Grains for Health Foundation

Stevens Point, MN, United States

Grains for Health Foundation

Stevens Point, MN, United States
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McKeown N.M.,Tufts University | Jacques P.F.,Tufts University | Seal C.J.,Northumbria University | de Vries J.,HEALTHGRAIN Forum | And 10 more authors.
Journal of Nutrition | Year: 2013

The Grains for Health Foundation's Whole Grains Summit, held May 19-22, 2012 in Minneapolis,was the first meeting of its kind to convene >300 scientists, educators, food technologists, grain breeders, food manufacturers, marketers, health professionals, and regulators fromaround the world. Its goals were to identify potential avenues for collaborative efforts and formulate new approaches to whole-grains research and health communications that support global public health and business. This paper summarizes some of the challenges and opportunities that researchers and nutrition educators face in expanding the knowledge base on whole grains and health and in translating and disseminating that knowledge to consumers. The consensus of the summit was that effective, long-term, public-private partnerships are needed to reach across the globe and galvanize the whole-grains community to collaborate effectively in translating whole-grains science into strategies that increase the availability and affordability of more healthful, grain-based food products. A prerequisite of that is the need to build trust among diverse multidisciplinary professionals involved in the growing, producing, marketing, and regulating of whole-grain products and between the grain and public health communities. © 2013 American Society for Nutrition.

Jacques P.,Tufts University | Hauge D.,Grains for Health Foundation | Voth K.,Grains for Health Foundation | Maschoff B.,Grains for Health Foundation | And 2 more authors.
Nutrition Today | Year: 2013

How can we translate the 2010 US Dietary Guidelines for Americans recommendations into grain-based foods that are more nutrient-rich, less calorie-dense, and more widely available to consumers? Grain-based foods are highly consumed and have the opportunity to be modified to provide healthier attributes. All segments of the food delivery system, from science (theory) to consumers (practice), need to work together in an integrated and multifaceted process that delivers grain-based foods richer in whole grain and fiber with smaller portion sizes and less solid fat, added sugars, and sodium, while still having a desirable taste profile and being accessible to the end consumer. A gradual shift in the amount of these ingredient/nutrient categories could be achieved by setting incremental goals through collective knowledge, targeted research, policy recommendations, and a supportive regulatory environment. A greater abundance of accessible, healthier foods in targeted food environments, in unison with nutrition education, may be a more realistic approach for helping consumers come closer to meeting dietary guidance. © 2013 Wolters Kluwer Health.

Hauge D.A.,Grains for Health Foundation | Melroe S.,Confluency LLC | Maschoff B.,Grains for Health Foundation | Hermann M.,Hermann Group Inc | And 2 more authors.
Nutrition Today | Year: 2015

Despite challenges and setbacks, school districts have incorporated whole-grain-rich foods into their menus. Student acceptance of these foods relies on a fluid and fully functional supply chain in which all members work together toward a goal of continued innovation in tasty whole-grain-rich products. Copyright © 2015 Wolters Kluwer Health, Inc.

McCurry S.D.,Grains for Health Foundation
Nutrition Today | Year: 2012

We have the 2010 Dietary Guidelines for food companies to use as standards for finished processed food formulation to market food, and we also have the new MyPlate model for the American public to follow in their eating. So it should be easy to produce products that people will use to get their weight and health under control. Or not? © 2012 Lippincott Williams & Wilkins.

Jones J.M.,St. Catherine University of Saint Paul | Engleson J.,Grains for Health Foundation
Annual Review of Food Science and Technology | Year: 2010

Inclusion of whole grains (WG) in the diet is recommended in dietary guidance around the world because of their associations with increased health and reduced risk of chronic disease. WGs are linked to reduced risk of obesity or weight gain; reduced risk of cardiovascular disease (CVD), including coronary heart disease (CHD), hypertension, and stroke; improved gut health and decreased risk of cancers of the upper gut; perhaps reduced risk of colorectal cancer; and lower mortality rate. The 2005 United States Dietary Guidelines Advisory Committee has recommended that consumers make half their grains whole. Yet, whole grains are puzzling both consumers and scientists. Scientists are trying to determine whether their health benefits are due to the synergy of WG components, individual WG components, or the fact that WG eaters make many of the recommended diet and lifestyle choices. Consumers need to understand the WG benefits and how to identify WG foods to have incentive to purchase and use such foods. Industry needs to develop great-tasting, clearly-labeled products. With both these factors working together, it will be possible to change WG consumption habits among consumers. Copyright © 2010 by Annual Reviews. All rights reserved.

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