Assignment: Plant-Based Dairy Alternative

Assignment: Plant-Based Dairy Alternative
Assignment: Plant-Based Dairy Alternative
Review the article “Moo-ove Over, Cow’s Milk: The Rise of Plant-Based Dairy Alternatives” and answer the following questions:
Please be mindful that your answers should reflect your role as a Registered Dietitian to provide nutrient dense foods to meet energy, protein, vitamin and mineral goals.
1. Which plant-based milk(s) would you recommend to a patient who is vegan?
2. Which plant-based milk(s) would you recommend to a patient with a milk/dairy allergy?
3. Almond milk has become very popular.
Please list the pros and cons of drinking almond milk:
Pros: ____________________________________________________________
Cons: ___________________________________________________________
4. Cow’s milk provides only ~12 gm CHO per 8 oz. serving (38% of total kcal).
Oat and rice milks provide 24 -27 gm CHO per 8 oz. serving (73 – 83% of total kcal).
Is the increased % of kcal from CHO a concern for patients with Diabetes Mellitus?
If yes, please explain your answer.
5. Cow’s milk provides 8 gm of protein per 8 oz. serving.
Which two plant-based milks are comparable to cow’s milk in regards to protein content?
As health professionals, we tell our customers that eating a well-balanced diet is the foundation of good health.
This usually entails selecting natural protein, carbohydrate, and fat sources.
It also entails consuming a variety of fruits and vegetables in various forms, sizes, and colors.
But what if a client wishes to replace dairy dishes with plant-based “dairy”?
Let’s start with an overview of the products we’re discussing.
What Is Plant-Based Dairy, and How Does It Work?
Plant-based dairy products are exactly what they sound like.
They’re dishes that would normally be made with dairy milk—milk from cows or other animals like sheep and goats—but are instead created with plants.
You can find the following plant-based dairy products on store shelves:
Milk made from soy beans
Coconut milk is a delicious dairy product.
Rice milk is a drink made from rice.
Milk made from nuts (such as cashew milk or almond milk)
Hemp milk is a product made from hemp.
Ice cream that isn’t made with dairy
Yogurt that isn’t made with dairy
Sour cream made without dairy
Vegan cheese is a type of vegan cheese that is
As food manufacturers strive to provide customers with additional dairy alternatives, the number of milk substitutes and vegan dairy products available for purchase expands by the day.
When might these be good choices for your clients to think about?
Clients Who Might Benefit from Dairy Alternatives Made from Plants
One reason a client might desire to switch from cow’s milk to plant-based milk is if they are lactose intolerant.
This illness occurs when the lactose, or sugar, found in cow’s milk is not fully digested by the body.
And it’s a problem that a lot of people have.
According to the National Library of Medicine in the United States, almost two-thirds of adults are unable to adequately digest lactose.
For people of particular ancestries, these rates are even greater.
If you have East Asian, West African, Arab, Jewish, Greek, or Italian clients, this may be more of a problem for them.
Lactose intolerant people experience a variety of unpleasant symptoms when they ingest goods containing this sugar.
Nausea, diarrhea, bloating, gas, and cramps are among them.
They can keep dairy in their diet without causing their bodies any discomfort by finding a lactose-free substitute.
Another reason a client might want to convert to dairy substitutes is if they have a cow’s milk allergy or sensitivity.
According to the Mayo Clinic, this is one of the most prevalent food allergies among children.
Although cow’s milk is the most common cause, other dairy animal products may have the same effect.
Dairy from sheep and goats is included in this category.
The casein and whey in cow’s milk, according to the Mayo Clinic, are the most common causes of dairy allergies and sensitivities.
Only one of these proteins may cause an allergic reaction or sensitivity in certain persons.
They react to both at times.
If they have a sensitivity to certain proteins, removing them can help them with cramping, gas, and diarrhea.
If they have an allergy to cow’s milk, switching to plant-based alternatives could save their lives by preventing anaphylaxis.
Your clients may also be interested in substituting plant-based milk for dairy milk if they follow a vegan diet.
There are numerous advantages to eliminating animal products from your diet, according to research.
Protein derived from animal meat, for example, has a higher saturated fat content.
By doing so, you reduce your risk of diseases associated with animal fats.
Diabetes, hypertension, and heart disease are all examples of this.
Some clients select a vegan diet because they oppose the treatment of animals farmed for food.
To express their displeasure with this, they eliminate all animal products from their diet.
In situations like this, plant-based dairy allows them to include this type of cuisine while remaining true to their convictions.
Are plant-based dairy replacements, on the other hand, healthy?
Nutrition and Plant-Based Dairy Products
The American Society for Nutrition set out to find a solution to this problem.
They did this by comparing a variety of milk substitutes to one cup of full-fat cow’s milk.
Soy milk, almond milk, pea protein, coconut milk, and a variety of other milks were among them.
The following are some of their most noteworthy findings.
We’ve also mentioned what they could indicate for your clients in terms of their own health and fitness.
Almond milk, coconut milk, rice milk, and other milk alternatives have fewer calories than cow’s milk.
As a result, these choices are suitable for individuals who are attempting to lower their calorie intake.
The lone exception was oat milk, which contained more.
As a result, this option may make more sense for individuals who need to increase their calorie intake.
The fat content of most dairy-free milks ranges from 25 to 63 percent lower than cow’s milk.
Hemp was the only plant that didn’t follow these rules.
So, if you’re looking for strategies to help clients cut down on their fat intake, switching from cow’s milk to plant-based milk can help.
Many milk alternatives are lower in sugar than cow’s milk.
While all clients should be aware of their sugar intake, those with diabetes should be especially vigilant.
Shortness of breath, a quick heart rate, or even a coma can occur when people consume high-sugar foods, according to Medical News Today.
Dairy-free alternatives, on average, have less protein than cow’s milk.
If clients choose to try one of these alternatives, they may need to add more protein to their diet to make sure they get enough of this macronutrient.
Soybean, pea protein, and flaxseed milk were the only outliers.
Coconut milk has the lowest salt content.
This makes this a better option for clients who need to restrict their consumption.
Those with high blood pressure, hypertension, or other heart problems fall into this category.
Minerals Some minerals are found in higher concentrations in some dairy alternatives than in others.
Pea protein milk, for example, is higher in potassium and calcium.
Switching to this milk can help your client boost their intake if they are lacking in one of these nutrients.
Using Plant-Based Foods to Create a Healthy Diet
Whether your client wants to eat plant-based dairy products because they have an allergic reaction to cow’s milk or they want to protest animal cruelty, there are a few things you can do as their trainer and coach to help them develop a healthy diet.
If you discover that they aren’t getting enough protein, for example, you could propose that they include more plant-based protein sources in their diet.
This could involve eating more nuts, boosting their soy intake, or taking a plant-based protein powder supplement.
It’s also worth noting that just because many dairy replacements are lower in sugar doesn’t imply you can eat more of them.
Ice cream is a good illustration of this.
While a bowl of ice cream every now and then is fine, eating it every day would make it more difficult for them to achieve their health and fitness goals.
Simultaneously, you should continue to offer advice on how to modify any other unhealthy eating habits they may have.
Reiterate how, for example, eating slowly helps the stomach identify when it is full.
Discuss how eating at the kitchen table rather than on the couch will prevent them from overeating since they will be less preoccupied.
Assignment: Plant-Based Dairy Alternative
It’s also crucial to keep in mind that every client is different.
As a result, one person may be able to handle dairy milk substitutes better than another.
The ISSA offers a DNA-Based Fitness Coach Certification to assist you adapt your food suggestions even more.
This course will teach you how to design a successful health and fitness program for your customers based on their DNA.
Enroll today to discover how to provide your clients with a plan that is tailored to their specific needs.

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