| This qualitative study was designed to determine what vegetarian foods are available at three private colleges. Haddad's Vegetarian Food Guide Pyramid was used as the conceptual framework to design the Food Guide Tally Sheet (FGTS). A week of menus identifying vegetarian items were collected from each college. The vegetarian offerings were recorded on the FGTS according to food category and compared to the recommended servings per food group. The colleges were awarded moderate to good scores, with 5 whole grain servings, 3.4 servings of legumes, the requisite number of fruits and vegetables, 3 servings of nuts and seeds, 1 egg serving, and 3 dairy servings. The three colleges did make an effort to serve the needs of vegetarian students. |
