The document discusses the goals and strategies of the Grains for Health Foundation to promote public health through partnerships in the food industry. The Foundation aims to (1) develop evidence-based strategies to increase consumption of whole grains which can lower disease risks and healthcare costs, (2) influence school nutrition policies to provide healthier foods to children, and (3) identify partners improving nutrition in developing communities. Key strategies include funding research on grain health benefits, investigating school and institutional food programs, and facilitating crop development for all communities. The Foundation seeks to double research on grains' health impacts and influence school meal guidelines to promote healthy lifestyles.

1. WORKING TOGETHER TO
IMPROVE PUBLIC HEALTH

2. MY WORK AND DREAMS
WITH OUR FOOD INDUSTRY

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. 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. GOALS
GRAINS FOR HEALTH FOUNDATION

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. 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. 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. CORPORATE PARTNERS
Updated 11-16-09

10. KEY STRATEGIES
A. Grain Research
B. Institutional Nutrition
C. Developing Communities
A. B. C.

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. 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. HOW THE DEVELOPMENT, DELIVERY & CONSUMPTION COMMITTEES
ACCOMPLISH GOALS

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. SCHOOL NUTRITION WORK

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. 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. 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. SHORT-TERM GRANT STRATEGY
Updated 10-21-09

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. 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. FOUNDATION BUILDING BLOCKS

23. QUESTIONS?
WWW.GRAINSFORHEALTH.ORG