Comparison of Meat & Vegetarian Diet - Literature review Example

?Running Head: Healthier Lifestyle Healthier Lifestyle [Institute’s Healthier Lifestyle LITERATURE REVIEW DIET & NUTRITION Since many decades, health experts and nutritionists (Whitney & Rolfes, pp. 16-33, 2010) have been putting efforts to understand dietary habits and its impact on human growth and development, and brief analysis of literature has indicated that diet plays a significant role in causing an impact on physical and emotional growth of individuals globally. In this regard, diet has been enjoying significance, and this literature review is an attempt in the similar aspect that will include efforts of the researcher to identify different resources and studies that revolve around different aspects of dietary habits, healthy diet, and their impact on different facets of human life. In particular, analysis has identified different theories and models of dietary patterns (Whitney & Rolfes, pp. 25-39, 2010) that propose efficient growth and development of human body; however, before identifying different dietary patterns, it is imperative to understand the rationale that enables diet to cause an impact on behavior and growth of individuals. From this perspective, resources have indicated the significant role of dietary patterns that control neurotransmitters, which are responsible for the alteration of moods and actions in the human body. In addition, experts have pointed out that any shortage or excess of neurotransmitters cause changes in human growth emotionally, as well as physically (Wiseman, pp. 50-57, 2002). From this understanding of the relation of neurotransmitters with diet, majority of nutritionists is putting efforts to come up with dietary patterns or models that may enable human body to control neurotransmitters effectively. This understanding will be very efficient while carrying out primary and secondary research methodology during the proposed study that will be focusing on the Thai ethnic food and its consumption in the United Kingdom. Coming back to basic understanding of diet, scrutiny of related resources (Germov & Williams, pp. 10-17, 1999) has pointed out that terms of nutrition and diet exist synonymously, which will further help in comprehensive understanding of the term diet that will remain under major focus during the proposed study. In particular, food is the most essential component in human diet signifying the importance of dietary patterns as it relates with survival of humankind. In addition, ‘calories’ and ‘fiber’ (Gropper, Smith, & Groff, pp. 71-78, 2008) are two terms that have been very significant in resources related to diet and nutrition. In this regard, the preliminary literature review will include efforts of the researcher to analyze these two terms that will allow an understanding of what actually a diet is, and what is a healthy diet that is a complex question, which is causing confusion since decades in the international arena. As earlier identified, due to advancements in the field of information and technology, it has now become easier for nutritionists and experts to comprehend the relation of neurotransmitters with dietary patterns, and in the result, experts have been putting efforts to identify different elements in food that enhance and improve the control of neurotransmitters. From this perspective, different experts (Gropper, Smith, & Groff, pp. 30-61, 2008) propose different dietary models; for instance, an expert stated, “Simply put, if you habitually eat a diet that includes fruit, vegetables, whole grains, and high-quality lean meat, then you may cut your risk of depression and anxiety” (Potokar & Thase, 2003). This statement shows that nutritionists seem successful in identifying different foods that allow an efficient coordination with neurotransmitters that has enabled experts in the creation of various food groups to create healthy diet models. One can come across innumerable resources that converse about different dietary theories and models, and thus, in this preliminary literature review, the researcher is putting efforts to avoid repetition of information while endeavoring to come up with critical analysis of data that may allow fulfillment of identified research statement in an efficient manner. Still, to understand the basis of nutrition and diet, the literature has identified two groups of nutrients that macronutrients and micronutrients (Lori & Smolin, pp. 29-44, 2003) where the first group includes carbohydrates, proteins, and fats; whereas, the later one includes all the vitamins and minerals (Lori & Smolin, pp. 29-44, 2003). Both groups play an essential role in the physical and emotional growth of human body, as the macronutrients enable the body to acquire energy for the production of tissues and cells, and micronutrients provide support to these processes of production. From this basic understanding of the two groups of nutrients, it is evident that any dietary model or theory will always revolve around elements of these two groups, and thus, clarifies the way towards better understanding of what actually a healthy diet can be. In order to recognize the role of every nutrient, studies (Conner & Armitage, pp. 29-46, 2002) have indicated that in the group of macronutrients, proteins play a very important role as human body requires its consumption for different processes, and its shortage creates factors for various diseases. Besides, although excess of fats in the body can be harmful, however, they are as essential for the creation of energy as water for human survival. Lastly, one cannot overlook the function of carbohydrates in the first group of nutrients that play the role of ready energy meals for the human body. When it comes to micronutrients, as earlier mentioned, this group acts as a support system for the macronutrients as elements of micronutrients are not capable of providing any energy (DeBruyne et al., pp. 69-80, 2008); however, they facilitate macronutrients in carrying out energy production in an synergistic manner by ensuring effective development of bones and tissues in the human body. While understanding dietary habits and healthy diet, one cannot overlook the significance of calorie concept that is under utilization by nutritionists as well as food experts globally. In particular, experts (Gropper, Smith, & Groff, pp. 29-35, 2008) use the term calorie and specifically, kilocalorie to measure the amount of energy. Since last few years, there has been a rapid increment in the consideration of calorie concept globally that has now inclined food companies and restaurants to indicate calorie count in their products and food items, resulting in indication of a new calorie-conscious generation internationally. In this regard, while carrying out the proposed study, besides considering the two nutrient groups, it will be essential to consider the concept of calorie in Thai ethnic food that will be very effective in recognizing the standing of Thai food as a way towards healthier or unhealthy lifestyle. Besides calorie concept, to comprehend the factors related to diet and especially healthy diet further, scrutiny of different resources has identified the term of BMI or Body Mass Index that has become a contemporary tool to evaluate overall health of an individual. In particular, “the BMI is a simple ratio of weight to height, and is the answer from dividing the weight (in kilograms) by the square of height (in meters)” (DeBruyne et al., pp. 154, 2007). In this regard, the researcher will attempt to identify any relation of Thai ethnic food with BMI of consumers as either the food is causing underweight, normal, overweight, or obese individuals. In addition, literature review has pointed out that in most of the countries, majority of consumers are nonprofessionals that are usually unaware of above discussed terms (Chern & Rickertsen, pp. 37-72, 2003). In the result, when it comes to evaluation of feasibility of a new ethnic food restaurant in any country or city, one has to focus on several other factors, such as customer satisfaction, service quality, etc that seem to play a greater role in the success or failure of a new business venture in comparison to basics of healthy diet. On the other hand, this situation of unawareness is not observable in all the regions, and in developed countries, one can come across different publications of government, as well as private organizations that have published different models in amateur language to ensure awareness and significance of healthy diet in their regions. Some of such models are the Food Guide Pyramid and the Dietary Reference Intake or DRI (Lori & Smolin, pp. 150-163, 2003). In particular, the organizations provide knowledge of abovementioned pyramid to general population as an amateur version of macronutrients and micronutrients. In this regard, the literature review will now include brief analysis of the Food Guide Pyramid (Lori & Smolin, pp. 28-45, 2003) that is under utilization in the United Kingdom and that will enable critical understanding of differences between understanding of healthy diets by experts and the same by general population. HEALTHY DIET FOOD There are six major food groups, namely “Proteins, Carbohydrates, Fats, Dairy, Fruit, and Vegetable” (Lori & Smolin, p28-45, 2003). Each group has a different contribution to a person’s nutrition and they are thus arranged on the ‘Food Pyramid’ according to these contributions (Lori & Smolin, p28-45, 2003). This pyramid arranges these foods into different groups, according to their ‘recommended daily servings’, which provide a guideline for a healthy lifestyle. It shows carbohydrates as the base of one’s diet, and recommends the most portions of these in one’s diet. Similarly, it shows fats at the very top; as they are to be consumed the least, with the rest of the ‘food groups’ placed in between these two (Chern & Rickertsen, 35-50, 2003). This pyramid is a translation of complicated nutrition related information into nonprofessional terms, and is thus a very helpful tool for people who wish to understand the importance of different foods. It serves people with varying calorie requirements as well, for example by allocating the lower ranges of servings to the people with calorie requirements, and the high end of the range for users who have a high calorie requirement of around 2500 kilocalories (Lori & Smolin, p33, 2003). In addition, it refers to portions as ‘servings’, which has become a universally known term used by brands on their food packaging, especially in the UK. An even more helpful tool in determining the quantity of “different nutrients (such as iron or Vitamin C) needed per day is the Dietary Reference Intake (DRI)” (Otten, pp. 34-39, 2006). The Institute of Medicine at the US National Academy of Sciences introduced this system. It helps a person at any stage of their lives to determine the exact daily unit amount they need to consume of any nutrient. It takes assistance from the previous Recommended Daily Allowance standards (RDA), which several food companies use on their packaging. DRI also employs several other standards, such as “Estimated Average Requirements (EAR), the Adequate Intake (AI), and also the Tolerable Upper Intake Levels (TUIL)” (Otten, pp. 34-39, 2006). This system not only gives accurate values for nutrition but is also able to cater the the differing requirements of males and females. Furthermore, the DRI also accounts for other specifications which people can have, such as those who are pregnant or lactating, and as teenage or older mothers (Lori & Smolin, p29, 2003). It considers each nutrient, including minerals, carbohydrates, vitamins and even water. Additionally, it even warns a person about which minerals they should abstain from (such as arsenic and vandium). Furthermore, it also recommends a certain amount of daily physcial activity to users who seek to live a healthy life. For example, it states that a person at a normal weight should exercise moderately for 60 minutes, or perform smaller periods of more intense exercise, since this would bring them upto the Physical Activity Level (PAL) of a person within the normal BMI range (Otten, p. 96, 2006). For all these reasons, it is a popular health maintaining system in the UK. Comparison of Meat & Vegetarian Diet The UK, especially Britain, has advanced in its knowledge about nutrition. Previously they considered ‘meat and two veggies’ (Beardsworth, pp. 33-49, 2000) to be the standard meal for healthy living. However, once they began importing exotic fruits and vegetables from abroad, their cuisine widened to include several other options. Furthermore, it has been altered due to food crises like BSE. The British population is currently seven percent vegetarian, with more people adopting this lifestyle every day. The rest of the population, however, is very accustomed to consuming meat regularly. The literature review will now compare the two food groups for their beneficial and harmful characteristics, and determine which the healthier option is. Meat Diet Vitamin B12 is rarely found in foods other than milk, meat, fish, and eggs (Germov & Williams, pp. 59-66, 1999). Only cereals and margarine sometimes contain this due to added ingredients. This is however, as essential nutrient as it aids the body in making red blood cells and nerve fibers. A deficiency in red blood cells results in anemia, which signals an iron deficiency. Furthermore, meat, fish, eggs, and milk are also the most significant sources of protein, providing two thirds of the protein in one’s diet. Other significant sources include cereals, pulses, and nuts. According to recent studies, people consume more protein than they need, where the need is 45 grams for women and 55 for men (Gropper et. al., 30-66, 2008). In addition, the body absorbs more protein from meat than from vegetables and fruits. This is because the iron in plant sources is often bound by the other substances present in the plant, which makes absorption more difficult. Only the Vitamin C in plants aids rather than hinders the body’s absorption of iron from plants. Thus, vegetarians should try consuming fruit juices in their meals, as it makes the stomach more acidic, thus making iron absorption easier. Fish like herring, sardines, and mackerel is also an important part of the diet, as it contains a large amount of omega-3 fatty acids (Lori & Smolin, pp. 60-78, 2003), which keeps blood clot-free and clean. It also helps prevent heart disease and cholesterol problems. These numerous health benefits of eating meat are slightly offset by the high content of saturated fat in meats. Saturated fat hinders the body from absorbing essential fats, which it need for the maintenance of its cell structure. An excess of saturated fats decreases the flexibility of cells in the body, and slows the down the nutrients flowing from and to these cells. It can also increase cholesterol levels, putting the individual at the risk of heart disease. These saturated fatty acids are most commonly found in oily spreads such as butter, margarine, and lard, and in milk, cereal, and meat products (Whitney & Rolfes, pp. 29-46, 2010). For this reason, nutritionists recommend that individuals consume lean cuts of meat rather than the joints, since it has a higher nutritional content and lower fat content. Vegetarian Diet Vegetables do also offer significant protein content; they cannot match the protein content of non-vegetarian diets. This is beneficial keeping in view, the fact that excessive protein intake has a correlation to kidney failure and osteoporosis. Furthermore, these vegetables contain Vitamin C, Vitamin E and beta-carotene (Whitney & Rolfes, pp. 29-46, 2010). All of these nutrients have antioxidants that protect the body from highly reactive molecules called free radicals, which cause premature aging and disease. Consuming antioxidant-rich fruit regularly also makes people half as likely to get cancer, as compared to other people. This is because, as studies have found, certain antioxidants lower the risk of cancer. This includes carotenoid lycopene, high in processed tomatoes and correlates with lowered possibility of lung, digestive and prostate cancer. It also includes mineral selenium and vitamin E, which decreases the risk of cervical, prostate, colon and breast cancer (Whitney & Rolfes, pp. 29-46, 2010). In addition, a vegetarian diet helps prevent intake of saturated fats, which are commonly found in meat and dairy products, and limits fat intake to that of unsaturated fat, which is found in olive oil, peanut oil, and sunflower oil. This helps them avoid high cholesterol and heart problems. One problem with a purely vegetarian diet, however, is that it leaves a deficiency of Vitamin B12, which if found in meat, fish, and poultry products (Richardson & Rogers, 1-5, 2006). This deficiency can easily be cured by consuming eggs and milk, since only a small amount is necessary for one’s nutrition. Foods like yeast extract, soya milk, cereal and veggie burgers often have this nutrient added. Additionally, nuts, cereal, and pulses only account for one fourth of the protein requirement of people, which is why they should search for alternate protein sources. These sources include dairy products and soya products. Nutritionists & Dieticians As several nutritionists and dieticians agree, protein intake is important for every meal. Thus, one should ideally consume either beef, fish or tofu, chicken, or eggs or cheese on a regular basis (Whitney & Rolfes, pp. 29-46, 2010). Eating meat regularly is also more convenient, since food products with meat are easily available. This does not change the fact that meat diets are also high in fat content, which is correlated to heart problems. Moreover, animals are often fed hormones chemicals, which can be dangerous for the people who consume their meat. Furthermore, these non-vegetarians often consume an inadequate amount of fruit and vegetables, since they satisfy their appetites with animal-based products. Vegetarians also enjoy a smaller probability of becoming obese, but at the same time have more difficulty in maintaining their lifestyles. Furthermore, their diets make it more difficult for the body to absorb nutrients, and need to mix nutrients like Vitamin C and iron, to aid the absorption process, as recommended by the British Dietetic Association (Whitney & Rolfes, pp. 62-78, 2010). However, these vegetarians consume more fiber, antioxidants, and substances, which decrease risk for cancer. In addition, with careful planning, they can ensure the consumption of all needed nutrients such as Vitamin B12, protein, and iron. It is more important for them to pay attention to the several different things they eat, to ensure that they are consuming enough nutritious pulses, whole grains, vegetables, and fruit that fulfill their nutrition requirements. Thus, by ensuring a balanced intake, they can lead healthy lives without having to switch to non-vegetarian options. EATING OUT MARKET AND ETHNIC RESTAURANT IN BRIGHTON Eating out and dinning has become a hallmark for the social and healthy lifestyle in UK which is regarded as the social accordance and interesting healthy activities. The eating out with friends is the general trends that inhabits different cultures and ethnic groups and give them a variety of traditional and continental cuisines, aromatic environment, and cultures attraction (Finkelstein, 1989). Mintel (1999, pp. 2-40) indicated that out of ten adults, six would likely to dine or take away from ethnic restaurants in a month as the spending over the ethnic dining out is up style trend in lifestyle and food taste among the cosmopolitan habitants of UK. The choice of preference to dine in and has an outburst influence over the cultural and personal ethnic taste and differentiation of food presentation and taste that are aromatic and juicy to niche or uptown far eastern markets. The ethnic food market is the fastest growing market specifically Indian, Chinese, Japanese, and Thai food are the most prominent ethnic food that provide a unique and tailor made taste to the customer’s requirements and ethnic versatility of old traditional taste. According to Gregory (2003,p.47) that apart from teenagers and younger adults, the senior citizens like to tries new cuisines and versatility in taste of traditional and semi continental ethnic food especially Indian and Chinese cuisine is the most favorite novelty in dining out. Ethnic food are manifested and prevailing in the British dining and eating habits but the penetration still indicate it towards a foreign dishes and is more likely to be take away or dining out fancy. Wood (1995, pp.18-21) illustrated the diminishing effect of homebound British food to variety of culinary taste and appetites such as the structure and presentation of the food have a signally effect, such as an Indian mean might include meat or vegetable dish accompanied by ‘naan’ bread. Cross culturally soup, rice or a noodle that gives a unique and different flavor as compared to the traditional contemplations will accompany a Chinese dish. Lloyd and Mitchinson (2006) indicated that due to large scale of migration from Asia during the last 4 decades gave birth to ethnic restaurants and dining out which has an awe of juicy and contemplating food preferences and satisfaction of individual’s appetite. To retain customers and maintain the customer’s taste bud satisfaction, Sundaram et al. (1997) argued that ethnic restaurants food taste and their service have also a wider impact on their marketing implications and competitive pricing. It compels the larger audience to taste the food either in form of ready to cook meals available in large supermarkets such as Kosher, Hilal food, Caribbean etc. Asp (1999) explained that healthy lifestyle; physical environment of the restaurants and word of mouth is an important factor in the theology of food taste and presentation that complements the customer’s behavior and pleasure of enjoying the food. THE HEALTHY THAI RESTAURANT Apart from the popularity of Indian and Chinese restaurants and cuisines in UK, Riehle (1989, p.43) revealed that Thai food has a unique perspective of art of culinary and versatile taste of aroma in the ingredients that are prejudiced by the Buddhist faith of using natural herbs, aquatic animals and plants. Castelo and Salay (2001) indicated that ambience and quality of food service affects the choice of ethnic restaurants, as the taste is the only factor that brings back the customers. The aura of experiencing the authentic Thai food is important factor in the food quality that brings the aroma of traditional spices and recipes and embraces the Thai traditional atmosphere when they dine which helps to learn about different cultures. The menu of the Thai food can be misleading if the ingredients and the name of herbs not listed indicating inappropriate food item as menu in native Thai jargons can be a discomfort. According to McLaren and McLaren (2000, pp75-85), the Thai food menu should be simple and must complement with the authenticity of Thai food atmosphere and well-being as it helps the customers for a right choice according to their taste. Brennan (1984) reflected the vast awareness and importance of healthy and non-fattening ingredients in Thai food that have taken the British audience in awe of new exotic and versatile cuisine that are usually run by the Thai immigrants depicting the cultural and healthier cuisine. The design of the menu comprises of English in bold and Thai language in small on the other side reminding the hot or mild level of spices in the dish. The menu is design according to the contemporary taste and the original taste sometimes defer due to geographical cultivation of herbs. Adikary (2011) stated in her article that Thai food is a fusion of Asian and Caribbean herbs that is reflected in their cooking style of extracting natural fresh herbs , coconut milk which carries less fats and more nutrition to the body in the correct proportion as compared to the Indian cuisine of the ethnic origin. As most popular ethnic cuisine in UK, it offers food item for its unique taste, healthier well being, and nutritious diet that not only attracts the younger adults or authentic Thai cuisine seeker but also the couples who wants to maintain a healthier diet. Due to long working hours and time constraint for cooking on daily basis, they can rely on ethnic cuisine take away or dining in as preferred choice against the fast food burgers or coke. Castelo and Salay ( 2001, pp. 57-65) related that the healthy life style obsession is a popular culture in UK but having a Thai restaurant experience tends not only to the herbs and to spices in the taste but also the aroma and convenience service, design and price they pay to experience Thai culture, tradition, and their native attire. REFERENCES Adams, L., Amos, M. and Munro, J. 2002. Promoting Health, Politics, and Practice. Sage. Adikary, Julian. 2011. “Thai Food for Health.” Thai Food, Japanese Food and Asian Food Supermarket. Online. Retrieved on August 01, 2011: www.thai-food-online.co.uk/thai_food_articles/thai-food-health.asp Antony, Jiju, Antony, Frenie J., and Ghosh, Sid. 2004. "Evaluating service quality in a UK hotel chain: A case study." 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