The Iowa Food and Family Project is celebrating Soyfoods Month!
Follow the Iowa Girl Eats’ tour here.
Soy and Healthy Diets for Children
by Mark Messina, PhD, MS
Establishing healthful eating habits early in life is important. Childhood eating habits often set the tone for dietary behavior later on in life and because the origin of many chronic diseases occurs well before adulthood, healthful behaviors during childhood and adolescence can affect the risk of developing certain chronic diseases many years later. In fact, it is well known that the beginning stages of certain chronic diseases, such as coronary heart disease, are already apparent in adolescents.
PHOTO: Making tofu, The Kids Cook Monday pilot with Columbia University
Soyfoods such as tofu are one of the first foods introduced into the diets of Japanese children. There is evidence that if non-Asian children copied the Japanese they would benefit as a result. Soyfoods can help children meet the Dietary Guidelines. They provide high quality protein and a variety of vitamins and minerals and are one of the few good sources of both essential fatty acids. In addition, soy protein has been shown to lower blood cholesterol in children with elevated cholesterol. But perhaps most exciting, there is intriguing evidence that by consuming just one serving of soy per day, such as a cup of soymilk, 3 ounces of tofu or an ounce of soynuts, girls can dramatically reduce their risk of developing breast cancer later on life.
Both boys and girls would do well by adding a little soy to their diet. With the wide availability of so many tasty and convenient soyfoods, doing so is pretty easy.
We received many tasty entries to our first #SoyRecipeRedo Contest on Facebook! Congratulations to Wai Leng, the creator of the Spicy Chinese Noodle Stir-fry with Tofu and Vegetables recipe and winner of a $200 VISA Gift Card!
The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.