Nutrition education programs in the prevention of chronic diseases has flourished over the last 15 years. Investigators continue to demonstrate that soy consumption plays a role in decreasing chronic diseases such as cardiovascular disease, cancer, osteoporosis and problems regarding menopause. Although research focuses on soy benefits regarding chronic disease, to date, no program exists focusing on soy consumption.164 surveys distributed to 18-65 year-olds in Southwest Virginia assessed the population's chronic disease knowledge and information sources regarding soy foods and three nutrition education programs. Purchases of and opinions on soy products along with 62 single-blind taste evaluations comparing soy and non-soy taste preferences were assessed. 73.4% of the population sample knew at least one of three nutrition programs while 37.1% knew soy's relationship to chronic disease. Information sources for both were significantly (p<.006) higher for magazines and newspapers. Health and belief of not liking the taste of soy were significant (p<.017) reasons influencing purchase of soy foods. Tofu and soy burgers were consumed significantly (p<.001) more than other soy foods. No significant (p>.05) difference in preference was found between all cookies and muffins. Women knew significantly (p<.04) more about soy than men. Knowledge about soy was significantly (p<.03) correlated with soy consumption.Results indicate a need for soy education and consumption in preventing chronic diseases. Target populations should focus on non-Asians, males, 18-24 years, with less than a college education level. Implementing a soy education program in preventing chronic diseases is feasible, necessary, and cost-effective.