Presentations are posted on the Moore Family Center website:

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Agenda

All session talks will take place in the Nine’s Ballroom (6th floor)

Wednesday, June 24th, 2015

BREAKFAST 7:30 – 8:30am
Session 1: Opening Keynotes 8:30 – 9:45am
8:30 – 8:45 WelcomeChairs: Emily Ho, Moore Family Center, Oregon State University and
Len Marquart, Grains For Health Foundation, University of Minnesota
8:45 – 9:15 Public-Private Partnerships in Grains & Health
Catherine Woteki, United State Department of Agriculture
9:15 – 9:45 Importance of Early Diet on Lifelong Health
Kent Thornburg, Oregon Health & Sciences University

BREAK

Session 2: State of the Grain Market Address: A Global Perspective 10:00 – 12:00pm
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?
10:00 – 10:15 Overview of Issues & Scope
Colleen Zammer, Bay State Milling
10:15 – 10:35 Working Together to Deliver Whole Grain Foods to Schools and Foodservice Customers
Lisa Feldman, Sodexo
10:35 – 10:55 Development and Delivery of Whole Grain Ingredients and Foods
Jimmy Simonte, Domino’s and Don Trouba, Ardent Mills
10:55 – 11:15 Working Together in the New Ulm Community to Increase Consumption of Whole Grain Foods
Rebecca Lindberg, Minneapolis Heart Institute Foundation
11:15 – 11:35 Developing and Customizing Whole Grain Breads for European Consumers
Roberto Ranieri, Open Fields
11:35 – 11:55 A few Thoughts on Whole Grain Education and Culture in China
Xiaodong Yu, China Public Nutrition and Development Center
LUNCH 12:00 – 1:00pm
Sponsored by Ardent Mills featuring Domino’s Smart Slice pizza
ardent-mills-sponsor smart-slice-dominos
Session 3:  The Whole Grain Dialogue – Fact or Myth 1:00- 3:30pm
Question: What are current controversies?  How do we unify research and create solutions?Chairs: Paul Jacques, Tufts University and Anne Birkett, Kellogg Co.

Moderator:  Sylvia Rowe, SR Strategy

   
1:00 – 2:30 MYTH PANEL – Introduction (Anne Birkett, Kellogg Co.)
Gluten Intolerance and Celiac Disease – What You Need to Know
Matt Riley, MD, Northwest Pediatric Gastroenterology
Modern Wheat: Nutritious Food to Feed the World or Corrupted Foodstuff?
Judi Adams, Wheat Foods Council
Is gluten free the healthier option for most of us?
Prof Dr Fred Brouns, Chair “Health Food Innovation”, Maastricht University, NetherlandsDo whole grains make you sick and fat? A perspective on the healthfulness of whole grains as seeds in an overall healthful dietary pattern.
David Jacobs, University of Minnesota
2:30 – 2:35 WHOLE GRAIN DIALOGUE- Fact or Myth-Intervention vs Epidemiology- Setting the StagePaul Jacques, Tufts University
2:35 – 3:30 Dialogue – Intervention (Devries) and Observational Studies (Liu)
Jan De Vries, De Vries Nutrition Solutions and  Simin Liu, Brown University

BREAK

Session 4: Networking & Idea Gathering 3:45 – 5:00pm
Question: What expertise is in the room?  What are our collective experiences? What might we address as a collaborative community?Chair: Denise Hauge, Grains for Health FoundationModerator:  Shelly Melroe, Confluency, LLC
3:45-3:55 Introduction: Who? What?An overview of the intent and process to facilitate connections
3:55-4:50 Speed Networking – Experiences & Insights Through a series of small group ‘story sharing’ rounds, we’ll learn differing perspectives and begin to see ‘the whole’
4:50-5:00 Moving Ideas ForwardThis is only the beginning!  We will recap themes and the upcoming Summit activities for defining collaborative actions

 

RECEPTION 5:00-6:00pm
Whole Grain Summit Dine-Around Dinner 2015 (see participating Portland area restaurants)
Dinner on your own- Begin to explore Portland at one of our host restaurants; Grab a few new colleagues from the Networking Session and enjoy! Reservations are encouraged at most participating restaurants.

Thursday, June 25th, 2015

BREAKFAST 7:00 – 8:00am
Sponsored by Bay State Milling
bay-state-milling
Session 5: Food Attributes & Innovations 8:00 – 12:00pm
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 8:00 – 9:45am
Sponsored by Quaker Oats Center of Excellence
quaker-oatsChairs: Len Marquart, Grains for Health Foundation and YiFang Chu, Quaker Oats Center of Excellence
8:00 – 8:05 The Need for Developing Practical, Healthy, Affordable, and Desirable Foods
Len Marquart, Grains for Health Foundation
8:05 – 8:25 Opportunities with Grains for Health- Breeding and Production
Nancy Ames, Agriculture and Agri-Food Canada
8:25 – 8:45 Whole Grain Processing, Functional Components for Positive  Food Attributes and Health
Eric Decker, University of Massachusetts
8:45 – 9:05 Research Evidence to Products and Health Claims
YiFang Chu, Quaker Oats Center of Excellence
9:05 – 9:25 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
9:25 – 9:45 Increasing Whole Grain Consumption:  Policy and Economics
Laurian Unnevehr, University of Illinois at Urbana-Champaign

BREAK

Part 2:  Innovations 10:00 – 12:00pm
Chairs:  Gary Hou, Wheat Marketing Center and Andrew Ross, Oregon State University
10:00 – 10:05 Introduction – Innovations and Integration in the Supply Chain
Andrew Ross, Oregon State University
10:05 – 10:20 Novel Technologies in Whole-Wheat Noodle DevelopmentGary Hou, Wheat Marketing Center
10:20 – 11:00 Panel discussion: Innovation examples (Moderator: Gary Hou)Suyong Lee (Sejong University), Lirong Zhou (ICL Food Specialties), Sharon Book (ICL Food Specialties)

An Insight into On-Trend Applications of Whole-Grain: Frozen Dough Bread and Noodles

Texture Modification of Whole Wheat Noodles and Flavor Protection of Whole Grain Products Through Functional Ingredients

Optimizing Chemical Leavening in Whole Grain Bakery Products

11:00 – 11:20 Considerations for Limiting and Preventing Microbial Contamination in Whole Grain Cereal Based ProductsAndreia Bianchini,  University of Nebraska
11:20 – 11:40 Sprouted Grains – Technology, Uses and Health Benefits.
Gang Guo, Ardent Mills
11:40 – 12:00 How to Bring in Innovations into the Supply Chain?  Examples?

Summary, Andrew Ross; Table Exercise: Gather ideas for collaborations
LUNCH Noon-2:00pm
Whole Grain Summit Portland Food Carts Dine-AroundStretch your legs and enjoy the famous Portland Food Cart culture through lunch on your own at several carts serving whole grains, just for you!See participating Food Carts (carts located at 9th and Alder)
Session 6:  Technology and new tools in nutrition education 2:00 – 3:30pm
Question:  What are innovative new tools for messaging and nutrition education?Chairs: Emily Ho, Moore Family Center, Oregon State University and Siew Sun Wong, Oregon State University
2:00 – 2:10 Introduction to Session
Siew Sun Wong, Oregon State University
2:10 – 2:30 Using Entertainment to Educate: KickinNutrition.TV
Paula Quatromoni, Boston University
2:30 – 2:50 Virtual Worlds and Technology in Health Education
Jonathon Richter, University of Oregon
2:50 – 3:10 Social Media and Mobile Devices in Nutrition Education
Kay Nobuko Hongu, University of Arizona
3:10 – 3:30 Innovative Tools for Dietary Assessment
Carol Boushey, University of Hawai’i
Session 7: Whole Grain Community Showcase/Poster Reception 3:30 – 6:00pm
Sponsored by Oregon State University Extension Family & Community Health Program and 4-H Youth DevelopmentNetworking and collaboration discussion with the posters and projectsChairs: Renee Carr, Oregon State University and Lori Sobelson, Bob’s Red Mill
3:30 – 3:45 Introduction to Showcase and Healthy Community Outreach ProjectsRenee Carr, Moore Family Center, Oregon State University
3:45 – 6:00 Poster Discussions and Reception – Nine’s Pre-function space (6th Floor) with food and beverageDo 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.

osu-extension-service


Friday, June 26th, 2015

BREAKFAST 7:00-8:00am
Session 8: Consumer Messaging & Education/Communication 8:00 – 10:00am
Question:  How do we overcome consumer/public misunderstanding?Chair: LeeAnne Murphy, Manitoba Agri-Health Research Network
8:00- 8:10 Introduction
LeeAnne Murphy, Manitoba Agri-Health Research Network
8:10 – 8:35 Beyond the Headlines: How to Get the Story Straight – Consumer Perspectives
Kathleen Zelman, WebMD
8:35 – 9:00 What is the Science Behind the Headline; and How to Use Science in the Answer
Cynthia Harriman, Whole Grains Council
9:00 – 10:00 Individual Messaging Group Exercise
Lee Anne Murphy and Shelly Melroe, Confluency, LLC

  • ‘Top 3’ points of public misperception
  • Scenarios: Finish the Story
  • Reporting and conclusion

BREAK

Session 9: Building a Healthier Food Environment 10:30 – 12:00pm
Question:  How do we provide a positive environment that facilitates whole grain consumption?
10:30 – 10:45 Challenges and Opportunities with Whole Grains in the Retail Environment
Shari Steinbach, Meijer
10:45 – 11:00 Whole Grains in Volume Food Service Operations: Challenges, Opportunities and Success Stories
Amy Myrdal Miller, Farmer’s Daughter Consulting
11:00 – 11:15 Building a Healthy Food Environment in Schools
Chef Garrett Berdan, Oregon Public Schools, Nutrition and Culinary Educator
11:15 – 11:30 Behavioral Economics and Smarter Lunchrooms
Kathryn Hoy, Cornell University
11:30 – 12:00 Panel Discussion
Chair: Rebecca Lindberg, Minneapolis Heart Institute Foundation
Lunch featuring Chefs’ Demo and Panel 12:00 – 1:30pm
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 Garrett Berdan, Oregon Public Schools Chef Consultant

Robin Asbell, Chef, Educator and Author, Whole Grains

Vitali Paley, Paley’s Place, Portland, Oregon

osu

Session 10:  Call to Collaborative Action & Conclusions 1:30 – 4:00pm
Chairs: Pete Levangie, Bay State Milling and Mary-Ellen Camire, President, IFT and University of MaineSession 10 will challenge participants to define projects that result from their understanding of key learnings, needed next steps, and areas naturally calling for collaboration. As an inspirational example, the dairy industry and pulse community will deliver keynote addresses that demonstrate what is possible with a coordinated, intentional effort—both in messaging to consumers and focusing the science.
1:30 – 1:35 Introduction and Overview
 Pete Levangie, Bay State Milling
1:35 – 2:00 Closing KeynotesGot 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
2:00 – 2:25 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
2:25- 4:15 Workshop: Defining future collaborative work that creates impactQuestion: 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

  • Small group working session
  • Report out and recap
4:15-4:30 Wrap-up and Next Steps

 

Whole Grain Showcase Dinner 6:00pm
bobs-red-mill
Sponsored by Bob’s Red Mill
You and your colleagues are invited to continue the conversation during the Whole Grain Showcase Dinner, Friday evening. Join Chefs Robin Asbell, Vitali Paley and Jay Perry as they bring their unique knowledge and talents to the Whole Grain Summit to offer you a delicious and “not to be missed” dining experience featuring whole grains.Please keep in mind that a ticket is required for this event. (Price: $60 per person)