caa a22 4500 388097337 CHVBK 20180307125307.0 cr unu---uuuuu 161130e199905 xx s 000 0 eng 10.1017/S0029665199000361 doi S0029665199000361 pii (NATIONALLICENCE)cambridge-10.1017/S0029665199000361 Sanders T. A. B. Nutrition Food & Health Research Centre, King's College London, Campden Hill Road, London W8 7AH, UK The nutritional adequacy of plant-based diets [Elektronische Daten] [T. A. B. Sanders] The nutritional adequacy of plant-based diets is discussed. Energy and protein intakes are similar for plant-based diets compared with those containing meat. Fe and vitamin B12 are the nutrients most likely to be found lacking in such diets. Bioactive substances present in foods of plant origin significantly influence the bioavailability of minerals and requirements for vitamins. Well-balanced vegetarian diets are able to support normal growth and development. It is concluded that meat is an optional rather than an essential constituent of human diets. Copyright © The Nutrition Society 1999 Vegetarians nationallicence Vitamin B12 nationallicence Vitamin D nationallicence Nutritional requirements nationallicence Growth nationallicence Proceedings of the Nutrition Society Cambridge University Press 58/2(1999-05), 265-269 0029-6651 58:2<265 1999 58 PNS https://doi.org/10.1017/S0029665199000361 text/html Onlinezugriff via DOI 1 conference jats NATIONALLICENCE 856 40 https://doi.org/10.1017/S0029665199000361 text/html Onlinezugriff via DOI NATIONALLICENCE 100 1- Sanders T. A. B. Nutrition Food & Health Research Centre, King's College London, Campden Hill Road, London W8 7AH, UK NATIONALLICENCE 773 0- Proceedings of the Nutrition Society Cambridge University Press 58/2(1999-05), 265-269 0029-6651 58:2<265 1999 58 PNS CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge