In Africa, the Humana People to People organization has even set up "soy restaurants" that are operated by committed volunteers who fight HIV/AIDS in their communities. By coupling a protein-rich meal of soy with educational programs, Humana believes that it can feed the body while it informs the mind about how to stop the spread of HIV/AIDS. Soy restaurant customers pay a minimal amount for their meals, although meals are free fo

1. IFIC Foundation
http://if ic.org November / December 2002
Soy Protein
Offers Hope for Developing Countries
Although an estimated 38.8 mil-lion
Americans are classified as
obese, many people in the world
face the opposite problem of having
too little food. In fact, the number of
people who go to bed hungry is 20
times the number of people who are
obese — or 800 million people
worldwide. Every 7 seconds one
child dies from hunger and related
causes, according to the United
Nations Food and Agriculture
Organization.
The United States has maintained a
concerted effort to fight world hunger
since World War II. Bulk commodities,
such as corn-soy blends and veg-etable
oils, have long served as the
cornerstone of feeding programs led
by groups such as the World Food
Programme (WFP) and Save the
Children. These organizations deliver
U.S. food assistance to people in
countries ranging from Afghanistan to
Zimbabwe. Yet, the battle is not just
against hunger. Good nutrition is key
for food assistance recipients, espe-cially
children. Proper development
and good health are needed individu-ally
as well as collectively since a vig-orous
population is essential to the
progress of a nation that seeks real
economic growth and development.
Soy protein is becoming a more
important tool in U.S. frontline efforts
to provide good nutrition abroad. In
the last 2 years both the U.S. Agency
for International Development and
the U.S. Department of Agriculture
have approved the use of five high-protein
soy products — defatted soy
flour, textured soy protein, soy pro-tein
concentrates, isolated soy pro-tein,
and soy milk replacer — for use
in the food assistance programs that
they administer.
"The need for protein is over-whelming
in many countries and peo-ple
simply cannot afford animal pro-tein;
nor can the environment in
some areas absorb the number of ani-mals
necessary to provide the protein
requirements," says Gail Carlson,
director of relief and food security for
Counterpart International, an aid
organization that works in more than
60 countries. "In addition, many peo-ple
affected by diseases such as
HIV/AIDS, malaria, and tuberculosis
have a great deal of difficulty absorb-ing
many types of protein. Soy prod-ucts
are both easy to digest and easy
to work with in many difficult field
conditions."
Textured soy protein contains at
least 50 percent protein and can be
used as a burger, as a meat sauce,
and in other ways. Because of this
and its previous use of the product,
Food For the Poor (FFP) recently
requested 500 metric tons of textured
soy protein for aid work in Guyana,
where a large portion of the popula-tion
is vegetarian for religious rea-sons.
"As our feeding programs con-tinue
to increase, we anticipate that
any future awards Food For the Poor
receives will include soy products to
assist in combating the protein defi-ciencies
that the poor of these coun-tries
experience," says Food For the
Poor government program specialist
Clifford Feldman.
This potential for soy prompted
U.S. soybean growers to launch the
World Initiative for Soy in Human
Health (WISHH) program in 2000.
"This initiative makes sense because
U.S. soybean growers see the imbal-ance.
Millions are hungry in the world
and need more protein, while the U.S.
soybean crop is in abundant supply,"
says WISHH Director Jim Hershey.
"Soybean growers are using their own
money through their checkoff pro-gram
and leveraging it with the
Improving the Public’s Understanding of Science Communication...2
Part 2 — Food Insight Interviews Food Safety Leaders..................4
NEWSBites ...........................................................................................7
INSIDE
Current Topics in Food Safety & Nutrition
(continued on page 6)
World Food Programme/Alejandro Chicheri
Soy flour has the potential to improve
the nutritional value of flat breads,
which are a staple of many diets in
Afghanistan, India, and numerous
other countries.

2. Improving the Public’s
Understanding of
Science Communication
Which of the following is usually
not included in media stories
on new scientific research?
A. A fantastic, attention-grabbing
headline?
B. Arguments among advocates of
different positions?
C. Contradictions of last week's
"new" research? or
D. Context on to whom the
research applies and how it can
be implemented?
If you answered "D" then you rec-ognize
the uphill battle that most sci-ence
communicators face when
addressing journalists' questions.
According to the International Food
Information Council (IFIC)
Foundation's Food for Thought IV
research on how the media report on
diet, nutrition, and food safety, jour-nalists
provided adequate context in
only 6 percent of their stories.
According to the report, the IFIC
Foundation has found that little con-text
is provided with the nutritional
advice offered in the news. Four sepa-rate
Food for Thought studies have
examined thousands of stories that
provided advice on what to eat (or
what not to eat) for better health, but
they have rarely specified how much
to eat, how often certain foods should
be consumed, or to whom the advice
applies. This lack of context creates
consumer confusion and a loss of
confidence in science.
To help journalists, scientists, pub-lic
affairs and public relations profes-sionals,
special interest groups, and
others in the science communication
process deliver the good (or bad)
nutrition and food safety news to
consumers, the IFIC Foundation, in
conjunction with the Harvard School
of Public Health, convened an adviso-ry
group and developed a set of prac-tical
guidelines for interpreting and
reporting science-based information.
This advisory group was com-posed
of scientists from Harvard and
Tufts Universities, the editors of med-ical
journals, representatives of pro-fessional
interest groups and the food
industry, and practicing journalists.
Following the advisory group's initial
meeting, a series of roundtables
involving more than 60 other science
communications professionals was
held around the country.
Improving Public Understanding:
Guidelines for Communicating
Emerging Science on Nutrition, Food
Safety, and Health, originally pub-lished
in the Journal of the National
Cancer Institute in 1998, offers tips and
advice and provides thought-provok-ing
questions that everyone involved
in science communication should ask
themselves before disseminating
important, yet possibly confusing,
information to the general public.
In the fall of 2002, the IFIC
Foundation reissued the Guidelines to
more than 6,500 journalists, scientists,
and health communicators across the
United States. The Guidelines were
accompanied by an open letter from
Dr. Tim Johnson, Medical Editor for
ABC News and chairperson of the orig-inal
advisory group.
Dr. Johnson asked journalists to
revisit the Guidelines and "re-empha-size
their importance for those of us
who have the serious responsibility
of communicating nutrition, food
safety, and health information."
The Guidelines are intended to sug-gest
how context can be provided.
They also outline the necessary data,
disclosures, and contextual qualifiers
that may help the public evaluate a
study's relevance and importance.
The Guidelines pose some overar-ching
questions,including:
1. Will your communication enhance
public understanding of diet and
health?
2. Have you put the study findings
into context?
3. Have the study and findings been
peer reviewed?
4. Have you disclosed the important
facts about the study?
5. Have you disclosed all key
information about the study's
funding?
(continued on page 3)
22 • F o o d I n s i g h t http://ific.org/foodinsight November / December 2002

3. (continued from page 2)
Understanding Science Communication
A major question that science com-municators
need to ask is whether the
study is credible enough to warrant
public attention. Some studies can be
presented in an overly simplistic fash-ion,
inappropriately characterizing
individual foods, ingredients, or sup-plements.
The best rule of thumb for
communicators and the public inter-preting
the news is that if it sounds
too good (or bad) to be true, it's prob-ably
not true or at least exaggerated.
The Guidelines also pose specific
questions to each participant in the
communication process.
For Scientists:
1. Have you provided essential back-ground
information about the study
in your written findings or to jour-nalists
or to others requesting it in
a language that can be understood?
2. Have you clarified dietary risks and
benefits?
3. Have you met the needs of the
media?
It is important that scientists make
themselves available to the media
when one of their studies is released.
The authors of a study can help put it
into context, explaining the benefits
or harms discovered during the
research process. They also can cor-rect
any misimpressions that the
media may have.
For Journal Editors:
1. Does your embargo policy enhance
public communication?
2. Do you encourage responsible
reporting on study findings by the
media?
3. Have you considered the effect of
the study findings on consumers?
4. Does your submission policy per-mit
scientists to clarify the results
of abstract presentations with the
media?
Competition is fierce among jour-nalists,
and that includes the editors
of the many scientific journals that
publish peer-reviewed research stud-ies.
Journal editors should act as a
liaison between the mainstream
media and the scientists who con-ducted
the published study. This will
help not only to encourage responsi-ble
reporting but also to put the sci-ence
into consumer-friendly language.
For Journalists:
1. Is your story accurate and bal-anced?
2. Have you applied a healthy skepti-cism
to your reporting?
3. Does your story provide practical
consumer advice?
4. Is your reporting grounded in a
basic understanding of scientific
principles?
Although true science journalists
are becoming an endangered species,
that does not mean that new scientif-ic
research should go unexplained. It
is the duty of the journalist to take
the raw, scientific data and report the
findings in a responsible manner. We
all know that sensational headlines
"sell papers," but responsible journal-ists
will approach each new study
with skepticism and provide practical
advice to their audience.
For Industry, Consumer, and Other
Interested Groups:
1. Have you provided accurate infor-mation
and feedback to the media?
2. Do you adhere to ethical stan-dards
in providing diet and health
information?
Interested groups, such as industry,
consumer, and advocacy organizations,
need to make sure that the information
in the news releases that they issue is
in keeping with the study findings and
does not exaggerate, oversimplify,
disregard, or sensationalize the find-ings.
The information released by
these groups should provide new
insight and help enhance public under-standing
of the study results.
To summarize the importance of
getting science communication right,
Dr. Johnson wrote in his original
introduction to the Guidelines, "These
Guidelines can only make a difference
if they don't sit on a shelf. Putting
these recommendations into practice
just might make a difference in the
public's understanding of diet and
health."
To receive a copy of the
Guidelines write to “Improving
Public Understanding Guidelines”
P.O. Box 65708, Washington
DC 20035 or access it on the
IFIC Foundation Web site at
http://ific.org and search for
“Improving Public Understanding.”
What’s New at
IFIC.ORG?
Don't miss out on new and
updated information from the
International Food Information
Council (IFIC) Foundation!
All you need to do to receive
e-mail alerts of new and
updated materials is
go to http://ific.org and register
to customize your news.
It's that simple.
November / December 2002 http://ific.org/foodinsight F o o d I n s i g h t • 33

4. PART 2 — Ask the Experts:
Food Insight Interviews
USDA and FDA Food Safety Leaders
Dr. Lester Crawford has degrees in
veterinary medicine and
pharmacology and has had three
previous assignments with FDA,
followed by a stint as head of the Food
Safety and Inspection Service at USDA
before being named deputy
commissioner of the FDA in early 2002.
[NOTE: On October 17, the Senate confirmed
Dr. Mark McClellan as commissioner of the U.S.
Food and Drug Administration.]
In the September-October issue of
Food Insight the U.S. Department of
Agriculture (USDA) Undersecretary
for Food Safety, Elsa Murano, and
Food and Drug Administration (FDA)
Deputy Commissioner Lester Crawford
discussed challenges for the U.S. food
supply. We close our interview with
their perspectives on the international
elements of food safety.
Q: What challenges do you
face given the increasingly
global nature of our food
supply?
MURANO: We know that we're getting
a lot of foods from other countries.
That's on the increase, so our chal-lenge
is to make sure that the
foods that are imported from other
countries into the United States are
produced under as equivalent con-ditions
as what we have here in the
U.S. and we do audits on a regular
basis to make sure that that is
maintained.
CRAWFORD: The FDA, by its law,
takes food from everywhere. So
our borders, with respect to FDA,
have to be inspected. We have to
increase the number of inspec-tions,
but more importantly, we
have to rearrange food inspection
from other countries so that it fits
the systems approach that is
based on risk. If a food — like
bananas, for example, because of
the unique nature of the foodstuff
itself — poses virtually no risk,
then we should adjust inspection
accordingly. For some food
imports, like some of the dietary
supplements that come from coun-tries
that are not as developed and
also represent food matrices that
we are not familiar with and con-taminations
that we might be famil-iar
with, we really need to do a
stronger job of inspection. But we
need to risk assess all these, and
FDA has not done that in the past.
We are rapidly trying to change
that at FDA by applying risk assess-ment
and risk management tech-niques
to imported foods, and we
are also trying to put a system of
inspection forward that takes
advantage of concentrating on
those foods with the greatest risks
and de-emphasizing inspection of
foods with no risk or little risk.
Dr. Elsa Murano has a Master's
degree in anaerobic
microbiology and a Ph.D. in
food microbiology. In 2001,
President George W. Bush
appointed Dr. Murano
Undersecretary for Food Safety
at the USDA.
Q: How have you weighed in
on the debate with Europe
on the use of the
precautionary principle on
issues such as food
biotechnology or bovine
spongiform
encephalopathy (BSE)?
MURANO: The U.S. Codex office is
here at USDA. The Meat and
Poultry Hygiene Committee of
Codex has been addressing some
of these issues. From our perspec-tive
at the Food Safety and
Inspection Service (FSIS) we are
very well connected on the interna-tional
scene in terms of making
sure that they know where the
Bush Administration stands. I
know on the issue of BSE part of
the challenge is that you have mul-tiple
agencies that are involved in
this particular issue, not only FSIS.
We have to make sure that we
engage the international communi-ty
but that we stand strong. We
have a lot of partners in Latin
America specifically that agree
with the positions that we've taken
on some of these issues that would
benefit greatly from biotechnology.
(continued on page 5)
42 • F o o d I n s i g h t http://ific.org/foodinsight November / December 2002

5. (continued from page 4)
Part 2 —
Ask the Experts
And so even though a lot of times we seem to disagree
with our European friends, there are a lot of other
folks in the world that agree with our positions, and
the challenge is trying to convince those who disagree
on why we believe as we do.
CRAWFORD: We have been very active with that. We are
engaging at a much higher level with both WHO [the
World Health Organization] and FAO [the U.N. Food
and Agriculture Organization], but also directly with
the various European Union authorities who deal with
those products that we regulate, including foods. I
have personally gone to meet with my European
counterparts to explain our position.
Our position is essentially this: We think the
precautionary principle is something that you do when
you have great fear of a risk, which we did, for
example, with BSE. We invoked some cautionary steps
in that we initiated a risk assessment. As soon as the
risk assessment came in, we released some products
[for import from other countries] like gelatin from
detention — and also [stopped them] from being
banned in this country.
I think that's the only ethical way to do it. If you invoke
a precautionary principle and keep a product out of
your country that is approved in another country that
you have a trade agreement with, such as we have
with Europe, then that's not ethical.
The country that invokes the precautionary principle
may be doing so either based on politics or artificial
trade restrictions or some other kind of concern,
which is just not legitimate within the meaning of the
World Trade Organization agreements that we all
ascribe to and are signatories of.
New IFIC
Foundation Publication
Functional Foods Fact Sheet:
Antioxidants
Functional Foods Fact Sheet:
Antioxidants
Background
We have long been told that plant foods, including
fruits, vegetables and grains, are good for us. Well, the
research confirms that some of these foods do, as part
of an overall healthful diet, have the potential to delay
the onset of many age-related diseases. This appears to
be due to high levels of antioxidants and other
phytonutrients. Antioxidants comprise many
components — some vitamins, minerals, carotenoids,
polyphenols — all present in a variety of foods. Some
are natural colorants characterized by their distinctive
colors — the deep red color of cherries, the red color
in tomatoes, the orange color in carrots, and the
yellow color of corn, mangos and saffron. The most
well-known antioxidants are vitamins A, C and E,
beta carotene, and selenium.
Antioxidant Action
Humans need oxygen to live, but oxygen also causes
undesirable oxidation, like the process that corrodes
metals and turns sliced apples brown. Oxidation
produces sometimes dangerously reactive substances
— free radicals — that are normally formed within
the body. While the body has its defenses against
such substances, they nonetheless have potential to
damage key components such as DNA, proteins and
lipids (fats). Antioxidants are capable of stabilizing
free radicals before they can cause harm in much the
same way as coating sliced apples with ascorbic acid
(vitamin C) will prevent browning.
Research
Research implicates free radicals in development of a
number of degenerative diseases1, such as cancer and
cardiovascular disease, cognitive impairment and
Alzheimer’s disease2, immune dysfunction3, cataracts
and macular degeneration4. However, free radicals are
also acknowledged to have beneficial roles5 in the
body. So, free radicals and antioxidants must exist in
balance. It is suggested that certain conditions, such
as chronic diseases and aging, can tip the balance in
JUNE 2002
favor of free radicals that cause ill effects. For
example, the development of cancerous tumors is
believed to be initiated, at least in part, by free
radicals 6,7.
Consumption of the carotenoid antioxidant lutein
has been shown to increase macular pigment density.
Whether this will prevent or reverse the progression
of macular degeneration remains to be seen8.
Consumption of teas, both green and black, provides
rapid absorption of catechins, a polyphenol
antioxidant9 that helps to maintain cardiovascular
health10 and may reduce the risk of some cancers.
Until recently, it seemed clear that antioxidants
were almost a panacea for continued good health11,
spawning a huge industry attempting to meet
consumer demand. It is only as more research has
probed into the mechanisms of antioxidant action,
that it seems clear that a far more complex story
needs unraveling. For example, there are indications
that certain individuals, such as smokers, should not
consume high-dose supplemental beta carotene12.
There still remains a deficiency of direct
experimental evidence from randomized trials, leading
Antioxidants:
(continued on back)
Naturally occurring in foods like:
Tomatoes, Corn, Carrots, Mangos, Sweet Potatoes,
Broccoli, Soybeans, Canteloupe, Oranges, Spinach,
Nuts, Lettuce, Celery, Liver, Fish Oil, Seeds, Grains,
Tea (Black and Green).
ANTIOXIDANT PROPERTIES:
• Neutralize Free Radicals
• Maintain Healthy Vision
• May Reduce Risk Of:
– Cancer (Colon, Prostate, Skin)
– Cognitive Impairment
– Immune Dysfunction
– Cardiovascular Diseases
Check out the IFIC Foundation website for other Functional Foods Fact Sheets • http:// ific.org
International Food Information Council Foundation
1100 Connecticut Avenue, N.W., Suite 430 • Washington, DC 20036 • 202-296-6540 • Fax: 202-296-6547
(continued from front)
Research
to different recommendations for different
populations. The American Heart Association, while
encouraged by results of clinical trials of vitamin E,
does not yet recommend vitamin E supplements.
Rather, the organization advocates that the general
population consume a “balanced diet with emphasis
on antioxidant-rich fruits and vegetables and whole
grains,”13 until further studies can confirm the initial
positive findings. On the other hand, the National
Academy of Sciences Food and Nutrition Board
recently increased the Daily Recommended Intake
(DRI) for vitamin E, which may be difficult to obtain
from current diets14.
The Bottom Line
Other Resources:
American Dietetic Association
www.eatright.org
American Heart Association
www.americanheart.org
Institute of Food Technologists
www.ift.org
Functional Foods for Health
www.ag-uiuc.edu/ffh
Office of Dietary Supplements
www.ods.od.nih.gov
Research indicates that there are overall health benefits from antioxidant-rich
foods consumed in the diet. The results of clinical trials, which support the
benefits of antioxidant supplements, are inconsistent. Current
recommendations by health professionals are to consume a varied diet with at
least 5 servings of fruits and vegetables and 6 - 11 servings of grains per day. A
daily multivitamin containing antioxidants may provide additional benefits.
References:
1 Cross, CE, et al. Ann Intern Med. 1987;
107:526-545.
2 Zaman, Z, et al. Age and Ageing. 1992;21:91-94.
3 Pike, J, Chandra, RK. Int Vitam Nutr Res.
1995;65:117-121.
4 Robertson, JM, et al. Ann NY Acad Sci.
1989;570:372-382.
5 Bortz, W. quoted in “Mixed Messages” by Wanjek,
C. Washington Post. Aug 7, 2001.
6 Halliwell, B. Mutat Res.1999;443:37-52.
7 Dreher, D and Junod, AF. Eur J Cancer.
1996;32A:30-38.
8 Johnson, E, et al. Am J Clin Nutr. 2000;71:1555.
9 van het Hof, KH, et al. Eur J Clin Nutr.
1998;52:356-359.
10 Wiseman, S, et al. Bioactive compounds in plant
foods. 2001. COST 916 Conference. Tenerife,
Spain.
11 Harman, D. J Am Coll Nutr. 1982;1:27-34.
12 Redlich, CA, et al. Atherosclerosis. 1999;
143:427-434.
13 Tribble, DL. Circulation. 1999;99:591-595.
14 Food and Nutrition Board, Institute of Medicine.
2000. Dietary Reference Intakes for Vitamin C,
Vitamin E, Selenium, and Carotenoids. National
Academy Press, Washington, DC.
Check out the IFIC Foundation website for other Functional Foods Fact Sheets • http:// ific.org
International Food Information Council Foundation
1100 Connecticut Avenue, N.W., Suite 430 • Washington, DC 20036 • 202-296-6540 • Fax: 202-296-6547
We have long been told that plant foods —
including fruits, vegetables, and grains — are
good for us. Check out the International Food
Information Council (IFIC) Foundation's
Functional Foods Fact Sheet: Antioxidants to
learn about how components of these foods,
antioxidants, affect human health. This
document is the first in a series of referenced
fact sheets related to foods and food
components that may provide a benefit
beyond basic nutrition. The Antioxidant Fact
Sheet provides a brief overview of the
background and research on antioxidants as
well as the health effects and sources of
antioxidants. The Antioxidant Fact Sheet is
available online at http://ific.org/proactive/
newsroom/release.vtml?id=20921. Printed
copies are also available by sending a self-addressed,
stamped envelope to Antioxidants,
P.O. Box 65708, Washington, DC 20035.
To review the previously published article that appeared
in the September/October 2002 Food Insight,
“Part I — Ask The Experts”, simply access it on the
IFIC Foundation website at http://ific.org and click on
Food Insight on the menu bar on the left.
November / December 2002 http://ific.org/foodinsight F o o d I n s i g h t • 35

6. An estimated 36.1 million people
worldwide have HIV/AIDS, and such
individuals may need 100 percent more
protein than uninfected people. The WISHH
program is supporting projects like
Humana People to People's soy
restaurants, which feed those who are
infected, as well as children who are
orphans because of HIV/AIDS.
resources of food assistance organiza-tions
and the U.S. government to
identify and demonstrate new uses
for soy in foods that are popular
around the world."
Hershey notes that the effort is
careful to integrate soy into foods
that are well received by local popula-tions:
"We aren't trying to teach the
world to eat tofu."
An example of this approach is the
work that the WISHH program is
doing with the North American
Millers' Association and the WFP. A
team of food technologists went to
the Central Asian country of
Tajikistan, where they field-tested
soy-fortified wheat flour with local
bakers and home economists. The
teams assessed taste preferences as
well as the baking characteristics of
the soy-fortified wheat flour under
local conditions. The addition of 12
percent soy flour in the blend of a flat
bread could nearly double the bread's
protein content. This enhanced nutri-tional
profile could be of great value
to relief efforts in Afghanistan and
other countries where bread is the
staple of the diet.
HIV/AIDS Pandemic Calls
for More Protein
The spread of HIV/AIDS is also
spurring interest in soy because
HIV/AIDS and malnutrition often
occur in tandem. Poor nutrition
increases the risk and progression of
(continued from page 1)
Soy Protein
disease, and in turn, disease exacer-bates
malnutrition.
An estimated 36.1 million people
worldwide have HIV/AIDS. This num-ber
is almost three times the com-bined
populations of New York and
Los Angeles. In some African coun-tries,
25 to 35 percent of the popula-tion
is infected with HIV, and a recent
report by the United Nations
describes the spread of the disease in
China as a "Titanic Peril."
"HIV/AIDS-infected people may
need 50 to 100 percent more protein
than uninfected people. Soy may be
ideally suited to help meet their
requirements for protein, calories,
and more," says Cade Fields-Gardner,
HIV-specialist dietitian who consults
with the WISHH program.
In Africa, the Humana People to
People organization has even set up
"soy restaurants" that are operated
by committed volunteers who fight
HIV/AIDS in their communities. By
coupling a protein-rich meal of soy
with educational programs, Humana
believes that it can feed the body
while it informs the mind about how
to stop the spread of HIV/AIDS. Soy
restaurant customers pay a minimal
amount for their meals, although
meals are free for orphans and preg-nant
women.
Soy is already a primary ingredient
in most nutrition supplements recom-mended
to HIV/AIDS patients in the
United States. There is also a signifi-cant
level of research on soy and
HIV/AIDS, which is available on the
WISHH program's Web site
(www.wishh.org).
Milking "SoyCows" for
Food and Finance
In addition to meeting nutritional
needs, international assistance organ-izations
are also concerned about
how to promote sustainable econom-ic
development in the countries
where they work. "SoyCows" are gain-ing
recognition as a tool to accom-plish
both goals. A SoyCow is a pro-cessing
system that can grind and
cook whole soybeans into soy milk,
from which beverages, soy "cheese"
(tofu), yogurt, and other soy foods
can be made. The SoyCow can
process 4 pounds of raw soybeans
into 4 gallons of soy milk in about 20
minutes. This soy milk can then be
further processed into value-added
products such as tofu and yogurt as
well as local food blends. A by-prod-uct
of this process, the fiber-rich pulp
commonly called okara, can be used
in breads, spreads, and many other
foods.
About 3,000 SoyCow systems exist
in the world today, and their numbers
are growing through WISHH program
outreach. In 2001, the WISHH program
began working with the nonprofit
organization Malnutrition Matters,
whose founders helped develop the
SoyCow. As a result, Africare and
Feed the Children have purchased
systems. "All the studies show us that
these soy milk programs should be
run as a business," says Judy Bryson
of Africare's Food for Development
Unit. "You can feed people and, at the
same time, increase people's income."
International interest in soy is
locked into a steep acceleration pat-tern,
according to Steve Sonka, direc-tor
of the National Soybean Research
Laboratory, which has produced an
economic model to analyze worldwide
soy demand. "Our studies have shown
that with global economic growth, the
need for protein increases dramatical-ly.
Even with market growth in
demand, however, it is critically
important that society take advantage
of the many positive aspects of soy
protein in alleviating suffering due to
malnutrition and disease. The WISHH
initiative can provide unique contribu-tions
in this regard."
Web sites for the organizations
mentioned in this article:
www.wishh.org
www.wfp.org
www.counterpart.org
www.foodforthepoor.org
www.malnutrition.org
Humana People to People/Ib Hansen
62 • F o o d I n s i g h t http://ific.org/foodinsight November / December 2002

7. NewsBites NewsBites NewsBites
New Review of
the Scientific Literature
on Caffeine
Caffeine is one of the most comprehensively studied
ingredients in the food supply, with new studies
being published annually and adding to the large body of
knowledge about caffeine. Yet, despite all this research,
confusion and misunderstanding remain part of the envi-ronment
that surrounds caffeine and health.
The September 2002 issue of the journal Food and
Chemical Toxicology includes a Caffeine Monograph
Special Issue, commissioned by the North American
branch of the International Life Sciences Institute (ILSI
N.A.), that provides a helpful review of the scientific litera-ture
on caffeine. The articles in the special issue focus on
the behavioral effects of caffeine, including caffeine
dependence, the effects of caffeine on bones and the
body's calcium economy, the effects of caffeine on devel-opment
and behavior in childhood, and the reproductive
implications of caffeine consumption.
To obtain a copy of the Caffeine Monograph,
contact ILSI Press at One Thomas Circle, NW, 9th Floor,
Washington, DC, 20005 (phone: 202-659-0074;
Web site: ilsipress@ilsi.org).
Small Steps, Big Rewards
According to the Centers for Disease Control and
Prevention (CDC), the incidence of diabetes has
increased nearly 50 percent in the past 10 years. To stem
this growth, in November 2002 the U.S. Department of
Health and Human Services launched its first diabetes-related
campaign called "Small Steps, Big Rewards."
The campaign promotes modest physical activity and
dietary changes over time to help millions of Americans
live longer and healthier lives.
The "Small Steps, Big Rewards" campaign offers
• A health care provider’s tool kit for educating patients
• Lifestyle change tools for the general public
• Web-based resources for health care providers and
consumers
• Information on partnerships with businesses and con-sumer-
based programs and initiatives that work
toward diabetes prevention
This information will be promoted through a series of
public service announcements and through dissemination
by a network of more than 200 local, state, and national
partners.
For more information, visit www.ndep.nih.gov or call
1-800-438-5383.
Planning Ahead for
National Nutrition Month®
in March 2003
Now is the time to prepare your nutrition education
outreach activities for National Nutrition Month®.
The American Dietetic Association sponsors this nutri-tion
education and information campaign annually. The
campaign is designed to focus on the importance of mak-ing
informed food choices and developing sound eating
and physical activity habits.
The slogan for this year's event is "Healthy Eating,
Healthy You." The theme is meant to encourage lifelong
healthful eating and activity habits. Some of the following
are among the key points of "Healthy Eating, Healthy You":
• Healthy eating helps you
get the most out of life.
• Match your food choices to
your lifestyle and individual
requirements.
• Actively pursue variety.
• Make moderation your
goal.
• Develop a personal fitness
plan that fits your lifestyle.
Many nutrition communicators schedule presentations
and workshops or write newspaper and magazine articles
on the benefits of healthful eating and physical activity,
using National Nutrition Month® as a springboard.
To help you get a head start on the March 2003 National
Nutrition Month® events, the International Food
Information Council (IFIC) Foundation has included as a
special insert in this issue of Food Insight a Publications
List with numerous nutrition and food safety education
materials that are ideal for use with National Nutrition
Month® activities. You can use the Publications List to
order the materials for your outreach activities. By order-ing
now, you'll be assured to receive the materials you
need in plenty of time for the National Nutrition Month®
celebration of one of life's greatest pleasures: enjoying a
variety of delicious and healthful foods. Some of these
materials are also available online at http://ific.org.
November / December 2002 http://ific.org/foodinsight F o o d I n s i g h t • 37

8. To Order:
Please complete and return this form to:
IFIC Foundation
1100 Connecticut Ave., N.W., Suite 430
Washington, DC 20036
Which of the following categories best describes
you or your organization?
(Please select only one)
❏ A. IFIC Supporter ❏ J. News / Media
❏ B. Health Professional ❏ K. Company / Industry
❏ C. Professional Society ❏ L. Association / Industry
❏ A. Staff ❏ M. Consumer Group
❏ D.Home Economist ❏ N. Consumer
❏ E. Educator ❏ O. Student
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❏ G. Researcher/Scientist
❏ H.Government
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Title / Business
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© IFIC Foundation
1100 Connecticut Avenue, N.W., Suite 430
Washington, DC 20036
Email: foodinfo@ific.org
http://ific.org
New IFIC Foundation
Publications
Below are the newest releases from the IFIC Foundation. Single copies of most
publications are available free-of-charge. For a comprehensive listing of publications
or for bulk prices, please request the IFIC Foundation Publications List below.
❏ Publications List (MI-4010)
A complete list of publications and Food Insight reprints available from the IFIC Foundation.
❏ Fish & Your Health (EB-2095)
This brochure takes a look at the benefits of fish and seafood in a healthful diet. Provides
information on the impact of omega-3’s and seafood consumption for the general consumer,
children and issues on guidance for pregnant women. Favorably reviewed by the American
Academy of Family Physicians Foundation.
❏ Weight Loss: Finding A Weight Loss Program that Works for You (EB-2090)
This helpful, easy-to-use brochure provides information and checklists for evaluating weight loss
programs and services and helps consumers ask the right questions to choose a safe and effective
weight loss method.
❏ Children’s Nutrition and Physical Activity Teaching Set (MI-4200)
A teaching set designed to help kids ages 9-15 understand the importance of combining nutrition
and physical activity. The set features a 22” x 34” two-sided color poster highlighting the Physical
Activity Pyramid alongside the Food Guide Pyramid. Set includes the “Ten Tips to Healthy Eating
and Physical Activity for You” brochure, reproducible slick, and poster. Please send _____ copies
at $3.50 and $1.50 shipping handling. Enclosed is a check for $________.
❏ Caffeine and Women’s Health (EB-2040)
Revised and updated brochure providing current scientific facts about caffeine and women’s
health, including such topics as pregnancy and osteoporosis. This referenced document was
developed in partnership with the Association of Women’s Health, Obstetric and Neonatal Nurses.
❏ IFIC Review: Understanding Food Allergy (IR-3070)
This referenced white paper offers the latest scientific information on food allergy. It provides an
overview on how to distinguish a food allergy from other sensitivities to food.
Editor: Ann Bouchoux
Associate Editor: Nick Alexander
Contributors: Sylvia Rowe, Susan T. Borra, R.D., Dave Schmidt,
Geraldine McCann, Dick Elder, Andy Benson, Nick Alexander,
Lisa Kelly, M.P.H., R.D., Cheryl Toner, M.S., R.D., Joan Rothenberg,
M.S., M.A., Alison Esser, Stephanie Ferguson, Anthony O. Flood,
Wendy Reinhardt, M.S., R.D., Katie Thrasher, Shelley Goldberg,
M.P.H., Jennifer Schleman, Winifere Jenkins-Ford, John Klooz,
Tommi Prince, Matt Tarka, Scott Bradford, Jillian Goode,
Elizabeth Davenport, M.P.H., R.D., and Karen Edwards.
Copy Editor: Michael Hayes
Design: Lighthouse Concepts
Permission is granted to reprint information contained herein with
appropriate credit.
This newsletter is not intended to provide medical advice on
personal health matters, which should be obtained directly from a
qualified health professional.
food, beverage and agricultural industries.
Food Insight (ISSN 1065-1497) is published by the International
Food Information Council (IFIC) Foundation, the educational arm of
IFIC. IFIC’s mission is to communicate science-based information on
food safety and nutrition to health and nutrition professionals,
educators, journalists, government officials and others providing
information to consumers. IFIC is supported primarily by the broad-based
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