General diet - vegetarian and seafood

Aim

To provide a nutritionally adequate diet for people who do not eat any animal flesh foods.

Characteristics

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.

Indications

• Vegetarians.

Nutritional adequacy

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.

Precautions

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.

Paediatrics

Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

	Allowed	Not allowed
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)
Miscellaneous	Nuts and seeds Cream (made without gelatine) Pepper, salt Sugar, sweeteners Chocolate, lollies	Colours from animal origin (e.g. E120)

References

1. Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
2. 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.
3. Marsh K, Zeuschner C, Saunders A, Reid M. Meeting nutritional needs on a vegetarian diet. Aust Fam Phys 2009;38(8):600-2

Change log

July 2019

Section updated	Change
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