Developing and delivering healthier grain-based foods

Renee A. Rosen, Denise Hauge, Beth Maschoff, Amanda Haymond, Steve McCurry, Len Marquart

Research output: Contribution to journalArticlepeer-review

1 Scopus citations


Government agencies, scientific and trade organizations, and numerous health-interested groups in the United States and in nations around the globe are asking for changes in the food supply to promote improvements in human health. With disease rates escalating and greater dollars being spent on health care costs, improving the health of the population is becoming critical. Recommendations by organizations and authorities, such as Dietary Guidelines and MyPyramid, suggest Americans consume a healthier diet with greater emphasis on fiber-rich plant foods-fruits, vegetables, and whole grains; less total fat and saturated fat; and fewer calories overall to work toward reducing the incidence of obesity and achieving better health for the population. To attain better health, all disciplines (scientists, food companies, government agencies, and trade organizations) must come together and collaborate to create a vision and strategic plan for human health promotion. Making gradual changes to shift the food supply and proactively engaging all grain-based disciplines can help facilitate success. Allowing time for consumers to adapt to changes to food products is a positive way to foster the success of healthier foods in the marketplace. Shifting research dollars and focus to include different perspectives within the supply chain can help in the development and delivery of healthier grain-based foods. The Grains for Health Foundation, a new model for shifting the food supply, seeks to facilitate collaboration across the supply chain, to create tasty healthier grain-based foods that will help consumers meet public health objectives such as the Dietary Guidelines.

Original languageEnglish (US)
Pages (from-to)68-74
Number of pages7
JournalNutrition Today
Issue number2
StatePublished - Mar 1 2011

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