Reinventing the Meal with Soy is a program developed by the United Soybean Board to help our nation's school foodservice professionals meet the nutritional standards and dietary guidelines of the National School Lunch Act of 1994.

Soy protein-enhanced beef, pork, poultry and fish products can help to lower fat and increase nutritional quality in school menus. Ongoing market research, begun in 1996 and upgraded with a year-long project in 1997-98, shows acceptance is growing, and with it, demand. Since soy enhances the taste and flavor of food, student preference for favorites like spaghetti sauce, chili, tacos and chicken nuggets is increasing, reducing plate waste and helping control costs.

This Web site is based on materials provided by the Reinventing the Meal with Soy national school meals program, which included an informational folder, developed with the technical assistance of school foodservice directors and soy nutrition specialists. The folder described soy protein's benefits, providing guidelines and recipes that illustrate how this ingredient can be used effectively in school menus. A meal planner was also included, along with a database, updated quarterly, and a nationwide list of companies who supply soy enhanced products, listed by entree.

The United Soybean Board works and communicates regularly with the following associations:

• State school foodservice associations
• Food manufacturers and suppliers
• American School Food Service Association (ASFSA)
• United States Department of Agriculture (USDA)
• Soy protein processors

To find out more about the United Soybean Board School Meals Program, call toll free 1-800-825-5769.

For suggestions and comments about this Web site, please send an email message to: info@soybean.org.