Len Marquart &ndash; Research Output

2018

Modifying School Meal Entrées to Improve Child Legume Intake

Burgess-Champoux, T. L., Rosen, R. A., Rendahl, A., Marann, A., Marquart, L. & Reicks, M. M., Jul 2018, In : Health behavior and policy review. 5, 4, p. 22-29 7 p.

Research output: Contribution to journal › Article

Open Access

Fabaceae

Meals

Lunch

Eating

2017

10 Citations (Scopus)

Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution

Liu, T., Hou, G. G., Cardin, M., Marquart, L. & Dubat, A., Apr 1 2017, In : LWT - Food Science and Technology. 77, p. 1-7 7 p.

Research output: Contribution to journal › Article

whole wheat flour

tortillas

Flour

Triticum

baking

2016

3 Citations (Scopus)

Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

Liu, T., Hou, G. G., Book, S. L. & Marquart, L., Nov 1 2016, In : LWT - Food Science and Technology. 73, p. 123-130 8 p.

Research output: Contribution to journal › Article

whole wheat flour

tortillas

opacity

Flour

Sodium Bicarbonate

14 Citations (Scopus)

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

Liu, T., Hou, G. G., Lee, B., Marquart, L. & Dubat, A., Sep 1 2016, In : Journal of Cereal Science. 71, p. 145-152 8 p.

Research output: Contribution to journal › Article

whole wheat flour

tortillas

Flour

Particle Size

Triticum

1 Citation (Scopus)

Factors influencing the use and consumption of brown rice in Chinese restaurants

Liu, T., Wang, X. & Marquart, L., Jan 1 2016, In : Journal of Foodservice Business Research. 19, 1, p. 77-88 12 p.

Research output: Contribution to journal › Article

Restaurants

brown rice

restaurants

rice

plate waste

3 Citations (Scopus)

Package Information Used by Older Adults to Identify Whole Grain Foods

Violette, C., Kantor, M. A., Ferguson, K., Reicks, M. M., Marquart, L., Laus, M. J. & Cohen, N., Apr 2 2016, In : Journal of Nutrition in Gerontology and Geriatrics. 35, 2, p. 146-160 15 p.

Research output: Contribution to journal › Article

Food

Bread

Whole Grains

Interviews

Education

Public and Private Partnership Research Opportunities: An Overview of Grain-Based Projects That Could Benefit from a Public and Private Partnership

Korczak, R. & Marquart, L., Nov 1 2016, In : Nutrition Today. 51, 6, p. 305-309 5 p.

Research output: Contribution to journal › Article

Public-Private Sector Partnerships

Hospital-Physician Joint Ventures

Food

Private Sector

Food Supply

8 Citations (Scopus)

Reduced-portion entrées in a worksite and restaurant setting: Impact on food consumption and waste

Berkowitz, S., Marquart, L., Mykerezi, E., Degeneffe, D. & Reicks, M., Nov 1 2016, In : Public health nutrition. 19, 16, p. 3048-3054 7 p.

Research output: Contribution to journal › Article

Restaurants

Workplace

Food

Energy Intake

Fats

Whole grains and health: Empowering dietary change

Ho, E., Marquart, L. & Camire, M. E., Apr 1 2016, Food Technology, 70, 4.

Research output: Contribution to specialist publication › Article

Health

2015

5 Citations (Scopus)

Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Tritt, A., Reicks, M. M. & Marquart, L., Jan 1 2015, In : Public health nutrition. 18, 8, p. 1407-1411 5 p.

Research output: Contribution to journal › Article

Restaurants

Serving Size

Midwestern United States

Whole Grains

Observation

3 Citations (Scopus)

Whole grains in schools: A supply chain approach

Hauge, D. A., Melroe, S., Maschoff, B., Hermann, M. & Marquart, L., May 17 2015, In : Nutrition Today. 50, 3, p. 135-141 7 p.

Research output: Contribution to journal › Article

Food

Students

Whole Grains

2014

Minneapolis/St. Paul Chefs' Attitudes and Behaviors Regarding Whole Grain Use

Lendway, W., Hesse, D. & Marquart, L., Jan 1 2014, In : Journal of Foodservice Business Research. 17, 2, p. 122-135 14 p.

Research output: Contribution to journal › Article

whole grain foods

Restaurants

restaurants

menu planning

Whole Grains

1 Citation (Scopus)

Nutrient intakes among children and adolescents eating usual pizza products in school lunch compared with pizza meeting healthierUS school challenge criteria

Hur, I. Y., Marquart, L. & Reicks, M. M., May 2014, In : Journal of the Academy of Nutrition and Dietetics. 114, 5, p. 768-773 6 p.

Research output: Contribution to journal › Article

school lunch

pizza

Lunch

nutrient intake

Eating

2013

1 Citation (Scopus)

How can the food industry produce whole grain products that consumers will eat?

Marquart, L. F., Jonnalagadda, S. S., Van Klinken, B. J. W., Clemens, R., Jensen, G., Arndt, E. & Webb, D., Jul 2013, In : Food Technology. 67, 7, p. 52-62 11 p.

Research output: Contribution to journal › Article

Consumer products

grain products

Food Industry

whole grain foods

food industry

4 Citations (Scopus)

Overcoming the challenges of translating the us dietary guidelines into healthier grain-based foods

Jacques, P., Hauge, D., Voth, K., Hermann, M., Maschoff, B. & Marquart, L., Nov 1 2013, In : Nutrition Today. 48, 6, p. 254-259 6 p.

Research output: Contribution to journal › Article

Nutrition Policy

Food

Portion Size

Sodium

Fats

26 Citations (Scopus)

The role of viscosity and fermentability of dietary fibers on satiety- and adiposity-related hormones in rats

Schroeder, N., Marquart, L. F. & Gallaher, D. D., Jun 7 2013, In : Nutrients. 5, 6, p. 2093-2113 21 p.

Research output: Contribution to journal › Article

Adiposity

Dietary Fiber

adiposity

satiety

Viscosity

28 Citations (Scopus)

Whole grains and health: From theory to practice-highlights of the grains for health foundationss whole grains summit 2012

McKeown, N. M., Jacques, P. F., Seal, C. J., de Vries, J., Jonnalagadda, S. S., Clemens, R., Webb, D., Murphy, L. A., van Klinken, J. W., Topping, D., Murray, R., Degeneffe, D. & Marquart, L., May 1 2013, In : Journal of Nutrition. 143, 5, p. 744S-758S

Research output: Contribution to journal › Article

Health

Food

Public Health

Public-Private Sector Partnerships

Health Communication

2012

6 Citations (Scopus)

Associations between Whole-Grain Intake, Psychosocial Variables, and Home Availability among Elementary School Children

Rosen, R. A., Burgess-Champoux, T. L., Marquart, L. & Reicks, M. M., Nov 1 2012, In : Journal of Nutrition Education and Behavior. 44, 6, p. 628-633 6 p.

Research output: Contribution to journal › Article

Parents

Whole Grains

Self Efficacy

Analysis of Variance

Cross-Sectional Studies

1 Citation (Scopus)

Food technology innovations: Formulating grain-based foods that support dietary guidance

Marquart, L. & Hauge, D., Jan 1 2012, In : Cereal Foods World. 57, 1, p. 10-12 3 p.

Research output: Contribution to journal › Article

Food Technology

dietary recommendations

food technology

Food

11 Citations (Scopus)

School foodservice personnel's struggle with using labels to identify whole-grain foods

Chu, Y. L., Orsted, M., Marquart, L. & Reicks, M., Jan 1 2012, In : Journal of Nutrition Education and Behavior. 44, 1, p. 76-84 9 p.

Research output: Contribution to journal › Article

Food

Meals

Product Labeling

Whole Grains

Focus Groups

Whole Grains in Schools a Suppy Chain Approach

Rosen, R., Darrow, P., Lynch, P., Wagner, M. E., Igo, K., Boettger, J., Marquart, L., Hauge, D., Melroe, S., Knight, W., Wellnitz, J., Cooks, S., Garvin, D., Griffiths, B., Vonck, G. & Fleming, P., 2012, In : The Future of Grains in Schools Task Force White Paper.

Research output: Contribution to journal › Article

2011

14 Citations (Scopus)

Acceptance of two US Department of Agriculture commodity whole-grain products: a school-based study in Texas and Minnesota.

Chu, Y. L., Warren, C. A., Sceets, C. E., Murano, P., Marquart, L. & Reicks, M., Sep 1 2011, In : Journal of the American Dietetic Association. 111, 9, p. 1380-1384 5 p.

Research output: Contribution to journal › Article

United States Department of Agriculture

grain products

whole grain foods

products and commodities

USDA

1 Citation (Scopus)

Developing and delivering healthier grain-based foods

Rosen, R. A., Hauge, D., Maschoff, B., Haymond, A., McCurry, S. & Marquart, L., Mar 1 2011, In : Nutrition Today. 46, 2, p. 68-74 7 p.

Research output: Contribution to journal › Article

Food

Food Supply

Health

Government Agencies

Nutrition Policy

20 Citations (Scopus)

Dietary modeling shows that substitution of whole-grain for refined-grain ingredients of foods commonly consumed by US children and teens can increase intake of whole grains.

Keast, D. R., Rosen, R. A., Arndt, E. A. & Marquart, L., Sep 1 2011, In : Journal of the American Dietetic Association. 111, 9, p. 1322-1328 7 p.

Research output: Contribution to journal › Article

refined grains

grain consumption

whole grain foods

ingredients

Food

Exploring the use of whole grain pasta in school lunches.

Rosen, R. A., Hauge, D. A., Arndt, E. A., Veal, M. & Marquart, L., 2011, In : J Child Nutr Mgt.. 35

Research output: Contribution to journal › Article

Steady gains toward healthier grains: A grains for health foundation update

Hauge, D., Marquart, L., McCurry, S. D. & Fulcher, G., Jan 1 2011, In : Cereal Foods World. 56, 1, p. 37-39 3 p.

Research output: Contribution to journal › Article

Health

Whole Grain Pasta I; A Whole Grain Twist on a Traditional Dish.

Reuter, A., Marquart, L., Arndt, E., Dick, T., Caglar Tulbek, M., Rosen, R. & Wiemer, K., 2011, In : AIB International Technical Bulletin. 32

Research output: Contribution to journal › Article

2010

6 Citations (Scopus)

Consumption of graham snacks in after-school snack programs based on whole grain flour content

Sadeghi, L. & Marquart, L., Jul 21 2010, In : British Food Journal. 112, 7, p. 723-736 14 p.

Research output: Contribution to journal › Article

whole grain flour

Snacks

snacks

Flour

whole grain foods

4 Citations (Scopus)

Grains for health: A look to the past and insights into the future

Hauge, D., McCurry, S., Englson, J., Fulcher, G., Hesse, D. & Marquart, L., Mar 1 2010, In : Cereal Chemistry. 87, 2, p. 155-158 4 p.

Research output: Contribution to journal › Article

Health

1 Citation (Scopus)

The grains for health foundation, AACC international, and the historical Minnesota Miller

Hauge, D., Engleson, J. & Marquart, L., Jan 1 2010, In : Cereal Foods World. 55, 1, p. 29-31 3 p.

Research output: Contribution to journal › Article

Health

2009

3 Citations (Scopus)

A gradual approach to increasing whole grain consumption in children

Rosen, R. A., Schmitz, K., Cohen, E. A., Arndt, E. A., Reicks, M. & Marquart, L., May 1 2009, In : Cereal Foods World. 54, 3, p. 113-117 5 p.

Research output: Contribution to journal › Article

grain consumption

whole grain foods

school food service

Communication

health care costs

9 Citations (Scopus)

Children's acceptance, nutritional, and instrumental evaluations of whole grain and soluble fiber enriched foods

Toma, A., Omary, M. B., Marquart, L. F., Arndt, E. A., Rosentrater, K. A., Burns-Whitmore, B., Kessler, L., Hwan, K., Sandoval, A. & Sung, A., Jun 1 2009, In : Journal of food science. 74, 5, p. H139-H146

Research output: Contribution to journal › Article

Fortified Food

enriched foods

soluble fiber

cookies

whole grain foods

Engineering grain for better dietary health

Ruan, R. R., Marquart, L. & Petrofsky, K., Sep 1 2009, In : Resource: Engineering and Technology for Sustainable World. 16, 6, p. 16-18 3 p.

Research output: Contribution to journal › Article

engineering

dietary fiber

Health

Food

Fibers

48 Citations (Scopus)

Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake

Schroeder, N., Gallaher, D. D., Arndt, E. A. & Marquart, L., Dec 1 2009, In : Appetite. 53, 3, p. 363-369 7 p.

Research output: Contribution to journal › Article

Lunch

Hordeum

Energy Intake

Hunger

Triticum

Knowledge and practices of school foodservice personnel regarding whole grain foods.

Chan, H., Hesse, D., Reicks, M. & Marquart, L., 2009, In : J Foodservice. 20, p. 109-116

Research output: Contribution to journal › Article

Whole grain snack intake in an after-school snack program: a pilot-study.

Sadeghi, L. & Marquart, L., 2009, In : J Foodservice. 20, p. 71-80

Research output: Contribution to journal › Article

2008

Gradual incorporation of whole wheat flour into bread products for elementary school children.

Rosen, R., Sadehri, L., Schroeder, N., Reicks, M. & Marquart, L., 2008, In : J Child Nutr Mgt.. 32

Research output: Contribution to journal › Article

31 Citations (Scopus)

Healthy whole-grain choices for children and parents: A multi-component school-based pilot intervention

Burgess-Champoux, T. L., Chan, H. W., Rosen, R., Marquart, L. & Reicks, M., Aug 1 2008, In : Public health nutrition. 11, 8, p. 849-859 11 p.

Research output: Contribution to journal › Article

Parents

Lunch

Food

Whole Grains

Meals

11 Citations (Scopus)

The Development of Psychosocial Measures for Whole-Grain Intake among Children and Their Parents

Burgess-Champoux, T. L., Rosen, R., Marquart, L. & Reicks, M., Apr 1 2008, In : Journal of the American Dietetic Association. 108, 4, p. 714-717 4 p.

Research output: Contribution to journal › Article

grain consumption

Parents

whole grain foods

questionnaires

parenting

White whole wheat flour is partially substituted for refined wheat flour in pizza crust in school meals.

Chan, H., Burgess-Champoux, T., Reicks, M., Vickers, Z. & Marquart, L., 2008, In : J Child Nutr Mgt.. 32

Research output: Contribution to journal › Article

2007

3 Citations (Scopus)

Moving whole grains forward: The case for a whole grain collaborative

Len, M., Jon, F., Rui, H. L., Smail, V., Fulcher, G. & Scheideman, M., Jul 1 2007, In : Cereal Foods World. 52, 4, p. 196-200 5 p.

Research output: Contribution to journal › Article

2006

A gradual incorporation of white whole grain flour into grain-based foods: a theoretical model.

Marquart, L., Chan, H., Orsted, M. & Jacobs, D., 2006, In : Cereal Foods World.. 51, p. 118-121

Research output: Contribution to journal › Article

24 Citations (Scopus)

Beliefs about Whole-Grain Foods by Food and Nutrition Professionals, Health Club Members, and Special Supplemental Nutrition Program for Women, Infants, and Children Participants/State Fair Attendees

Marquart, L., Pham, A. T., Lautenschlager, L., Croy, M. & Sobal, J., Nov 1 2006, In : Journal of the American Dietetic Association. 106, 11, p. 1856-1860 5 p.

Research output: Contribution to journal › Article

Food Assistance

Fitness Centers

WIC Program

nutritionists

whole grain foods

22 Citations (Scopus)