Summary : The eating patterns of vegetarians vary considerably. The lacto-ovo-vegetarian eating pattern is based on grains, vegetables, fruits, legumes, seeds, nuts, dairy products, and eggs, and excludes meat, fish, and fowl. The vegan, or total vegetarian , eating pattern is similar to the lacto-ovo-vegetarian pattern except for the additional exclusion of eggs, dairy, and other animal products. Even within these patterns, considerable variation may exist in the extent to which animal products are avoided. Therefore, individual assessment is required to accurately evaluate the nutritional quality of a vegetarian's dietary intake. Studies indicate that vegetarians often have lower morbidity (1) and mortality (2) rates from several chronic degenerative diseases than do nonvegetarians. Although non dietary factors, including physical activity and abstinence from smoking and alcohol, may play a role, diet is clearly a contributing factor. In addition, to the health advantages, other considerations that may lead a person to adopt a vegetarian diet pattern include concern for the environment, ecology and world hunger issues. Vegetarians also cite economic reasons, ethical considerations, and religious beliefs as their reasons for following this type of diet pattern. Consumer demand for vegetarian options has resulted in increasing number of food services that offer vegetarian options. Presently, most university food services offer vegetarian options.