Chew Over These Meat Substitutes Before Your Diploma in Nutrition ProgramSeptember 26, 2017
As the concrete nutritional and environmental benefits of following a plant-based diet are becoming better known, an increasing number of health-conscious individuals are looking for ways to get their protein and fats from plant-based sources rather than from meat.
If you’re considering a career in nutrition, it’s likely that at some point you’ll encounter a client looking to steer away from eating meat and incorporate meat substitutes into their diet instead. When that happens, you can suggest the following foods as nutritious substitutes.
Pros with a Diploma in Nutrition Know Tofu and Tempeh Make Good Meat Substitutes
Tofu and the lesser known tempeh are both excellent substitutes for any future clients who are looking to replace the meat in their meals with something substantial. Tofu is made by curdling soy milk at hot temperatures, while tempeh is created from fermented cooked soybeans. While tofu gets a bad rap for being bland and having a texture that some find less appealing, it can be delicious when prepared properly, as it has a tendency to soak up and retain the flavour of the spices or sauces it’s cooked in. Tempeh, on the other hand, is more firm and has a chewier texture, and makes a good substitute for fish when seasoned well.
Lentils Are a Good Source of Protein and Make an Excellent Meat Substitute
As graduates of nutrition and health programs likely know, lentils are an excellent substitute for any clients looking for an inexpensive, healthy, and easy-to-prepare meat substitute. Dense in protein and fibre, while also being an excellent source of folate and manganese, lentils offer plenty of health benefits. Your clients can toss lentils into their salads, add them as a tasty topping on a meatless burger, or stir them into soups as a simple way to replace meat.
Pros With a Diploma in Nutrition Recommend Beans as a Meat Replacement
Beans are one of the most well-known and widely-eaten alternatives to meat. There are so many different kinds to choose from—back beans, chickpeas, soybeans, lima beans, and kidney beans—that they make an excellent option for clients who want a little variety in their diet.
Beans are recognized by professionals with a diploma in nutrition for being a great meat substitute because they are diverse and easy to prepare, inexpensive, and loaded with health benefits. Most types of beans are high in fibre and low in fat. In addition, with next to no cholesterol—which red meat is known for having plenty of—beans are a perfect option for clients who need to watch their cholesterol intake too.
Quinoa Is a Nutrient-dense Option for Clients Looking to Go Meat Free
One of the main concerns individuals have when deciding to switch to a meat-free diet is the ability to get enough protein. What most people don’t realize is that you can get a substantial amount of protein from seeds. Quinoa, in particular, is a filling option for clients who are phasing meat out of their diet. It’s also gluten free, making it a safe option for individuals who have celiac disease. One cup of cooked quinoa boasts eight grams of protein, five grams of fibre, 30 per cent of the recommended daily intake for magnesium, and many other nutrients. Quinoa can be tossed into just about anything such as granola bars, salads, stir fries, veggie burger patties, chilli, and more!
Do you want to complete a nutrition diploma program in Ontario so you can help clients live happy and healthy lives?
Contact AAPS today to learn how you can get started!