Webinars

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Amrita Ray, PhD, Milling Specialist, Northern Crops Institute

Increasing the availability of whole grains starts at the mill. But how exactly does milling impact grains? Dr. Amrita Ray will first explore how different milling methods impact particle size, temperature, and nutrient retention. Dr. Ray will also share how whole grain flours are more nutritionally complete than refined flours, and how whole grain milling is important for future nutrition security. Dr. Ray will also evaluate how stone milling in particular influences the nutritional and functional properties of the flour and discuss the response in the development of better-for-you bakery products. 

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Rossella Labarbuta, PhD, R&D Manager, Andriani S.p.A. 

Gluten-free whole grains have a rich history in the Mediterranean Diet, and research confirms strong and consistent evidence for their potential health benefits, especially in lowering the risk of inflammation, obesity, hypertension, metabolic syndrome, and dyslipidaemia. This webinar will provide a comprehensive overview of the current knowledge on naturally gluten-free whole grains and their nutritional and technological properties, as well as how their health impact influences consumer preferences. Currently these grains represent an important source of essential nutrients, a perfect combination of tradition and innovation, taste and well-being, and colors and flavors that reflect the richness of the Mediterranean diet. Commercial support for this webinar was provided by Andriani.

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Chef Robin Asbell

If you want to eat more healthfully, one of the most simple changes to make is choosing whole grains. If you have ever wanted to try to get more grains but just didn’t know how to start, or were afraid it might not be fun, this class is for you. Learn some easy, entry-level whole grain dishes for breakfast, lunch and dinner. Chef Robin Asbell has been an advocate for whole grains for many years, and has plenty of whole grain tips and tricks to share, as well as strategies for whole grain swaps for every occasion. The menu will include: Sweet Breakfast “Tabouli”, White Whole Wheat Pear Scones, Creamy Spinach Soup with Millet, and Salmon-Wild Rice Cakes. (NOTE: This webinar is not eligible for CPEU credit for RDs, as it is intended for a general audience.)

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Kelly LeBlanc, MLA, RD, LDN, VP of Nutrition Programming, Oldways

Nutrition is a key element of preventive healthcare. But when it comes to make dietary changes, how can the public health community quantify which food swaps will give people the biggest bang for their buck? This session will highlight health economics research on whole grains and public health as well as the latest nutrition research on whole grains. The session will also highlight why investing in food systems that prioritize whole grains is a wise investment in the face of climate and agricultural uncertainty. 

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Elissa Price, Dietitian and Associate Lecturer, University of New South Wales

In this session, nutrition researcher Elissa Price will delve into the processing of whole-grain products, including its role in increasing the availability of mainstream options like breads and ready-to-eat cereals, and related implications for nutrition and health. The Nova classification system has gained popularity for its simplicity in categorizing foods by their level of processing, however, has also been criticized for oversimplifying the nuances of food science and nutrition. The talk will discuss the shortcomings of Nova, including its potential to confuse consumers and mislead policymakers, and highlight alternative approaches that offer a more comprehensive view of food processing and its health effects. Join us to gain a deeper understanding of how to evaluate whole-grain food choices that consider all aspects of nutrition including processing, nutrients, access, and beyond. 

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Rebeca Stevenson, RDN, LDN, Registered Dietitian and DEIB chair, Form Health; Sylvia Klinger, DBA, MS, RDN, founder, Hispanic Food Communications

USDA data indicate that the U.S. Hispanic population consumes more dietary fiber, on average, than other racial and ethnic groups, though fiber intake still remains below recommended levels. In this session, leading dietitians from the Latin American community will give an overview of dietary fiber recommendations and benefits, including their prebiotic effects. Rebeca Stevenson, RDN, LDN will focus on legumes from Latin American Heritage diets, and how to adapt nutrition care plans to increase consumption of this food group. Sylvia Klinger, DBA, MS, RDN will focus on whole grains found in Latin American Heritage Diets, dispelling common myths and stereotypes about these foods. Attendees will come away prepared to help patients of all racial and ethnic backgrounds increase dietary fiber consumption and embrace traditional Latin American heritage cuisine. 

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Dr. Juliana Cohen, Adjunct Professor of Nutrition at the Harvard School of Public Health; Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian

Research shows that introducing children to the flavors and textures of whole grains at a young age can help establish healthy habits that will last a lifetime. In this session, Dr. Juliana Cohen, Adjunct Professor of Nutrition at the Harvard School of Public Health, will discuss her research looking at whole grain acceptability in the school lunchroom and share why school lunches offer such an ideal opportunity for exposing kids to whole grains. Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian will then speak about the nutrition benefits of whole grains in children’s diets and what the recommendations are for different age groups, as well as sharing tips for helping kids get excited about whole grains. This session is one of several events happening worldwide to celebrate International Whole Grain Day. (This session was recorded on November 15, 2023 at 11am ET)

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Andrew Ross PhD, Professor, Departments of Crop and Soil Science & Food Science and Technology, Oregon State University

In this session, Dr. Andrew Ross, leader of the Oregon State University Cereal Quality Program, will give an overview on why increasing whole grains is an underutilized yet important strategy for improving human health. Attendees will learn about the fiber composition in cereals and pseudo cereals and how these fibers impact health through both direct and microbiota mediated pathways. Dr. Ross will also address hot topics in the whole grain community, including gluten and FODMAPs, and help attendees compare the nutritional composition of different grain species. Attendees will walk away being able to better help patients and clients modify their diets to include whole grains for better health outcomes, no matter where individuals may be on their journey to health. This session was recorded on Tuesday, September 26, 2023 at 2pm ET. 

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Caroline Sluyter, Whole Grains Council Program Director, Oldways; Kelly LeBlanc, MLA, RD, LDN, VP of Nutrition Programming, Oldways

According to the 2020-2025 Dietary Guidelines for Americans, 98% of Americans are falling short of their recommended whole grain intake. This session will explore newly-released findings from a census-representative survey of American adults about whole grain consumer trends and insights. By learning more about consumer understanding of whole grains and health, product categories in which Americans would like to see more whole grain options, and consumers’ motivations for choosing (or not choosing) whole grain foods, professionals across all sectors of the food and nutrition industry can work together to increase Americans’ whole grain consumption. Attendees will also gain a clearer picture of the identity of the modern whole grain consumer through a brand new consumer profile, developed based on survey results. This session was recorded on September 12, 2023 at 2pm ET.

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Sara Grafenauer, PhD, RD, Nutrition and Dietetics Program Lead, University of New South Wales; Kevin Miller, PhD, Principal Scientist, General Mills

In honor of World Diabetes Day on November 14th join us to learn more about the role whole grains can play in both risk reduction and economic healthcare benefits. The first half of this webinar will showcase new findings on the association between whole grain consumption and reduced risk of type 2 diabetes. The second half of the webinar will highlight cost savings related to whole grain and type 2 diabetes. Woven throughout will also be practical applications for encouraging whole grain consumption through simple, affordable changes to dietary habits. (Thanks to the General Mills Bell Institute for Health and Nutrition for sponsoring this session!) This session was recorded on Monday, November 14 at 3:00pm ET

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Matt Schueller, Director of Marketing Insights & Analytics, and Laurie Scanlin, Principal Scientist, Ardent Mills

There’s a mind-shift when it comes to nutrition, especially within today’s consumer base. We call this “positive nutrition” which is a shift towards seeking ingredients that have stories or health halos and foods that are perceived as wholesome, as opposed to having specific nutrient content claims. Plant-based, gluten-free, chickpea, quinoa, ancient grains, whole grains are all examples of ingredients that offer positive nutrition that resonate with today’s consumer. They are also open to unique flavors and textures and have been exposed to a diversity of foods at a young age. For innovation within the food industry, it’s no longer just about offering vegan patties. Today’s consumer also demonstrates purposeful or enlightened eating behavior that is concerned with where their food comes from, what’s in it, and seeks labels such as those promoting plant-based, ancient grains, whole grains, and more. This brings new opportunities to increase whole grains in the diet like never before. (Thanks to our friends at Ardent Mills for sponsoring this session!) This session was recorded on Wednesday, November 2, 2022 at 2:00pm ET

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Lanier Dabruzzi, MS, RD, LD, Director of Food Innovations and Institutional Markets, United Sorghum Checkoff Program

With just three crops providing more than 40% of calories eaten worldwide, registered dietitians have a vital role to play in shifting diets towards sustainable, biodiverse options. Whole grain sorghum has twice as much fiber as brown rice, thrives in climate-challenged regions, and is a staple of cultural food traditions throughout the African Diaspora, and yet this ancient grain is still underutilized in Western diets. In this session, attendees will learn about the nutritional makeup of whole grain sorghum and how it can be used in simple, delicious meals to help prevent and manage diet-related illness. This session will also explore how the biologic makeup of sorghum can help reduce water losses and provide valuable nutrition in hot, dry climates. Thank you to our friends at the United Sorghum Checkoff Program for sponsoring this session! (This session was recorded on Wednesday, September 21, 2022 at 2pm ET.)

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Kristin Tieg, photographer; Sharon Palmer, MSFS, RD, The Plant-Powered Dietitian; Alexis Evangelos, graphic designer, Oldways; Caroline Sluyter, Director of the Whole Grains Council, Oldways

We eat with our eyes first, so food photos need to be enticing and scroll-stopping with a quick glance in order to break through. In this session, experts will share best practices throughout the entire styling, photographing, and editing process using challenging-to-capture whole grain foods as a case study. Food photographer Kristin Tieg will share tips for food styling, composition and how to use props and lighting to present each dish in its most beautiful form. Cookbook author and social media expert Sharon Palmer, RD will share her favorite tips, tools, and tricks for photographing food at home, while dining out, or while traveling. Graphic designer Alexis Evangelos will share tips for photo editing, and how the brightness, contrast, shadows, and coloring can be adjusted to optimize each photo using both mobile and desktop tools. At the end of the session, Caroline Sluyter of the Oldways Whole Grains Council will share how attendees can practice the food photography skills they learned throughout Whole Grains Month in September for a chance to win prizes. (This session was recorded on Thursday September 8, 2022 at 2pm ET.)

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Liz Gearan, MS, RD, Principal Researcher and Deputy Director of Nutrition Research, Mathematica, and Joanne Slavin, PhD, RD, Professor, Food Science and Nutrition, University of Minnesota

Federal nutrition programs such as the National School Lunch Program (NSLP), the School Breakfast Program (SBP), the Child and Adult Care Food Program (CACFP), and the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) help ensure kids have access to nutritious foods and can help participants meet dietary recommendations. Each program has a whole grain requirement; but overall, kids’ intakes of whole grains fall short of recommendations. Promoting higher whole grain intakes through participation in Child Nutrition Programs can help kids establish a healthier eating pattern in recognition of whole grain’s health benefits. How can we promote whole grain intake and what is the role of policy in in helping kids meet dietary guidance? In the first part of the webinar, you’ll learn about the nutrition standards in Child Nutrition Programs and WIC, and research on the positive contributions these programs can make in kids’ diets. The second half will dive deeper to shine light on why whole grains are a critical part of Child Nutrition Programs’ standards for health, how policy can promote higher whole grain intakes, and ways health professionals can be a voice in the public policy dialogue on child nutrition. Thanks to the General Mills Bell Institute for Health and Nutrition for sponsoring this session! (Recorded on April 14, 2022)

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Caroline Sluyter, Director of the Whole Grains Council, Oldways, Kelly LeBlanc, MLA, RD, LDN, Director of Nutrition, Oldways

In this session, experts at the Oldways Whole Grains Council will share insights from a newly-published study of Whole Grain Stamped products, and what this research reveals about whole grain trends over time in both the U.S. and Latin America. The speakers will also dive into findings from the 2021 Whole Grain Consumer Insights Survey to share what consumers are looking for on the label when they are shopping for whole grain foods, and what other product attributes are important to shoppers in addition to whole grain content. Finally, this session will close with a brief overview of regulatory differences in whole grain labeling across a few key international markets and how these differences impact making whole grain content claims. (Recorded on April 6, 2022)

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Shane Frederick, Manager of Strategic Programs for the Specialty Soya and Grains Alliance, Laurie Scanlin, Principal Scientist at Ardent Mills, and Neil Doty, Business Development Manager for Northern Crops Institute

Biodiversity is an essential element of a healthy food system, and yet just three crops (wheat, rice, and corn) provide more than 40% of the calories eaten worldwide. In this session, Shane Frederick, Manager of Strategic Programs for the Specialty Soya and Grains Alliance will introduce how farmers and dietitians can work together to better integrate ancient grains into our food supply. Laurie Scanlin, Principal Scientist at Ardent Mills will demonstrate how ancient grains have been adapted to the climate over time and will highlight consumer trends for ancient grains and innovative new applications for ancient grains. Her presentation will also review the importance of including more ancient grains from an environmental, nutritional, and economic perspective. Lastly, Neil Doty, Business Development Manager for Northern Crops Institute, will reveal insights from the product development side on how foods can be reformulated with ancient grains, and how dietitians can be a part of the solution. Thanks to our friends at the Specialty Soya and Grains Alliance for sponsoring this session!

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Allison Yoder, MA, RDN, LD, Nutrition in Food Retail Program Development Fellow through the Academy of Nutrition and Dietetics Foundation and Kevin Miller, PhD, Principal Scientist, General Mills Bell Institute of Health and Nutrition

The health benefits of consuming a diet rich in whole grain are fairly well recognized, but what about the economic benefits? The first half of this webinar will showcase newly published data on the economic impact of whole grain intake on public health and health endpoints. The second half of the webinar will focus on putting this data into practice by sharing practical applications for encouraging whole grain consumption through simple, affordable changes to dietary habits. Thanks to the General Mills Bell Institute for Health and Nutrition for sponsoring this session! (Recorded on Tuesday, November 16 at 1:00pm ET)

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Dawn Jackson Blatner, RDN, CSSD, Author and Food and Nutrition Expert, and YiFang Chu, PhD, MBA, FACN, Director of Nutrition Sciences at PepsiCo

Oats are one of the most popular whole grains in America, and the abundant choices (old fashioned, steel cut, instant, etc.) can leave some shoppers confused. In this session, Dr. YiFang Chu, Director of Health & Nutrition Sciences at PepsiCo will share the science and research behind oat milling and oat nutrition. Registered Dietitian, Dawn Jackson Blatner, will then share tips for how to communicate these nutritional nuances to clients to support increased whole grain and oat consumption. Thanks to The Quaker Oats Company, which is a unit of PepsiCo, Inc., for sponsoring this session! (Recorded on Wednesday, November 3 at 2:00pm ET)

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Whole grains are an important part of a balanced diet, yet many Americans are still falling short of dietary recommendations for whole grain consumption. In this session, Dr. Caleigh Sawicki from the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University, shares updates on the health benefits of whole grains and why whole grains were an especially important part of the report of the 2020 Dietary Guidelines Scientific Advisory Committee.  Additionally, Dr. Eric Decker, Professor and Head of the Department of Food Science at the University of Massachusetts, shares research on how various processing methods impact the health of whole grains. The session closes with practical tips on how to help patients and clients meet the dietary recommendations for whole grains. Thanks to the General Mills Bell Institute for Health and Nutrition for sponsoring this session! (Recorded on Thursday, November 19, 2020 at 3:00pm ET.) 

Erin McKenney, PhD, Teaching Faculty and Academic Coordinator for the department of Applied Ecology, North Carolina State University
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Whether you’ve been impacted by the shortage of yeast, or you find yourself spending more time at home and are interested in taking on some baking experiments, there has never been a better time to give sourdough baking a try. Did you know that sourdough starters fed different types of flour (whole wheat flour, einkorn flour, rye flour, buckwheat flour, etc.) can have different aromas, bacterial communities, and baking capabilities? In this presentation, we take a deep dive into the nutritional and microbial benefits of sourdough fermentation with a special focus on whole grains. We’ll finish by offering a sneak peek at some of our favorite whole grain sourdough recipes, and where home bakers and fermentation enthusiasts can learn more about these topics. (Recorded on June 30, 2020)

Dr. Keith Williams, Director, Feeding Program, Penn State Hershey Medical Center
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Contrary to popular belief, our food preferences are not set in stone. They can evolve over time, in response to social and cultural cues, as well as exposure to different foods and flavors. In this webinar, we’ll share evidence-based techniques for making picky eaters a thing of the past, with a focus on how to apply these lessons to increase whole grain consumption across all age groups. (Recorded on May 8, 2020)

Dr. Lisa Kissing Kucek, Plant Research Geneticist, USDA-ARS
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Some books and celebrities blame “modern wheat” for the perceived rise in gluten-related and wheat-related disorders, and yet research shows that this relationship is more complex than it may seem. In this webinar, attendees will learn about the differences between ancient, heritage and modern wheats and how they may impact immunoreactive compounds. This session will also explore which processing methods show promise with regards to wheat sensitivities and provide tips for producing healthy whole grain foods that people of all backgrounds and health concerns can enjoy. (Recorded on April 15, 2020)