WORKING TOGETHER TO IMPROVE PUBLIC HEALTH

MY WORK AND DREAMS WITH OUR FOOD INDUSTRY

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.

FOUNDATION OVERVIEW

MissionTo 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.

GOALSGRAINS FOR HEALTH FOUNDATION

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.

An Immediate Goal

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.

Name Organization or Focus

1. Beth Arndt ConAgra Foods

2. Bill Atwell Cargill

3. Mary Ellen Camire AACC Int

4. Gerald F. Combs USDA-ARS

5. Jeff Dahlberg Nat Sorghum Producers

6. Jon Faubion KSU

7. Eileen Ferruggiaro USDA

8. Bruce Hamaker Purdue University

9. Rui Hai Liu Cornell University

10. Steve Nelson (Ex-officio) AACC Int

11. Lee Anne Murphy MAHRN

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

18. Kathy Wiemer General Mills

Board of Directors Scientific Advisory CommitteeName Position or Focus

1. Gary Fulcher Chair

2. Len Marquart President

3. Steve McCurry Vice-President

4. Ed Welsch Treasurer

5. Maggi Adamek Secretary

6. Denise Hauge EDIT Intern

7. Rolando Flores US

8. Alicia DeFrancisco South America

9. Jan Delcour EU

10. Kaisa Poutanen EU

11. David Topping Australia

12. Serge-Alain Wandji Africa

GOVERNANCE

Updated 11-16-09

CORPORATE PARTNERS

Updated 11-16-09

KEY STRATEGIES

A. B. C.

A. Grain Research

B. Institutional Nutrition

C. Developing Communities

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

A. Grain Research

B. Institutional Nutrition

C. Developing Communities

•School Nutrition•Eldercare•Fast Food

•Development•Delivery•Consumption

1

3

2

D

1. Reduction of diet-related illness, and in particular child obesity

2. Novel approaches to feeding people in need

3. Entrepreneurial opportunities in food development and delivery

D. Sustainable training --development of visionary leaders who can manage issue-based research opportunities

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.

A. GRAIN RESEARCH

HOW THE DEVELOPMENT, DELIVERY & CONSUMPTION COMMITTEES

ACCOMPLISH GOALS

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.

SCHOOL NUTRITION WORK

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.

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.

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.

SHORT-TERM GRANT STRATEGYUpdated 10-21-09

BIOLOGICAL ENDPOINT QTL-MAPPING

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.

Parents

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.

FOUNDATION BUILDING BLOCKS

QUESTIONS?

WWW.GRAINSFORHEALTH.ORG