Endnotes

1. Data drawn from Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients), Food and Nutrition Board, Institute of Medicine, 2005, http://www.nap.edu/catalog.php?record_id=10490, and the Joint WHO/FAO Expert Consultation on Diet, Nutrition and the Prevention of Chronic Diseases, WHO technical report series 916 (Geneva: WHO, 2003).

2. Data in the Vegetarian Food Guide and Essential Extras section drawn from Messina V., Food Guide 4 Vegans, http://www.theveganrd.com/food-guide-for-vegans; Messina V., Melina V., Mangels A.R., “A new food guide for North American vegetarians,” J Am Diet Assoc, 2003 Jun; 103(6): 771-5; and United States Department of Agriculture, Center for Nutrition Policy and Promotion, http://www.mypyramid.gov/downloads/MiniPoster.pdf