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THE SOY CONNECTION

Continuing Professional Education

Vol. 18, No. 1 - Soy in the Daily Diet
Reed Mangels, Ph.D., R.D. is a nutrition advisor for the non-profit, educational Vegetarian Resource Group as well as nutrition editor and a regular columnist for the quarterly publication, Vegetarian Journal. She is a co-author of The Dietitian's Guide to Vegetarian Diets.

Note: All Fields and Questions are required

 1.
In a study the FDA concluded that ______ g/d of soy protein, as part of a diet low in saturated fat, may reduce risk of coronary heart disease.
 2.
Over the past 40 years in Japan soy protein intake has changed drastically.
 3.
If median Asian isoflavone intake is used as a guide, how many grams of soy protein would be recommended for intake?
 4.
Soy flour can completely replace wheat flour in baking.
 5.
What percentage of cooking oil in commercial applications is soybean/vegetable oil?
 6.
In what year was a health claim granted by the FDA for dietary soy protein and heart health?
 7.
The two major soyfood products consumed in Shanghai are soymilk and tofu.
 8.
Biesalski, et al. says the physiologic intake of a dietary compound as a daily consumption that is no more than ______ the average intake of that compound in a population.
 9.
Soybeans are essentially the only source of isoflavones.
 10.
What oil was the first to appear on the front label panel of cooking oil?