Abstract
Soy foods were successfully substituted for traditional foods in a three-week cycle menu serving 260 long-term care facility residents. Plate waste from 9,298 resident meals showed there was no significant difference in grams eaten between the study periods. Residents ate 66% of the items served during both soy and traditional food service periods. Energy values between study weeks, by meals, and products were not significantly different. Protein values were significantly higher (P < 0.01) for the soy study period. Soy foods can be acceptably substituted for traditional foods while increasing protein intake in the elderly.
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