By: Denise Hauge, M.S. Date: 3/19/12
Most of us have heard that there are many potential health benefits associated with making whole grains a part of a healthful diet. The 2010 Dietary Guidelines for Americans recommends that at least half of our daily grain servings should be comprised of whole grains. But have you ever found yourself confused when trying to explain the health benefits of whole grains to a client or friend? Do you have questions about how to identify whole grains in the supermarket? And where are whole grains in fast food and restaurants anyway?
The 2012 Whole Grains Summit: From Theory to Practice is the premier whole grains event that will provide these answers and more for health educators and dietitians. The Whole Grains Summit only happens about every three years (this is the 4th international whole grains summit), and the timing could not be better to have these discussions!
May 20 - 22, 2012
1001 Marquette Avenue South
Minneapolis, Mn 55403-2440
This is the year to clear up confusion for educators and consumers about what whole grains are, the science that supports their claims of healthfulness, and progress made on the delivery of more whole grain options for consumers in a variety of settings.
Food producers and health educators are called to work together during the Summit toward improving both the availability of healthful whole grain options and the consumption of them by those seeking to build a healthful diet. In fact, the keynote address will be delivered by the President of the Institute of Food Technologists, Roger Clemens, and Sylvia Escott-Stump, the president of the Academy of Nutrition and Dietetics.
This keynote symbolizes the roles that each profession must play to create a better food environment for all, including whole grains. Of course, this includes many cross-sector, inter-disciplinary efforts; from those who grow, mill, manufacture and deliver foods all the way to those who make policy recommendations, teach nutrition and healthful eating habits, to consumers who make choices every day for themselves and their families. We are designing the Summit as an event where everyone’s voice can be heard and partnerships can be forged as we work together for our food future.
We need everyone’s input to be able to continue our progress, so come and bring your expertise, experiences, questions, and ideas.