General diet - vegetarian and seafood
This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.
To provide a nutritionally adequate diet for people who do not eat any animal flesh foods.
A diet strictly eliminating foods and beverages containing any meat, poultry, and products derived from animals e.g. gelatine. Allows milk, cheese, eggs, fish and seafood.
May not be nutritionally adequate unless fortified foods (e.g. cereals) are used to provide adequate iron and zinc. High-protein plant foods should be available at each meal.
Care should be taken to read all product ingredients to look for ingredients of meat or poultry origin, e.g. gelatine. For products fortified with Vitamin D, the source should be identified. Food items which are compliant to a vegetarian and seafood diet but which include a ‘may contain’ allergen statement, are allowed to be provided on the diet.
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
|Hot main dishes||All others including those containing milk, cheese, eggs, fish or shellfish||Any dishes containing meat, poultry or their derivatives including animal fats.|
|Sauces, gravies||All others||Stocks, sauces and gravies made with meat or poultry products e.g. gelatine|
|Starchy vegetables / pasta / rice||All others||Dishes prepared with animal fats or products e.g. gelatine or rennet|
|Vegetables||All others||Vegetables prepared with meat or poultry or their derivatives e.g. gelatine or animal rennet|
|Soups||All other soups||Soups prepared with meat or poultry or their derivatives|
|Sandwiches||Sandwiches made using allowed ingredients||Sandwiches prepared with meat or poultry or their derivatives|
|Salads, dressings||Salads and dressings using allowed ingredients||Salads or salad dressings containing meat or poultry or their derivatives|
|Breads, cereals||All breads and cereals||-|
|Spreads||All others e.g. jam, nut butters, yeast spread, margarine, butter, honey, hummus, tahini, fish and shellfish pastes||Spreads prepared with meat or poultry or their derivatives e.g. Meat spreads, pâté|
|Hot breakfast choices||All others e.g. eggs, baked beans in tomato sauce, mushrooms, tomatoes, spaghetti in tomato or cheese sauce, creamed corn, sardines, smoked salmon|
Meat and poultry products e.g. bacon, sausages etc.
Baked beans in ham sauce
Congee made with meat or poultry
|Fruit||All fruit – fresh, canned or dried||Jellied fruit (if made with gelatine)|
|Yoghurt||All yoghurts without gelatine||Yoghurts containing gelatine|
|Desserts||All others, including jellied fruit prepared with agar or vegetable gums||Desserts containing gelatine or animal rennet|
|Milk and cheese|
All milks and milk alternatives
All cheeses containing non-animal rennet
|All cheeses containing animal-derived rennet.|
|Beverages||Milk, juices, carbonated drinks, cordial, tea, coffee, chocolate drink powders||Beef based beverages (e.g. Bonox®)|
|Biscuits||All others||Biscuits and crackers made with meat or poultry ingredients or derivatives (e.g. animal fats, chicken flavouring)|
Nuts and seeds
Cream (made without gelatine)
|Colours from animal origin (e.g. E120)|
- Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
- Melina, V., Craig, W., and Levin, S for the American Dietetic Association. Position of the Academy of Nutrition and Dietetics: vegetarian diets. Journal of the Academy of Nutrition and Dietetics 2016:116:12:1970-1980.
- Marsh K, Zeuschner C, Saunders A, Reid M. Meeting nutritional needs on a vegetarian diet. Aust Fam Phys 2009;38(8):600-2
|Precautions||Added Food items which are compliant with a vegetarian and seafood diet but which include a ‘may contain’ allergen statement, are allowed to be provided on the diet|