Good nutrition plays a significant role for maintaining good health. Different diets and eating habits are prevalent globally. Prominent representatives of these forms of nutrition are the vegetarian and vegan diets. Therefore, we explore the possibilities offered by these diets in our manuscript. Furthermore, we present foods with the practical application of the science of gastronomy. These foods are delicious and also effectively meet the need of human body for energy, protein, other macronutrients (carbohydrate and fat), omega-3 fatty acids, fibre, antioxidants, vitamins, and minerals and so on. It can also reduce the susceptibility of people with special dietary needs to diseases (for example: malnutrition, gastrointestinal diseases, anaemia, haemorrhage, vitamin deficiency diseases, chronic weakness, depression, muscle weakness and degeneration, postoperative conditions, cardiovascular diseases and metabolic syndrome). We hope to contribute to the maximum intake of macro- and micro-nutrients into the human body without consuming meat or other animal products. In the case of an exclusive plant based diet, the development of complex main meals is also of outstanding importance. Thus, all the essential amino acids can enter the body.
The Opportunities Offered by Nutrition Science and Gastronomy in Vegetarian and Vegan Diets