{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/44198"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/44198","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Knowledge of General Nutrition, Soy Nutrition, and Consumption of Soy Products: Assessment of a Sample Adult Population in Montgomery County, Virginia","abstract":"Nutrition education programs in the prevention of chronic diseases has flourished over the last 15 years. Investigators continue to demonstrate that soy consumption plays a role in decreasing chronic diseases such as cardiovascular disease, cancer, osteoporosis and problems regarding menopause. Although research focuses on soy benefits regarding chronic disease, to date, no program exists focusing on soy consumption.164 surveys distributed to 18-65 year-olds in Southwest Virginia assessed the population's chronic disease knowledge and information sources regarding soy foods and three nutrition education programs. Purchases of and opinions on soy products along with 62 single-blind taste evaluations comparing soy and non-soy taste preferences were assessed. 73.4% of the population sample knew at least one of three nutrition programs while 37.1% knew soy's relationship to chronic disease. Information sources for both were significantly (p<.006) higher for magazines and newspapers. Health and belief of not liking the taste of soy were significant (p<.017) reasons influencing purchase of soy foods. Tofu and soy burgers were consumed significantly (p<.001) more than other soy foods. No significant (p>.05) difference in preference was found between all cookies and muffins. Women knew significantly (p<.04) more about soy than men. Knowledge about soy was significantly (p<.03) correlated with soy consumption.Results indicate a need for soy education and consumption in preventing chronic diseases. Target populations should focus on non-Asians, males, 18-24 years, with less than a college education level. Implementing a soy education program in preventing chronic diseases is feasible, necessary, and cost-effective.","abstract_html":"Nutrition education programs in the prevention of chronic diseases has flourished over the last 15 years. Investigators continue to demonstrate that soy consumption plays a role in decreasing chronic diseases such as cardiovascular disease, cancer, osteoporosis and problems regarding menopause. Although research focuses on soy benefits regarding chronic disease, to date, no program exists focusing on soy consumption.164 surveys distributed to 18-65 year-olds in Southwest Virginia assessed the population&#x27;s chronic disease knowledge and information sources regarding soy foods and three nutrition education programs. Purchases of and opinions on soy products along with 62 single-blind taste evaluations comparing soy and non-soy taste preferences were assessed. 73.4% of the population sample knew at least one of three nutrition programs while 37.1% knew soy&#x27;s relationship to chronic disease. Information sources for both were significantly (p&lt;.006) higher for magazines and newspapers. Health and belief of not liking the taste of soy were significant (p&lt;.017) reasons influencing purchase of soy foods. Tofu and soy burgers were consumed significantly (p&lt;.001) more than other soy foods. No significant (p&gt;.05) difference in preference was found between all cookies and muffins. Women knew significantly (p&lt;.04) more about soy than men. Knowledge about soy was significantly (p&lt;.03) correlated with soy consumption.Results indicate a need for soy education and consumption in preventing chronic diseases. Target populations should focus on non-Asians, males, 18-24 years, with less than a college education level. Implementing a soy education program in preventing chronic diseases is feasible, necessary, and cost-effective.","abstract_has_math":false,"creators":["Johnson, Lida Catherine"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition, Foods, and Exercise","degree_department":"Human Nutrition, Foods, and Exercise","school":null,"contributors":[],"advisors":[],"committee_chairs":["Bakhit, Raga M."],"committee_members":["Barbeau, William E."],"year":1999,"date_issued":"1999-08-09","date_published":"1999-08-09","updated_at":"2026-07-22T22:19:22Z","subjects":["consumption","nutrition education","soy","chronic disease"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-081199-131243"],"render_values":[{"text":"etd-081199-131243","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/44198","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Bakhit, Raga M."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Barbeau, William E."]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition, Foods, and Exercise"]},{"key":"dc:creator","label":"Author","values":["Johnson, Lida Catherine"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:42:32Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:42:32Z","2000-08-25"]},{"key":"dc:date.issued","label":"Date","values":["1999-08-09"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition, Foods, and Exercise"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["consumption","nutrition education","soy","chronic disease"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-081199-131243"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/44198"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Nutrition education programs in the prevention of chronic diseases has flourished over the last 15 years. Investigators continue to demonstrate that soy consumption plays a role in decreasing chronic diseases such as cardiovascular disease, cancer, osteoporosis and problems regarding menopause. Although research focuses on soy benefits regarding chronic disease, to date, no program exists focusing on soy consumption.164 surveys distributed to 18-65 year-olds in Southwest Virginia assessed the population's chronic disease knowledge and information sources regarding soy foods and three nutrition education programs. Purchases of and opinions on soy products along with 62 single-blind taste evaluations comparing soy and non-soy taste preferences were assessed. 73.4% of the population sample knew at least one of three nutrition programs while 37.1% knew soy's relationship to chronic disease. Information sources for both were significantly (p<.006) higher for magazines and newspapers. Health and belief of not liking the taste of soy were significant (p<.017) reasons influencing purchase of soy foods. Tofu and soy burgers were consumed significantly (p<.001) more than other soy foods. No significant (p>.05) difference in preference was found between all cookies and muffins. Women knew significantly (p<.04) more about soy than men. Knowledge about soy was significantly (p<.03) correlated with soy consumption.Results indicate a need for soy education and consumption in preventing chronic diseases. Target populations should focus on non-Asians, males, 18-24 years, with less than a college education level. Implementing a soy education program in preventing chronic diseases is feasible, necessary, and cost-effective."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Knowledge of General Nutrition, Soy Nutrition, and Consumption of Soy Products: Assessment of a Sample Adult Population in Montgomery County, Virginia"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Bakhit, Raga M."],"dc:contributor.committeemember":["Barbeau, William E."],"dc:contributor.department":["Human Nutrition, Foods, and Exercise"],"dc:creator":["Johnson, Lida Catherine"],"dc:date.accessioned":["2014-03-14T21:42:32Z"],"dc:date.available":["2014-03-14T21:42:32Z","2000-08-25"],"dc:date.issued":["1999-08-09"],"dc:description.abstract":["Nutrition education programs in the prevention of chronic diseases has flourished over the last 15 years. Investigators continue to demonstrate that soy consumption plays a role in decreasing chronic diseases such as cardiovascular disease, cancer, osteoporosis and problems regarding menopause. Although research focuses on soy benefits regarding chronic disease, to date, no program exists focusing on soy consumption.164 surveys distributed to 18-65 year-olds in Southwest Virginia assessed the population's chronic disease knowledge and information sources regarding soy foods and three nutrition education programs. Purchases of and opinions on soy products along with 62 single-blind taste evaluations comparing soy and non-soy taste preferences were assessed. 73.4% of the population sample knew at least one of three nutrition programs while 37.1% knew soy's relationship to chronic disease. Information sources for both were significantly (p<.006) higher for magazines and newspapers. Health and belief of not liking the taste of soy were significant (p<.017) reasons influencing purchase of soy foods. Tofu and soy burgers were consumed significantly (p<.001) more than other soy foods. No significant (p>.05) difference in preference was found between all cookies and muffins. Women knew significantly (p<.04) more about soy than men. Knowledge about soy was significantly (p<.03) correlated with soy consumption.Results indicate a need for soy education and consumption in preventing chronic diseases. Target populations should focus on non-Asians, males, 18-24 years, with less than a college education level. Implementing a soy education program in preventing chronic diseases is feasible, necessary, and cost-effective."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-081199-131243"],"dc:identifier.uri":["http://hdl.handle.net/10919/44198"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["consumption","nutrition education","soy","chronic disease"],"dc:title":["Knowledge of General Nutrition, Soy Nutrition, and Consumption of Soy Products: Assessment of a Sample Adult Population in Montgomery County, Virginia"],"dc:type":["Thesis"],"thesis:degree_discipline":["Human Nutrition, Foods, and Exercise"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:22Z"}