Many adolescents and young adults become “vegetarian,” but do not know how to create complementary proteins from combinations of plant sources or understand how to create a nutritionally adequate diet. The purpose of this study was to determine the number and types of vegetarians, reasons for becoming a vegetarian, and the types of dietary supplements utilized by undergraduate college students surveyed at a Midwestern university. A 33-item, multiple-choice questionnaire was developed, pilot tested, refined and validated for this survey. Questions included demographics (gender, age, and year in school), type of vegetarianism practiced, reason for becoming a vegetarian, sources for obtaining nutritional information, nutritional knowledge questions, and the types of dietary supplements used and their frequency of use. The subjects were 410 students (163 males and 247 females) enrolled in a required physical education/health course. The age range of participants was 18-49, with 92% in the 18-22 age group. Four percent of respondents indicated they were vegetarians. Reasons given for becoming a vegetarian included the following: 1) desire for more natural lifestyle; 2) dislike the taste of meat, 3) ethical reasons/animal rights; 4) cost; 5) health reasons; 6) religious reasons; 7) family and friends; and 8) weight loss. Students’ sources for obtaining nutritional information were: 1) college health classes (43%); and 2) books and magazines (32%). The majority of respondents took some type of vitamin or mineral supplement: 1) multi-vitamin/mineral supplement (41%); 2) vitamin C (24%); and 3) calcium 20%. Twelve percent reported taking a protein supplement. When asked whether their diet contained adequate amounts protein, 50% answered, “Yes.” Only 29% thought their diet contained the necessary vitamins and minerals. With soaring rates of obesity, high cholesterol, high blood pressure, diabetes in the US, proper knowledge of plant-based diets may be useful in combating these health conditions. Undergraduate students may not be meeting the Recommended Daily Allowances of protein, vitamins, or minerals. The nutritional needs and options of a vegetarian diet should be discussed in college health, nutrition, and physical education courses. Although the number of students in this study identifying themselves as vegetarians was not large, dining halls and university eateries should offer a variety of low-fat, plant-based selections for all students.