Vegan for Life - Jack Norris [103]
9 R. Mangels, V. Messina, and M. Messina, The Dietitian’s Guide to Vegetarian Diets, 3rd ed. (Sudbury, MA: Jones and Bartlett, 2010), 517–19.
10 E. Cho, S. Hung, W. C. Willett, et al., “Prospective Study of Dietary Fat and the Risk of Age-Related Macular Degeneration,” American Journal of Clinical Nutrition 73, no. 2 (2001): 209–18.
11 Z. Lloyd-Wright, R. Preston, R. Gray, et al., “Randomized Placebo Controlled Trial of a Daily Intake of 200 mg Docasahexanoic Acid in Vegans,” abstract in Proceedings of the Nutrition Society 62 (2003): 42a.
12 J. A. Conquer and B. J. Holub, “Supplementation with an Algae Source of Docosahexaenoic Acid Increases (N-3) Fatty Acid Status and Alters Selected Risk Factors for Heart Disease in Vegetarian Subjects,” Journal of Nutrition 126, no. 12 (1996): 3032–39.
13 Interim Summary of Conclusions and Dietary Recommendations on Total Fat and Fatty Acids: From the Joint FAO/WHO Expert Consultation on Fats and Fatty Acids in Human Nutrition, 10–14, November 2008, WHO, Geneva. http://www.who.int/nutrition/topics/FFA_summary_rec_conclusion.pdf.
CHAPTER 6: IRON, ZINC, IODINE, AND VITAMIN A: MAXIMIZING VEGAN SOURCES
1 R. Mangels, V. Messina, and M. Messina, The Dietitian’s Guide to Vegetarian Diets, 3rd ed. (Sudbury, MA: Jones and Bartlett, 2010), 530–35.
2 Centers for Disease Control and Prevention, “Iron Deficiency—United States, 1999–2000,” Morbidity Mortality Weekly Report 51 (2002): 897–99.
3 S. Seshadri, A. Shah, and S. Bhade, “Haematologic Response of Anaemic Preschool Children to Ascorbic Acid Supplementation,” Human Nutrition Applied Nutrition 39, no. 2 (1985): 151–54.
4 Centers for Disease Control and Prevention, “Recommendations to Prevent and Control Iron Deficiency in the United States,” Morbidity Mortality Weekly Report 47 (1998): 1–29.
5 J. D. Cook, S. A. Dassenko, and S. R. Lynch, “Assessment of the Role of Nonheme-Iron Availability in Iron Balance,” American Journal of Clinical Nutrition 54, no. 4 (1991): 717–22.
6 D. H. Rushton, “Nutritional Factors and Hair Loss,” Clinical and Experimental Dermatology 27, no. 5 (2002): 396–404.
7 Ibid.
8 P. N. Appleby, M. Thorogood, J. I. Mann, and T. J. Key, “The Oxford Vegetarian Study: An Overview,” American Journal of Clinical Nutrition 70, suppl. no. 3 (1999): S525–S531.
9 S. L. Booth, K. L. Tucker, H. Chen, et al., “Dietary Vitamin K Intakes Are Associated with Hip Fracture but Not with Bone Mineral Density in Elderly Men and Women,” American Journal of Clinical Nutrition 71, no. 5 (2000): 1201–08.
10 T. A. Sanders and F. Roshanai, “Platelet Phospholipid Fatty Acid Composition and Function in Vegans Compared with Age-and Sex-Matched Omnivore Controls,” European Journal of Clinical Nutrition 46, no. 11 (1992): 823–31.
CHAPTER 9: A HEALTHY START: VEGAN DIETS IN PREGNANCY AND BREAST-FEEDING
1 J. P. Carter, T. Furman, and H. R. Hutcheson, “Preeclampsia and Reproductive Performance in a Community of Vegans,” Southern Medical Journal 80, no. 6 (1987): 692–97.
2 V. Lakin, P. Haggarty, D. R. Abramovich, et al., “Dietary Intake and Tissue Concentration of Fatty Acids in Omnivore, Vegetarian and Diabetic Pregnancy,” Prostaglandins Leukotrienes and Essential Fatty Acids 59, no. 3 (1998): 209–20.
3 T. A. Sanders and S. Reddy, “The Influence of a Vegetarian Diet on the Fatty Acid Composition of Human Milk and the Essential Fatty Acid Status of the Infant,” Journal of Pediatrics 120 (1992): S71–S77.
CHAPTER 10: RAISING VEGAN CHILDREN AND TEENS
1 Committee on Nutrition, American Academy of Pediatrics, Pediatric Nutrition Handbook, 6th ed. (Elk Grove, IL: American Academy of Pediatrics, 2009), 114–32.
2 A. R. Mangels and V. Messina, “Considerations in Planning Vegan Diets: Infants,” Journal of the American Dietetic Association 101, no. 6 (2001): 670–77.
3 M. A. Mendez, M. S. Anthony, and L. Arab, “Soy-Based Formulae and Infant Growth and Development: A Review,” Journal of Nutrition 132, no. 8 (2002): 2127–30.
4 V.