By Stephanie Gall, MS, RD and Megan Salazar, dietetic intern

In an effort to improve the nutrition of the vegetarian lunch menu at Vista Ridge Academy, a private Seventh-Day Adventist school in Colorado, the old menu was given an overhaul. The new recipes chosen were incorporated into meals that offered a higher standard of nutrient density than those set by the National School Lunch Program (NLSP) and also integrated nutrition standards from various Dietary Reference Intakes (DRIs) set by the American Dietetic Association. Additionally, the new menu incorporated more fresh vegetables, fruits and whole grains but contained less sodium and fat. The resulting menu was more balanced while still maintaining affordability and including foods which were seasonally available. While many aspects of nutrition were improved in the process, there are still many hurdles and challenges with the program. If these can be overcome, the school lunch program at Vista Ridge Academy is sure to be a success as it gets refined for future years. The results from this project have implications in any school system looking to improve their vegetarian offerings or incorporating meatless meals into the school week.

Click here to read the rest of the article »

Helpful Materials:

• Vista Ridge Lunch Brochure
• Vista Ridge New Menus – Nutrition Analysis
• Vista Ridge Yearly Cycle Menu
• Recipe: Rice & Bean Stacks
• Recipe: Roasted Potatoes
• Recipe: Squiggly Noodles
• Recipe: Teryiaki Stir-Fry
• Recipe: Vegetarian Chow Mein

Please visit http://www.vrg.org/fsupdate/index.htm for more School Food Service resources.

by Reed Mangels, PhD, RD

High blood pressure affects more than a third of Americans and increases the risk for stroke, heart disease, and kidney failure. Researchers at Loma Linda University recently looked at 2000 white Seventh-day Adventists. Subjects were classified as vegan (if they ate meat, poultry, fish, eggs, and dairy less than once a month), lacto-ovo vegetarian (ate meat, poultry, and fish less than once a month), partial vegetarian (ate meat and poultry less than once a month but ate fish monthly or ate meat, poultry, or fish at least once once a month but not weekly), and nonvegetarians. “Meat” includes both red meat and poultry. Although these are not the definitions that are used by vegan and vegetarian organizations, this was how the researchers classified their subjects since the categories reflect the way the subjects ate most of the time. About 10% of those studied were categorized as vegan and more than one-third as lacto-ovo vegetarian.

The group identified as vegans had a lower average blood pressure than did nonvegetarians. In addition, vegans were less likely to take medicine for high blood pressure. Those categorized as vegans had a 60% lower risk of hypertension (elevated blood pressure) compared to nonvegetarians, while those categorized as lacto-ovo vegetarians had about a 40% lower risk and partial vegetarians had about a 10% lower risk. The results of this study may be partly due to the lower BMI of vegans and vegetarians since being overweight increases the risk of having high blood pressure. Higher intakes of potassium and fiber by vegans and vegetarians could be another explanation for the results. This study was published in the January 2012 issue of Public Health Nutrition.

In 2010, high blood pressure cost the United States $76.6 billion in health care services, medications, and missed days of work. We can only wonder what the impact of a national move towards a vegan diet on these costs would be.

By Jeanne Yacoubou, MS
VRG Research Director

The VRG recently received a Facebook comment about a January 2012 VRG Blog post on Subway® Canada's vegan patty that has been available for approximately one year as a market option for Subway® Canada restaurants. The Facebook writer asked if the veggie patties which have been available for many years in Subway® USA restaurants were also vegan.

We contacted a senior staff member at Subway® USA in January 2012 who told us that the veggie patty currently available as a market option in all Subway® USA restaurants is "…vegetarian (not vegan) – it does contain eggs and dairy."

At this time, the veggie patty is not on the Subway® USA national menu. The VRG was informed by Subway® USA that the veggie patties are "commonly seen on the East and West Coasts" where they are most popular among Subway® patrons.

For those in The United States who would like to see their local Subway® offer a vegan patty, the VRG recommends that you contact Subway® at 203-877-4281 and visit them at www.WeLoveSubway.com to voice your opinion.

The contents of this article, our website, and our other publications, including the 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on fast food and quick service chains, visit The VRG at http://www.vrg.org/fastfoodinfo.htm

For all kinds of vegetarian and vegan information, please subscribe to our free enewsletter: http://www.vrg.org/vrgnews

There are many ways to stay connected to The Vegetarian Resource Group!

Get our blog delivered right to your inbox: http://feeds.feedburner.com/TheVRGBlog

Follow us on Twitter: http://twitter.com/VegResourceGrp

And like us on Facebook: http://www.facebook.com/thevegetarianresourcegroup

To support VRG research, donate at: https://www.vrg.org/donate

by Jeanne Yacoubou, MS
VRG Research Director

Since 2007, EarthKosher® has offered affordable kosher certification services to companies around the world. Founder and CEO Rabbi Zecharyah Tzvi Goldman has a particular interest in certifying "…companies that embody a regard for human health, human dignity and respect the environment." As of December 2011, EarthKosher® certifies over 150 companies in seventeen countries.

Kashrus administration for EarthKosher® is provided by Rabbi Zushe Blech who has years of experience in kosher certification. EarthKosher is recognized as a recommended kosher symbol by Rav Eliezer Eidlitz of KosherQuest.org. EarthKosher® is also a member of the Association of Kashrus Organizations.

Rabbi Goldman told The VRG that at the request of an EarthKosher® client, Audrey Darrow of Earth Source Organics®, EarthKosher® began a Joint Kosher-Vegan Certification Program. "A company must be certified kosher by us first before seeking vegan verification," he said. What is unique about this vegan certification compared to others is that EarthKosher® inspects a company's food production facility before granting vegan certification and visits on an ongoing basis to ensure strict compliance with their vegan standards. "Mailing a check with a list of ingredients is not enough to gain our vegan certification," according to Rabbi Goldman.

EarthKosher's® standards for its Vegan Verification Program are that "a product contains no animal products or animal product derivatives whatsoever, i.e., zero tolerance. In addition, we do not permit under any circumstances vegan products bearing our vegan symbol to be manufactured on equipment that is employed for non-vegan products." Rabbi Goldman told The VRG that "a company must reveal the identity of anything that come in contact with the final food product including processing aids, incidental additives, release agents, etc., (excluding equipment cleaning agents)."

Rabbi Goldman distinguishes his Joint Kosher-Vegan Certification Program from others because "I have no broader agenda like other organizations do. I certify with great integrity."

Darrow told The VRG that larger kosher certifying agencies "wouldn't even talk to me because I was such a small company." As a small business, she couldn't afford the thousands of dollars required to get kosher certified. "With EarthKosher®, on the other hand, their program is much more affordable and payments plans are possible. And I can get vegan certified, too, which is very important to me." Rabbi Goldman told us "that a large kosher agency typically charges a small company with a few products between $6,000-$10,000 for kosher certification. I provide the same certification for $2,000-$3,000."

Darrow also told The VRG that she is very impressed with the regular onsite visits by EarthKosher® and their superb customer service. "EarthKosher® shows compassion for new businesses and provides constant communication and feedback," she said.

To learn more about EarthKosher's® Joint Kosher-Vegan Certification program, visit their website at www.earthkosher.com.
The contents of this article, our website, and our other publications, including The 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on vegetarian and vegan food labels, visit VRG at
http://www.vrg.org/journal/vj2006issue3/2006_issue3_labels.php

For information on food ingredients, fast food, and for other information of interest to vegetarians and vegans, please subscribe to our free e-newsletter at http://www.vrg.org/vrgnews/

There are many ways to stay connected to The Vegetarian Resource Group!
Get our blog delivered right to your inbox: http://feeds.feedburner.com/TheVRGBlog
Follow us on Twitter http://twitter.com/VegResourceGrp
And like us on Facebook: http://www.facebook.com/thevegetarianresourcegroup

If you’re in Baltimore, flip on the news to ABC 2 this Sunday morning at 11 A.M and watch a segment on vegetarian teen nutrition with long-time VRG volunteer Mark Rifkin, MS, RD, LDN!

For more information on vegetarian and vegan teen nutrition see:
http://www.vrg.org/family/kidsindex.htm

The newly-released USDA nutrition standards for school meals include requirements for more fruits and vegetables, more whole-grains, and less salt and fat. In a welcome addition for many vegetarians, schools now have the option to use tofu as a meat alternate for school lunch and school breakfast programs. According to the USDA, approving tofu "allows schools to diversify the sources of protein available to students and better meet the dietary needs of vegetarians and culturally diverse groups in schools." (This is what VRG had suggested in spring, 2011 when we commented on the proposed regulations.)

Here are a few more key changes:

• The new lunch standard calls for ¾-1 cup of vegetables PLUS ½-1 cup of fruit per day; the old standard required only ½-¾ cups of a combination of fruits and vegetables.
• The new standard for school breakfast doubles the amount of fruit required to be served.
• At least half of the grains served must be whole grain rich (more than half of the product must be whole grain), effective July, 2012; by 2014, all grains served must be whole grain rich.
• Schools are required to serve specific amounts of dark green and red/orange vegetables each week; in the past requirements were merely for total amounts of vegetables with no requirements for these more nutritious vegetables.
• Schools must serve at least ½ cup of dried beans or peas each week.
• Schools are no longer required to serve a meat or meat alternate at breakfast.
• Any food served must have 0 grams of trans-fat per serving.

These changes will be implemented over the next several years.

To learn more about vegetarian options in school meals programs, please visit: http://www.vrg.org/fsupdate/index.htm

VRG’s Nutrition Advisor, Reed Mangels, PhD, RD, just wrote a new article for OneGreenPlanet.org:

Raising Children who are Glad to Be Vegan
By Reed Mangels: Nutrition Advisor, The Vegetarian Resource Group

Click through to read the article

FOR IMMEDIATE RELEASE JANUARY 24, 2012
Contacts: John Cunningham (410) 366-VEGE
Sonja Helman (410) 366-8343

The Everything Vegan Pregnancy Book

The Vegetarian Resource Group’s Nutrition Advisor, Reed Mangels, PhD, RD, has authored The Everything Vegan Pregnancy Book, published by Adams Media.

In this 304-page book, Mangels provides information about all aspects of a vegan pregnancy from choosing and working with a health care provider, to developing a vegan-friendly birth plan, to eating healthy throughout pregnancy and beyond.

Chapters include those focused on key nutrients including vitamin B12, iron, zinc, calcium, vitamin D, protein, and iodine. Other chapters address unique consideration in each trimester, labor and delivery, and breast feeding. Practical matters such as shopping, food safety, and social issues for vegans are also covered. The book is filled with helpful lists including top vegan sources of iron, zinc, and calcium; a vegan food guide for pregnancy; snack ideas; and essentials to pack for the hospital or birthing center.

The Everything Vegan Pregnancy Book also includes 150 recipes – from appetizers to desserts. Expectant parents can feast on Morning Cereal Bars, Tandoori Seitan, Cajun Collard Greens, and Apricot Ginger Sorbet.

Reed wrote the nutrition section for Simply Vegan published by The Vegetarian Resource Group. She co-authored the 2009 and 2003 Academy of Nutrition and Dietetics position papers on vegetarian diets. She is a Nutrition Editor for Vegetarian Journal.

Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who also don’t use other animal products such as dairy or eggs. The Vegetarian Resource Group is a non-profit which educates the public about vegetarian and vegan diets. It publishes Vegetarian Journal, offers two $5,000 college scholarships to high school seniors who have promoted vegetarianism, and sponsors an e-mail list for parents of vegetarians (http://groups.yahoo.com/group/vrgparents/). For more information, call (410) 366-8343; write to VRG, P.O. Box 1463, Baltimore, MD 21203; or visit www.vrg.org.

To order The Everything Vegan Pregnancy Book, send $16.95 to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; Call 410-366-8343 9AM to 5PM Monday to Friday; or visit http://www.vrg.org/catalog/index.php?main_page=product_info&cPath=1&products_id=81

by Jeanne Yacoubou, MS
VRG Research Director

The VRG noticed an Internet blog entry in December 2011 indicating that Taco Bell® rice contained casein, a milk protein. At one time, some rice served at Taco Bell® contained this dairy ingredient. We reported it: http://www.vrg.org/nutshell/fast.htm. The VRG was curious to know if Taco Bell® rice currently contained any milk proteins. Currently, the only rice on Taco Bell’s® national menu is the Mexican Rice, also referred to as seasoned (red) rice. This rice may be a component in several Taco Bell® meals or ordered by itself as a side dish.

We asked a quality assurance employee at Taco Bell® corporate headquarters who has provided us with information in the past about Taco Bell® menu items. She told us that "there is no casein or other milk protein" in the seasoned rice.

We were also informed that Taco Bell® is currently testing a white cilantro rice in select areas. Like the seasoned rice, the white cilantro rice is free of all dairy-derived ingredients.

For more information on Taco Bell® ingredients in all of its national menu items, visit http://www.tacobell.com/nutrition/ingredientstatement

The contents of this article, our website, and our other publications, including The 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 employees or company statements. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted.

For more information on food served in fast food and quick service chains, visit the VRG at http://www.vrg.org/fastfoodinfo.htm
For information on food ingredients and for other information of interest to vegetarians and vegans, please subscribe to our free e-newsletter at http://www.vrg.org/vrgnews

There are many ways to stay connected to The Vegetarian Resource Group!
Get our blog delivered right to your inbox: http://feeds.feedburner.com/TheVRGBlog
Follow us on Twitter http://twitter.com/VegResourceGrp
And like us on Facebook: http://www.facebook.com/thevegetarianresourcegroup