Unfortunately this will be the last weekly update we have as our internship comes to a close. We took the suggestions from the taste panel and made adjustments to the dishes. The Superfoods Casserole was updated with a roasted red pepper béchamel sauce as its base and the pork fritter turned into a slider with a tomato-Dijon Tzatziki sauce. After careful dissection of all the dishes, the recipes were finalized and will hopefully be on the Soyfoods councils website soon. There was one final presentation on our internship, which we had to give to the managers of Iowa State Dining. The presentation was an overview of all the dishes we had created and how we think they could be applied to the ISU Dining system. We also brought samples of the “new” beans and rice, spicy edamame pesto and the Indian spiced lentil soup for them to try. Most of the managers seemed on board with trying out the dishes, one even suggested doing a large scale test during the fall semester to see how well the students like our dishes….
Archives for June 2011
Ankeny, Iowa, June 28, 2011—For those following gluten-free diets after being diagnosed with celiac disease, gathering information about gluten-free foods is essential. Then comes the major question: What should I eat? The new brochure, How to Eat and Live Gluten-Free!, available free from the Soyfoods Council provides answers to that question that are as simple as they are delicious.
A variety of soyfoods are naturally gluten-free, and supply many of the same nutrients found in fortified breads and cereals that are off-limits to those on gluten-free diets. Soybeans, tofu and soymilk provide calcium. Iron and B Vitamins are found in soybeans, soy flour, TVP (Textured Vegetable Protein) and tofu….
As the population ages, functional disability has become an increasingly important public health concern. Older people with functional disabilities may face challenges related to personal grooming, housework, meal preparation, using public transportation, shopping, managing money, taking medications and using the telephone. However, diet and certain dietary components may be protective against declining ability to perform these tasks. In a recent study from Korea, researchers assessed the relationship of diet to disabilities in 562 women aged 65 and older. They found that daily intake of legumes and soyfoods was associated with a 30% reduced risk of disabilities, although very basic functions such as dressing and eating were not affected by diet. These preliminary results suggest that soyfoods may play a role in helping older people to function more independently.
Kim J, Lee Y, Lee SY. Legumes and soy products consumption and functional disability in older women. Maturitas 2011.
With today’s interest in diet, health and nutrition, Americans are seeking answers to their questions about soyfoods. Parents, home cooks, teachers, dieters, journalists, retailers and restaurant customers can now get an overview of the benefits of eating soyfoods.
The new Soyfoods and Your Health brochure from The Soyfoods Council makes it easier to learn about the many ways soyfoods can contribute to good nutrition, as well as the health benefits that can be derived from eating soyfoods. Visit the website homepage, www.thesoyfoodscouncil.com, to find the latest research….