Vegetable Proteins: Proteins which are present in or isolated from vegetables or vegetable products used as food. The concept is distinguished from PLANT PROTEINS which refers to non-dietary proteins from plants.Vegetables: A food group comprised of EDIBLE PLANTS or their parts.Dietary Proteins: Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.Soybean Proteins: Proteins which are present in or isolated from SOYBEANS.Meat: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.Soybeans: An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.Nuts: Botanically, a type of single-seeded fruit in which the pericarp enclosing the seed is a hard woody shell. In common usage the term is used loosely for any hard, oil-rich kernel. Of those commonly eaten, only hazel, filbert, and chestnut are strictly nuts. Walnuts, pecans, almonds, and coconuts are really drupes. Brazil nuts, pistachios, macadamias, and cashews are really seeds with a hard shell derived from the testa rather than the pericarp.Diet: Regular course of eating and drinking adopted by a person or animal.Caseins: A mixture of related phosphoproteins occurring in milk and cheese. The group is characterized as one of the most nutritive milk proteins, containing all of the common amino acids and rich in the essential ones.Digestion: The process of breakdown of food for metabolism and use by the body.Fruit: The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.Food Habits: Acquired or learned food preferences.