Kid-Friendly Soy: Nutrition Made Easy
“American children are developing diet-related diseases at alarming rates. Obesity now affects millions, increasing the risk for diabetes, heart disease, and even early mortality”
School nutrition programs can make a real difference. By including soy, schools can help shift the health trajectory for the next generation.
What Soy Brings to the Table:
Complete Protein Powerhouse: Contains all 9 essential amino acids — 31g per cup.
Nutrient-Dense: Naturally rich in iron, calcium, and fiber for healthy growth and digestion.
Heart Healthy: Low in saturated fat, cholesterol-free, and full of omega-3s.
Plant-Based Benefits: Antioxidants and polyphenols support gut health and blood sugar control.
Budget-Friendly: Long shelf life and versatility reduce waste and costs.
Soy is the only bean that’s a complete protein — no pairing needed.
Plant-Powered Kids: A Guide to Soy in School Nutrition Program
Soy’s mild flavor allows you to use it as a dairy-free alternative for food like:
smoothies
soups & sauces
oatmeal or baked goods
Dietitians consistently rank soy milk among the healthiest plant-based milks — and it’s the only one approved for use in the USDA WIC program for children.
Whole and minimally processed soy foods have been part of global diets for centuries — and fit perfectly into U.S. child nutrition programs.
Vegetable and Protein: Serve cooked dry soybeans and edamame as entrées or sides. Add soybeans or tofu to soups, casseroles, or as toppings for salads and dressings.
Soy foods are easy to use and credit in child nutrition programs:
Dairy-Free Alternatives: Soy milk, tofu, soy-based yogurt, sour cream, cream cheese, and ricotta fit seamlessly into existing recipes.
Smart Snacks: Roasted soy nuts and soy nut butter offer shelf-stable, high-protein, dairy-free options for breakfast or snacks.
(PIC #17 — Stat graphic about National School Lunch Program participation)
In 2022, over 60% of public school students received free or reduced-price lunches through the National School Lunch Program — more than 30.1 million students.
Over 14.3 million also participated in the School Breakfast Program during the 2022–2023 school year (www.frac.org).
What’s missing from their plates?
Whole and minimally processed soybeans.
(PIC #18 — USDA MyPlate crediting graphic)
Explore and Learn More
Free Nutrition Education & Continuing Education Credits (CEUs)
(PIC #19 — Soy Nutrition Institute logo or visual)
Nutrition professionals can earn CEUs through the Soy Nutrition Institute Global’s Soy Connection program:
Soy Connection Newsletter: 0.5–1.0 CPEU per issue
Eligible for: Registered dietitians, dietetic technicians, certified dietary managers, and food protection professionals
Learn more and access CEU training links:
Bottom Line: Soy delivers nutrition, savings, and allergy-friendly flexibility.
Adding whole soy foods to school menus supports better nutrition at a lower cost, all while helping meet diverse dietary needs and sustainability goals.