Can someone tell me the difference in a vegetarian and a vegan? Also, can you give me a list of the allowed?

Question

food for both a vegetarian and a vegan... :]

I'm trying to eat healthier, but I need to know differences and a list of foods.

Thank you so much !

A food pyramid chart would be helpful also!

1st person to answer all gets best answer

Answer 1

A vegetarian is someone who does not eat an animal.

A vegan is someone who does not eat an animal or anything produced by an animal.

A VEGETARIAN FOOD PYRAMID:

http://www.vegsource.com/nutrition/pyram...

A VEGAN FOOD PYRAMID:

http://www.vegsource.com/nutrition/pyram...

~HOPE THIS HELPS!!~

Answer 2

Google "The vegetarian good pyramid" and "the vegan food pyramid"

Both vegans and vegetarians eat no animal flesh or slaughter by products like gelatin, animal rennet etc.

Vegans avoid ALL animal products such as eggs, milk, cheese etc.

Answer 3

There are a few different kinds of vegetarian diets. The most common are listed below. It's easier to list what we vegetarians/vegans can't eat since the list of things we can eat is sooo long.

Lacto-ovo vegetarianism

NO red meat, fish or poultry

Eats dairy and eggs

Ovo vegetarianism

NO red meat, fish, poultry OR dairy

Eats eggs

Lacto vegetarianism

NO red meat, fish, poultry OR eggs

Eats dairy

Veganism

NO red meat, fish, poultry OR dairy, eggs, honey or any other animal by product. Veganism usually extends beyond just avoiding consuming animal products. It is a philosophical and or ethical point of view which, aims to minimize animal suffering by eliminating the use of all animal products such as leather, fur, wool and silk and avoiding products tested on animals.

There are also many other variations of these diets. Like raw vegan, fruititarian, organic vegetarian/vegan. But the ones listed above are the most common.

Semi-vegetarians, Pescetarians, Pollotarians and Flexitarians are **NOT** vegetarians, they are are omnivores.

Answer 4

Vegetarians eat dairy and eggs. Vegans do not.

Answer 5

I think the biggest difference is that vegans don't use any animal products or try very hard not to and they try not to harm animals indirectly. You can be vegetarian and wear leather, hunt animals and use animal products. A vegetarian can have a 100% vegan diet but still not be vegan because the person regularly wears leather shoes.

Also, some vegetarians eat egg and milk products.

Answer 6

Hope this helps! =D

Answer 7

Vegetarian: doesn't eat meat

  there are different kinds of vegetarians:

Lacto-ovo: no meat.

Lacto: no meat, no eggs.

Ovo: no meat, no dairy.

   ----------------------------------------...

Vegans don't eat anything that comes from animals. No meat, no eggs, no dairy, no honey.

   but some vegans eat honey still.

   There's just one kind of vegan...obviously. lol.

  ----------------------------------------...

   it's easy to find food for vegans and vegetarians.

  Anything without meat would do for a vegetarian (unless you're one of those more complicated veggies).

  Fruit, veggies, and grains would do for a vegan. oatmeal with soymilk, fruit salad, steamed veggies, etc. There are lots of regular food replacers for vegans.  There's "Earth Balance" that's not real butter.

   Look up vegan and vegetarian on wikipedia. You'll get a lot more detailed information.

Answer 8

Okay a vegetarian is most traditionally someone who does not eat meat, fish, poultry. A vegan also eats no dairy products, no eggs....only foods that grow or are harvested from those that grow, and usually farmed organically So if you're planning on being a vegan the sacrifices are much more of what you are used to than if you just give up meat. There are also vegetarians who eat no meat or poultry, but still eat fish.....lots of wiggle room in these definitions.....

From vegsource.com here is a vegan food chart:

VEGETABLES

3 or more servings a day

Vegetables are packed with nutrients; they provide vitamin C, beta-carotene, riboflavin, iron, calcium, fiber, and other nutrients. Dark green, leafy vegetables such as broccoli, collards, kale, mustard and turnip greens, chicory, or bok choy are especially good sources of these nutrients. Dark yellow and orange vegetables such as carrots, winter squash, sweet potatoes, and pumpkin provide extra beta-carotene. Include generous portions of a variety of vegetables in your diet. Serving size: 1 cup raw vegetables, 1/2 cup cooked vegetables.



WHOLE GRAINS

5 or more servings a day

This group includes bread, rice, pasta, hot or cold cereal. corn, millet, barley, buglar, buckwheat groats, and tortillas. Build each of your meals around a hearty grain dish -- grains are rich in fiber and other complex carbohydrates, as well as protein, B vitamins, and zinc Serving size: 1/2 cup hot cereal, 1 ounce dry cereal, 1 slice bread



FRUIT

3 or more servings a day

Fruits are rich in fiber, vitamin C, and betacarotene. Be sure to include at least one serving each day of fruits that are high in vitamin C -- citrus fruits, melons, and strawberries are all good choices. Choose whole fruit over fruit juices, which do not contain very much fiber. Serving size: 1 medium piece of fruit, 1/2 cup cooked fruit, 4 ounces juice.



LEGUMES

2 or more servings a day

Legumes -- which is another name for beans, peas, and lentils -- are all good sources of fiber, protein, iron, calcium, zinc, and B vitamins. This group also includes chickpeas, baked and refried beans, soy milk, tempeh, and texturized vegetable protein. Serving size: 1/2 cup cooked beans, 4 ounces tofu or tempeh, 8 ounces soy milk.



Also another great guide is this for vegetarians from eatright.org  

Grains: At the base of the pyramid and in the widest arc of the rainbow, these foods form the foundation of the diet. Grains provide energy, complex carbohydrates, fiber, iron, and B-vitamins. Whole grains are an important source of zinc and other minerals. Vegetarians should choose whole grains often, but enriched refined grains can play a role in vegetarian diets and may be especially valuable for children.

Vegetables and fruits: Vegetables have been grouped separately from fruits to encourage vegetarians to choose a variety of both types of food rather than to focus on one or the other for most choices. A higher number of servings of vegetables is specified because of the greater nutrient density and phytochemical content of vegetables compared with fruits.

Legumes, nuts, and other protein-rich foods: This group includes foods that are good sources of protein, B-vitamins, and many trace minerals. It includes all legumes, including soy products such as soy milk and tofu, as well as nuts, seeds, nut and seed butters, eggs, and meat analogs. In a departure from most existing food guides, we have placed dairy foods in this group as well. This groups dairy products with other foods that offer similar amounts of protein per serving. It makes dairy an available but optional choice for vegetarians, while ensuring that protein needs will be met whether or not dairy foods are included in the diet. Categorizing dairy foods with other protein sources also meets the goal of emphasizing the availability of calcium from all of the food groups. Most of the foods in this group provide iron, which is well absorbed when a source of vitamin C is consumed with the meal (10). Dairy foods are the exception here, and those vegetarians who consume frequent servings of dairy foods should be advised to ensure that they are including adequate sources of iron in their meals.

Fats: Vegetarians and others who do not eat fish require small amounts of plant sources of n-3 fats. In addition, research suggests that moderate intake of certain healthful plant fats may reduce risk for cardiovascular disease (11), may improve nutrient intake (12), and may even aid in weight control (12). Ideally, most of the fat in vegetarian diets should come from fat-rich whole plant foods such as nuts, seeds, and avocado. To ensure an optimal fat intake and to support a practical approach to meal planning, we have specified a minimum of two servings of fats per day. Figure 1 indicates that nuts or seeds may be used in place of these fats and also directs vegetarians toward choosing the most healthful fats.

Calcium-rich foods: Adults should choose a minimum of eight servings of calcium-rich foods daily. Each serving also counts toward choices from one of the other food groups in the guide. For example, 1 cup of certain cooked leafy green vegetables counts as a serving from the calcium-rich foods group and as 2 servings from the vegetable group. Placement of the calcium food group adjacent to each of the other food groups allows this concept to be presented in a clear visual way. It also emphasizes the fact that calcium needs are met by choosing a variety of foods from across the food groups.

Diets based on the minimum specified servings from each of the food groups provide approximately 1,400 to 1,500 calories per day, which may be an inadequate energy intake for many vegetarians. Because the numbers of servings in the food guide are minimum recommendations, consumers can meet higher energy needs by choosing more servings from any of the food groups. Regardless of energy needs, most food choices should come from these groups, with only moderate servings of sweets and alcohol at most.

Expanded choices for meeting calcium needs

Survey data suggest that vegans account for as much as 40% of the actual vegetarian population (13). Actual vegetarians are those who never eat meat, in contrast to self-described vegetarians, many of whom actually eat some type of animal flesh regularly. Therefore, any guide aimed at vegetarians must consider the needs of vegans. Studies also indicate that a substantial percentage of vegan women as well as some lacto-ovo-vegetarian women (lacto-ovo-vegetarians are those vegetarians who use dairy products and eggs) have calcium intakes that are too low, which suggests that calcium deserves special attention in vegetarian food guides (14). With few exceptions, vegetarian food guides have not provided appropriate guidelines for vegans. A number of guides have included an optional dairy group, which presents the risk that consumers will choose diets that are deficient in both calcium and protein. Other guides have included a dairy group that also includes fortified soy milk. However, not all vegans choose to consume soy milk daily. Those who do may not wish to consume the two to three recommended servings. For many families, the expense of soy milk compared with cow's milk makes it an unrealistic choice as the primary source of calcium in the diet.

This food guide illustrates acceptable choices in addition to dairy foods and fortified soy milk for meeting calcium needs. It incorporates the principles of variety and moderation and encourages consumers to consider more plant foods as sources of nutrients. This is in keeping with government recommendations. Although this food guide does not emphasize the value of one calcium source over another, there may be an advantage to including more plant sources of calcium in diets because research suggests that other compounds in plant foods, such as isoflavones in soy foods (15) and potassium (16) and vitamin K (17) in fruits and vegetables, may favorably impact bone health.

By including foods that provide approximately 10% to 15% (100 to 150 mg) per serving of the adult adequate intake for calcium, we have allowed consumers to meet calcium needs using a variety of foods in realistic serving sizes. Although the serving size of one-half cup for milk differs from many other food guides, it is consistent with common serving sizes on many food labels, such as on puddings or for use with breakfast cereals.

It should be noted that this approach of emphasizing the variety of calcium-rich foods in different food groups is not specific to the needs of vegetarians but could be adopted for those who consume nonvegetarian diets as well. The advantages of this approach are relevant for all consumers regardless of diet choices.

Special considerations for vegetarians

Unsupplemented vegan diets do not provide vitamin B-12. Dairy products and eggs supply vitamin B-12; however, depending on food choices, some lacto-ovo-vegetarians may have inadequate intakes as well. The Institute of Medicine has recommended that all people over the age of 50, regardless of type of diet, take vitamin B-12 in the form found in supplements and fortified foods for optimal absorption (18). Vitamin B-12 is well-absorbed from fortified nondairy milks and from breakfast cereals, as well as from supplements. Because vitamin B-12 absorption is inversely related to dosage, we have recommended a daily supplement of at least 5 µg or a weekly supplement of 2,000.

In addition to regular supplementation with vitamin B-12, vegans require a dietary source of vitamin D when sun exposure is insufficient. This occurs at northern latitudes and in certain other situations. Many fortified nondairy milks and breakfast cereals provide vitamin D, although the form used to fortify cereals is often not vegan. Vegetarians may also choose vitamin D supplements.

Figure 1 provides specific guidelines for meeting  

Answer 9

There are some types of vegetarian. Lacto veggie (doesnt eat meat but consume dairy foods like milk and cheese), Ovo veggie (doesnt eat meat and doesnt consume dairy products but eat eggs) and Lacto-ovo (consumes both eggs and dairy products).

Vegans doesnt consume any meat at all and doesnt consume all things that comes from animals like eggs, cheese, milk, honey, white sugar and lots more and they dont use leather and cosmetic products that are tested on animals. Vegans are very strict.

http://www.nutrispeak.com/Images/Vegan%2...