The Just Ask for Whole Grains Conference offered an agenda packed with the latest information on whole grains.
For many of the sessions listed below, copies of speakers’ presentations are available. (Most panels were discussion only, without presentations.) Click on the links to download each presentation.
While we offer these presentations for their educational value, we remind you that these works are copyrighted by each speaker and may not be reproduced without the speaker’s written permission.
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Optional Factory Field Trip |
I. WHY more consumers should Just Ask for Whole Grains |
Whole Grain Dietary Recommendations and Intake Patterns, Robert Post, PhD, Deputy Director Center for Nutrition Policy & Promotion (USDA) (download 1.7M PDF) |
Why Whole Grains Matter for Health, David Jacobs, PhD, Professor, Dept. of Epidemiology, University of Minnesota; Chair, Scientific Advisory Committee, WGC (download 444K PDF) |
Opening Reception, followed by Whole Grains Dine Around in area restaurants |
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II. WHAT factors influence consumers’ food choices? |
Lifestyle Trends Affecting Food Choices, Kate Peringer, Marketing Communications Mgr., The Hartman Group (Download 2.6M PDF) |
Where Americans Eat, (panel) Molly Gise, Nation’s Restaurant News; Michael Birchenall, Foodservice Monthly; Erica Bohm, Healthy Dining finder |
III. WHERE whole grains fit in today’s busy lifestyles |
Lunch: Whole Grains on Every Table – a selection of dishes from the Iron Chef demonstration |
IV. WHO is saying “yes” when consumers ask for whole grains |
Whole Grains Get Promoted at Work, Deanne Brandstetter, RD, Compass USA (Download 1.7M PDF) |
The Whole Grain Stamp spurs Buying Decisions, (Panel)Mike Bittel, King Arthur Flour; Todd Kluger, Roman Meal; Bob Gould, Snyder’s of Hanover; Emily Korns, Mars Food USA (Download Bob Gould 2.3M PDF) |
Go to the Head of the Class with Whole Grains, Keith Fiedler, President, Madison-Grace and former Foodservice Director, Beaverton OR schools |
Marketing Healthy Foods for Healthcare, Cynthia Gay, RD, Foodservice Director, West Virginia University Healthcare (Download 4.9M PDF) |
Restaurants Meet the Challenge, (Panel of WG Challenge winners) Paul Lynch, Executive Chef, FireLake Grill House at the Radisson MPLS; Laura Cherry, PF Chang’s China Bistro; Carolyn Bess, Food Production Manager, Virginia Tech Dining Services D2 (Download Carolyn Bess 2.5M PDF) |
WGC Member Meeting |
Gala Dinner “A Celebration of Whole Grains” and Awards Ceremony |
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V. HOW to break down the remaining barriers to whole grains |
Educating a New Generation of Chefs, Suzanne Vieira, RD, Johnson & Wales (Download 2.5M PDF) |
Kids Learn to Love Whole Grains, Len Marquart, PhD, RD, Asst. Professor, Nutrition, University of Minnesota (Download 792K PDF) |
VI. WHAT are the Whole Grain Trends? |
Gluten-Free Whole Grains, What are gluten-free products, who needs them, and why? Carol Fenster, PhD, President, the Savory Palate (Download 612K PDF) |
Manufacturers Learn WG Tricks, How 20 years of experience has brought whole grain products from dense to delicious. Elizabeth Arndt, PhD, R&D Manager, ConAgra Foods (Download 1.9M PDF) |
Lunch: Whole Grains – Quick, Easy and Delicious |
VII. International Workshop Sessions from this Workshop are available under International Resources. |