"A lot of people equate being a vegetarian to just eating salads," Blair says. "You need to have various things, like nuts, grains and beans, in your diet."
Blair says lacto-ovo vegetarians, consumers of cheese and eggs, will acquire ample protein and B-12, a vitamin only found in animal products. For those who subscribe to non-meat diets, such as veganism, B-12 can be attained through enriched yeast, fortified soy milk or other means. Blair says it is a myth that vegetarians do not get enough protein and, in fact, most Americans get way too much protein from eating meat.
"It's an opportunity cost," Blair says. "If you're eating lots of meats, you're eating lots less of other kinds of foods."
By being more aware of the nutritional content of their food, Blair says vegans and other vegetarians are often healthier than people who eat meat. Michele Newhard, food services program specialist, has been a vegetarian since 1992, and she also works with the Vegetarian Advisory Board (VAB), a group of students, administrators, chefs and nutritionists that meets a few times each semester.
She said the group discusses ideas for vegetarian meals, which they get from several sources including vrg.org, Vegetarian Times Magazine and some off-the-beat paths like Moosewood, a vegetarian restaurant in Ithaca, N.Y.
Newhard said the number of vegetarians on campus fluctuates between 5 and 10 percent. Among the most popular dishes are vegetarian chili, stir-fry and salad. At every meal there is one vegetarian option, as well as the ability to request a Boca Burger or a Smart Dog.
"I have very few worries about them being able to receive a nutritionally balanced diet," Newhard said.
Natalie McCabe (sophomore-theatre) has been a vegetarian for the past year and a half and is a member of VAB. McCabe said she is pleased with the response to VAB's suggestions.
McCabe also noted that she is content with her dining options, and does not see any need to move off campus in the foreseeable future.
"Most of us don't have a problem with being vegetarians on campus," McCabe said. "You have to use what you can and you have to be creative sometimes."
Jessica Parry (junior-biobehavioral health) is a vegan and the president of the Alliance for Animal Rights.
Parry said there is plenty of room for improvement with vegan food on campus, though she did appreciate such additions as the vegan yogurt.
As a result Parry said she has found herself eating many of the same foods everyday on campus, including chili, salad and peanut butter and jelly sandwiches. Still, Parry is positive about the vegetarian community on campus which she said Penn State has done a better job catering to than many other universities. She stressed the importance of the community.
"Bond with other vegetarians," Parry advised. "On a campus like PSU, it can get pretty overwhelming to be alone in vegetarianism. I subscribe to different newsletters. It really helps out to be able to read up on what's going on in the vegetarian world."
Becoming conscious of where food comes from, Parry said, and what students eat is a step in the right direction.
"For a lot of people, they would never go vegan, but being a vegetarian is a good start."
