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THE SOY CONNECTION

Continuing Professional Education

Vol. 17. No. 2 - Accreditation test
The Soy Connection health and nutrition newsletter is now a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration, The American Academy of Nurse Practitioners and The American Academy of Physician Assistants.

Registered dietitians and dietetic technicians, registered (DTRs), Physician Assistants and Nurse Practitioners will receive continuing professional education units (CPEUs) for successfully taking a posted test.

After passing the test, you will receive a certificate of completion.

Note: All Fields and Questions are required

 1.
Which of the following screening approaches for a bioactive uses knowledge of effects of plants and their constituents?
 2.
A lipophilic food matrix of a functional food aids in the bioavailability of which of the following nutritents?
 3.
A study showed the shelf life of soymilk decreased from 1.7 years to 3 months with a what percent change in genistein concentration?
 4.
Which of the following organizations define a functional food as ?foods and beverages that have special health benefits, beyond and in addition to, basic nutrition.??
 5.
Health claims on food labels are approved by which of the following organizations?
 6.
The functional omega-3 fatty acid carries a qualified health claim for which of the following diseases?
 7.
Which of the following legumes has approximately 15% of calories from fat?
 8.
Of the major fatty acids found in soy oil which is in a quantity greater than 50%?
 9.
Health professionals recommend dietary omega-6:omega-3 fatty acid ratio to be?
 10.
To reduce the risk of coronary heart disease the American Heart Association recommends what percentage of energy from omega-6 fatty acids?