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American Journal of Clinical Nutrition, Vol 48, 910-912, Copyright © 1988 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Quantity vegetarian meal patterns

BC Connell
Department of Nutrition and Dietetics, School of Allied Health Professions, Loma Linda University, CA.

Production and service of quantity vegetarian meals requires skills that are used in most quantity food kitchens around the world. Menu planning with the vegetarian in mind requires the substitution of meat, fish, and poultry entrees with vegetable sources of protein. Variety of available alternatives is good in many locations; creativity in selecting alternatives contributes to excitement in meals and improved nutrition. Specific protein sources appropriate for quantity feeding include many ethnic foods as well as standard North American and Western European favorites that may require slight modifications. The computer plays a role in monitoring nutritional quality of menus served to customers. Other computer applications provide feedback for cost analysis and control of menu, inventory, and production planning. Research in production times of vegetarian entrees provides a basis for comparison of production times of menu items for cost analysis.


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S.-C. Lu, W.-H. Wu, C.-A. Lee, H.-F. Chou, H.-R. Lee, and P.-C. Huang
LDL of Taiwanese Vegetarians Are Less Oxidizable than Those of Omnivores
J. Nutr., June 1, 2000; 130(6): 1591 - 1596.
[Abstract] [Full Text]


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