The American Dietetic Association recommends: – minimizing intake of less nutritious foods such as sweets and fatty foods – choosing whole or unrefined grain products instead of refined products – choosing a variety of nuts, seeds, legumes, fruits, and vegetables, including good sources of vitamin C to improve iron absorption – choosing low-fat varieties of milk products, if they are included in the diet .
Avoiding excessive cholesterol intake by limiting eggs to two or three yolks a week – for vegans, using properly fortified food sources of vitamin B12, such as fortified soy milks or cereals, or taking a supplement – for infants, children and teenagers, ensuring adequate intakes of calories and iron and vitamin D, taking supplements if needed – consulting a registered dietitian or other qualified nutrition professional, especially during periods of growth, breast-feeding, pregnancy, or recovery from illness – if exclusively breast-feeding premature infants or babies beyond 4 to 6 months of age, giving vitamin D and iron supplements to the child from birth or at least by 4 to 6 months, as your doctor suggests – usually, taking iron and folate (folic acid) supplements during pregnancy.
With the array of fruits, vegetables, grains, and herbs available in U.S. grocery stores and the availability of vegetarian cookbooks, it’s easy to devise tasty vegetarian dishes. People who like their entr}es on the hoof also can benefit from adding more plant foods to their diets. You don’t have to be a vegetarian to enjoy dishes from a vegetarian menu. Dixie Farley is a staff writer for FDA Consumer. Vegetarian Varieties The Institute of Food Technologists, in the July 1991 issue of its journal, Food Technology, describes six types of vegetarians. They are listed here by degree of exclusion of animal foods and by the foods included in the diet: – semi-vegetarian–dairy foods, eggs, chicken, and fish, but no other animal flesh.