Vegetarianism does not have a strict definition because there are various strands of this eating habit. According to Sharon Palmer, registered dietitian, food and nutrition writer, and plant-based nutrition expert, vegetarians have “a diet that focuses on plants. Thus, someone who eats small amounts of animal foods can fit within this definition, as can someone who is a strict vegan and eats no animal foods” (par. 8). The breakdown of this eating style can range from extreme to relaxed. On one hand, Palmer states that there are vegans who are extreme and do not eat animal products. On the other hand, she states that there are lacto-ovo vegetarians who eat eggs and/or dairy; Americans today tend to believe that this is vegetarianism (Palmer par. 8-9). In other words, the article “Vegetarianism” describes lacto-ovo vegetarianism as eating “dairy and eggs as [the vegans] wish” (par. 4). The types of vegetarianism listed above are the most common, but there are also many who consider different factors for vegetarianism.
In addition, other types of vegetarianism have more relaxed standards that allow certain meats to be eaten. In the article “Vegetarianism,” there are some vegetarians who only do not eat red meat; therefore, they can eat white meat such as fish and/or chicken (par. 3). The article “Vegetarianism” and Palmer both conclude that those who eat only fish are called pesco-vegetarians, or pescetarians, and those who eat chicken are called pollo-vegetarians, or pollotarians (Palmer par. 10; “Vegetarianism” par. 3). Even though these last two perspectives of vegetarianism are a stretch from the original view of vegetarianism, they are still considered under the spectrum. Palmer states that the spectrum also includes semi-vegetarians, who eat fish regularly and other meats one time a week or less, and “non-vegetarians,” who eat other meat at least one time a week (par. 11-12). Pushed in between non-vegetarian and vegetarian, there is a new eating habit called flexitarian. According to "Vegetarians Contribute to Global Food Security," flexitarians do not eat meat everyday of the week, but they will eat it when offered to them (par. 20). In conclusion, there are different strains of vegetarianism, but there is one underlying factor that connects all of them: consuming little animal products.
In addition, other types of vegetarianism have more relaxed standards that allow certain meats to be eaten. In the article “Vegetarianism,” there are some vegetarians who only do not eat red meat; therefore, they can eat white meat such as fish and/or chicken (par. 3). The article “Vegetarianism” and Palmer both conclude that those who eat only fish are called pesco-vegetarians, or pescetarians, and those who eat chicken are called pollo-vegetarians, or pollotarians (Palmer par. 10; “Vegetarianism” par. 3). Even though these last two perspectives of vegetarianism are a stretch from the original view of vegetarianism, they are still considered under the spectrum. Palmer states that the spectrum also includes semi-vegetarians, who eat fish regularly and other meats one time a week or less, and “non-vegetarians,” who eat other meat at least one time a week (par. 11-12). Pushed in between non-vegetarian and vegetarian, there is a new eating habit called flexitarian. According to "Vegetarians Contribute to Global Food Security," flexitarians do not eat meat everyday of the week, but they will eat it when offered to them (par. 20). In conclusion, there are different strains of vegetarianism, but there is one underlying factor that connects all of them: consuming little animal products.