Vegan from a Nurse’s Perspective — A Case For Plant Based

Health

Cholesterol

Whole Food Plant Based Diet

2,000 calorie diet

  • WFPB diet breakfast: 6 inch whole wheat tortilla, ½ cup pinto beans, 4 tablespoons salsa, ¼ cup lettuce, jalapeno, and onion. 1 cup soy milk (fortified with Vitamin D and Calcium), and 1 whole orange.
  • Snack: ½ cup hummus with ½ cup baby carrots.
  • Lunch: Lentil Soup: 1 cup cooked lentils, 1 cup vegetable broth, ½ cup potatoes, ½ cup parsnip, seasoned with garlic and pepper. 6 whole wheat crackers and 1 medium peach.
  • Snack: 2 cups air-popped popcorn seasoned with cumin or cinnamon.
  • Dinner: 4 ounces marinated and baked tofu, ½ cup brown rice, 1 tablespoon sesame oil, 1 cup steamed sugar snap peas. 1 cup fresh raspberries and blueberries. 1 cup almond milk (fortified with Vitamin D and Calcium).
  • Total intake for the entire day: 2,000 calories.

Nurses vegan diet study

  • 74% lowered their cholesterol (6 of them by 45–60 mg/dL)
  • 10 of the 19 lost weight (an average of 4.4 pounds per person)
  • 8 of the 19 reported feeling satisfied with their health (as opposed to only 1 before the study began)
  • 30% reported an increase in energy
  • After the conclusion of the study, the nurses reported an increased intake of fruits and vegetables in their diets, while consumption of meat and dairy fell.

American Heart Association

American Diabetes Association

American Cancer Society

Nursing books

Ethical

Educate yourself

Nurses Week

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