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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (987) Last page : (994)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6495

A Study on Vegetarian Diet – Dealing With the Efficiency and Deficiency of It

Rafia Sultana1* and Tanveer Fatima2

1Student of M.Sc Nutrition and Dietetics, 2Assistant Professor,
Department of Nutrition and Dietetics, Anwar Ul Uloom, PG College,
Affiliated to Osmania University, Hyderabad, India
*Corresponding Author E-mail: rafiasultana056@gmail.com
Received: 18.03.2018  |  Revised: 12.04.2018   |  Accepted: 17.04.2018  



The vegetarian diet is one that is chosen by individuals for various reasons, including health and/or ethical reasons. The aim of the present study is to compare the quality and the contributing components of vegan, Lacto vegetarian, semi-vegetarian, pesco-vegetarian and ovo vegetarian diets. Cross sectional community based survey was performed among the vegetarians to know the health benefits and associated risk factors; the study was conducted with sample size of 200 among males and females in Maheshwaram, Tugguda, and Ravirala city of Ranga Reddy district. Of all the participants the range of lacto vegetarian was high, males were 30% and females were 36%. Hemoglobin test was done to analyze the hemoglobin values through hemoglobin test (sahil’s method). Of the entire total sample 54%were non anemic and 46% were anemic.
The data was collected using questionnaire including general information, anthropometric data, and awareness was created using flyer among vegetarians that they should obtain balanced diet and protein from a variety of plant sources, including legumes, soy products, grains, nuts and seeds. Although a well planned vegetarian diet can meet all the nutritional needs of an individual, it may be necessary to pay particular attention to some nutrients such as vitamin B-12, zinc, iron, calcium to ensure an adequate intake, particularly if the person is on a vegan diet. Data was represented graphically & Chi square test was applied; data was statistically significant associated with consumption of protein foods, suffering from disease, intake of supplements. Descriptive statistics, such as frequencies and percentages were calculated for characterization of the participants. The study concludes that some of the vegetarians are at lesser risk for obesity, atonic constipation, chronic degenerative disease, gallstones are lower.

Key words: Vegetarian, Vegan, Vitamin B-12, Zinc, Iron, Calcium, Obesity, Chronic degenerative diseases.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sultana, R. and Fatima, T., A Study on Vegetarian Diet – Dealing with the Efficiency and Deficiency of It, Int. J. Pure App. Biosci.6(2): 987-994 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6495

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