre.
Fats & Oils
Adequate amount of fat keeps out tissues in good state of repair, but too much is too bad. Fat is a carrier to some vitamins. Fatty acids make fats. Linoleic and linolenic acids are essential and they must be present in a diet. These are widely available in plant food.
Mainly fats are of two types; saturated or unsaturated. Mono-saturated or poly unsaturated are the subtypes of unsaturated fats. Heart disease is caused by saturated fat taken in high amount. Fats in vegetables tend to be more unsaturated and this is seen as one of the benefits of a vegetarian diet. Peanut oil and olive oil, sources of mono-unsaturated fats, are known to be best used for frying as sunflower oil, a source of poly-unsaturated fats, is considered unstable at high temperatures. Butter and cheeses (animal fats) are more saturated than vegetable fats, but palm oil and coconut oil are two of the few exceptions.
Vitamins
The body needs several unrelated nutrients called Vitamins and the body cannot synthesise it all or in sufficient amount. Only small quantities are needed for this diet. The main sources of vitamins are listed below:
Vitamin A:
Red vegetables: Carrots and tomatoes
Leafy green vegetables and fruits: Apricots and peaches
Margarines
Vitamin B:
This group includes a range of vitamins such as Vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), B12 (cyanocobalmin), folate, pantothenic acid and biotin. All the vitamin Bs with an exception of B12 are contained in yeasts and whole cereals, nuts, pulses and green vegetables and nuts.
Vitamin B12:
This is not present in plant foods. Dairy products and free range eggs are good sources of vitamin B12. B12 is added to soya milks, veggie burgers, some breakfast cereals, and yeast extracts.
Vitamin C:
Salad vegetables
All leafy green vegetables and potatoes
Fresh fruits
Vitamin D:
The human body makes its own when the body is exposed to sunlight. Margarine and milk are two good sources. People who are confined indoors (i.e. too young and too old) should take supplement or consume very high level of dairy products.
Vitamin E:
Eggs
Wholegrain cereals
Vegetable oil
Vitamin K:
Cereals and bacterial synthesis in the intestine
Fresh vegetables.
Minerals
The body needs minerals to perform a range of jobs. Some of the most important minerals are discussed below:
Calcium:
Important for healthy teeth and bones.
Found in leafy green vegetables, tap water in hard water areas, bread, dairy product, seeds (especially sesame seeds) & nuts, cheese and dried fruits. Vitamin D is understood to help absorb calcium.
Iron:
Important for red blood cells activities.
Sources are lentils and pulses, dried fruits, eggs, wholemeal bread, leafy green vegetables.
A good intake of vitamin C will help absorb Iron.
Zinc:
Important as it plays a big role in enzyme reactions and the working of immune system.
Main sources are wholegrain cereals, lentils, pumpkin seeds, sesame seeds, cheese, green vegetables.
Iodine:
Key sources are vegetables, but the quantity of it depends on the content of iodine in the soil that the vegetables are grown on.
Typically, vegetables at coastline/seas are considered a good source of iodine for vegans.
(http://www.vegsoc.org/info/basic-nutrition.html)
Reference Nutrient Intake (RNI)
It is the amount of nutrient that is sufficient for about 97% of the total population. Researchers report that much protein is not needed as previously thought. The amounts recommended for protein levels for adults and children has more than halved in the last 20 years.
Reference Nutrient Intakes for Protein, g/day.
Age
RNI
.
Age
0 to 3 months
12.5g
.
Men 11 to 14 yrs
4 to 6 months
12.7g
.
Men 15 to 18 yrs
7 to 9 months
13.7g
.
Men 19 to 49 yrs
10 to 12 months
14.9g
.
Men 50 + yrs
1 to 3 yrs
14.5g
.
Women 11 to 14 yrs
4 to 6 yrs
19.7g
.
Women 15 to 18 yrs
7 to 10 yrs
28.3g
.
Women 19 to 49 yrs
-
-
.
Women 50 + yrs
Pregnant women
51.0g
.
Breast feeding women
Pregnant ladies need high protein for breast feeding and therefore are advised to eat as much as they can to meet these needs. Growing infants and children need more protein than adults (proportional to their body weight). With a balanced diet, children usually get enough protein as long as they are getting enough energy or calories.
(http://www.vegsoc.org/info/protein.html)
Vegetarian Dishes
Some of the meet free dinner suggestions are as below:
English:
Baked beetroot
Bked onions with nut stuffing
Carrot and garlic dip
Cauliflower and potato bake
Cauliflower cheese and tomatoes
Celeriac with tomato sauce
Cheese potato pie
Spinach stuffed shells
Vegetarian medley
Wholemeal vegetable and herb pie
Runner beans with onions and tomatoes
Red cabbage with pears
(source: http://www.allbritishfood.com/british%20vegetable%20recipes.php)
Italian:
Eggplant parmesan
Cheese and spinach stuffed shells
Minestrone
Lasagne (cheese, spinach,, red pepper roasted, etc.)
Cheese or spinach tortellini
Pasta
Mexican:
Tofu tacos
Cheese enchiladas
Black bean and rice toastadas.
Cheese quesadillas
American:
Veggie or cheese pizza
Mac & cheese
Pasta salad
Grilled cheese
Stuffed baked potatoes
Tomato soup
Kitchen sink salad
Other:
Veggie chilli
Stir fry
Ratatouille
Veggie burgers and sweet corn on the grill
Gazpacho
Vegetable curries (Asian)
Breakfast and dinner (waffles or pancakes, eggs or omelettes, fruit)
(Source: http://vegetariancuisine.suite101.com/article.cfm/meatless_meal_ideas)
Vegetarian Food Pyramid
The General Conference of Nutrition Council (GCNC) recommends that the menu planning, be it commercial or domestic, should follow the vegetarian food pyramid.
To start with menu planning, one should start at the base of the pyramid and include in the menu foods everyday from each of the five groups. GCNC claims that each group is carefully put together and provides essential nutrients which may not be found in the same quantity in other groups. GCNC strongly advises not to eliminate any single group as if missed the diet will not be balanced and healthy.
Therefore, one should follow the vegetarian food pyramid to make daily choices. Calories need drive the number of servings. If one is sedentary, he/she should choose lower number of servings, for example as six of grains. If one is active, eleven servings of grain products should be chosen.
(Source: http://www.nadhealthministries.org/gcnc/gcncindx.html)
Sample Balanced diet for a week
The sample balanced diet covering a 7 days period is explained below.
Monday
Breakfast: Honey, fresh fruits, and pancakes
Lunch: Soup of potato and leek, Courgette Pizza
Dinner: Salad of artichoke and mushroom, fresh orange or orange juice
Tuesday
Breakfast: Brown bread and eggs
Celeriac and Potato mash, salad and goat cheese
Dinner: Vegetable burger and chips (less oily if possible)
Wednesday
Breakfast: Toast and beans, fresh apple or apple juice
Lunch: Vegetable sauté and tomato soup
Dinner: Dal Makhni and Naan bread (Indian dishes)
Thursday
Breakfast: Bread & butter and egg florentine
Lunch: apple pears soup and risotto rice
Dinner: Chilli paneer, and fried Chinese noodles
Friday
Breakfast: Apples and Granola
Lunch: Lentil soup and cheddar tart
Dinner: Zucchini augartin and milk
Saturday
Breakfast: Muscle and banana
Lunch: Mix herb salad and roasted potatoes
Dinner: Pumpkin soup and rice with yoghurt
Sunday
Breakfast: honey and porridge, mixed fresh fruits
Lunch: Vegetable spring roll or Samosa, and strawberry shake
Dinner: Mix vegetable curry and egg fried rice
Conclusions
A variety of factors such as economic, environmental, sociological and one's personal belief play an important role as to whether people choose to follow a vegetarian diet or not. Vegetarianism has become almost a religion belief (e.g. Brahmins in India) and as a result they strive to be faithful to their daily lives and beliefs.
If chosen carefully and with enough consideration of the needs of a human body, vegetarian diet can be a very healthy and balanced which provides all the necessary amino acids and vitamins and other important bits that the human body requires to perform daily routine and also keep a good health that lasts for years to come.
