Continuing Education
Credits Newsletter
Registered dietitians and dietetic technicians, nurse practitioners, and certified dietary manager, certified food protection professionals may receive continuing education (CE) credits by reading the newsletter and taking and passing a test. The Soy Connection newsletter is approved for a maximum of 1.0 hours per issue.
The Soy Connection for Health Professionals
In This Issue:
Our food choices have associated environmental impacts. Understanding how and why foods differ in their effects can help us make better, more informed decisions that advance the sustainability of the food system. "A sustainable system is one which survives or persists," which means that the sustainability of a system is a question of prediction rather than definition. The foods we eat impact our environment in multiple ways; one of the most important is via greenhouse gas emissions. Compared to nearly all other protein sources, soybeans have been shown to have a lower global warming potential. Learn more about the environmental impacts of food, including soy, in this issue.
Whether or not a food is sustainably grown and produced also drives consumer preference. The United Soybean Board conducts annual surveys to measure consumer perceptions about soyfoods, health, nutrition, U.S. farmers, and sustainability. See the key findings.
By Andrew Berardy, PhD, MS, BS Our food choices have associated environmental impacts. Understanding how and why foods differ in their effects can help us make better, more informed decisions that advance the sustainability of the food system. Read More
By Mark Messina, PhD, MS, The foods we eat impact our environment in multiple ways; one of the most important is via greenhouse gas emissions (GHGE). These include carbon dioxide, methane, and nitrous oxide. The importance of considering the environmental impact of food aligns with the position of the Society for Nutrition Education and Behavior, which is that environmental sustainability should factor into dietary guidance at both the individual and policy level. Read More
By Joy Blakeslee, RDN, As health professionals, you are accustomed to reading clinical nutrition research and translating those findings into food or nutrition-related recommendations, action steps, and goals for your clients, patients, and others you advise. However, the question that remains is whether your recommendations resonate in a meaningful way with your clients. Consumer research helps provide answers to this question. Read More