Dietetics Contest brings awareness to benefits of soyfoods, soy products

Nicole Frutiger

Nicole Frutiger

The South Dakota Soybean Research and Promotion Council sponsored a soyfoods recipe contest at SDSU Feb, 19-21st., in which students spoiled the judges with their scrumptious recepies. The first place winners in each of the five categories go on to Sioux Falls to compete against Mt. Marty and USD dietetics interns.

The primarily purpose of this contest is to promote and spread public awareness of soyfoods and their benefits.

The students participating could choose to prepare breads, salads, appetizers, main dishes or desserts. Contestants were judged on their originality, which includes the creative use of soy and combination ingredients. They were also judged on appeal,flavor and texture. The recepies had to be low in calories and saturated fat and high in soy protein, vitamins, minerals and fiber.

In the breads category, Sarah Bucholz captured first place with “Cheesy Soy Bread”.

Becky Russow, Delaine Rasmassen and Amber Ranek took the salad category with “Chicken Waldorf Salad”.

Julie Raeder and Virginia Englert won first in appetizers with “Veggie Bites”.

Yachai Amornkul and Amy Richards won the main dish area with “Oriental Spicy Wonton Soup”.

Sheila Volek and Nicole Hillsheim won the dessert category with “Ultimate Turtle Soy Cheesecake”. Category winners received a cash prize ranging from $100 to $25.

According to the 2000 Soyfoods Guide, soybeans contain numerous phytochemicals, which are plant components shown to possibly prevent and treat various chronic diseases. Soyfoods are also thought to lower the risk of cancers.

Soybeans also help lower sudden rises in blood sugar and can be beneficial to diabetic diets.

Soybeans also help lower “bad” cholesterol and are strong sources of essential fatty acids, vitamin E and protein.