Vegetarian Diets
- To increase calories and protein in vegetarian diets the following standards are to be used:
| Food Group |
MoH Serving Requirement |
Serving Size Examples |
| Vegetables |
3 x vegetables |
1 medium sized potato or kumara or similar sized root vegetable such as yam or taro (135g)
1/2 cup cooked vegetables
1/2 cup salad or mixed vegetables
1 x tomato
|
| Fruit |
2 servings fruit per day |
1 x apple, pear, banana or orange (130g)
2 x small fruit such as plums or apricots (100g)
1/2 cup fresh fruit salad (120g)
1/2 cup stewed fruit (canned or frozen) (135g)
1 cup fruit juice |
| Breads and Cereal |
6 servings |
1 x Roll (60g)
1 x medium sliced bread (26g)
1 cup cornflakes (30g)
1/2 cup cooked porridge (130g)
1 cup cooked pasta
1 cup cooked rice |
| Milk and milk products |
3 servings |
1 x 250mls
2 slices cheese
1 pottle of yoghurt |
Legumes
Nuts
Seeds |
2 serving |
3/4 cup cooked kidney bean (135g)
3/4 cup cooked chickpeas (135g)
3/4 cup cooked lentils (135g)
3/4 cup tofu/tempeh
1/2 cup nuts
1 x egg (50g) |
Note: Information taken from "Eating Well for Adult New Zealanders" (MoH, June 2000, Code 1145)
Corrections Department NZ >Policy & Legislation >PS Policy and Procedures Manual >Section B Service Support >B.04 Catering >B.04.01.R2 General Provisioning Guide for Vegetarian Diets (National Requirement)
