Making Plant-Based Eating Doable and Desirable in K-12 SNIC Kelly Grzyb & David Grotto

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1 Making Plant-Based Eating Doable and Desirable in K-12 SNIC 2018 Kelly Grzyb & David Grotto

2 Why Plant-Based Proteins? Objectives Americans are told they eat too much meat and experts are recommending more plant-based meals. From Meatless Mondays to Vegan Before 6 to flexitarian a significant percentage of consumers led by s and GenZ are changing their diets to be more plant-focused for a variety of reasons. But are plant based proteins nutritious and safe for growing children? We will explore the growing trend of plant based diets and examine their nutritional adequacy in K-12 as well visualize enticing ways to prepare veggie cuisine. 2

3 Vegetarian Lacto = Dairy Ovo = Eggs Pesco = Fish 3

4 Vegan Just the plants and nothing but the plants 4

5 Source: Google internal data, Jan Sep 2017 Vegan is a growing consumer interest. Vegan searches have grown by +184% YoY. Growth led by Vegan terms, focused on outside of home 5

6 Flexitarian Nearly half the people in the U.S. can be described as flexitarian 1.. Flexitarianism is the act of consciously cutting back on meat but still enjoying a serving of animal protein when the timing is right Veggie Demand Landscape 6

7 Plant-Based Diet Though there is not a universally adopted definition of a plant-based diet, Sharon Palmer, RD, author of The Plant Powered Diet, suggests that it s simply a diet that emphasizes whole plant foods, such as beans, vegetables, fruits, whole grains, nuts and seeds. 7

8 Source: Google internal data, Jan Sep 2017 In terms of search increases, plant based recipes and plant based meal plans have increased over 500%, Top queries for Plant Based Diet Rising queries for Plant Based Diet

9 Plant-Based Protein Plant protein is exactly that protein that comes from plants. Proteins are made up of chains of various amino acids, and different proteins can contain different types and amounts of amino acids. 9

10 Source: Google internal data, Jan Sep 2017 Protein is the most common consumer association with plant based diet plant based plant based diet plant based protein plant based recipes plant based protein powder plant based diet recipes plant based on a budget plant based breakfast plant based meal plan plant based diet plan plant based milk

11 SOURCE: IFMA/Datassentials CPP Protein ranks as a #1 wellness attribute across nearly all consumer types. It applies to just about everyone, and can be thought of as a true mainstream consumer need. TOP 3 NHW Attributes (among 16 tested) Ranked #1 Ranked #2 Ranked #3 EATER TYPE Basic Eater Protein Vitamins & Mineral All-Natural Quality Essentialist All-Natural No Trans Fats Protein Health First Protein No HFCS No Trans Fats Food Forward Protein All-Natural Vitamins & Mineral Environment Driven Protein Vitamins & Mineral All-Natural Family Driven Protein Calories All-Natural GENDER Male Protein All-Natural Vitamins & Mineral Female Protein All-Natural Vitamins & Mineral GENERATION s Protein Vitamins & Mineral All-Natural Gen X All-Natural No Trans Fats Protein Boomers + Protein No Trans Fats No HFCS ETHNICITY White Protein All-Natural Vitamins & Mineral African American Protein Low Sodium Vitamins & Mineral Hispanic All-Natural Calories No Trans Fats Asian No Trans Fats All-Natural Protein n=1,096 11

12 60% of the U.S. Population is cutting back on animal protein. In spite of meat and meat products inherent positives of taste, nutrition and satisfaction, 6 in 10 of the U.S. population of years old are cutting back on meat-based products/ingredients, while an additional 17% claim to have totally or largely eliminated them from their diets. 60% 17% 23% Eating exclusively or predominately a plant based diet Cutting back on meat-based products Use meat-based products and are not reducing HFI, 2016 n=

13 Why Less Meat? Motivations to eat less meat range from personal and planetary health to animal welfare concerns. s and GenZ say sustainability, ethical, social and environmental impact, is a shopping priority 1 Nutritional: ülower saturated fat ülower cholesterol ülower calories Personal Health People are interested in losing weight, lowering their cholesterol and improving their overall health. 2 Planet Health The extent of the improvement varies widely, but, overall, environmental impact can be cut, on average, by at least 40% by switching from meat-containing meals to veggie ones The Sustainability Imperative, Neilson, Vegetarianization Strategies In Food and Drinks Business Insights Report July MSF Life Cycle Assessment

14 s and Gen Z consumers are most interested in PBP products that include legumes, ancient grains and whey. Food Type GENERATION Food Type GENERATION Chicken Boomers + Tofu Gen Z Beef Boomers + Nut milk Gen Z Eggs Gen X Seeds Gen Z Seafood: Fish Boomers + Quinoa MOST PREFERRED PROTEINS WHEN DINING AFH BY GENERATION. (select the SEVEN sources of protein you most enjoy when dining out) Turkey Boomers + Pork Gen Z Seafood: Other Gen Z Avocado Gen Z Beans/legumes Boomers + Milk Gen X Edamame Soy Milk Whey protein powder Ancient Grains Chia Seeds Artificial butter Gen Z Gen Z Nuts Hemp Seeds Protein-rich veg Gen Z Nutritional Yeast Gen Z Cottage Cheese Gen X Amaranth Oatmeal Gen X Hemp Milk Lentils Spirulina Chickpeas/Lentils Tempeh Sunflower Seeds Seitan Gen Z SOURCE: IFMA Datassentials CPP The Big one 2016 n=1,528 14

15 DGAC 2015 Scientific Report: Health Dietary patterns with positive health benefits are described as high in vegetables, fruit, whole grains, seafood, legumes, and nuts; moderate in low- and non-fat dairy products; lower in red and processed meat; and low in sugar-sweetened foods and beverages and refined grains. Part D. Chapter 1: Food and Nutrient Intakes, and Health: Current Status and Trends. Dietary Patterns Composition. 15

16 DGAC 2015 Scientific Report: Health strong and consistent evidence demonstrates that dietary patterns associated with decreased risk of CVD are characterized by higher consumption of vegetables, fruits, whole grains, low-fat dairy, and seafood, and lower consumption of red and processed meat, and lower intakes of refined grains, and sugar-sweetened foods and beverages relative to less healthy patterns. DGAC Grade: Strong 16

17 2016 AND Position Statement It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood and for athletes 17

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19 2015 AHA Meeting Report/AMA The American Heart Association recommends following a heart-healthy diet, which could also be described as a pro-vegetarian diet. It is high in fruits, vegetables, whole grains, legumes, beans, and nuts, low-fat dairy, beans, skinless poultry, and fish. It encourages eating foods low in saturated and trans fats and sodium, and limiting added sugars and red meats. Vegetarian diets can be healthful and nutritionally sound if they re carefully planned to include essential nutrients. 1. Semi-veggie diet effectively lowers heart disease, stroke risk. American Heart Association Meeting Report Abstract Accessed August 10,

20 Vegetarian Diets for Children (AAP) Vegetarian diets tend to be high in fiber and polyunsaturated fat, and low in cholesterol and calories. Following are the common categories of vegetarians Lacto-ovo-vegetarians consume eggs, dairy products, and plant foods. Lacto-vegetarians eat dairy products and plant foods but not eggs. Vegans eat only plant foods, no eggs or dairy products. Children can be well nourished on all three types of vegetarian diet, but nutritional balance is very difficult to achieve if dairy products and eggs are completely eliminated HealthyChildren.org. Vegetarian Diets for Children. Accessed August 10,

21 A plant-based diet CAN support an active lifestyle! Vegetarian diets are not detrimental to athletic performance. 1,2,3,4 A vegetarian diet can be nutritionally adequate containing high intakes of fruits, vegetables, whole grains, nuts, soy products, fiber, phytochemicals, and antioxidants. Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine. Position Statement: Nutrition and Athletic Performance AND Position Statement 2. Haub MD, Wells AM, Tarnopolsky MA, Campbell WW. Effect of protein source on resistive-training-induced changes in body composition and muscle size in older men. Am J Clin Nutr 2002;76: Barr, Susan I., and Candice A. Rideout. "Nutritional considerations for vegetarian athletes." Nutrition 20.7 (2004): Nieman DC. Physical fitness and vegetarian diets: is there a relation? Am J Clin Nutr 1999;70(suppl):570S. Many athletes, often endurance athletes and/or female athletes, adopt a vegetarian lifestyle. This personal choice can be very healthy, and is in no way incompatible with success in sport. Nutrition Working Group of the International Olympic Committee: Nutrition for Athletes Athletes consuming a plant-based diet can consume adequate protein. Provided protein intakes are adequate to meet needs for total nitrogen and the essential amino acids, plant and animal protein sources appear to provide equivalent support to athletic training and performance. 1

22 Myth Busting Children can be well nourished on all three types of vegetarian diet, but nutritional balance is very difficult to achieve if dairy products and eggs are completely eliminated 1 1. HealthyChildren.org. Vegetarian Diets for Children. Accessed August 10,

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27 Plant-based diets are easier on the earth. This makes adding it to menus easy. Your Gen Z students are concerned about social responsibility and will identify with efforts that reduce our impact on the earth! Plant-based protein can be an ideal way to make this functional connection. SOURCES: A comparative Life Cycle Assessment of Plant-Based Foods and Meat Foods Summary (Quantis & Morningstar Farms, 2016) 27