Order your copy of this convenient recipe booklet for your patients today. Inside, you'll find health information and recipes to help make healthy eating easier. Edamame Four Ways on the last page provides a variety of applications for enjoying edamame.
A fully referenced guide for health professionals on soy's benefits for everyday wellness and prevention of certain chronic diseases.
Reviewed by an editorial advisory board of nutrition experts and meticulously referenced, this newsletter appears quarterly in the Journal of the American Dietetic Association. You can also sign up to receive the newsletter by email.
A resource for food industry, health professionals and the media, our 20th annual study examines U.S. nutrition attitudes in general and soy in particular.
For the food industry: Plan your oils future today with this technical guide on oil processing techniques and enhanced soybean varieties for food technologists interesting in creating products with no trans fats and beyond.
A non-technical guide on how enhanced soybean oils can help provide a marketing edge in developing products with no trans fats.
Learning to Cook with Soy: Simple, Smart, & Fun is a set of valuable nutrition education materials designed to teach low-income populations the nutritional and economic value of soyfoods. Each lesson includes an Instructor Guide with step-by-step directions on how to prepare and conduct a nutrition and cooking lesson, supporting nutrition education materials, and resources for conducting the lesson.
*No hard copies available. Please download electronic files here:
Learning to Cook with Soy-Family Instructor Guide
Learning to Cook with Soy-Family Lesson Materials
Learning to Cook with Soy-Parent Instructor Guide
Learning to Cook with Soy-Parent Lesson Materials
Learning to Cook with Soy-Teen Instructor Guide
Learning to Cook with Soy-Teen Lesson Materials
A fully referenced brochure exploring food production that's healthy for humans and the environment.
A compilation of research studies supporting biotechnology's role in producing safer and healthier food worldwide.