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Vol. 1, No. 12
January 16, 1997Soyfoods USA...a monthly Email newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Copyright 1997 Indiana Soybean Development Council. Details at end of issue.
CONTENTS
1. 1997 U.S. Soyfoods Directory Available
2. Getting Soy Into School Lunch Programs
3. Soy's Role In Diabetes
4. Soy Cookie Recipes
· Henry Ford's Favorite Soybean Cookie
· Best Ever Snickerdoodles
5. Getting on and off our list.***********************
1997 U.S. SOYFOODS DIRECTORY AVAILABLE
Hot off the presses, the 1997 U.S. Soyfoods Directory is now available to anyone who wants a copy. The new directory is bigger and better with more listings of companies that make or distribute soyfoods. Plus, we've added more information about soyfoods, along with lots of recipes.
You won't find the directory on your local newsstands, but you can get a free copy by just emailing us your name and address to <soyfoods@ind.com>. Or, if you prefer, you can call 1-800-301-3153. As always, the directory is available on the World Wide Web at <http://soyfoods.com/>.
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GETTING SOY INTO SCHOOL LUNCH PROGRAMS
Soy-enhanced meat and poultry products hit a home run with the toughest food critics around - more than 11,000 school lunch customers. In a recent nationwide pilot program designed to measure student acceptability of soy-enhanced meat and poultry products, students in six economically and geographically diverse school districts rated 17 different soy-enhanced foods ranging from chicken patties to chili to submarine sandwiches.
"While many school foodservice directors understand soy is a low-fat protein source, they don't serve soy products because they mistakenly think kids won't eat them," said Anita Say-Holquist, school foodservice director of the Oakland Unified School district in Oakland, California. "I think people's connotation of soy is incorrect. As a participant of the national pilot program, we found students like soy-enhanced foods." The Oakland district serves 30,000 lunches and 8,000 breakfasts per day.
More than half of the students surveyed in taste tests gave the soy entrees a score of five on a five-point scale. Overall, 67 percent of students rated the entrees as above average.
Some soy-enhanced foods were especially popular with the kids. "Once students find something they like, they will ask for it. In our junior high, the cold cuts went over very well," explains Say-Holquist. "In fact, the students asked for the products again after the test."
Plate waste survey of nearly 5,000 students show students do more than ask for soy-enhanced foods - they eat them. According to the plate waste surveys conducted in the six pilot districts, 65 percent of students ate all of the soy-enhanced entree on their plate. Another 22 percent ate at least half.
The pilot tests focused on soy-enhanced meat products, which contain up to 30 percent soy protein. As a result of the program, some of the participating schools say they plan to add soy-enhanced foods to their menus.
In the Corpus Christi, Texas, Independent School District, foodservice director Jodi Houston said her district plans to implement five soy-enhanced menu items, including spaghetti with meat sauce, lasagna and tacos, this year. The district serves 35,000 lunches per day.
"The addition of soy to the recipes we plan to add to our menu decreases the fat content and increases the dietary fiber of each dish. This helps my district meet the recommended dietary guidelines for Americans," said Houston.
Building upon the success of the pilot program, the United Soybean Board (USB) is sponsoring seminars throughout the nation to demonstrate how incorporating more soy protein in school meals will allow directors to cut the fat - but not the taste - from school lunches in a cost-effective way.
The seminars, entitled "Reinventing the Meal with Soy!" will also give directors an opportunity to see how soy protein has improved in quality and consistency since its introduction to school foodservice in the 70's.
Learning how to add soy protein to menu items is as simple as attending a seminar. Nutritionists will demonstrate easy steps for preparing lower-fat versions of existing recipes, as well as provide suggestions for incorporating soy-enhanced foods in meal plans. Participants will receive a free information kit, which includes student-tested recipes and menu plans, cost comparisons, nutritional analysis, product and vendor information, and promotional materials. Seminar attendees will receive two hours of continuing education credit from the American School Food Service Association.
For more information, or to inquire about the conferences, please contact Nabeeha M. Kazi or Rebecca Cisek <kazin@fleishman.com>, Fleishman-Hillard, 816-474-9407.
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SOY'S ROLE IN DIABETES
Soyfoods play an interesting role in diabetes in two different ways:
1. Soyfoods may slow the absorption of glucose into the bloodstream.
2. Soy protein may help to prevent or control some of the complications of diabetes such as atherosclerosis (deposits of fatty substances in the arteries) and kidney disease.
Recently, scientists have suggested people with diabetes may benefit from soybeans because of the following:
* Soybeans have a low glycemic index. The glycemic index is a measure of how much blood glucose rises when a particular food is consumed. Foods with a low glycemic index are helpful in the control of diabetes because they cause a smaller rise in blood glucose levels.
* Soybeans are rich in soluble fiber. Soluble fiber helps delay the absorption of nutrients into the bloodstream and may help to control blood glucose levels.
* Soy protein may help reduce blood cholesterol levels. The best way to keep blood cholesterol levels down to help reduce the risk of heart disease is to eat a diet low in fat and cholesterol. Some studies even show the type of protein in the diet also may help. Adding soy protein to the diet has been shown to reduce blood cholesterol levels.
(Source: "The Simple Soybean and Your Health" by Mark and Virginia Messina and Kenneth D. R. Setchell.)
The Diabetic Exchange List
To control blood sugar, many find it easiest to plan menus using Exchange Lists for Meal Planning, published by the American Dietetic Association. Soyfoods can be included in this menu planning approach using the following exchanges:
1/2 cup soybeans = 1 protein exchange
1/2 cup tofu = 1 protein exchange
1 tofu hot dog = 1 protein exchange
1/4 cup tempeh = 1 protein exchange
1/4 cup roasted soynuts = 1 protein exchange
1/4 cup prepared textured soy protein = 1 protein exchange
1 ounce soy cheese = 1 protein exchange plus 1 fat exchange
1 cup low-fat soy milk = 1 milk exchange
1 cup regular soy milk = 1 milk exchange plus 1 fat exchange
To receive more information about diabetes, you can visit the American Diabetes Association World Wide Web site <http://www.diabetes.org/default.stm>, or call them at 1-800-DIABETES (1-800-342-2383). Representatives at the national number will direct you to your local diabetes association.
To get a catalogue of available books and cookbooks from the American Diabetes Association, you can go to <http://www.judds.com:80/prd.i/pgen/adabooks/SE7HA5DWD2SH2JRT00L44SDXF694HHDU/main.html> or call 1-800-ADA-ORDER.
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SOY COOKIE RECIPES
You can make some great cookies with soy. Here are two examples we are sure you will enjoy.
HENRY FORD'S FAVORITE SOYBEAN COOKIE
(Recipe developed by Chef Jan Willemse especially for Henry Ford)
Editor's Note: In the early 1900's, Michigan's own Henry Ford, a soybean visionary and innovator, saw the necessity to develop industrial uses from renewable agricultural products. It was because of Mr. Ford's concern for agriculture that he researched numerous commodities to fulfill his vision. Ford found soybeans to be the most versatile of the crops. Quite possibly the most widely known of Henry Ford's work with soybeans was when he made an auto trunk lid from soybean based plastics and took an ax to it to demonstrate its resilience.
Mr. Ford wanted to go beyond industrial uses of soybeans. He asked that recipes be developed utilizing soybeans for human consumption. In the book "Cooking for Henry" published by The Donning Company, Mr. Ford's personal pastry Chef Jan Willemse is quoted, "It used to be everyone thought soybeans were just food for animals. Mr. Ford helped people realize that they are perfect food for human beings. He once said that, next to the Model T, he considered his soybean research to be his greatest work."
Preheat oven to 350°
3 cups soft brown sugar
1 cup soy margarine
4 eggs
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoon baking soda
2 tablespoons soy milk
3 cups pastry flour
1 cup soybean flour (or bread flour)
2 cups crushed roasted soybean nuts (unsalted)
4 cups chocolate chips
Mix soft brown sugar and margarine. Mix for 2 minutes. Add eggs, two at a time, mix for about 3 or 4 minutes. Add salt, vanilla, baking soda, milk, and flours. Mix a little - 5 or 6 turns. Mix in roasted soybeans and chocolate chips. Mix a little. Put some mix in a pastry bag and squeeze mix onto greased pans. This should be about the size of a half-dollar. Flatten the top and brush with an egg wash. Bake for about 8 to 10 minutes. Yields 10 dozen cookies. (This is a lot of cookies, so you may want to cut the recipe in half.)
Serving Size: 1 cookie
81 calories, 12 grams carbohydrate, 1.5 grams protein, 3.4 grams fat, 0.45 grams saturated fat, 7 mg cholesterol
This recipe is brought to you compliments of the Michigan Soybean Promotion Committee.
BEST EVER SNICKERDOODLES
By Kristen Dougherty
1/2 cup margarine, soft
1/2 cup soy flour - sifted
1/2 cup all-purpose flour
1 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup wheat flour, whole-grain
2 tablespoons sugar
1 teaspoon cinnamon
Mix margarine on high speed for 30 seconds. Add soy flour, all-purpose flour, 1 cup sugar, egg, vanilla, baking soda and baking powder. Beat together. Beat in the whole wheat flour.
Chill dough for 1 hour. Shape into 1" balls. Roll the balls in sugar/cinnamon mixture and place on a greased cookie sheet. Bake in 375° F oven for 10 minutes. Cool on a wire rack. Yield: 40 servings.
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Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>
Send comments or requests for information about Soyfoods USA to <info@soyfoods.com>
Back issues available at <http://soyfoods.com/newsletter/old/OldSUSA.html>
More information about soyfoods can be found at the U.S. Soyfoods Directory <http://soyfoods.com/>
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Copyright 1997
Indiana Soybean Development Council
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