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Adaptation of recipes to promote soy...

Salazar, Laura Denise.

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Adaptation of recipes to promote soy food consumption by participants in a cardiac rehabilitation program.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Adaptation of recipes to promote soy food consumption by participants in a cardiac rehabilitation program./
作者:	Salazar, Laura Denise.
面頁冊數:	80 p.
附註:	Source: Masters Abstracts International, Volume: 42-01, page: 0214.
Contained By:	Masters Abstracts International42-01.
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1414599

Adaptation of recipes to promote soy food consumption by participants in a cardiac rehabilitation program.
Salazar, Laura Denise.

Adaptation of recipes to promote soy food consumption by participants in a cardiac rehabilitation program. - 80 p.

Source: Masters Abstracts International, Volume: 42-01, page: 0214.

Thesis (M.S.)--Mississippi State University, 2003.

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.Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Adaptation of recipes to promote soy food consumption by participants in a cardiac rehabilitation program.
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245 1 0 $a Adaptation of recipes to promote soy food consumption by participants in a cardiac rehabilitation program.
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500 $a Source: Masters Abstracts International, Volume: 42-01, page: 0214.
500 $a Major Professor: Wanda L. Dodson.
502 $a Thesis (M.S.)--Mississippi State University, 2003.
520 $a 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.
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650 4 $a Health Sciences, Rehabilitation and Therapy. $3 1017926
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