WORKING TOGETHER TO
IMPROVE PUBLIC HEALTH
MY WORK AND DREAMS
WITH OUR FOOD INDUSTRY
FOUNDATION BACKGROUND
                                                         Around the globe organizations are
        ...
FOUNDATION OVERVIEW

                                                     Mission
                                        ...
GOALS
GRAINS FOR HEALTH FOUNDATION
An Immediate Goal

     Impact the National School Lunch Program by integrating school
 foodservice programs with the food...
PROGRESS


Key research findings from Grains for Health child nutrition
studies were cited in the IOM’s Oct 2009 report Sch...
GOVERNANCE
       Board of Directors                               Scientific Advisory Committee
          Name            ...
CORPORATE PARTNERS




                 Updated 11-16-09
KEY STRATEGIES

         A. Grain Research
      B. Institutional Nutrition
     C. Developing Communities

A.            ...
COOPERATIVE ACTION AND EMERGENT BEHAVIOR
         FROM A BROAD VISION AND VAST NETWORK


                                 ...
A. GRAIN RESEARCH
Expert Committees:
 DEVELOPMENT --substantiate health benefits of whole-
 grain foods and their component...
HOW THE DEVELOPMENT, DELIVERY & CONSUMPTION COMMITTEES

         ACCOMPLISH GOALS
B. INSTITUTIONAL NUTRITION
Encourage long-term consumption of whole-grain and nutrient
enriched foods by forming preferenc...
SCHOOL NUTRITION WORK
C. DEVELOPING COMMUNITIES

The majority of people living in developing communities have
fewer resources than others within...
As a result, diet tends to be based on micronutrient-
     devoid commodities; people in developing
  communities suffer f...
DEVELOPING COMMUNITIES

Starting to identifying partners that have ongoing projects
improving food supply and nutrition in...
SHORT-TERM GRANT STRATEGY
                     Updated 10-21-09
BIOLOGICAL ENDPOINT
      QTL-MAPPING
                                                            Parents
Given a wheat po...
SIGNPOSTS ON THE ROAD TO SUCCESS

Grain Research

1. Three competitive research grants facilitated by the Foundation are f...
FOUNDATION BUILDING BLOCKS
QUESTIONS?

WWW.GRAINSFORHEALTH.ORG
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Grains for Health Foundation

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Grains for Health Foundation

  1. 1. WORKING TOGETHER TO IMPROVE PUBLIC HEALTH
  2. 2. MY WORK AND DREAMS WITH OUR FOOD INDUSTRY
  3. 3. FOUNDATION BACKGROUND Around the globe organizations are asking for a change in the food supply to promote health. The Foundation seeks to develop a better understanding of what to do as a society to promote a healthy lifestyle. This work is urgent. In the U.S. alone, 25 million children are overweight or obese. $14 billion in direct health care costs. A Comparison of Research (# of Articles in PubMed) for Fruits and Vegetables, Soy, and Whole Grains from 1900-present.
  4. 4. FOUNDATION OVERVIEW Mission To forge partnerships with food and health leaders to develop evidence-based strategies that facilitate the development, delivery, and consumption of grain-based foods that promote public health, lower the incidence of diet-related, chronic disease, and curb health care costs. The Foundation is a facilitator of decision making at a societal level that increases the availability of affordable, nutrient-rich, grain- based foods that improve public health and lower the risk of diet-related, chronic disease.
  5. 5. GOALS GRAINS FOR HEALTH FOUNDATION
  6. 6. An Immediate Goal Impact the National School Lunch Program by integrating school foodservice programs with the food supply chain to develop and deliver grain-based foods for school children that meet budgetary constraints and facilitate nutritious yet balanced energy intake.
  7. 7. PROGRESS Key research findings from Grains for Health child nutrition studies were cited in the IOM’s Oct 2009 report School Meals: Building Blocks. This will serve as a basis for child nutrition guidelines in schools. The next step is for Congress to vote on reauthorization.
  8. 8. GOVERNANCE Board of Directors Scientific Advisory Committee Name Position or Focus Name Organization or Focus 1. Gary Fulcher Chair 1. Beth Arndt ConAgra Foods 2. Len Marquart President 2. Bill Atwell Cargill 3. Steve McCurry Vice-President 3. Mary Ellen Camire AACC Int 4. Ed Welsch Treasurer 4. Gerald F. Combs USDA-ARS 5. Maggi Adamek Secretary 5. Jeff Dahlberg Nat Sorghum Producers 6. Denise Hauge EDIT Intern 6. Jon Faubion KSU 7. Rolando Flores US 7. Eileen Ferruggiaro USDA 8. Alicia DeFrancisco South America 8. Bruce Hamaker Purdue University 9. Jan Delcour EU 9. Rui Hai Liu Cornell University 10. Kaisa Poutanen EU 10. Steve Nelson (Ex-officio) AACC Int 11. David Topping Australia 11. Lee Anne Murphy MAHRN 12. Serge-Alain Wandji Africa 12. Adelmo Monsalve Malt-O-Meal 13. Peter Murano Texas A&M University 14. Carol J. Pratt Wheat Foods Council, KS Wheat/ Heartland Plant Innovations 15. Tammy Reichkitzer Kellogg Company 16. Sylvia Rowe SR Strategy 17. Joe Vanderliet Certified Foods Updated 11-16-09 18. Kathy Wiemer General Mills
  9. 9. CORPORATE PARTNERS Updated 11-16-09
  10. 10. KEY STRATEGIES A. Grain Research B. Institutional Nutrition C. Developing Communities A. B. C.
  11. 11. COOPERATIVE ACTION AND EMERGENT BEHAVIOR FROM A BROAD VISION AND VAST NETWORK 3. Entrepreneurial opportunities A. Grain Research in food development and delivery •Development •Delivery 1. Reduction of diet-related •Consumption 3 illness, and in particular child obesity 1 D C. Developing B. Institutional Communities Nutrition 2 •School Nutrition •Eldercare •Fast Food 2. Novel approaches to feeding people in need D. Sustainable training --development of visionary leaders who can manage issue-based research opportunities
  12. 12. A. GRAIN RESEARCH Expert Committees: DEVELOPMENT --substantiate health benefits of whole- grain foods and their components. DELIVERY --investigate effects of current production, handling, processing, and delivery systems on the characteristics of whole grain foods and their components. “Characteristics” are sensory, shelf life, and nutritional value of whole grain foods and their component parts. CONSUMPTION --establish key factors that influence consumer attitudes to whole-grain foods and facilitate acceptance of new products with enhanced health attributes.
  13. 13. HOW THE DEVELOPMENT, DELIVERY & CONSUMPTION COMMITTEES ACCOMPLISH GOALS
  14. 14. B. INSTITUTIONAL NUTRITION Encourage long-term consumption of whole-grain and nutrient enriched foods by forming preferences at a young age. Develop responsible approaches to deliver healthier foods through school foodservice. Understand school cafeterias, which are information-rich environments for testing foods with improved nutritional profile. Develop programs using competitive grants to improve school nutrition and prevent child obesity. We will use experiences in school foodservice as a model for application to other food sectors like fast food and population segments such as the elderly.
  15. 15. SCHOOL NUTRITION WORK
  16. 16. C. DEVELOPING COMMUNITIES The majority of people living in developing communities have fewer resources than others within a society or country, or compared to worldwide averages. They lack basic human needs such as nutrition, clean water, health care, clothing, and shelter because of the inability to afford them. Often there is a lack of corporate and entrepreneurial investment in these communities.
  17. 17. As a result, diet tends to be based on micronutrient- devoid commodities; people in developing communities suffer from diets lacking fiber and essential vitamins and minerals.
  18. 18. DEVELOPING COMMUNITIES Starting to identifying partners that have ongoing projects improving food supply and nutrition in developing communities. Through collaboration, accelerate the development and production of nutrient-enriched foods, and provide access to them. Facilitate the development of crops with higher levels of nutrients for all communities.
  19. 19. SHORT-TERM GRANT STRATEGY Updated 10-21-09
  20. 20. BIOLOGICAL ENDPOINT QTL-MAPPING Parents Given a wheat population consisting of essentially all of the different combinations of genes for a set of parents, locate a fragment of genetic material (a locus or position) and that is highly correlated to the biological endpoint (the biomarker of disease) using statistics. Plant genes at or near a marker locus can be studied to understand the cause and effect relationship between plant bioactives and a biological endpoint. It is quite likely that several QTLs for a given biomarker of disease will be discovered. This effort could spawn decades of nutritional studies with different biological endpoints, plants, processing variables, etc.
  21. 21. SIGNPOSTS ON THE ROAD TO SUCCESS Grain Research 1. Three competitive research grants facilitated by the Foundation are funded in 2010. 2. One research project is funded by multiple corporate partners in 2010. 3. A global, grain-based research strategy enables the total number of research articles on grains and health to double within 10 years. School Nutrition 4. The Grains for Health Foundation influences school nutrition policy in 2010. Information Technology 5. A team-building database is operational in 2011. 6. A dietary modeling tool is built in 2011, and guidelines on healthier foods that are acceptable to children are available to food manufacturers in 2012. 7. A supply-chain modeling capability is built in 2012, and ingredient forecasts for healthy and acceptable grain-based foods are available to food manufacturers in 2013.
  22. 22. FOUNDATION BUILDING BLOCKS
  23. 23. QUESTIONS? WWW.GRAINSFORHEALTH.ORG

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