Although vegetarian eating has been around throughout recorded history, in recent years, interest in this eating style has gone up dramatically. As the number of individuals adopting vegetarian dietary practices increases, healthcare professionals are called upon to provide guidance and advice. It is the position of The American Dietetic Association that appropriately planned vegetarian diets are healthful, are nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. Both vegetarian and nonvegetarian eating patterns can be healthful-or detrimental to your health. Studies indicate that vegetarians often have lower morbidity and mortality rates from several chronic degenerative diseases than do nonvegetarians. These include coronary artery disease, hypertension, type 2 diabetes, cancer, osteoporosis, gallstones, kidney stones, and digestive system disorders. Although nondietary factors, including physical activity and abstinence from smoking and alcohol, may play a role, diet is clearly a contributing factor. Nutrients that may be of concern for vegetarians include protein, vitamin B 12, vitamin D, calcium, iron, and zinc (1,4). However, with careful planning vegetarians diets can be adequate in all of these nutrients. Appropriately planned vegetarian diets can also meet the needs of pregnant or lactating women; infants; and children.