2013 Food, Nutrition & Health Update

2013 Food, Nutrition & Health Update

Moore Family Center

Be sure to take a look at the speaker bios and materials from 2014, 2016 and 2017 conferences.

On behalf of the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health, we thank you for attending the First Annual Food, Nutrition & Health Update.

Below you will find a collection of materials from the 2013 event to help give an idea of what to expect during future conferences.

Speakers and presentation slides


Len Marquart Ph.D., R.D.
Dr. Len MarquartAssociate Professor
University of Minnesota
Faculty Webpage
President, Grains for Health Foundation

Title of session: Whole Grains and Health: Navigating our Path to the Future
Slides: Whole Grains and Health: Navigating our Path to the Future (pdf)
Video: Whole Grains and Health: Navigating our Path to the Future (companion seminar, presented day after conference)

Dr. Marquart’s research includes whole grains and health, as well as individual, environmental and behavioral factors influencing barriers, motivators and consumption of whole grain foods. His group examines the supply chain related to the gradual incorporation of whole grain foods into children’s diets through school foodservice.

It also is using a video-recording technique to examine the food practices of children in a cafeteria setting, a next step to investigate the role of accompanying foods and ingredients (fat, sugar, salt, fiber/resistant starch) on the dietary intake of whole grain foods. In addition, this technique may prove valuable in accessing the overall eating environment in a school cafeteria as it relates to obesity and other food-related issues.


Cynthia Warren Ph.D.
Cynthia Warren PhDAssistant Professor
Department of Nutrition and Food Science
Texas Woman's University
Title of session: Strategies to increase whole grain consumption: targeting school meals
Slides: Strategies to increase whole grain consumption: targeting school meals (pdf)

Cynthia Warren is Assistant Professor in the Department of Nutrition and Food Sciences at Texas Woman’s University in Denton, Texas. She received her Ph.D. in food science and technology and her master’s degree in nutrition from Texas A&M University. While at Texas A&M, she worked on several USDA funded projects.

For her master’s research, she examined the effects of the phytochemical, quercetin, on colon cancer using a rat model. The findings from her doctoral research provided technical assistance to USDA’s Food and Nutrition Service on how to increase the consumption of whole grain foods in school meals.

A major focus of her research is the interface between public health and the food industry, particularly in translational research with children and their parents. She has training in the science of learning and extensive experience conducting research in K-12 learning environments. Her current work focuses on implementing and assessing the effectiveness of a bilingual coordinated nutrition and physical activity program on obesity in north Texas childcare centers, as well as nutritional literacy.

Robert Martindale MD, Ph.D.
Robert Martindale MD, PhDChief, Division of General Surgery
Oregon Health & Sciences University
Professional Webpage
Title of session: Gut Microbiota and Health
Slides: Gut Microbiota and Health (pdf)

Dr. Martindale’s research interests include clinical academic surgery, abdominal wall reconstruction, and metabolism. His primary focus in the area of nutrition and metabolism has been early enteral feeding and the use of specific nutrients in critical care.

Devoted to teaching, he has won numerous teaching awards and continues to publish and mentor young physicians and investigators. He is the author of more than 100 publications, including peer-reviewed articles, review articles, chapters and several medical educational videos, and is co-editor of a textbook.

A native Californian, Dr. Martindale received both his bachelor’s and master’s degrees in biology from Humboldt State University in Arcata, Calif. He completed a Ph.D. in Nutrition at UCLA in the laboratories of Drs. Morton Grossman, Tachi Yamada and  Seymour Levin at the Center for Ulcer Research and Education. He earned his M.D. from George Washington University in Washington, D.C., and completed his surgical residency at Madigan Army Medical Center in Tacoma, Wash., where he also served as director of Nutrition Support Service.

Upon completing his Army commitment, Dr. Martindale joined the faculty at the Medical College of Georgia, where he held many distinguished positions, including Chief of General Surgery Service at the Veterans Affairs Medical Center in Augusta, Ga.; Director of Nutrition Support Service, Medical College of Georgia; and Chief, Section of Gastrointestinal Surgery, Medical College of Georgia. While at the Medical College of Georgia Dr. Martindale also served as Surgical Residency Program Director.

Dr. Martindale is on numerous professional committees at the local, national and international level. He is on the editorial board for several surgical and nutritional journals and serves as an editorial reviewer for more than 15 peer-reviewed journals.

Matthew R. Riley, M.D.
Matthew R. Riley, M.D.Pediatric Gastroenterologist
Northwest Pediatric Gastroenterology
Portland, Ore
Title of session: Challenges with Celiac Disease and Gluten Intolerances
Slides: Challenges with Celiac Disease and Gluten Intolerances (pdf)

Dr. Matthew Riley is a pediatric gastroenterologist at Northwest Pediatric Gastroenterology in Portland, Ore. In 1995, he received his undergraduate degree from Dartmouth College in French and linguistics. He graduated from in 1999 from Oregon Health Sciences University and completed his pediatric residency at Doernbecher Children’s Hospital at OHSU in 2002. He then spent three years in his native California as a fellow in pediatric gastroenterology, hepatology and nutrition at Stanford University Medical Center/Lucile Packard Children’s Hospital and a research fellow in gastroenterology at the University of California, San Francisco. His research focused on the diagnosis and management of fatty liver disease in children. He returned to Portland in 2005 and co-founded Northwest Pediatric Gastroenterology.

Dr. Riley’s work in Portland has focused on clinical care and increasing access to pediatric gastroenterology services to vulnerable populations of children in Oregon and southwest Washington. He serves as the pediatric gastroenterologist for the Providence Center for Medically Fragile Children and the Providence Neurodevelopmental Center clinic for children with autism spectrum disorders. He serves on the board of the Northwest Autism Foundation and is a member of the Practitioner Focus Group of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition.

Siew Sun Wong, Ph.D.
Siew Sun Wong, PhDAssistant Professor & Extension Nutrition Specialist
College of Public Health and Human Sciences
Oregon State University
Faculty webpage
Title of session: Using Technology to promote healthy eating in our youth
Slides: Using Technology to promote healthy eating in our youth (pdf)

Dr. Wong is an Assistant Professor in Nutrition at the College of Public Health and Human Sciences at Oregon State University. She also serves as an Extension Nutrition Specialist in Family and Community Health Program. Dr. Wong earned her master degree in 1999 and doctorate degree in 2005 at Utah State University, both in Nutrition and Food Sciences with the emphases in epidemiology and community nutrition. Prior to coming to the U.S., she also earned her Violin Performance Licentiate from the Trinity College of London. Growing up in Malaysia, she is trilingual and enjoys reaching out to multiethnic populations. She currently serves on USDA NIFA Nutrition Program Planning and Guidance Evaluation Subcommittee and several USDA NIFA Agriculture Experimental Station multistate research groups. 

Dr. Wong’s research is interdisciplinary, often involving Extension, Research, and Education. Her key interests are obesity prevention, early adolescent calcium intake, and nutrition education. She hybridizes nutrition education interventions with technology such as Web, smart phone apps, virtual worlds, and innovative education games, bridging universities and the community in real and virtual worlds. She also develops tracking and assessment tools to evaluate lifestyles such as diet, physical activity, sleep, and stress management, especially among youth, college students, and families with limited-resource.

2013 Program

9-9:05 am Welcome
Emily Ho, PhD
Director of Moore Family Center for Whole Grain Foods, Nutrition & Preventive Health,

Bob Moore
Founding President & CEO, Bob’s Red Mill

Keynote Session

9:05-10:05 am
Len Marquart Ph.D., R.D.
Associate Professor, University of Minnesota
President, Grains for Health Foundation
Title: Whole Grains and Health: Navigating our Path to the Future

Plenary Session

10:05-11:00 am
Cynthia Warren PhD
Assistant Professor, Department of Nutrition and Food Science, Texas Woman's University
Title: Strategies to increase whole grain consumption: targeting school meals

11-11:15 am - Break

11:15-12:15 pm
Robert Martindale MD, PhD
Chief, Division of General Surgery;
Oregon Health & Sciences University
Title: Gut Microbiota and Health

12:15-1:15 pm - Lunch & Networking

Keynote Session

1:15-2:15 pm
Matthew Riley, MD, FAAP
Northwest Pediatric Gastroenterology, LLC
Portland, OR
Title: Challenges with Celiac Disease and Gluten Intolerances

Plenary Session

2:15-3 pm
Siew Sun Wong, PhD
Assistant Professor & Extension Nutrition Specialist
Oregon State University
Title: Using Technology to promote healthy eating in our youth

3-3:15pm - Break

3:15-4:15 pm
Panel Session, Discussion and Brainstorming
“Whole Grains for Health – Challenges & opportunities”
How Do we get the population to consume more healthy whole grains?

Panel Chair:
Mary Cluskey, PhD, RD; Associate Professor, Oregon State University
Panel Members:
Len Marquart
Sharon Gibson
Matthew Riley
Cynthia Warren
Siew Sun Wong