Self-identities and BMI of Minnesotan soy consumers and non-consumers.

Objective: The purpose of this study was to identify self-identities among mainstream and natural foods shoppers and the relationship of these self-identities to soy consumption and BMI. We hypothesized that soy consumers (SCs) would have lower BMIs than non-consumers (NCs) and that persons who self-identify themselves as SCs, natural foods, organic foods, health conscious, whole foods consumers, and vegetarians would have higher intakes of soy.

Research Methods And Procedures: A validated soy foods frequency questionnaire was administered to 298 adult mainstream and natural foods grocery store shoppers in Minneapolis/St.

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

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(-1)). Participants were recruited from Minneapolis/St.

Application of modern biotechnology to food and agriculture: food systems perspective.

The purpose of this article is to provide nutrition educators with an introduction to a range of considerations and forces that are driving the application of modern biotechnology in the food and fiber sector based on a food systems perspective. In doing so, the following issues are critically assessed: (1) the global debate on how to regulate genetically engineered (GE) foods and crops, (2) cultural differences in public perceptions of GE foods, and (3) evaluation of selected GE traits against the principles of social, economic, and ecological sustainability, including the potential of modern agricultural biotechnology to enhance global food security. Where appropriate, we also review other agricultural technologies and the broader political, social, and economic contexts in which these technologies have been introduced.