VEGETARIAN JOURNAL



Vegetarian Journal 2005 Issue 3


Notes from the VRG Scientific Department

VRG In The News

VRG Nutrition Advisor Reed Mangels, PhD, RD, was interviewed by Shape magazine for a story on reducing meat in the diet and by Child Guide magazine for a story on tips for vegetarian children. Reed also wrote an article on strategies for working with vegetarian infants, children, and adolescents for the American Dietetic Association’s Pediatric Nutrition Dietetic Practice Group newsletter. VRG Nutrition Advisor Suzanne Havala Hobbs, DrPH, RD, was interviewed by the Dallas Morning News for a story about the differences among types of vegetarian diets and by WebMD for a story that profiled five nutritious foods.

VRG Outreach

VRG Nutrition Advisor Suzanne Havala Hobbs, DrPH, RD, presented a community discussion on vegetarian diets for Duke University. VRG’s Food Service Advisor Nancy Berkoff, RD, EdD, CCE, attended The National Association of College & University Food Services’ purchasing seminar in San Diego, where she welcomed attendees to try Tofurky samples at the end of the seminar and during the subsequent lunch period. The food service professionals eagerly snatched up several VRG handouts, including one on reading nutritional labels, and asked questions about vegetarian diets. At the event, Nancy provided guidance to the catering director and the chef at The University of California, San Diego (UCSD), who receive many requests for vegetarian catering. Several audience members felt they had good sources for tofu, soymilk, and other vegetarian ingredients, but their newest challenge was serving students with food allergies. They were addressing their wheat and dairy allergies with wheat-free vegan products, such as rice milk and rice cheese.



Excerpts from the 2005 Issue 3:
Cooking with Leaves
Chef Nancy Berkoff envelops international fillings in lettuce, spinach, cabbage, grape, lotus, and other edible leaves.
Tips for Serving Vegetarian Meals in Schools - A Survey of School Food Service Staff
Christina Niklas and Suzanne Havala Hobbs examine the challenges and triumphs of introducing vegetarian foods into cafeterias.
Vegetarian Resource Group Awards Two $5,000 College Scholarships
Nutrition Hotline
Can the omega-3 fatty acids in fortified foods be vegetarian?
Note from the Coordinators
Scientific Update
Notes from the VRG Scientific Department
VRG dietitians grant magazine, newspaper, and web interviews and perform outreach to college communities and food services.
Vegan Cooking Tips
Fresh Fruit and Vegetable Sauces, by Chef Nancy Berkoff.
Veggie Bits
Book and DVD Reviews
Catalog
Vegetarian Action
The Greening of School Cafeterias: Introducing Salad Bars into Economically Disadvantaged School Districts, by Enrique Gili.

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.



The Vegetarian Resource Group Logo © 1996-2014 The Vegetarian Resource Group
PO Box 1463, Baltimore, MD 21203
(410) 366-8343   Email: vrg@vrg.org
Last Updated
July 26, 2005

The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

Web site questions or comments? Please email vrg@vrg.org.