21. Magic Yellow - Business Yellow Pages Phone Directory Forwarding FreightTraffic service Frozen food Locker Plants Frozen food ProcessorsFrozen foods-Retail Frozen foods-Wholesale fruits vegetables-Growers http://www.magicyellow.com/Categories.cfm?letter=F

22. Delicious Orchards Is A Full Service Retail Food Store, Food Market, Food Store, Our produce department has a wide variety of fresh fruits and vegetables foryour selection. Click for Nutrition Information on fruits and vegetables. http://www.deliciousorchardsnj.com/doprod2.html

Home Produce Bakery Deli ... Cheeses Mail Order Gift Boxes Shipping Info Order Form History ... e-mail list Produce at Delicious Orchards Strawberries Our produce department has a wide variety of fresh fruits and vegetables for your selection. Here are the current in-season favorites. Come into the store to see many more! See our Produce Information Guide Fruits In Season Strawberries Strawberries - The peak season for strawberries is upon us with the California crop peaking from April through July. Local strawberries will be available late May through June from New Jersey and neighboring states. Hawaiian and Costa Rican Golden Ripe Pineapples *Hawaiian Golden Ripe Pineapples are not available until late April.

23. Www.foodsafety.gov - Frequently Asked Questions Washing food (FSIS); Washing Hands (Cooperative Extension service, Mississippi).foodborne Illness and Infection fruits and vegetables fruits (Cooperative http://www.foodsafety.gov/~fsg/fsgfaq.html

Frequently Asked Questions Below are answers to over 500 frequently asked questions (FAQ) on federal, state, and local food safety web sites. Select a topic from: FAQ's for Consumers Food Addititves Meat Poultry Seafood ... FAQ's for Business and Industry FAQ's for Consumers How Safe is Safe? (Cooperative Extension Service, Minnesota) Reporting Food Problems (FSIS) All About Shell Eggs (FSIS) Egg Products (FSIS) Handling Eggs and Egg Dishes (Cooperative Extension Service, Mississippi) Incompletely Cooked Eggs (Cooperative Extension Service, Mississippi) Visiting a Dairy (Cooperative Extension Service, Mississippi) Food Additives Additives in Meat and Poultry Products (FSIS) Food and Color Additives (FDA) Food Preparation and Storage Appliance Thermometers (FSIS) Barbecue Food Safety (FSIS) Bulging Cans (Cooperative Extension Service, Mississippi) Canning (Cooperative Extension Service, North Dakota) Baby Food (Cooperative Extension Service, Mississippi) Baby Bottles Baby Food Jars Baby Feeding Breast Milk ... Cookie Dough (Cooperative Extension Service, Mississippi) Cutting Board Safety (Cooperative Extension Service, Mississippi)

24. Www.foodsafety.gov - Consumer Advice On Fruits, Vegetables And Juices Fresh Produce Safety May 26, 2000; fruits, vegetables, and Juices Washington); BuyingOrganically Grown food (Cooperative Extension service, Minnesota http://www.foodsafety.gov/~fsg/produce.html

Consumer Advice Federal Government Web Sites Consumers Advised of Risks Associated with Raw Sprouts July, 1999 (FDA) FDA Advises Consumers About Fresh Produce Safety May 26, 2000 Fruits, Vegetables, and Juices: Food Safety for You (FDA) Untreated Juice May Pose Health Risk to Children (FDA) What Consumers Need to Know about Juice Safety (FDA) State and Local Government Web Sites Apple Cider Safety (Health Department, Tacoma-Pierce County, Washington) Buying Organically Grown Food (Cooperative Extension Service, Minnesota) Consumer Publications - Fruit (Cooperative Extension Service, North Carolina) Consumer Publications - Vegetables (Cooperative Extension Service, North Carolina) Guidlines for Using Manure on Vegetable Gardens (Cooperative Extension Service, Washington) Home Juice Makers: E. Coli Fact Sheet Melons: Food Safety Fact Sheet ... Additional links to federal, state and local government agencies. www.FoodSafety.gov Privacy Accessibility Webmaster

25. Watsonville Coast Produce - Fresh Fruits And Vegetables of both conventionally grown and certified organically grown fruits and vegetablesfrom many Express Farms salads, in both retail and food service packs. http://www.coastpro.com/

The Company The Facility After many years of dreaming, several years of planning and a year of construction, we occupied our new facility in March of 1999. Our 44,000 square foot warehouse contains nearly 450,000 cubic feet of refrigerated space, enough for about 700 pallets of fresh fruits and vegetables. With five different computer-controlled coolers we are able to store all our products in the proper temperature and humidity, insuring better arrival to our customers. Our computer-controlled tarpless banana ripening rooms are state-of-the-art. The Product Watsonville Coast Produce is a full-line distributor of both conventionally grown and certified The Commitment In 1937, the commitment of the company was the same as it is today, partnership with our customers Partners Working Together The People Watsonville Coast Produce, Inc. Your supplier for fresh fruits and vegetables in Central and Northern California for over 60 years Our sales lines are open: Monday through Friday from 5 A.M. until 8 P.M.

26. FindLaw Legal Professionals Students Business Public 26, 2002 FreshPoint Of Denver, Colorado is recalling 1,883 cases of the belowassorted processed fruits and vegetables that has Retail food service. http://classaction.findlaw.com/recall/drug/fda1/files/2002/freshpoint06_02.html

FindLaw Legal Professionals Students Business ... Food, Drugs and Medical Devices NEWS: U.S. Department of Health andHuman Services FDA posts press releases and other notices of recalls from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company. FreshPoint of Denver Recalls Processed Fruits and Vegetables Due To Possible Health Risk NEWS RELEASE Contact: Brian Sturgeon 214-668-1501 For Immediate Release FreshPoint of Denver Recalls Processed Fruits and Vegetables Due To Possible Health Risk Denver, CO - June 26, 2002 FreshPoint Of Denver, Colorado is recalling 1,883 cases of the below assorted processed fruits and vegetables that has the potential to be contaminated with Listeria monocytogenes , an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

27. Green Earth Organics - Fresh Organic Food Delivery | Toronto & Surroundings Call Green Earth Organics is an Organic food home delivery service which delivers pesticidefree, naturally grown organic fruits, vegetables, and other food to your http://www.greenearthorganics.com/service.asp

nexus group Our Service Green Earth Organics is a home and office delivery service which offers weekly or bi-weekly delivery of Organic fruits and vegetables and other Organic foods to your door. There are two box sizes to choose from Harvest $35 and Family Harvest $45. The contents of the boxes change on a weekly basis (due to seasonal changes). However you can call the weekend hotline at 416-285-5300 or visit this website, to hear what is in your box ahead of time and make any substitutions necessary. As well, when you sign up for our service you can indicate items that you never want to receive, and offer items you would prefer more of. All deliveries are done on the same day every week. Deliveries take place in the evening, 2pm. - 9pm. If there is ever anything about your delivery that you are unhappy about please contact us and we will do our best to fix the problem. We buy locally grown produce whenever possible and 10% of our profits go to various non-profit groups around Toronto Eating organic is a wise choice for your health as well as the health of the planet. ( 10 reasons to eat organic Green Earth Organics, Organic, Organics, Vancouver, British Columbia, BC, B.C., Toronto, Ontario, ON., Organic Food, Organic Food Delivery, Food Delivery, Fruits, Vegetables, Health, Pesticides, Ecofarming, Ecology, Sustainable Farming, Home Delivery, delivery, home delivery, urban, foods, produce, vegetables, fruit, potatoes, richmond, small, vancouver, deep cove, surrey, white rock, kitsilano, richmond, westcoast, canada, alternative health, health, nutrition, genetically modified, gm, monsanto

28. Canadian Food Inpection Agency - Retail Food: Information Bulletin - Local Produ that the use of the term local on fresh fruits and vegetables is, in Canadian foodInspection Agency listed on the Single Access food Labelling service http://www.inspection.gc.ca/english/bureau/retdet/bulletins/locae.shtml

datestamp='1999-09-11' Quick Pick By Commodity / Key Topic Animal health Biotechnology Dairy Eggs Employment Opportunities Feeds Fertilizers Fish and Seafood Food Recalls Forestry Fresh Fruits and Vegetables Grains Honey Horticulture Meat Hygiene Pet Imports Plant Biosafety Plant Breeder's Rights Processed Products Publications Retail Food Seed Potatoes Seeds Variety Registration Veterinary Biologics Main Page - Fair Labelling Practices Program Main Page - Retail Food Guide to Food Labelling and Advertising Information Bulletins ... Contacts Canadian Food Inspection Agency Bureau of Food Safety and Consumer Protection Retail Food: Information Bulletins "Local" Produce Retailers are responsible for ensuring that fresh fruits and vegetables which they offer for sale are packaged and labelled in accordance with Canadian legislative requirements. In addition, these products must not be labelled, advertised, packaged or sold in a false or misleading manner. Section 5(1) of the Food and Drugs Act provides that: "No person shall label, package, treat, process, sell or advertise any food in a manner that is false, misleading or deceptive or is likely to create an erroneous impression regarding its character, value, quantity, composition, merit or safety."

29. CF Fresh, Leading Supplier Of Certified Organic And Transition Apples, Pears, Ve Supplier of organic produce including fruits, vegetables, juices, and commodities. Sales to wholesalers, retailers, manufacturers, and food service operations throughout North America. http://www.rootabaga.com/

CF Fresh is a leading supplier of certified organic and transition apples, pears and other fruits, vegetables, and commodities. We sell to wholesalers, retailers, manufacturers, and food service operations throughout North America. We also export select organic and transition commodities overseas. Our organic fresh produce is available year round in a growing number of natural food stores, member co-operatives, supermarkets, and other outlets. Now, with the exciting launch of VivaTierra.com , you can order our delicious, premium quality organic apples for shipment directly from the farm to the lucky recipient of your choice. We've teamed up with some of our best growers and a local organic dairy farm to offer six of our most popular apple varieties and some great organic cheese directly to the public. Our gift boxes are hand packed and shipped fresh to ensure that they arrive in the best possible condition: crisp, juicy, and bursting with just-picked flavor! Whether for holiday gift giving or personal enjoyment, we've got an assortment that'll be just right. Visit VivaTierra.com

30. USDA Awards Over $5 Million In Food Stamp Outreach Grants of fruits and vegetables affect other eating behaviors such as snack choices andparticipation in school meal programs. USDA’s food and Nutrition service and http://www.fns.usda.gov/cga/PressReleases/2002/PR-0406.02.htm

Release No. 0406.02 Alisa Harrison (202) 720-4623 Jean Daniel (703) 305-2286 USDA AWARDS SCHOOLS $6 MILLION TO PROMOTE FRESH FRUIT AND VEGETABLE CONSUMPTION FOR CHILDREN WASHINGTON, Sept. 26, 2002Agriculture Secretary Ann M. Veneman today announced the award of $6 million to improve fruit and vegetable consumption among the nation’s school children. A total of 100 schools, representing a diverse mix of schools in both rural and urban settings, in Indiana, Iowa, Ohio and Michigan and six schools in the Zuni Pueblo in New Mexico received funds. “Finding practical solutions to combat the epidemic of overweight and obesity among our children is part of the President’s Healthier US Initiative,” said Veneman. “Improving the consumption of fresh fruits and vegetables as part of a balanced diet, coupled with physical activity are positive steps toward changing behaviors for a healthier lifestyle.” The 2002 Farm Bill provided funding for the pilot programs to study how increased consumption of fruits and vegetables affect other eating behaviors such as snack choices and participation in school meal programs. USDA’s Food and Nutrition Service and Economic Research Service worked in partnership with the National Cancer Institute’s 5 A Day program, the Produce for Better Health Foundation, the American School Food Service Association and the participating states of the pilot. “We know that balanced diets and physical activity are essential to children’s growth and learning,” said Eric M. Bost, under secretary for food, nutrition and consumer services. “Partnerships at the local, state and federal level are needed to find the practical solutions we need to combat obesity and overweight. These pilot programs offer excellent opportunities for creative approaches and possible solutions.”

31. Food Safety Hot Topics of Eggs and Egg Dishes Made From Raw, Shell Eggs FDA food service Safety FactsEgg Safety - President's Council on food Safety Egg fruits vegetables. http://www.oznet.ksu.edu/foodsafety/safety.htm

skip Skip the navigation header Hot Topics! Hot Topics Home Food Safety General Power Outage Eggs Turkey ... Special Populations These publications can be viewed using Adobe Acrobat. See the following web sites to download the programs: Adobe Acrobat Reader Adobe Access Conversion Page General USDA Food Safety Mobile Color Additives USDA CFSAN Food Safety A-Z Reference Guide - USDA/CFSAN The Food Safety Educator - on line newsletter from USDA/FSIS "Norwalk-Like Viruses" Public Health Consequences and Outbreak Management - CDC , June 2001 Protecting the Public From Foodborne Illness: The Food Safety and Inspection Service - USDA, April 2001 Preliminary FoodNet Data on the Incidence of Foodborne Illnesses - Selected Sites, United States, - CDC MMWR , April 2001 Briefing Room: Consumer Food Safety Behavior - USDA Economic Research Service Food Safety Research Emphasis - USDA and Economic Research Service Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians - American Medical Association FDA Center for Food Safety and Applied Nutrition Food Safety Consortium - Kansas State University, University of Arkansas, Iowa State University

32. Food Service Dear students and parents, Your Friendly food service continues to expand and ofthe 5a-day nutritional requirements for fruits and vegetables and as http://www.castilleja.org/public/community/food_service.html

Dear students and parents, Your Friendly Food Service continues to expand and enhance our all-inclusive nutritional program this year. 1) Baskets of whole fruit for the morning snack are located on the bookshelf outside the Library. The fruit is rotated and restocked daily. We have purposely chosen fruit for the A.M. snack to provide one of the "5-a-day" nutritional requirements for fruits and vegetables and as not to compete with class and club fund-raising bakesales. 2) Our luncheon buffet will continue to be a showcase of fresh fruits, vegetables, and healthy salads and entrees. Non-fat and calcium-loaded frozen yogurt are offered for dessert three days a week. We also offer an additional entree option of a grilled item from the kitchen. 3) The afternoon snack, available to all between 2:00 p.m. and 3:45 p.m., will be served from our Casti Snack Cafe at the entrance to the Dining Room. The emphasis for this snack will be on low-fat, fibrous, and carbo-loaded foods.

33. Ask Extension Database, NDSU Extension Service Dry most vegetables to the brittle stage. fruits are dry when they are no longersticky, but feel If you find moisture, reheat the food for 15 minutes, cool http://www.ext.nodak.edu/extnews/askext/foodstor/413.htm

Ask Extension for answers to commonly asked questions. Drying Food Date: March 1989 (Revised April 1995) Source: NDSU Extension Nutrition Specialists When you dry foods, moisture is removed to inhibit growth of microorganisms. Many fruits and vegetables can be preserved by dryingsome are more suitable than others. To dry food you must: prepare the food as for eating; dry; package and store it. You can dry some foods, like peppers and pimentos, without blanching or other pretreatment, but most foods need a pretreatment for best results. To prepare food to dry: Select fresh, good quality fruits and vegetables. Trim away inedible and damaged portions. Cut into halves, strips, or slices that dry readily. Strips should be 1/8 to 1/4 inch thick. When you blanch foods, you heat them enough to inactivate the natural enzymes. If you omit this step, or inadequately blanch vegetables, they will have poor flavor, texture and color. You can blanch in steam or in hot water. Water blanching is quicker, but may leach out some color and nutrients. You can pretreat most fruits by dipping them in antioxidant. In drying food: Oven drying is not recommended because it is inefficient and can be costly; it takes 6 to 16 hours to dry food this way. For better and controlled drying, purchase a commercial home dehydrator. Follow manufacturer's instructions.

34. A Bushel Of Reasons To Eat Your Fruits And Vegetables and nutrition, visit the NDSU Extension service website www.ag.ndsu.nodak.edu/food.htm.A Bushel of Reasons to Eat Your fruits and vegetables, October 2000. http://www.ext.nodak.edu/food/bushel.htm

North Dakota State University NDSU Extension Service A Bushel of Reasons to Eat Your Fruits and Vegetables Cynthia Gillette, PhD, RD, AMC Cancer Research Institute, Denver Co Julie Garden-Robinson, PhD, LRD, North Dakota State University, Did you eat five servings of fruits and vegetables yesterday? Are you thinking about starting to eat healthier tomorrow? Today there are more reasons than ever to choose a rainbow of colors from the produce aisle, freezer compartment or canned goods shelves. Fresh, frozen and canned fruits and vegetables count toward the recommended five servings of fruits and vegetables a day. Not only are fruits and vegetables naturally low in calories and high in fiber, vitamins and minerals, they also taste great! More and more, research is showing benefits of eating five to nine servings of plant-based foods daily. Sources of Phytochemicals - Fruits, vegetables, whole grains, legumes and nuts are rich sources of phytochemicals (plant chemicals) that may help reduce our risk for certain types of cancer, heart disease and several other illnesses. The following chart summarizes some of the current research findings: Family Beneficial Chemical How the chemicals help as shown in some studies Citrus

35. FoodTechService.com - Food Technology Service To better serve its customers, food Tech created the Nations Pride label to productsto market, including fresh and frozen poultry, fruits and vegetables. http://www.foodtechservice.com/aboutus.asp

A Deeper Commitment to Food Safety About Us Select a Topic Mission Mission Statement Company History Company Locations and Facilities Company Summary Company Ownership Mission Food Technology Service, Inc. (“Food Tech”) offers food product manufacturers a reliable, high-quality alternative to in-house resources for the irradiation of their products to assure the highest quality and safest product available. We provide a true alternative to in-house resources offering a very high level of practical experience, know-how, contacts, and confidentiality. Clients must know that working with Food Tech is a more professional, less risky way to develop this new category even than working completely in-house with their own people. Food Tech must also maintain financial balance, while maintaining a high margin for its services, and deliver an even higher value to its clients. Back to Top MISSION STATEMENT FOOD TECHNOLOGY SERVICE, INC. PROVIDES IRRADIATION SERVICES FOR THE FOOD INDUSTRY TO ENSURE SAFER FOODS AND TO INCREASE SHAREHOLDER VALUE. Back to Top Company History Food Technology Service, Inc. was organized as a Florida corporation on December 11, 1985. The Company owns and operates an irradiation facility located in Mulberry, Florida, that uses gamma radiation produced by Cobalt 60 to treat or process various foods for insect disinfestation, shelf life extension and control of certain disease-causing microorganisms. Operations commenced in January 1992 upon completion of its facility.

36. FoodTechService.com - Food Technology Service placed in contact with a wholesaler or retailer stocking irradiated fruits or vegetables.Copyright © 2002. All rights reserved. food Technology service, Inc. http://www.foodtechservice.com/produce.asp

A Deeper Commitment to Food Safety Produce Irradiation kills insect pests and parasites that might have escaped the normal sanitation safeguards in food production and processing plants. It also eliminates the need to use poison gas for this purpose. Irradiation delays sprouting in tubers, causes mushroom caps to remain closed longer and kills microorganisms that cause spoilage; thus irradiated fruits and vegetables have longer shelf lives. Irradiated fresh strawberries have a shelf life of 14 days or more compared to a shelf life of 3 days for non-irradiated strawberries. FoodTech’s irradiation process takes only minutes to pass gamma rays through the food. Nothing is retained in the food, the process cannot make the food radioactive and the temperature of the food is maintained. Energy from the gamma rays kills the eggs and larvae of insect pests. The dosage of gamma rays depends on the density of the food and U.S. Food and Drug Administration regulations. Our goal is to use the minimum dose needed to achieve complete disinfestation. The actual dosage used will be based on the needs of the customer and will be verified for each lot. The FoodTech facility is inspected by the Florida Department of Agriculture and Consumer Services when fruits or vegetables are irradiated. Our irradiation facility is unique in that it accommodates palletized and/or case lots of produce. This allows FoodTech to process large volumes of foods at low cost – typically less than a dollar per case of produce. Please contact us at

37. CDC | Adolescent And School Health | School Health Policies And Program Study fruits or vegetables—72.9% of states and 86.4% of districts provided funding foror offered staff development for district or school food service staff on http://www.cdc.gov/nccdphp/dash/shpps/factsheets/fs01_food_service.htm

National Center for Chronic Disease Prevention and Health Promotion Adolescent and School Health Home Contact Us Adolescent and School Health Home SHPPS ... Journal of School Health Supplement This document is also available in Portable Document Format Learn about viewing and printing PDF files with Acrobat Reader Fact Sheet: Food Service From CDC’s School Health Policies and Programs Study (SHPPS) 2000 About SHPPS SHPPS is a national survey periodically conducted to assess school health policies and programs at the state, district, school, and classroom levels. Results from SHPPS 2000 are published in the Journal of School Health , Volume 71, Number 7, September 2001. Organization 87.8% of schools participate in the USDA National School Lunch Program, and 63.8% of schools participate in the USDA School Breakfast Program. Staff working at the district food service office have primary responsibility for planning school meal menus in 50.7% of schools and for deciding which foods to order in 43.6% of schools. In 16.6% of schools, an outside food service management company operates the school food service program.

38. YOUR USDA: Farm & Foreign Agricultural Services in the north, while dairy, vegetables, fruits, and cotton are help farmers producean adequate food supply and The Farm service Agency is streamlining the USDA http://www.usda.gov/yourusda/fastext.htm

USDA serves farmers and ranchers. American agriculture makes up over 15 percent of our gross domestic product, and it generates $1 trillion in economic activity each year. One in six working Americans has a job in some aspect of the food and fiber economy, while every American benefits from U.S. agriculture. Though only 2% of Americans live on farms, about 50% of the land area of the Contiguous 48 States is land in farms. These privately owned farms include cropland, pasture, and woodlands. Geographers divide the United States into 10 farm production regions. Northeast and the Lake States are principal milk producing areas. The Appalachians produce tobacco, peanuts, cattle, and dairy. In the Southeast, broilers and beef are key, with citrus and winter vegetables in Florida. In the Delta States the Principal crops are soybeans and cotton. Corn, livestock, and soybeans are produced in the fertile Corn Belt. The Plains produce wheat in the north and cotton and livestock in the south. The Mountain States are suited to grazing and to the production of fruits and vegetables in the irrigated valleys. The Pacific region includes the coastal States plus Alaska and Hawaii. Potatoes, fruit, and wheat are grown in the north, while dairy, vegetables, fruits, and cotton are important in California. Hawaii produces sugar cane. Greenhouse and dairy products are Alaska's top-ranking commodities.

39. Five A Day - Research & Policy/Policy Articles In an effort to gather input, the food service and Nutrition (FNS) held a Strengtheningefforts in schools to promote fruits and vegetables via salad bars http://www.5aday.com/html/research/policyart.php

Your browser does not support script Search: home Research Here are summaries of the following food policy articles: Strengthening efforts in schools to promote fruits and vegetables via salad bars and other innovative measures Providing more fruits and vegetables to schools via commodity purchases, Department of Defense Fruit and Vegetable Program, and enhanced distribution and storage Devoting targeted resources to nutrition education Building a stronger foundation for research Modifying the WIC food package to meet needs of clients and promote health Farm Bill Signed by President Here are highlights of the fruit and vegetable provisions: TOP TOP Witnesses included William Dietz, Ph.D., M.D., Centers for Disease Control and Prevention; Denise Austin, on behalf of P.E.4Life; Anne Flannery, founder of P.E.4Life; Sally Davis, Ph.D., University of New Mexico; Kelly Brownell, Ph.D., director of the Yale University Center for Eating and Weight Disorders; Lisa Katic, R.D., Grocery Manufacturers of America; and Richard Dickey, M.D., on behalf of the Endocrine Society. The bill is expected to provide funding to communities to address a variety of obesity and exercise issues including physician education and community-based interventions. TOP 5 A DAY NEWSLETTER ABOUTPRODUCE.COM

40. Health & Nutrition With the array of fruits, vegetables, grains, and herbs available in US grocery DEPARTMENTOF HEALTH AND HUMAN serviceS PUBLIC HEALTH service * food AND DRUG http://www.calstrawberry.com/health/vegetarian.asp

Introduction Nutrition Folic Acid Facts Food Guide Pyramid ... Nutrition Fact Sheets Search Health experts for years have been telling us to eat more plant foods and less fat, especially saturated fat, which is found in larger amounts in animal foods than plant foods. To be healthful, vegetarian diets require very careful, proper planning. Vegetarians who abstain from dairy products or animal flesh face the greatest nutritional risks because some nutrients naturally occur mainly or almost exclusively in animal foods. Vegetarian Varieties The Institute of Food Technologists, in the July 1991 issue of its journal, Food Technology, describes six types of vegetarians. They are listed here by degree of exclusion of animal foods and by the foods included in the diet: semi-vegetarian—dairy foods, eggs, chicken, and fish, but no other animal flesh pesco-vegetarian—dairy foods, eggs, and fish, but no other animal flesh lacto-ovo-vegetarian—dairy foods and eggs, but no animal flesh lacto-vegetarian—dairy foods, but no animal flesh or eggs ovo-vegetarian—eggs, but no dairy foods or animal flesh

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