Soybeans provide essential nutrients and bioactive compounds vital for human health. Developing, producing, and providing soy-rich foods to promote health and well-being across the lifespan will stimulate new markets and consumer interest for soybeans. There is an opportunity to link innovations in soybean production and manufacturing with increased animal and human consumption and health.
Angela Abbott, a registered dietitian, has helped design numerous programs to educate the people of Indiana about the importance of proper nutrition. Prior to her role as program leader for Purdue Extension in the College of Health and Human Sciences, Abbott directed the Supplemental Nutrition Assistance Program education program and Expanded Food and Nutrition Education program for Purdue Extension.
Dr. Wayne Campbell received his PhD from Tufts University in 1993 and then joined the faculty in the Department of Nutrition Science at Purdue University. His research interests include basic and clinical human nutrition and exercise studies on protein, carbohydrate and energy metabolism, dietary protein and energy requirements, body composition, obesity, weight loss, muscle strength, and muscle function with special emphasis on aging.