LEARNING OUTCOME: To determine if the lacto-ovo-vegetarians and vegans are receiving a healthy choice of foods. Vegetarianism among college students is rapidly growing causing educational institutions to adapt their meal plans to meet the needs of this population. Presently, nine out often colleges and universities offer vegetarian foods at each meal. The purpose of this study is to determine if the lacto-ovo-vegetarians (LOV) and vegans (V) eating in a University's student cafeteria are receiving a healthy choice of foods. A seven day nutrient analysis of foods offered at breakfast, lunch, and dinner was conducted. Daily menus for LOV and V were formulated and compared to the posted schedule of meals. Adequacy, balance, calorie control, moderation, and variety were assessed. Vegetarian risk nutrient - iron, vitamin B12, vitamin D, calcium, and protein - plus fat and energy were analyzed using Nutrition IV software. Levels were considered adequate when at 90–100% of the Recommended Dietary Allowances (RDA) or the Dietary Recommendations. Adequacy, balance, calorie control, moderation, and variety were not available in LOV or V menus. Iron in the LOV menu was the only nutrient provided at an adequate level (94%). Protein and vitamin B12 levels were excessive (152%, 155%) and calcium and vitamin D were inadequate in the LOV menu (87%, 27%). Vegan menus were not regularly offered and were inadequate in all nutrients (≺50%). In both menus the percentage of fat calories was high (LOV 45%. V 50%). Additional findings revealed excessive levels of cholesterol (214%). There was also a large amount of substitution in the meal plan. Based on the results of this study, the LOV and V eating in a University cafeteria may not be receiving a healthy choice of foods. More emphasis on vegetarian meal planning in University settings may be necessary to meet the needs of this population.