Grains for Health Foundation—Creating Positive Change for Public Health
A. L. Aranowski (1) and L. Marquart (2,3). (1) AACC Intl., St. Paul, MN, U.S.A. (2) Grains for Health Foundation, St. Paul, MN, U.S.A. (3) Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, U.S.A. Cereal Foods World 54(3):122-123.
In this article, Managing Editor Amanda Aranowski interviews Len Marquart, an associate professor in the Department of Food Science and Nutrition at the University of Minnesota. Marquart, who holds a Ph.D. degree in human nutrition and exercise physiology from the University of North Carolina and is also a registered dietitian, has worked as a nutrition technical specialist and as a senior scientist at General Mills, Inc. He has authored dozens of articles on issues related to whole grains, edited two books, Whole Grains and Health and Whole-Grain Foods in Health and Disease, and taught courses on the nutritional quality of foods and foodservice operations management. Here, he talks about his current work as president of the Grains for Health Foundation (GHF). For Marquart, the GHF is essential to educating the public and industry about the importance of incorporating whole grains into a healthy diet. For him, the key question is “How can we focus, prioritize, and leverage research dollars to benefit the grains industry and, more importantly, have a positive impact on public health?” There may not be an answer to that question yet, but it is evident that the GHF is answering the call through creating a community of members—from industry, government, and academia—interested in and focused on improving public health.