Vegetarian Journal 2004 Issue 3

Notes from the Scientific Department


VRG Nutrition Advisor Suzanne Havala Hobbs, DrPH, RD, was interviewed by the Associated Press for an article about vegetarian diets and by Men’s Health magazine for a story about fortified foods. She was also interviewed by the Bottom Line/Health newsletter for an article about the best breakfast cereals and by the Business Journal of the Triad in Greensboro, NC, for a piece about fad diets. Both Sue and Nutrition Advisor Reed Mangels, PhD, RD, were interviewed for Long-Term Care Executive magazine about introducing vegetarian food into long-term care facilities. In addition, Reed was interviewed by Men’s Health for a story on reading nutrition labels. VRG’s Food Service Advisor, Nancy Berkoff, RD, EdD, CCE, has given several interviews to San Francisco and Los Angeles radio stations on including vegetarian entrées in consumer menus.


Nutrition Advisor Reed Mangels, PhD, RD, wrote a chapter on feeding vegetarian children that was included in the Pediatric Manual of Clinical Dietetics, a publication of the American Dietetic Association. Reed also wrote a chapter titled “Nutrition for Babies and Their Moms” that appears in the book Veg-Feasting in the Pacific Northwest, a project of the Vegetarians of Washington. In addition, she wrote the foreword for Nava Atlas’ newest book, The Vegetarian Family Cookbook. Reed spoke to the Nutrition Department at the University of Maryland on vegetarian nutrition and to more than 75 attendees at a meeting of the Boston Vegetarian Society on the topic of raising vegetarian children. VRG’s Food Service Advisor Nancy Berkoff, RD, EdD, CCE, gave a presentation to the Foodwriters Association of Orange County (California) on the popularity of vegetarian recipe writing. She also gave a presentation on incorporating vegetarian kosher meals into health care and school menus at the Kosher World Conference in Los Angeles. Nancy presented a vegetarian salad dressing, sauce, and soup seminar at MenuDirections in Baltimore. This event was attended by non-commercial food service directors from schools, colleges and universities, and health care organizations. Also, her text, Nutrition for Culinary Arts, was published by Prentice Hall in January 2004.


Several VRG members have contacted us asking about the vitamin D which is being added to some brands of orange juice. We contacted Tropicana and Florida’s Natural Growers. Tropicana said, “The form of vitamin D added to Tropicana products is vitamin D3. It is a synthetic powder and is the same form that is added to milk. Our source of vitamin D is not derived from an animal.... The form we use of vitamin D3 is cholecalciferol. It is made synthetically from 7-dehydocholesterol which is also made synthetically. This does not come from an animal source.” We were unable to obtain more information about the starting material of their 7-dehydocholesterol.

Florida’s Natural Growers said, “The vitamin D3 that we use in our calcium added orange juice is synthetically made. However, the starting material used to produce this Vitamin D3 is Lanolin (a type of fat).” Lanolin is obtained from sheep’s wool.

Vitamin D is an essential nutrient that is needed for healthy bones. Food sources of vitamin D include breakfast cereals, soymilk, and rice milk that have been fortified with vitamin D. Vitamin D is also produced following sunlight exposure. At least 10-15 minutes of summer sun on hands and face (without sunscreen) two or three times a week is recommended for adults so that vitamin D production can occur. Sunscreen should be used at all other times.

If you cannot spend time outside routinely or if you live in the North in the winter and your diet does not include vitamin D sources regularly, a vitamin D supplement is needed. Current recommendations for vitamin D are 5 micrograms (200 IU) for children and for adults 19 through 50 years old, 10 micrograms (400 IU) for 51- through 70-year-olds, and 15 micrograms (600 IU) for those 71 and older.

Excerpts from the 2004 Issue 3:
Encouraging Vegetarian Foods at Concession Stands
Get veggie options at baseball parks and other venues with tips from Johanna McCloy.
Regional Cuisines
Nancy Berkoff, RD, brings distinctive cooking styles from around the United States to your table.
Vegan Indian Dinner
Nutrition Hotline
What kind of calcium is best absorbed from soymilk? Is carrageenan dangerous? Do African-American vegetarians live longer than their meat-eating counterparts?
Note from the Coordinators
Veggie Bits
Scientific Update
Notes from the Scientific Department
Foodservice Update
2004 Scholarship Winners
Vegan Cooking Tips
Garbanzos! by Chef Nancy Berkoff
Vegetarian Action
Establishing Guidelines for Veggie Lunches in Schools, by Heather Gorn

The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.

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Last Updated
Sept. 5, 2004

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