This study compared restrictive and disordered eating behaviors in vegetarian versus non-vegetarian first-year college students. The Dutch Eating Behavior Questionnaire (DEBQ) and the abbreviated Eating Attitudes Test (EAT-26) were used to assess eating behaviors (n=330). The mean restrictive DEBQ and the EAT-26 scores of vegetarians were…

In case of pregnancies, one of the most common pathological conditions in internal medicine is aneamia with iron-deficiency. Furthermore, iron deficiency may also affect the mother and the fetus negatively. We wanted to find out which group of expectant mothers are mostly affected, which factors influence the development of aneamia. It was also…

Background: Soyfoods provide healthful options for school breakfasts and lunches that are lower in saturated fat, cholesterol, fat, and calories and can help meet demands for vegetarian choices. Researchers tested acceptance of soy-based options substituted for popular lunch items with a diverse student population. Methods: Researchers conducted a…

Objective: This study examined the impact of one person's dietary change on the experiences of a significant other with whom they regularly shared meals. Design: Qualitative constant comparison approach using semistructured interviews. Setting: Community-based. Participants: Forty-two participants were recruited using a stratified purposive…

Although going barefoot is the easiest way for a vegetarian to deal with the problem of footwear, it is an impractical solution for those who are faced with harsh weather conditions. There are many nonleather, natural, and synthetic man-made material sandals, boots, and shoes. For the person who needs foot protection, there is a company that has…

Reports the findings of a study that compared general and vegetarian nutrition knowledge between vegetarians (N=106) and nonvegetarians (N=106) matched for age, sex, residence, and nutrition training. Concludes that vegetarians scored significantly higher than nonvegetarians on the total test but that both lack understanding of many basic…

More and more people are making personal or doctor-advised dietary changes, and camp kitchen staff must be happy and willing to provide alternative foods. Reasons for being a vegetarian, vegetarian foods, nutrition concerns in the vegetarian diet, and tips for preparing meatless dishes are discussed. Sidebars present indepth information on special…

A food service manager at a resident camp discusses how she changed her attitude about vegetarianism and the strategies she used to create a vegetarian menu for staff and campers. She experimented with vegetarian recipes and allowed campers and staff their choice of menu options for each camp session. Includes information sources. (LP)

Objective: To examine characteristics of adolescents who value eating locally grown, organic, nongenetically engineered, and/or nonprocessed food and whether they are more likely than their peers to meet Healthy People 2010 dietary objectives. Design: Cross-sectional analysis using data from a population-based study in Minnesota (Project EAT:…

Some young people refuse to eat anything that once had a face. Since a vegetarian child can make food choices just as unhealthy as those of a meat-eating child, nutritionists recommend that school food-service directors adapt traditional nutritional foods that children like to a vegetarian menu. (MLF)

Healthy gourmet offerings are fast becoming the norm at college dining halls around the country. At a time when the children of Baby Boomers are hitting higher education in record numbers, college officials have scrambled to accommodate their picky palates and their insistence for healthier meals than were served to past generations. At the same…

At Hiram College in Ohio, Innovative food service operations have resulted in vegetarian menus, unlimited servings and personalized service. (PG)

Discusses tips for food-service staff for providing healthy, yet enticing camp menus. Provides a list of rules for preparing food that kids like, and suggests focusing on basic foods. Discusses cooking meats, preparing salad dressings, presenting food, providing vegetarian and meatless choices, and promoting healthy snack choices. (CDS)

In-depth interviews with 12 ethical vegans revealed the process of becoming vegetarian. Transformative learning proved to be a journey rather than a one-time decision. Mezirow's transformative theory does not adequately account for the power relations central to this process. Therefore, transformative learning should be viewed more holistically.…

A nutrition lesson on vegetarianism (focusing on vegetarian types, complementary protein, special-care nutrients, and diet planning) that uses a pre-developed plan which concentrates on lesson content and design has been developed. Initial planning and procedures involved in developing the unit (selecting teaching modes, text writing, formatting,…