Meeting the nutrient reference values on a vegetarian diet

Summary Surveys over the past 10 years have shown that Australians are increasingly consuming more plant‐based vegetarian meals. Many studies demonstrate the health benefits of vegetarian diets. As with any type of eating plan, vegetarian diets must be well planned to ensure nutritional needs are being met. This clinical focus project shows that well planned vegetarian diets can meet almost all the nutritional needs of children and adults of all ages. Sample single‐day lacto‐ovo‐vegetarian meal plans were developed to comply with the nutrient reference values — including the increased requirements for iron and zinc at 180% and 150%, respectively, for vegetarians — for both sexes and all age groups set by Australia's National Health and Medical Research Council and the New Zealand Ministry of Health. With the exception of vitamin D, long‐chain omega‐3 fatty acids and extended iron requirements in pregnancy for vegetarians, the meal plans meet key requirements with respect to energy; protein; carbohydrate; total fat; saturated, poly‐ and monounsaturated fats; α‐linolenic acid; fibre; iron; zinc; calcium; folate; and vitamins A, C, E and B12.