Participants' willingness to consume soy foods for lowering cholesterol and receive counselling on cardiovascular disease by nutrition professionals

Abstract

Objectives: To determine if participants would be interested in consuming soy foods to lower cholesterol in primary and secondary prevention of heart disease, and to identify the role physicians and registered dietitians have in providing dietary advice, about soy foods or other foods, for participants with elevated cholesterol. Methodology: Qualitative data from 12 focus groups were gathered from a convenience sample of 74 adults, aged 18 -91 years, with and without high cholesterol (total cholesterol .200 mg dl 21

Impact of a soy nutrition education programme on knowledge in a low‐income community in Qwa‐Qwa, South Africa

“…However, based on the poor knowledge of nutrition (Oldewage‐Theron and Egal, 2010) and soy, the first step was to implement a soy NEP followed by soy gardening and the development of local dishes based on soy protein. Other research suggests that a soy NEP can be implemented to address the effects of problems of nutrition in transition, where both over‐ and under‐nutrition co‐exist (Schryver and Smith, 2006). For this reason, the definition and health benefits of soy, as well as soy gardening, formed the main part of the NEP.…”

Differences between older and younger Poles in functional food consumption, awareness of metabolic syndrome risk and perceived barriers to health improvement

“…Pro-healthy food functions have been noticed by up to 40% of European consumers (de Jong et al, 2003;Kafatos et al, 1999). Many of them consider functional food and/or supplements consumption as an easy way to be healthier or that it will compensate for an unhealthy lifestyle (de Jong et al, 2003;Schryver and Smith, 2006). Positive attitudes to functional food are held by even more people in comparison to those who eat such food (de Jong et al, 2003).…”

Determinants of western food adoption among hindu nepalese women living in the Kathmandu valley

“…Dietary intake is influenced by a number of factors including personal preferences, food characteristics, food availability, income, age, gender, religion, cultural background, social setting, health, emotional and body image issues, changes in the food environment, and economic situation (Cash, ; Dammann and Smith, ; Drewnowski, ; Franzen and Smith, b; Glanz et al, ; Henderickson et al, ; Himmelgreen et al, ; Myers, ; Oliver and Wardle, ; Richards and Smith, ; Schrvyer and Smith, ; Smith et al, ; Smith and Miller, ; Smith and Morton, ; Vallianatos and Raine, ; Wardle et al, ; Wiig and Smith, ). Globalization, through changes to local food environments/systems, may also influence dietary behavior (Brewis, ; Dufour et al, ; Pingali, ; Popkin, ; Smith, ).…”