The Department of Education’s Student Health in Public Schools Procedures, Appendix B. Healthy Food and Drink encourages eating a variety of foods. This is consistent with the Australian Guide to Healthy Eating and eating from the 5 food groups.
We know that for some canteens, catering for vegetarian students and staff can be tricky. With our tips and a little extra planning, preparing vegetarian meals does not need to be a chore. Best of all, most vegetarian items will be categorised as green.
Vegetarian diets are common and increasing. The reason for following a vegetarian diet varies, e.g., ethical reasons, religious beliefs, environmental concerns, taste or health. The high cost of meat and other animal products is another consideration.
Whether it is a life-long choice or a short-term experience, it is important to be mindful of replacing the nutrients that animal products often provide.
When following a vegetarian diet an individual should try to incorporate nutritious food choices such as:
- Eggs, legumes (dried or canned beans or chickpeas), lentils
- Tofu, tempeh
- Wholegrains including oats, brown rice, quinoa, buckwheat, freekeh, wholegrain pasta and wholegrain breads
- Nuts and seeds
- Dairy foods or calcium-enriched plant-based foods
- Fruit and vegetables healthy fats like extra virgin olive oil, nuts and seeds, or an omega-3 supplement
- Vitamin B12-fortified foods if excluding dairy and eggs
- Flaxseed, chia seeds, walnuts or omega-3 fortified foods (some breads include these).
