VRG Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update (Vol. II, No. 2)

Healthy Tips and Recipes for Institutions

Volume II, Number 2  Editors:  Mary Clifford, RD
Summer 1994          and Debra Wasserman
		ISSN # 1072-0820

By Reed Mangels, Ph.D., R.D.

Many mixtures for vegetarian burgers will hold together better if 
they are refrigerated before forming patties.

Baked goods made without eggs are often more dense than products 
containing eggs.  Use whole wheat pastry flour to produce a 
lighter product.  If eggs are replaced with a powdered egg replacer
like Ener-G, be sure to beat the egg replacer/water mixture well 
before adding to other ingredients.

Sauteing in oil brings out the flavor of onions, garlic, and other 
ingredients.  Replace the oil with a flavorful liquid such as wine 
(alcoholic or non-alcoholic), lemon juice, vegetarian broth, or soy
sauce for a non-fat saute.

Vegetarian food does not have to be bland.  If you're not sure how 
spicy to make a dish, be sure to have spicy condiments like salsa, 
picante sauce, or Tabasco sauce available so customers can "heat 
up their food.

Add salt toward the end of cooking time for dried beans.  Adding 
salt at the beginning tends to toughen the beans and increase 
cooking time.

Vegetables will retain color if they are separately steamed 
and added to a tomato-based soup like minestrone 15 or 20 minutes 
before serving.  Cooking vegetables for a long time in a tomato
-based broth causes color loss.


The Gold Plan
Institutional Nutrition Program

Adding vegetarian dishes to your menu is easier than ever, thanks 
to new product lines and more readily-available meatless recipes. 

But sometimes, encouraging patrons to try these meatless options 
can be tricky.  For health-care institutions, particularly, you 
may want to stress the healthfulness of your new items, but not 
make the food seem so healthy that it's perceived as boring and 

Physicians Committee for Responsible Medicine,  a non-profit 
organization which promotes nutrition and preventive medicine, 
has published The Gold Plan, a manual that can help you market 
your healthy items so that even meat-eaters won't be afraid to 
try them.  

The Gold Plan contains a timeline with step-by-step instructions 
on how to implement the changes to your menu and introduce it to 
staff and customers.  It also includes 12 institutional recipes 
and a series of mini health posters that can be reproduced to 
help publicize your new options.  Payroll stuffers, fact sheets, 
and take-home recipe masters are also offered.

For more information, contact:

5100 Wisconsin Avenue, NW
Suite 404
Washington, DC  20016

The price is $40.


Your customers want them, but how do you find them?

For many operators, the decision to add meatless options to an 
existing menu is an easy one--customer requests and special orders 
are your clear signal that vegetarian additions are needed.  
But once you've made the decision, how do you go about exploring 
the options, particularly if you don't have ready access to
vegetarian "experts"  or aren't a vegetarian yourself?  

We received some helpful hints on the subject from  Andy Patterson,
founder of Future Foods,  Incorporated, a Vermont-based marketing 
company specializing in vegetarian and natural foods.   His 
experience in the foodservice industry can help in your search  
for new or unfamiliar meatless items.

FSU:   Andy, let's say you're a food-service operator but you're 
not a vegetarian.  Where do you start finding out about what's 
AP:   Take the typical scenario of "my customers want it but 
I'm not real familiar with it.  How can I get my distributor or 
sales rep to know  what I need?"  
     In the foodservice industry as it normally works,  you 
have manufacturers, who work through brokers, who work with 
distributors and salespeople.  The distributor supplies the 
hospital or hotel or whatever it may be.  The hospital may be 
serviced by any number of people--it may be called on  weekly by 
the local distributor's sales rep, a local broker that works maybe 
a three or four state region who'll call on them every couple of 
months, and then they might even have a manufacturer call on them 
once or twice a year, depending on the size of the operation.  If 
you're looking for a way to shorten the learning curve, or maybe 
link up with sources for vegetarian foods, most likely the person 
you'll speak with first will be the local sales rep from the 
distributor.  That person calls on the institution maybe as much 
as a couple of times a week, and is the person who'd be able to
find out what the distributor has available in the way of vegetarian 
food.  Beyond that, they're very limited.

FSU:  What would your next step be?
AP:   Your next step would be to contact a local broker to find out
what they may have available.  Again, however, that would be very 
limited.  After that, the next step would be to contact a

[Editors' Note:  If you can not track down the manufacturer of a
natural food product, foodservice personnel can also call the 
Vegetarian Resource Group at (410) 366-8343 to get the phone
numbers and addresses of natural foods companies which may produce
the item for which you are looking.]

FSU:  How else can operators keep up with what's out there?  
AP:   Well, we advertise in a regional publication in our area.  
But most brokers don't do a lot of advertising.  Generally, if 
an operation is looking for a specific category of food, they 
may have to go to the manufacturer, and the manufacturer would 
say "our local broker is XYZ and we sell locally through ABC 
Company."  Hopefully, there's some common ground there.  

FSU:   Meaning?
AP:   Meaning, you may buy from the local distributor they sell 
through already, or you may be familiar with a broker who's called 
on you in the past, who can help the distributor you're buying from
bring the product in for you. Its a complicated system, and there's
nothing perfect about it at all.

FSU:   What have your biggest obstacles been?
AP:   There are two big obstacles.  Number one is getting the
person who's never prepared vegetarian food to look at that as an
opportunity as opposed to a problem.  Unfortunately in foodservice, 
anything different or new is often seen as a nuisance, as opposed to a 
possibility to learn something new and expand your knowledge.  The 
other obstacle is that once you get the food prepared properly,
then it's getting to the service staff and making sure they inform the 
customer of what's available.  "Do I want to try a tempeh burger? 
Do I want to see what sweet & sour seitan tastes like compared to 
sweet & sour beef?"  It's a communication issue then, and at the 
operator level it's getting the food prepared right.  At the
consumerlevel, it's giving them enough information to make them feel good
about what they're trying, maybe for the first time ever.

FSU:   How do you help that process?  
AP:   We will often demonstrate how to prepare food.  We've even 
gone to the extent of running two-day consulting seminars where the
operation pays us to come in, and we bring in a vegetarian chef,  
and then demonstrate how to prepare the food, how to merchandise 
the food,  how to discuss the food, and most importantly, how to 
understand the needs of a vegetarian.  The average cook in a 
hospital , for example, is not a vegetarian.  And they may not 
understand why someone is vegetarian and how important it is to 
them.  So our role is to help educate them, so they can better
satisfy their customers.  What's fortunate is that instead of it being 
perceived as a problem all the time, more and more people are 
seeing it as an opportunity.  The interest is there, and it's 
growing, so they might as well treat it as an opportunity.  And 
that's part of my role as well, to promote it as an opportunity.

FSU:  Your company, Future Foods, is sort of a shortcut, then?  
You're cutting out all the middle steps, it seems.  
AP:   That's what my company does exactly.  What I've done is try 
to bridge those gaps by being a multiple product-line source for 
vegetarian and natural foods, to work with distributors and with 
brokers, because of their limitations.
FSU:  Limitations such as?
AP:  Well, for instance, a brokerage may represent, say,  20 
product lines.   Generally, a broker won't have a vegetarian 
food line.  Or they may only have one, simply because they can't 
represent conflicting lines.  So that's the way the system works. 
But if someone involved in menu planning wants to find out more 
about vegetarian foods, or where to get them, the first step would 
be to contact your local distributor to find out what they have 

FSU:  What about small operations with little time or energy to 
devote to  learning about meatless dishes?  What do you recommend 
for them?
AP:   In many instances, depending on how the food is going to be 
used, it can be handled much the same way that a meat or fish or 
dairy product can be  handled.  And ask questions.  My company, 
for example, has recipes.  So we can walk people through things 
on the phone if we have to.  

For more information on vegetarian and natural foods, contact:
Future Foods, Inc.
42 North Shore Drive
Burlington VT  05401
Phone:  802/863-7945
Fax:  802/863-2011

Send  tips,  product news,  and quantity vegetarian recipes.  We'll
share as many as we can in upcoming issues!  Call or write:
The Vegetarian Resource Group
PO Box 1463
Baltimore, MD 21203
(410) 366-8343

Useful articles you may have missed

Of the 19 burger variations in Restaurants & Institutions "Burgers,
Top to Bottom," three are meatless.  "As vegetarians become a more 
visible market, the meatless burger becomes more of a menu must." 

R&I notes that ready-made burger patties are on the market, but 
offers make-your-own recipes:  falafel burgers, tofu-walnut-mushroom 
burgers, and bean burgers.  By Nancy Ross Ryan, June 1, 1994.

Food Management offered ethnic variations in its "Global Vegetarian
Cooking."   A glossary of vegetarianism, a summary of the 
revised ADA position paper on vegetarian diets, a guide to 
meat alternatives, and recipes are included.  By Lisa Peterson, MS
RD, February, 1994.

"Salads With Rice & Other Grains" offers 5 quantity recipes (24 
servings each), submitted by chefs around the country to Food 
Management.  All but one are vegan.  The Pink Lentil & Bulgur
Salad, and the Quinoa Forestiere Salad (with shiitake and oyster
mushrooms) are 10 grams and 9 grams of fat per serving, respectively. 
These would work nicely as a low-fat menu option.  Edited by Lisa
Peterson, MS, RD, January 1994.

Check out Restaurants & Institutions' "Gold & Silver", a special 
report on classic dishes and new twists operators will want to keep
an eye on.  R&I notes that "It's no secret that vegetable main
dishes have spread from vegetarian restaurants to mainstream restaurants 
for obvious reasons:  better vegetables, better chefs and more 
customers interested in alternative entrees."  Only a few of the 
recipes are vegetarian, but there are plenty of innovative ideas 
culled from establishments around the country that might spark your
chef's imagination.  You'll also want to check out the in-depth
look that explores what's hot at both vegetarian and non-vegetarian  
restaurants around the country.  By Nancy Ross Ryan, March 1, 1994.

"Put more vegetarian food on the menu" was one of the responses in 
a Restaurants & Institutions survey of 1,000 consumers last
September.  Nearly 11% wanted to see more vegetarian items, and nearly 30%
wanted more low-fat selections.  Check out the rest of the article for
what customers had to say on speed, pricing, cleanliness, and other
issues, as well as a few choice comments on what they'd change at their 
favorite restaurants.  By Jeff Weinstein, December 15, 1993. 


Send your quantity vegetarian recipes for possible reprint in
future issues of Vegetarian Journal's Foodservice Update.  We prefer to
share healthy, low-fat recipes that include a minimum of sweeteners.  Use
molasses or fruit wherever sweeteners are used.  Maple syrup could 
also be used instead of honey.




A refreshing main-dish salad, with a tropical bite.  Courtesy of
Uncle Ben's Inc., USA Foodservice, P.O. Box 1752, Houston, TX 
77251-2011. Call (800) 432-2011 for their folder of cold rice dishes.  
They're not all vegetarian, but they can help give your chefs some new salad
ideas for side dishes and entrees.  

YIELD:  50 half-cup servings 
PER SERVING:   110 calories, 3 grams fat

INGREDIENTS                 AMOUNT               PROCEDURE

Uncle Ben's Brand           3-1/2 cups           Cook rice in water
  Converted Rice                                 with salt 
Water                       2 quarts             to package directions.
Salt                        1/2 Tbsp             Transfer rice to bowl        
						 and cool to room 
Canned kidney               1-1/2 quarts         temperature.
  beans, fancy dark red,                         Add beans, pineapple, and      
  drained and rinsed                             cilantro to rice. Stir to 
Pineapple chunks,           1-1/2 quarts         combine.
  fresh or canned    
Cilantro, chopped           1-1/2 cups                  
Lime juice,                 1/3 cup              Mix lime juice, oil, curry 
  fresh-squeezed                                 powder, salt and pepper;
Vegetable oil               2/3 cup              stir into rice mixture. 
Curry powder                3/4 tsp              Chill until cool.
Salt                        1/4 tsp       
White pepper                3/4 tsp

A recipe from the Gold Plan (see review).  This is a main-dish with 
a little zip, thanks to the cayenne pepper.  To make this entirely 
fat-free, saute the onion in a small amount of water instead of the
olive oil.   

YIELD:  48 1-1/2 cups servings 
PER SERVING:  363 calories, 5 grams fat

INGREDIENTS                 AMOUNT               PROCEDURE
Onions, coarsely chopped    6 medium             Saute onions in oil until 
Olive oil                   1/2 cup              transparent.     
Blackeye peas               Twelve 16-ounce cans Add blackeye peas and 
Cayenne pepper              1-1/2 tsp            cayenne pepper.  Cover and
						 cook over 
Brown rice, cooked          48 cups              medium heat 20 minutes.  
						 Serve over rice.

From the Physicians Committee for Responsible Medicine's "Gold
Plan",  reviewed in this issue.  

YIELD:  48  2-1/3 cups servings 
PER SERVING:  350 calories, 3 grams fat

INGREDIENTS                        AMOUNT               PROCEDURE
Oil                                3 Tbsp          Heat the oil in a skillet 
Ground cumin                       1 Tbsp          and add the cumin, curry 
Curry powder                       1/2 cup         powder and cayenne.
Cayenne pepper                     1 tsp           Stir in 1/2 cup of the 
Vegetable broth                    3 cups          broth and cook the mix-
Carrots                            8 medium        ture for 2 minutes. Add 
Potatoes                           8 cups, diced   carrots, potatoes, green
Green peppers, thinly sliced       4 medium        pepper, onions and
Onions, thinly sliced              8 large         cauliflower. Cover the
Cauliflower, broken into florets   2 heads         pan and simmer for 5 to 7
Tomatoes, chopped                  8 cups          minutes or until vege-
Chick peas (garbanzo beans)        4 16-ounce cans tables are just tender.
Raisins                            1 cup           Add the tomatoes, chick
Green peas, fresh or frozen        2 cups          peas, raisins, green peas,
Brown rice, cooked                48 cups          and remaining broth. 
						   Cover the pan, and simmer
						   for 10 minutes.  Add
						   salt and pepper to
						   Serve 1-1/3 cups
						   vegetable curry over 1 
						   cup brown rice.
Noteworthy events and product news. 

Do your employees and guests complain because your vending machine 
doesn't offer any healthy snacks?  Try adding Sybil's Energy Bars 
for a sweet change from the typical candy-bar pick-me-up. 
Available in raisin-rice, date-coconut, cashew-sunflower, and
peanut-sunflower flavors.  The raisin-rice is only 4 grams of fat 
per bar, while the others are comparable to "junk" food in fat content.  
However, all are suitable for vegans (they contain no dairy products).  
They are also free of preservatives and refined sugar.  And yes, there
actually is a Sybil who makes these!  She began the business, which she now 
runs with her son Steve,  because of various food allergies.  They 
offer a number of other natural snack foods, as well.

Sybil's Natural Food Products, 9932 Mesa Rim Road, San Diego, CA  
92121.  (800) 423-9303,  (619) 450-6811, or fax (619) 450-0110.

September is National Rice Month.  Be sure to contact the USA Rice 
Council for a packet of information to help you market rice.  
Recipes, background information, promotional materials, and
camera-ready copy are included.  

USA Rice Council, P.O. Box 740123, Houston, TX  77274.  (713) 
270-6699, or fax (713) 270-9021.


March 20 - Great American Meat-Out: serve meat alternatives including
veggie burgers and dogs, seitan, tempeh, etc. 

April 21 - Earth Day:  veggie burgers are planet-friendly. 

August 5 -  National Mustard Day.   Serve it on tofu hot dogs and
veggie burgers.  Also, spotlight corn, peaches, and watermelon, the
signature foods of summer. 

September is All-American Breakfast month.  Serve pancakes, scrambled 
tofu, French toast, and muffins. 

October 1 - World Vegetarian Day.  Serve international vegetarian 
dishes such as Mexican bean burritos, Chinese vegetable stir-fry, 
Thai curry dishes, etc.

November - Thanksgiving.  Serve stuffed squash, such as pumpkin or

December - Christmas, Kwanzaa, and Chanukah  call for gala meatless 
celebrations.  Try offering potato pancakes with applesauce.  Serve
healthy desserts.

Health-Conscious Instant Foods

German-based Taree International offers bulk foods from Europe, and
carries a wide variety of vegetable-based instant soups and several
soy products.  While not primarily a vegetarian company, they offer
several vegetarian items, are willing to reformulate products, and 
will work with you to develop your own private label foods.  For 
more information, contact:

Taree International Corporation
Tim Braitenbach
820, 14th Street East, Saskatoon
Saskatchewan, Canada  
Phone:  306/242-2011
Fax: 306/242-4221


By Suzanne Havala, M.S., R.D.

For the first time in almost fifty years, the United States Department 
of Agriculture has proposed new regulations to update and improve school 
meals.  The changes aim to bring school meals in line with the 1990
Dietary Guidelines for Americans, a move that Agriculture Secretary
Ellen Haas calls long overdue.  A USDA survey of school meals earlier 
this year found the average fat content of school lunches around
the nation is currently 38 percent, with only one percent of schools 
offering lunches that provide an average of 30 percent of calories 
from fat and only one school meeting the goal of 10 percent of 
calories from saturated fat.



The proposed changes will require schools to hold the fat content of 
menus (averaged over a week) to not more than 30 percent of calories, 
with not more than 10 percent of fat as saturated fat.  Menus will 
also have to meet current standards for vitamins, minerals and 
calories.  They will be encouraged to lower their cholesterol, 
sodium, and sugar contents and to increase their dietary fiber 
contents, however quantitative guidelines will not be set for 
these substances.  


     Current meal patterns for school meals are rigid and require specified 
numbers of servings of specific food groups.  This system will be replaced 
by NuMenus and Assisted NuMenus, where meals will be evaluated on their 
total nutrient composition, rather than by components. Menus will be 
analyzed for nutritional content using a national nutrient database
that has been created by USDA.  This database includes nutrition
information from USDA's Handbook #8 as well as nutritional data from 
brand name foods which have been supplied by the manufacturers.  
     A test of the NuMenu system will begin in school year
1994-2011, during which time 34 schools around the country will begin 
use of the system and undergo monitoring by USDA.  The following year, 
all schools which wish to participate will be given the opportunity.  

	Those which do not possess the technical capacity to use
the NuMenus (database) software will be able to use the Assisted NuMenus
system, which includes menus and materials which have been pre-approved.  
The goal is for all schools to convert to the NuMenus system by school 
year 1998-2011.


     The NuMenus system will allow for much greater flexibility in menu 
planning.  Providing that lunches average 1/3 of the RDA for nutrients 
with established standards (1/4 of the RDA for breakfast)  and that the 
new goals for fat and saturated fat are met, then menus can include any 
types of dishes, including many that previously would have been
difficult to use.  For instance, more ethnic and regional dishes will 
be able to be worked into menus.  Such healthful options as bean 
burritos, vegetable stir-frys, and meatless veggie burgers will be 
able to be served, whereas the old component system, with its heavy
emphasis on meat and dairy products, would have made it difficult to 
include such items.


     While there will be no requirement for meat per se in the NuMenu 
system, there will still be a requirement that fluid milk be served
at meals.  This does not make sense from a technical stand-point, 
but the mandate that milk be served at school meals is legislated, 
and it is not within the authority of USDA to alter this.  The law 
requires that whole milk be offered to children. Many health 
organizations are calling for the repeal of the existing whole milk
mandate; it would take legislative action to abolish the requirement 
for fluid milk altogether.  
     So, at present, fluid cow's milk must be a component of a child's 
school meal in order for that meal to qualify for reimbursement to the 
school under the federal guidelines.  Not only must milk be included, 
but whole milk must be available.  
   Other beverages, such as soy milk or fruit juice, can still be served 
in addition to the cow's milk, but not in place of it.


     In addition to the requirement that the school meal include milk, 
lunches must also include at least three menu items, and one of those 
must be an entree.


     The commodities that schools have traditionally received have been 
a two-edged sword. Government commodities help schools keep food costs 
down, encouraging school food service directors to work these freebies 
into menus.  Government commodities make up about 20 percent of the food 
used by schools.  But many of these commodities are high in fat and 
cholesterol.  Cheese, butter, fatty beef and whole milk are examples.  

     USDA plans to review specifications for commodities that are given 
to schools and to work with the food industry to develop new, more 
healthful products to provide schools with more flexibility.  Food 
labels will be added to commodities to help schools make informed 
decisions about how to use these foods in order to meet the Dietary
Guidelines.  Plans also  include establishing links with local farmers 
to make greater use of locally-grown commodities.  Earlier this year, 
USDA also  announced its Fresh Start Initiative, a new program which 
doubles the amounts of fruit and vegetable commodities sent to schools.      

     Under the old component system, soy protein could be used in
foods, but it couldn't replace more than 30 percent of the meat in
products.  For instance, a burger patty could not contain more than 
30 percent soy protein; the remaining 70 percent of the patty had to 
be meat.  The soy was also fortified with iron, a requirement that came 
about as a result of USDA research which indicated that soy inhibits the
body's ability to absorb iron.  
     The NuMenu system, which bases evaluation of meals on total 
nutrient composition instead of food groups, posed a special
problem with regards to USDA's vegetable protein products rules.  Since
meat is not required now in school meals, nutritionists at USDA cited
concerns that products made up entirely of fortified soy protein (such as
some veggie burgers) might provide too much iron or other nutrients.
     The decision was made to allow unfortified soy protein to be
used in unlimited amounts, but fortified soy protein could still not make
up more than 30 percent of a product.  As far as the issue of mineral 
absorption is concerned, USDA has decided to "monitor" the use of 
all-soy products in school meals, but to allow these unfortified 
products to be served for now.

The NuMenu database is available at no charge via electronic bulletin 
board and Internet.  For more information, call USDA's Child Nutrition 
Program at 301-436-3536.

Food companies that wish to submit nutritional information for
their products for entry into the NuMenu database can do so by filing 
the appropriate data submission forms.  Call the number above for a
computer diskette containing the required forms. 


From the brochure, "Vegetarianism in a Nutshell"

Use any one of the following to substitute for one egg in baked
1 mashed, ripe banana
2 tablespoons cornstarch or arrowroot
Ener-G Egg Replacer or similar product (available in health food
	stores or by mail from Ener-G Foods, Inc., P.O. Box 84487, 
	Seattle, WA 98124 (800) 331-9788.
1/4 cup tofu (blend tofu with liquid ingredients before adding to
	dry ingredients)

Soy, nut, or rice milks
Fruit juice (for baked goods)
Soy margarine
Soy yogurt

Tempeh (cultured soybeans with a chewy texture)
Tofu (freezing and then thawing gives tofu a "meaty" texture. The tofu will  
     turn slightly yellow or off-white in color when frozen, but this is 
     natural; it does not mean it is spoiled.
Wheat gluten or seitan (made from wheat and has the texture of meat).

Reprinted from "Vegetarianism in a Nutshell."  For sources of the above 
foods, see Vegetarian Quantity Recipes, by The Vegetarian Resource Group 
on the catalog page.



Lists over 1500 restaurants.  Talk to others in your area who are already
serving vegetarian customers.  Covers U.S. and Canada. 270 pp.

TOFU COOKERY ($17) Revised ed, by L. Hagler.  Color photos and over
200 recipes.  The perfect book to introduce yourself and your staff
to tofu.  Learn simple tricks to  alter the texture, and turn it 
into everything from main dishes to desserts.  160 pp. 

SIMPLY VEGAN  ($12) by Debra Wasserman and Reed Mangels, Ph.D.,
R.D.  Contains a comprehensive nutrition section covering iron, protein, 
Vitamin B12, calcium, and other nutrients your customers and
clients may have questions about.  Also contains over 160 quick and easy
vegan recipes, menus, and meal plans.  224 pp.

THE NEW LAUREL'S KITCHEN ($24) by Robertson, Flinders, & Ruppenthal.  
Considered by many to be the bible of vegetarian cooking.  Over 500
recipes and an in-depth vegetarian nutrition section.  512 pp.

VEGETARIAN QUANTITY RECIPES ($15;  $5 for students)  Packet includes 
28 vegan recipes (entrees, side dishes, soups, etc.) with serving sizes 
of 25 and 50, and nutritional analysis for every recipe.  Also includes 
"Tips for Introducing Vegetarian Food Into Institutions," (see description,
below), a list of suppliers of vegetarian foods available in bulk,  as 
well as information on how these foods meet the requirements of school 
lunch programs.

Vegetarian Quantity Recipes, description above, or $3 purchased 
separately,) How to modify existing menus and recipes, reduce fat 
content, labor saving tips,  menu ideas. 

Great for staff, students, teachers, and theme days.

THE VEGETARIAN GAME  ($20)  IBM-compatible computer game  offers 750 
questions on health, nutrition, vegetarian foods, and other categories.  
Specify 3.5" or 5.25" disk.

ATHLETES AND VEGETARIANISM. ($3).  Sound nutrition for athletes. 

Reed Mangels, Ph.D, RD. 

activities on vegetarianism.  For middle grades or younger children 
with adult help (48 pp).

VEGETARIAN VIDEOS for loan.  Food Without Fear and Diet for a New
America cover health, ethics, and environmental issues (30 minutes each). 
$5 per video you would like to borrow.

*The following materials are free of charge for single copies. Please
send a SASE.*

VEGETARIAN NUTRITION FOR TEENS  Brochure by Reed Mangels, Ph.D, RD. 
Ten cents each for quantity orders.   

ESSAY CONTEST for students 19 and under/vegetarian lesson plan. 

FOOD EXPERIENCE PROJECTS for young children.  Great for camps,

first-class stamps; quantity orders, 15 cents each)  This 8 1/2-by-11 
8-page booklet for 3 to 7 year olds encourages healthy eating.

first-class stamps).

VEGETARIANISM IN A NUTSHELL handout.  Basic information about
vegetarianism plus quick recipes.   To receive a quantity, send a 
donation for postage.

Make checks payable to Vegetarians, and mail to The Vegetarian
Resource Group, Box 1463, Baltimore, MD  21203. Prices include shipping.   
MD residents please add 6% sales tax.  Add 20% to non-USA book
orders and please pay with a US $ postal order or by MasterCard/Visa. 

Vegetarians do not eat meat, fish, and poultry.  Vegans are
vegetarians who abstain from eating or using all animal products, including
milk, cheese, other dairy items, eggs, wool, silk, or leather.  Among the
many reasons for being a vegetarian are health, ecological, and
religious concerns, dislike of meat, compassion for animals, belief in
non-violence, and economics.  The American Dietetic Association has affirmed 
that a vegetarian diet can meet all known nutrient needs.  The key to a
healthy vegetarian diet, as with any other diet, is to eat a wide variety
of foods, including fruits, vegetables, plenty of leafy greens, whole 
grain products, nuts, seeds, and legumes.  Limit your intake of
sweets and fatty foods.

Our health professionals, activists, and educators work with businesses 
and individuals to bring about healthy changes in your school, workplace, 
and community.  Registered dietitians and physicians aid in the development 
of nutrition-related publications and answer member and media questions 
about vegetarian diets.  The Vegetarian Resource Group is a non-profit 
organization.  Financial support comes primarily from memberships, 
contributions, and book sales.


This electronic edition of Vegetarian Journal's Foodservice Update may
be freely distributed intact with credit given to The Vegetarian Resource

If your foodservice provider would like a paper copy of this newsletter,
please send a stamped ($.52), addressed envelope and a note requesting
VJ's Foodservice Update to:

The Vegetarian Resource Group
PO Box 1463, Dept. IN
Baltimore, MD 21203

For questions or comments about this file, please contact Bobbi
Pasternak at bobbi@vrg.org.

Foodservice Update Order Form





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The Vegetarian Resource Group Logo 1996- The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org

Last Updated
September 20, 1997

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The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional.

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