Tionni R Wenrich1, Katherine L Cason. 1. Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802, USA. trk122@psu.edu
Abstract
OBJECTIVE: To assess the consumption and perceptions of soy among low-income adults. DESIGN: A survey, which included demographic items, Likert scales for items on perceived benefits and barriers to soy consumption and factors that may increase soy consumption, and a soy food consumption frequency questionnaire. SUBJECTS/ SETTING: A convenience sample of 353 adults enrolled in either the Pennsylvania Expanded Food and Nutrition Education Program or the Pennsylvania Food Stamp Nutrition Education Program. STATISTICAL ANALYSES: Descriptive statistics. RESULTS: Few participants (13%; n = 44) reported currently consuming soy foods. The percentage of respondents recognizing potential health benefits of soy ranged from 53% to 57%. The major barriers to soy consumption were a lack of knowledge on how to use soy (87%), cost (55%), and unavailability (45%). Participants indicated that education on how to use and incorporate soy into the diet (88%) and addition of soy into familiar foods (82%) may increase their soy consumption. APPLICATIONS/ CONCLUSIONS: The findings suggest that this population would benefit from exposure to soy foods and instruction on preparing low-cost soy foods that can easily be included in their diet, in addition to education on the potential health benefits of soy foods. The results may provide direction for the development of curricula that educate this population on the potential benefits and uses of soy.
OBJECTIVE: To assess the consumption and perceptions of soy among low-income adults. DESIGN: A survey, which included demographic items, Likert scales for items on perceived benefits and barriers to soy consumption and factors that may increase soy consumption, and a soy food consumption frequency questionnaire. SUBJECTS/ SETTING: A convenience sample of 353 adults enrolled in either the Pennsylvania Expanded Food and Nutrition Education Program or the Pennsylvania Food Stamp Nutrition Education Program. STATISTICAL ANALYSES: Descriptive statistics. RESULTS: Few participants (13%; n = 44) reported currently consuming soy foods. The percentage of respondents recognizing potential health benefits of soy ranged from 53% to 57%. The major barriers to soy consumption were a lack of knowledge on how to use soy (87%), cost (55%), and unavailability (45%). Participants indicated that education on how to use and incorporate soy into the diet (88%) and addition of soy into familiar foods (82%) may increase their soy consumption. APPLICATIONS/ CONCLUSIONS: The findings suggest that this population would benefit from exposure to soy foods and instruction on preparing low-cost soy foods that can easily be included in their diet, in addition to education on the potential health benefits of soy foods. The results may provide direction for the development of curricula that educate this population on the potential benefits and uses of soy.