Fact sheetDiet specifications

Published on 1 Nov 2011 ; Partial revision Jul 2019


General diet - vegetarian including milk but not eggs

This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.

Aim

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

Characteristics

A diet strictly eliminating foods and beverages containing any meat, poultry, fish, eggs, and gelatine foods and products.

Indications

Lacto-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 animal origin, e.g. gelatine, albumin, globulin and egg mayonnaise. Food items which are compliant to a vegetarian including milk but not eggs 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

Dishes specially prepared for vegetarians based on beans, peas, tofu, textured vegetable protein (TVP), lentils, nuts, milk and cheese

(At least one Band 1 choice per day, providing at least 15g protein per serve; others Band 2)

Any dishes containing meat, poultry, fish, milk or eggs

Sauces, graviesSauces without meat fats or juices; butter acceptableStocks and gravies made with meat or animal products
Starchy vegetables / pasta / riceAll prepared without lard, but including vegetables in white sauce with cheeseVegetables prepared with lard
VegetablesAllVegetables prepared with lard
SoupsVegetable soups made without animal-based stocksSoups made with meat, eggs, poultry or fish
Sandwiches

Peanut butter, cheese, baked beans, hummus, falafel, salad

(All Band 1, providing at least 10g protein per serve)

Sandwiches with meat, poultry, fish or eggs
Salads, dressings

Beans (chickpeas, kidney beans etc), pasta, potato, rice, plus other vegetables

(Band 2, providing at least 10g protein per serve)

Egg-based mayonnaise
Breads, cereals

All breads, cereals, oats, corn or wheat flour

Pasta and noodles made without egg

Breads and cereals containing egg

SpreadsJam, peanut butter, Vegemite™, margarine, butter, honeyMeat or fish spreads
Hot breakfast choicesBaked beans in tomato sauce, mushrooms, tomatoes, spaghetti in tomato or cheese sauce, creamed corn

Eggs, meat

Baked beans in ham sauce

FruitAll fruits, fresh and cannedJellied fruit (if made with gelatine)
YoghurtAll yoghurts without gelatineYoghurts containing gelatine
Desserts

Fresh and canned fruit

Jellied fruit made with agar or other vegetable gums

Custard without egg, ice-cream

Desserts containing eggs or gelatine (e.g. trifle with sponge cake, milk jelly) or rennet
Milk and cheese

Cow’s milk, soy milk, cheese

-
BeveragesMilk, juices, soft drinks, cordial, tea, coffee-
BiscuitsBiscuits made without eggsBiscuits made with eggs
Miscellaneous

Nuts and seeds

Cream

Egg replacer

-

References

  1. Dietitians Association of Australia. Nutrition manual. 8th ed. Canberra: DAA; 2009.
  2. Craig WJ, Mangels AR, American Dietetic Association. Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc 2009;109:1266-82.
  3. Marsh K, Zeuschner C, Saunders A, Reid M. Meeting nutritional needs on a vegetarian diet. Aust Fam Phys 2009;38(8):600-2.
  4. Australian Vegetarian Society.

Change log

July 2019

Section updatedChange
Precautions Added Food items which are compliant with a vegetarian including milk but not eggs diet but which include a ‘may contain’ allergen statement, are allowed to be provided on the diet.
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