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.


Optional Factory Field Trip
A unique opportunity to visit the Caravan Ingredients plant in Kansas City, KS. This six-story building, which started life as a flour mill, is now an AIB superior-rated manufacturing site producing over 600 products, including a variety of whole grain mixes.

I. WHY more consumers should Just Ask for Whole Grains
Welcome and Opening Remarks, K. Dun Gifford, JD, Oldways / Whole Grains Council and Robert Brown, PhD, Frito-Lay; WGC Chair

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


II. WHAT factors influence consumers’ food choices?
How Food Decisions are Made, Shelley Goldberg, MPH, RD, Dir. Nutrition Communications, IFIC (Download 568K PDF)

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
Whole Grains Iron Chef Cook-Off
Chef Paul Lynch, FireLake Grill House; and Chef Michael Holleman, Indian Harvest Specialtifoods
Moderators: Sara Baer-Sinnot, Oldways; and Steve Petusevsky, Chef Steve’s.
How many delectable whole grain dishes can two of the country’s top experts on whole grains cook up in just an hour? Two leading chefs vie to create special whole grain dishes, demonstrating that whole grains are quick, easy, and delicious.

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
The Military Salutes Whole Grains,
Lori Tubbs, RD, US Navy (Download 1.2M PDF)

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


V. HOW to break down the remaining barriers to whole grains
WG Council: Innovative Programs for Change, Cynthia Harriman, Oldways / Whole Grains Council (Download 1.8M PDF)

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?
What’s New, What’s Next?
The latest data on increased interest in whole grains. Lynn Dornblaser, Dir. of Consulting, Mintel Custom Solutions (Download 1.1M PDF)

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
Overseas delegates share information and ideas for translating the WGC’s effective approach to other countries. An ideal information session for anyone marketing whole grains internationally. Co-moderator: Morten Strunge Meyer, Danish Cancer Society

Sessions from this Workshop are available under International Resources.