The overarching goal is to develop new dietary strategies to help postmenopausal women maintain a healthy weight by improving the availability of nutritious snacks that contain added health benefits and will be used to assess the impact of a functional snack on snacking behavior. The primary objective is to evaluate safflower oil delivered in a wheat pretzel compared to a wheat pretzel enhanced with soy will have a greater affect on blood triglyceride and glucose levels thereby affecting satiety and snacking behavior. The investigators hypothesize that a functional snack food such as a soft pretzel containing safflower oil either with or without soy compared to the control pretzel (wheat pretzel with no safflower oil) will reduce postprandial blood triglycerides and glucose.