Nutritional profile among vegetarians and non-vegetarians in Denpasar, Indonesia

Komang Trisna Sumadewi, . and Ni Putu Diah Witari, . and Luh Gede Evayanti, . and Dewa Ayu Agung Alit Suka Astini, . and Fransiscus Fiano Anthony Kerans, . and Anak Agung Ayu Asri Prima Dewi, . (2024) Nutritional profile among vegetarians and non-vegetarians in Denpasar, Indonesia. Malaysian Journal of Nutrition (Malaysia), 30 (3). pp. 309-322. ISSN 1394 – 035X

Introduction: Despite the many health benefits of a well-balanced vegetarian or vegan diet providing, vegetarians are at increased risk of deficiency in certain nutrients, such as calcium and iron, which could lead to health issues. Our study aimed to assess nutrient intakes and nutritional status between dietary patterns that include or do not include meat consumption. Methods: This cross-sectional study was conducted in Denpasar, Bali, Indonesia. One hundred sixty respondents (80 vegetarians and 80 non-vegetarians) participated. Data were collected from interviews, a semi-quantitative food frequency questionnaire, and Nutrisurvey tools. Nutrient intakes were also assessed, including energy, carbohydrates, fat, protein, calcium, iron, zinc, and vitamin C. Body mass index (BMI) was used to determine nutritional status. Results: There were no appreciable difference (p>0.05) in carbohydrate intake between vegetarian and non-vegetarian groups. In contrast, the vegetarian group’s energy, protein, and fat intakes significantly differed from that of non-vegetarians (p<0.05). No significant differences (p>0.05) were found in calcium, zinc, vitamin C, vitamin D, vitamin B12, folic acid, and magnesium between the two groups. However, it was discovered that the two groups’ iron intake and BMI were significantly different (p<0.05). Conclusion: Vegetarians and non-vegetarians demonstrated differences in BMI, energy intake, protein consumption, fat consumption, and iron consumption. With a well-curated variety of food options and efficient administration of vegetarian meal plans, it is possible to effectively meet the nutritional requirements of individuals in terms of both essential vitamins and minerals, as well as carbohydrates, protein, and fats.

Full text available from: Official URL: https://maljnutr.org.my/publication/30-3/Vol%2030(...

Abstract

Introduction: Despite the many health benefits of a well-balanced vegetarian or vegan diet providing, vegetarians are at increased risk of deficiency in certain nutrients, such as calcium and iron, which could lead to health issues. Our study aimed to assess nutrient intakes and nutritional status between dietary patterns that include or do not include meat consumption. Methods: This cross-sectional study was conducted in Denpasar, Bali, Indonesia. One hundred sixty respondents (80 vegetarians and 80 non-vegetarians) participated. Data were collected from interviews, a semi-quantitative food frequency questionnaire, and Nutrisurvey tools. Nutrient intakes were also assessed, including energy, carbohydrates, fat, protein, calcium, iron, zinc, and vitamin C. Body mass index (BMI) was used to determine nutritional status. Results: There were no appreciable difference (p>0.05) in carbohydrate intake between vegetarian and non-vegetarian groups. In contrast, the vegetarian group’s energy, protein, and fat intakes significantly differed from that of non-vegetarians (p<0.05). No significant differences (p>0.05) were found in calcium, zinc, vitamin C, vitamin D, vitamin B12, folic acid, and magnesium between the two groups. However, it was discovered that the two groups’ iron intake and BMI were significantly different (p<0.05). Conclusion: Vegetarians and non-vegetarians demonstrated differences in BMI, energy intake, protein consumption, fat consumption, and iron consumption. With a well-curated variety of food options and efficient administration of vegetarian meal plans, it is possible to effectively meet the nutritional requirements of individuals in terms of both essential vitamins and minerals, as well as carbohydrates, protein, and fats.

[error in script]

Item Type:	Article
AGROVOC Term:	nutrients
AGROVOC Term:	food intake
AGROVOC Term:	dietary assessment
AGROVOC Term:	vegetarians
AGROVOC Term:	iron
AGROVOC Term:	nutrient intake
AGROVOC Term:	surveys
AGROVOC Term:	plant products
AGROVOC Term:	body mass index
AGROVOC Term:	nutritional requirements
Geographical Term:	Indonesia
Uncontrolled Keywords:	non-vegetarian, nutrient intake, nutritional status, vegetarian
Depositing User:	Ms. Azariah Hashim
Date Deposited:	27 Jul 2026 06:35
Last Modified:	27 Jul 2026 06:35
URI:	http://webagris.upm.edu.my/id/eprint/4109

Actions (login required)

View Item