In the past several years there has been an increase in the number of people who avoid some or all animal products for food. Dietary guides that include animal foods are not designed for vegetarian eating patterns. The purpose of this study was to develop a food guide to be used by nutrition educators in assessing the adequacy of vegetarian diets in an educational or clinical setting and to be used to teach interested individuals how to plan an adequate vegetarian diet. The steps followed in developing the food guide are outlined. Nutrient analysis on constructed food groups are used to estimate types and quantities of food that must be included in the daily diet to achieve nutrient adequacy.