National Soybean Research Laboratory: Soy and Nutrition Projects
One of NSRL's mission is to educate society on the advantages of a soy enriched diet and communicate the health benefits of soy foods and ingredients. NSRL maintains test kitchens and facilities, where we conduct recipe development, sensory evaluations, consumer acceptance studies, and foods related research. NSRL builds awareness of soy foods and soy food ingredients through outreach programs, training courses, and innovative applications of soy.
Programs and Projects Include Soy Solutions...
... in Your Home- recipes, cookbooks, and guides for all cooking skill levels that will encourage everyday cooks to use more soy.
...for Schools, Organizations, and Groups- Soy on the Menu cookbook, food pantry soy product use, and online institutional recipes
News
Map the Meal Gap Report Available
Feeding America,the nation's leading domestic hunger-relief charity, recently released Map the Meal Gap: Child Food Insecurity 2011. This report report summarizes work led by NSRL Executive Director Craig Gundersen with the goal of better understanding hunger in America, providing a clearer picture of how food insecurity impacts children at the national and local levels, and relating childhood hunger to unemployment and poverty. With information on food insecurity provided at state, county, and congressional district levels, it identifies areas where there is consistently inadequate nutrition and food available for children. Armed with this type of information, communities can better identify strategies for reaching the families and children who need food assistance.
Announcements
Healthy Soy Food Options Coming to the School Lunch Line
The USDA has recently added more fruits, vegetables and whole grains to the
school menu for millions of school age children in the U.S. The rulings will also
allow schools to serve tofu, along with other soyfoods and soymilk. Tofu can
be included alongside already served veggie burgers, chicken-less slices on sandwiches,
edamame and soynuts in salads, sloppy joes with soy crumble and soymilk. More details about the changes is available from The Soyfoods Association of North
America News Release and these USDA links:
USDA Unveils Historic Improvements to Meals Served in America’s Schools
Final Rule:Nutrition Standards in the National School Lunch and School Breakfast Programs