American Journal of Clinical Nutrition, Vol 48, 913-919, Copyright © 1988 by The American Society for Clinical Nutrition, Inc

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Food guides for the vegetarian

PB Mutch
Department of Home Economics, Andrews University, Berrien Springs, MI 49104.

Special consideration must be given to providing key risk nutrients in planning food guides for vegetarians especially if the diet chosen excludes all animal products, such as dairy foods and eggs. The practical use of food guides for education is also important. Several food guides for adult vegans, including pregnant vegan women, were analyzed by computer for nutritional adequacy using 7-d menus and comparisons were made with the RDA for energy, protein, iron, calcium, and riboflavin. Several patterns were identified that supply the RDA for protein, iron, calcium, and riboflavin and have educational merit. None of the patterns provide sufficient energy to meet the RDA.

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