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THE SOY CONNECTION

Continuing Professional Education

Vol. 16. No. 1 - Acreditation test
Soy Connection is now a continuing professional education accredited provider. Registered dietitians and dietetic technicians will receive 1 continuing professional education unit for reading our newsletter and successfully taking a posted test.

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

Questions? Contact Us.

Note: All Fields and Questions are required

 1.
In the school lunch study the soy-based eateries had, on average, what percentage less saturated fat?
 2.
One refinement to the soy-based products used in the school lunch program would be to lower which of the following nutrients?
 3.
Recent studies have shown the Recommended Dietary Allowance for protein should be how many g/kg/d?
 4.
The International Society of Sports Nutrition recently concluded to improve training adaptation protein intake should not be lower than how many g/kg/d?
 5.
Plant protein results in lower net acid excretion verses animal protein.
 6.
What percentage of consumers expressed a willingness to pay extra for healthier foods?
 7.
What percentage of consumers say they have changed eating habits in the past three to five years?
 8.
Which of the following oils did consumers find as the most healthiest?
 9.
The Food and Drug Administration health claim states how many grams of soy protein reduces the risk of coronary heart disease?
 10.
Which of the following fats did consumers rate as more healthy than unhealthy?