The Whole Grain Summit 2015 was held June 24 -26, 2015 at the Nines Hotel in downtown Portland, Oregon.
The Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health at Oregon State University and the Grains for Health Foundation hosted this event and would like to thank everyone who came and joined in the conversation.
The Whole Grain Summit convened scientists, business, and health professionals from around the world to examine where we’ve been and where we’re going in the area of research on whole grains and health.
The overall goal of the Whole Grain Summit 2015 was, from seed to community impact, to identify innovative and collective solutions, synergies and outcomes to bring whole grains to the forefront in health in the population. We aspired to provide a platform to engage and inspire the whole grain community, across multiple disciplines, from farm to consumers, to come together and work towards collaborative system-wide solutions with true impact on the population’s health.
Stay tuned for more information about the next Whole Grain Summit!
| Session 1 Opening Keynotes |
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| Welcome Chairs: Emily Ho, Moore Family Center, Oregon State University and Len Marquart, Grains For Health Foundation, University of Minnesota Download slides (pdf) 511kb |
| Public-Private Partnerships in Grains & Health Catherine Woteki, United State Department of Agriculture Download slides (pdf) 1.3mb |
| Importance of Early Diet on Lifelong Health Kent Thornburg, Oregon Health & Sciences University Download slides (pdf) 1.5mb |
| Session 2 State of the Grain Market Address: A Global Perspective Question: What are the successes and challenges? What categories are not using whole grains very much? What are the opportunities? How do we increase whole grain availability and consumption at a global level? |
| Overview of Issues & Scope Colleen Zammer, Bay State Milling Download slides (pdf) |
| Working Together to Deliver Whole Grain Foods to Schools and Foodservice Customers Lisa Feldman, Sodexo Download slides (pdf) |
| Development and Delivery of Whole Grain Ingredients and Foods Jimmy Simonte, Domino’s and Don Trouba, Ardent Mills Download slides (pdf) |
| Working Together in the New Ulm Community to Increase Consumption of Whole Grain Foods Rebecca Lindberg, Minneapolis Heart Institute Foundation Download slides (pdf) |
| Developing and Customizing Whole Grain Breads for European Consumers Roberto Ranieri, Open Fields Download slides (pdf) |
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A few Thoughts on Whole Grain Education and Culture in China |
| Session 3 The Whole Grain Dialogue – Fact or Myth Question: What are current controversies? How do we unify research and create solutions? |
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MYTH PANEL – Introduction (Anne Birkett, Kellogg Co.) Gluten Intolerance and Celiac Disease – What You Need to Know Modern Wheat: Nutritious Food to Feed the World or Corrupted Foodstuff? Is gluten free the healthier option for most of us? Do whole grains make you sick and fat? A perspective on the healthfulness of whole grains as seeds in an overall healthful dietary pattern. |
| WHOLE GRAIN DIALOGUE- Fact or Myth-Intervention vs Epidemiology- Setting the Stage Paul Jacques, Tufts University Download slides (pdf) |
| Dialogue – Intervention (Devries) and Observational Studies (Liu) Jan De Vries, De Vries Nutrition Solutions and Simin Liu, Brown University Download slides "A" (pdf) Download slides "B" (pdf) |
| Session 4 Networking & Idea Gathering Question: What expertise is in the room? What are our collective experiences? What might we address as a collaborative community? |
| Introduction: Who? What? An overview of the intent and process to facilitate connections Download slides (pdf) |
| Speed Networking – Experiences & Insights Through a series of small group ‘story sharing’ rounds, we’ll learn differing perspectives and begin to see ‘the whole’ Download notes from interactive session 4 (pdf) |
| Moving Ideas Forward This is only the beginning! We will recap themes and the upcoming Summit activities for defining collaborative actions (No materials to download) |
| Session 5 Food Attributes & Innovations Question: What are challenges and opportunities in the supply chain to improve nutrition value of the diet through whole grains? |
| Part 1: Practical, Healthy, Affordable and Desirable Foods Sponsored by Quaker Oats Center of Excellence Chairs: Len Marquart, Grains for Health Foundation and YiFang Chu, Quaker Oats Center of Excellence intro slides - Mark Twain (pdf) |
| Opportunities with Grains for Health: Breeding and Production Nancy Ames, Agriculture and Agri-Food Canada, Richardson Centre for Functional Foods and Nutraceuticals Download slides (pdf) |
| Whole Grain Processing, Functional Components for Positive Food Attributes and Health Eric Decker, University of Massachusetts Download slides (pdf) |
| Research Evidence to Products and Health Claims YiFang Chu, Quaker Oats Center of Excellence (No materials to download) |
| Changing Factors in the Retail Environment to Facilitate Consumption of Healthy Grain-Based Foods Joel Gittelsohn, Global Obesity Prevention Center at Johns Hopkins, Center for Human Nutrition, Bloomberg School of Public Health, Johns Hopkins University Download slides (pdf) |
| Increasing Whole Grain Consumption: Policy and Economics Laurian Unnevehr, University of Illinois at Urbana-Champaign Download slides (pdf) |
| Part 2: Innovations Chairs: Gary Hou, Wheat Marketing Center and Andrew Ross, Oregon State University |
| Introduction – Innovations and Integration in the Supply Chain Andrew Ross, Oregon State University (No materials to download) |
| Novel Technologies in Whole-Wheat Noodle Development Gary Hou, Wheat Marketing Center (No materials to download) |
| Panel discussion: Innovation examples (Moderator: Gary Hou) Suyong Lee (Sejong University), Lirong Zhou (ICL Food Specialties), Sharon Book (ICL Food Specialties)
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| Considerations for Limiting and Preventing Microbial Contamination in Whole Grain Cereal Based Products Andreia Bianchini, University of Nebraska Download slides (pdf) |
| Sprouted Grains – Technology, Uses and Health Benefits. Gang Guo, Ardent Mills Download slides (pdf) |
| How to Bring in Innovations into the Supply Chain? Examples? Summary, Andrew Ross; Table Exercise: Gather ideas for collaboration (No materials to download) |
| Session 6 Technology and new tools in nutrition education Question: What are innovative new tools for messaging and nutrition education? |
| Introduction to Session Siew Sun Wong, Oregon State University Download slides (pdf) |
| Using Entertainment to Educate: KickinNutrition.TV Paula Quatromoni, Boston University Download slides (pdf) |
| Virtual Worlds and Technology in Health Education Jonathon Richter, University of Oregon Download slides (pdf) |
| Social Media and Mobile Devices in Nutrition Education Kay Nobuko Hongu, University of Arizona Download slides (pdf) |
| Innovative Tools for Dietary Assessment Carol Boushey, University of Hawai’i Download slides (pdf) |
| Session 7 Whole Grain Community Showcase/Poster Reception |
| Introduction to Showcase and Healthy Community Outreach Projects Renee Carr, Moore Family Center, Oregon State University Download slides (pdf) |
| Poster Discussions and Reception – Nine’s Pre-function space (6th Floor) with food and beverage Do we find any parallels in these projects to our suggestions from Day 1? Use the posters and projects to further refine, narrow, broaden or build the project ideas from Day 1. Download notes from interactive session 7 (pdf) |
| Session 8 Consumer Messaging & Education/Communication Question: How do we overcome consumer/public misunderstanding? |
| Introduction LeeAnne Murphy, Manitoba Agri-Health Research Network Download slides (pdf) |
| Beyond the Headlines: How to Get the Story Straight – Consumer Perspectives Kathleen Zelman, WebMD (No materials to download) |
| What is the Science Behind the Headline; and How to Use Science in the Answer Cynthia Harriman, Whole Grains Council Download slides (pdf) |
| Individual Messaging Group Exercise Lee Anne Murphy and Shelly Melroe, Confluency, LLC
(No materials to download) |
| Session 9 Building a Healthier Food Environment Question: How do we provide a positive environment that facilitates whole grain consumption? |
| Challenges and Opportunities with Whole Grains in Retail Environment Shari Steinbach, Meijer Download slides (pdf) |
| Whole Grains in Volume Food Service Operations: Challenges, Opportunities and Success Stories Amy Myrdal Miller, Farmer's Daughter Consulting Download slides (pdf) |
| Building a Healthy Food Environment in Schools Chef Garrett Berdan, Oregon Public Schools, Nutrition and Culinary Educator Download slides (pdf) |
| Behavioral Economics and Smarter Lunchrooms Kathryn Hoy, Cornell University Download slides (pdf) |
| Lunch featuring Chefs’ Demo and Panel |
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Sponsored by OSU College of Public Health and Human Sciences, OSU Foundation, OSU Research Office and OSU College of Agriculture Chair: Jay Perry, University Housing and Dining Services, Oregon State University |
| Session 10 Call to Collaborative Action & Conclusions |
| Introduction and Overview Pete Levangie, Bay State Milling Download slides (pdf) |
| Got Milk? A Brief History of One of the Most Memorable Campaigns in Advertising History – and Its Relevance to the Grain Industry W. Stephen James, James & James Consulting LLC; California Milk Processor Board Download slides (pdf) |
| Lessons From the International Year of the Pulse: Shaping future paths with sticky messages from a cooperative rider and elephant-going against the grain?...NOT. Henry Thompson, Colorado State University Download slides (pdf) |
| Workshop: Defining future collaborative work that creates impact Question: What are the most important things to DO as a whole grains community as next steps? Outcomes: Project outlines and initiatives for organizations to move forward Facilitated by Shelly Melroe, Confluency LLC
Download slides (pdf) |
