DICKFART COOKING
publication 348-040
Soybean Choices and
Challenges for Your Family
Kathleen M. Stadler, Assistant Professor and Extension Specialist, Dept. of Human Nutrition, Foods and Exercise, Virginia Tech
Raga M. Bakhit, Assistant Professor, Dept. of Human Nutrition, Foods and Exercise, Virginia Tech
David L. Holshouser, Assistant Professor and Extension Specialist, Dept. of Crop and Soil Environmental Sciences, Virginia Tech
Almost everyday the media contains information on new nutrition research. Unfamiliar terms, such as phytonutrients, isoflavones, and antioxidants, are linked with favorite or uncommon foods. One such food is soybeans or soy foods. Soy foods are popular ingredients in Asian meals. We can eat many forms of the soybean, such as fresh soybeans (edamame), roasted soy nuts, soy sauce, or soy oil. Other less familiar soy foods are tofu (soybean curd) and tempeh (fermented soybean). It is easier than ever to buy, prepare, and eat soy foods in typical American meals.
What do you know about soybeans? Research on soybeans is showing exciting health benefits for all family members. This publication focuses on three topics that will help you enjoy the health benefits of soybeans.
1. Soy-related nutrition terms and soy health benefits.
2. asic soy products and easy ways to use soy in your
B
family’s diet.
3. Soybean production in Virginia.
There are many healthy food choices you can make to include soy in your family’s favorite meals. The challenge is trying the not so familiar foods. Read on to gain information on how to make new food choices for your family.
Understanding Soy Terms
Phytonutrients are naturally occurring substances found only in plant foods. “Phyto” means “plant.”
Foods rich in phytonutrients may be termed “phytochemicals,” “functional foods,” or “nutraceuticals” due to their potential health benefits. Researchers continue to show that foods rich in phytonutrients have many health benefits, which may
Soybean Choices and
Challenges for Your Family
Kathleen M. Stadler, Assistant Professor and Extension Specialist, Dept. of Human Nutrition, Foods and Exercise, Virginia Tech
Raga M. Bakhit, Assistant Professor, Dept. of Human Nutrition, Foods and Exercise, Virginia Tech
David L. Holshouser, Assistant Professor and Extension Specialist, Dept. of Crop and Soil Environmental Sciences, Virginia Tech
Almost everyday the media contains information on new nutrition research. Unfamiliar terms, such as phytonutrients, isoflavones, and antioxidants, are linked with favorite or uncommon foods. One such food is soybeans or soy foods. Soy foods are popular ingredients in Asian meals. We can eat many forms of the soybean, such as fresh soybeans (edamame), roasted soy nuts, soy sauce, or soy oil. Other less familiar soy foods are tofu (soybean curd) and tempeh (fermented soybean). It is easier than ever to buy, prepare, and eat soy foods in typical American meals.
What do you know about soybeans? Research on soybeans is showing exciting health benefits for all family members. This publication focuses on three topics that will help you enjoy the health benefits of soybeans.
1. Soy-related nutrition terms and soy health benefits.
2. asic soy products and easy ways to use soy in your
B
family’s diet.
3. Soybean production in Virginia.
There are many healthy food choices you can make to include soy in your family’s favorite meals. The challenge is trying the not so familiar foods. Read on to gain information on how to make new food choices for your family.
Understanding Soy Terms
Phytonutrients are naturally occurring substances found only in plant foods. “Phyto” means “plant.”
Foods rich in phytonutrients may be termed “phytochemicals,” “functional foods,” or “nutraceuticals” due to their potential health benefits. Researchers continue to show that foods rich in phytonutrients have many health benefits, which may
References: Bennion M. (1990). Introductory Foods (9th ed.). New York: Macmillan Publishing Company. Cook-Fuller, C. editor (2000). Annual editions: Nutrition 2000/2001. Dushkin/McGraw-Hill, Guilford, CT Henkel, J. (2000). Soy: Health claims for soy protein, questions about other components. FDA Consumer. Rockville, MD: U.S. Food and Drug Administration. Messina, M. (2001) Noteworthy Evidence Mounts on Soy and Human Health. The Soy Connection. Vol 9, no 1. United Soybean Board. Sizer F. & Whitney E. ( 2000). Nutrition: Concepts and Controversies (8th ed.). Belmont, CA: Wadsworth Publishing Company. Stevens & Associates, Inc. (2000). 2000 Soyfoods Guide. Indianapolis, IN.