| Soy consumption, in some populations, has not kept pace with its well established health and nutritional benefits. The objective of this study was to determine if an intervention of food demonstrations with tasting and informal presentations of specific health and nutritional benefits of soy products would increase consumption by a high risk population. Forty-one persons from the Cardiovascular Rehabilitation Program volunteered to participate in the study. Data from questionnaires and sensory analysis of five soy foods were used to generate results. Approximately 20% of the subjects tried some of the recipes at home, 40% increased their consumption of soy burgers and meat analogues and commercial soy burger consumption was significantly increased. Significant changes in awareness of health and nutritional benefits were documented. An intervention program with cardiac rehabilitation patients improved awareness and use of soy products, especially the proprietary items. |
