45I-5 |
Consumption and perceptions of soy among low income adults |
T. R. WENRICH, Dept. of Food Science, Pennsylvania State Univ., 8-L Borland Lab., University Park, PA 16802-2503 Research suggests that soyfood consumption may reduce the risk for several chronic diseases. Despite its promising health benefits, consumption of soy among Western countries is minimal. Soy consumption among low-income audiences, specifically, has not been determined. Incorporating soy into the diet is important for this population because socioeconomic status is inversely related to the risk for many diseases, including several which may be prevented through soy consumption. The purpose of this study was to assess consumption and perceptions of soy among low-income adult participants of the Pennsylvania Expanded Food and Nutrition Education Program (EFNEP) and Food Stamp Nutrition Education Program (FSNEP). This study utilized a survey that included demographic items, a soyfood frequency questionnaire, and Likert scales for items on perceived benefits and barriers to soy consumption and factors which may increase soy consumption. Descriptive analyses were run on all data. Three hundred fifty-three subjects completed the survey. Only 13% (n=44) of participants reported currently consuming soyfoods. The most frequently consumed soyfoods were soy sauce (n=43), soymilk (n=20), soy cheese (n=18) and liquid nutrition drinks (n=17). The percentage of respondents recognizing health benefits of soy ranged from 53-57%. The major barriers to soy consumption were a lack of knowledge on how to use soy (87%), cost (55%), unavailability (45%), and unappealing flavor and texture (43%). Factors which respondents most commonly agreed may increase their consumption of soy were education on how to incorporate soy into the diet (88%), incorporation of soy into familiar foods (82%), and changes in the flavor (48%) and texture (44%) of soyfoods. Information obtained from this study may provide direction to EFNEP, FSNEP, and other nutrition education programs for the development of effective educational curricula that encourages the incorporation of soy into the diet, and thereby possibly reduce the incidence of disease and loss of life.
Session 45I, Nutrition: General
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