Health Professional Hub

The Health Effects of Soy: A Reference Guide for Health Professionals

A tremendous amount of soy-related research has been conducted over the past three decades, with an average of about 2,000 papers indexed in PubMed annually. This booklet aims to provide an evidence-based overview of the health effects of consuming soy foods and soy ingredients.

Beyond the Label: A Dietitian’s Guide to Plant-Based Meat Alternatives

Plant-based meat alternatives are a fast-growing segment in today’s food environment — yet for many consumers, questions remain about their nutritional profile and the role they play in a balanced diet. This toolkit provides science-backed guidance, practical tips, and conversation starters to help dietitians and other health professionals translate complex data into clear, actionable advice.

2025-2026 U.S. Soy Dietitian Toolkit

Elevate your nutrition practice with this compelling resource designed especially for dietitians seeking evidence-based tools, engaging visuals, and ready-to-share content. Inside, you’ll find the latest soy nutrition science, practical counseling tips, recipe ideas, and more to seamlessly integrate into your client education and outreach.

2025-2026 Soy Foods Guide

Discover the latest on soy’s nutrition, versatility, and practical applications with the Soy Foods Guide – a go-to resource for quick facts, recipe inspiration, and guidance you can share with patients and clients.

Women’s Nutrition Guidebook

From young adulthood to menopause, this guide offers practical, research-based nutrition information for health professionals that work with women of all ages

Plant Power On the Plate:  Facts About Plant-Based Meat Alternatives

This handout is a companion to the Guide to Plant-Based Meat Alternatives and can be shared with those you advise to provide evidence and context around consuming plant-based meat alternatives.

Evaluating Foods by Nutritional Value Rather Than Level of Processing

This handout will support you in guiding your patients and clients in evaluating foods based on nutritional value rather than processing level. This helpful resource explains why soy foods are a prime example of how modern food processing can deliver nutrient-dense options. 

A Guide to Cooking Oils: Nutrition and Applications

This handout explains that plant-based oils like soybean, canola, olive, and avocado provide heart healthy essential fatty acids. It highlights practical tips and cooking uses and will help your patients and clients match the oil to the cooking method for the best results.