How Soy Consumption Relates to Nutritional Knowledge

Wansink, Brian and Nina Chan, (2001) “Relation of Soy Consumption to Nutritional Knowledge,” Journal of Medicinal Foods, 4:3 (December), 145-150

14 Pages Posted: 13 Jan 2016

See all articles by Brian Wansink

Brian Wansink

Retired

Nina Chan

University of Illinois at Urbana-Champaign

Date Written: May 31, 2001

Abstract

Is it reasonable to believe that the consumption of medicinal and functional foods such as soy is driven by nutritional knowledge? A national survey of 770 US consumers indicated that 39% of males and females did not know of any health benefits associated with soy. Among those knowing of soy’s nutritional benefits, consumption only occurred among those perceiving these benefits as specifically relevant to themselves. Interestingly, people who had even a slight familiarity with functional foods were more likely to consume soy. Contrary to what many believe, improving the taste properties of soy will appear to have a more dramatic impact on the consumption of those who are knowledgeable about functional and medicinal foods than on the general population.

Keywords: soy, functional foods, soy consumption, taste property, health information, food selection, consumer behavior

Suggested Citation

Wansink, Brian and Chan, Nina, How Soy Consumption Relates to Nutritional Knowledge (May 31, 2001). Wansink, Brian and Nina Chan, (2001) “Relation of Soy Consumption to Nutritional Knowledge,” Journal of Medicinal Foods, 4:3 (December), 145-150, Available at SSRN: https://ssrn.com/abstract=2713988

Brian Wansink (Contact Author)

Retired ( email )

607-319-0123 (Phone)

Nina Chan

University of Illinois at Urbana-Champaign ( email )

601 E John St
Champaign, IL 61820
United States

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