Procedures for Use of Soy Protein in Long-Term Care Menus

ABSTRACT Incorporating soy products into long-term care foodservice can be successful. This article discusses how planning for the use of soy needs to include the menu system, the nutritional guidelines, staffing patterns and issues concerning ready-made soy products versus adjusting current recipes. Many types of soy ingredients and products are described along with usage ideas. A one-week sample menu is included.