Continuing Education
Credits Newsletter

The following issues of The Soy Connection health and nutrition newsletter are available for continuing education credits. Read the appropriate issue of the newsletter and then come back to this page to take the test that accompanies that issue. You must receive a score of 70 or above to pass the test and receive a certificate of completion.

You will receive your certificate of completion immediately after passing the test. Please check your email.

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Registered dietitians may read any of the issues of the Soy Connection noted below, but may only test on issues with the green dot in the right-hand margin. -Registered dietitians earn 1.0 CE credit.

Nurse practitioners may read any of the issues of the Soy Connection noted below, but may only test on issues with the red dot in the right-hand margin. -Nurse practitioners earn 1.0 CE credit.

Dietary managers may read any of the issues of the Soy Connection noted below, but may only test on issues with the purple dot in the right-hand margin. -Dietary managers earn 1.0 CE credit.

Physicians associates may read any of the issues of The Soy Connection noted below, but may only test on issues with the blue dot in the right hand margin. -Physician associates earn 1.0 CME

The newsletters below are available for testing. You will only receive credit for the issue if you take the test with the correct dot color (see above).

Read the Newsletter	Take the Test
Vol. 31, No. 4 Soy and the Gut Microbiome/Microbiota	Vol. 31, No. 4 Soy and the Gut Microbiome/Microbiota
Vol. 31, No. 3 Starting with Soy: The Effects of In Utero and Childhood Soy Consumption	Vol 31, No 3 Starting with Soy: The Effects of In Utero and Childhood Soy Consumption
Vol. 31, No. 2 Soy’s Pathway to Taste and Functionality	Vol. 31, No. 2 Soy’s Pathway to Taste and Functionality
Vol. 31, No. 1 Nutritional Attributes of Soy	Vol. 31, No. 1 Nutritional Attributes of Soy
Vol. 30, No. 4 Examining the Evidence: Soy and Gout	Vol. 30, No. 4 Examining the Evidence: Soy and Gout
Vol. 30, No. 3 Breaking Down Dietary Protein For Human Health and Consumption	Vol. 30, No. 3 Breaking Down Dietary Protein For Human Health and Consumption
Vol. 30, No. 2 Examining the Impact of Processing on Diet Quality	Vol. 30, No. 2 Examining the Impact of Processing on Diet Quality
Vol. 30, No. 1 SPECIAL 30th Anniversary Issue – Reviewing 30 Years of Soy Research	Vol. 30, No. 1 SPECIAL 30th Anniversary Issue – Reviewing 30 Years of Soy Research
Vol. 29, No. 4 Reviewing the Research on Soy & Endocrine Function	Vol. 29, No. 4 Reviewing the Research on Soy & Endocrine Function
Vol. 29, No. 3 Evaluating the Sustainability of Food	Vol. 29, No. 3 Evaluating the Sustainability of Food
Vol. 29, No. 2 The Dish on Diabetes and Diet	Vol. 29, No. 2 The Dish on Diabetes and Diet
Vol. 29, No. 1 Soybean Oil, Fatty Acids, and Health	Vol. 29, No. 1 Soybean Oil, Fatty Acids, and Health

Continuing Education
Credits Newsletter

Newsletter for Continuing Education Credits

News & Updates

Recipes

Mythbusting

Continuing EducationCredits Newsletter

Newsletter for Continuing Education Credits

News & Updates

Recipes

Mythbusting

Continuing Education
Credits Newsletter