Whole Grains Health and Research: Challenges and Opportunities |
| 1. | Whole Grains from a Mechanistic View—A. Fardet | 1 |
| 2. | Biomarkers of Whole Grain Intake—A. B. Ross | 4 |
| 3. | Crossover Designs in Nutrition: New Methodology Accounting for Indivudually Varying Responses—M. Kramer, S. C. Chen, S. K. Gebauer, and D. J. Baer | 6 |
Working Together as a Grains Community to Expand the Whole Grains Market:
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| 4. | What Is the State of the Current Grains Environment?—B. J.-W. van Klinken | 9 |
| 5. | Closing the Supply Side Gap: Making Whole Grains the Healthy and Easy Choice—S. Leusner | 11 |
Creating a Vision of the Whole
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| 6. | Working Together to Create a Healthier Eating Environment for All—S. A. Escott-Stump | 13 |
| 7. | Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis—J. W. van der Kamp | 15 |
Alignment of Whole Grain Definitions of Foods
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| 8. | Current FDA Guidance on Whole Grain Labeling—D. Mu | 17 |
| 9. | Addressing Whole Grain Deserts—Promoting Practical Applications to Increase Whole Grain Availability—M. C. Martini | 18 |
Defining a Strategic Research Plan from Seed to Consumer
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| 10. | From Seed to Consumer: Defining the Strategic Research Plan—L. A. Murphy and J. de Vries | 20 |
| 11. | Changing Consumer Behavior and Influencing the Food Environment—P. Mohr | 22 |
Business, Economic, and Consumer Opportunities in Delivery of More Whole Grain Foods to Consumers
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| 12. | Empathy and Experimentation: Applying Consumer Science to Whole Grains as Foods—H. R. Moskowitz, B. Batalvi, and L. Ettinger Lieberman | 25 |
| 13. | The Positive Deviance Approach to Behavioral and Social Change—R. Swartz | 30 |
| 14. | Behavioral Approaches to Increase Intake of Whole Grains—R. F. Pereira | 32 |
| 15. | Shrinking the Price Gap for Whole Grains—C. Harriman | 35 |
| 16. | Whole Grains Workspace—C. Elm | 37 |
Synergies Worldwide—Opportunities to Promote Whole Grain Consumption for Health
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| 17. | Navigating the Nutrition Transition: What Is It? How Can Whole Grains Play a Helpful Role?—N. T. Mueller | 38 |
| 18. | Public Private Partnership to Promote Whole Grain Consumption—N. Brinch-Nielsen and R. I. Neess | 41 |
| 19. | Whole Grain Products in (Southern) Europe: Consumer Trends and Technological Implications—S. Folloni and R. Ranieri | 44 |
| 20. | A Simulation Study of the Potential Effects of Whole Grain Food Substitutions on Diet Quality in Lower Mississippi Delta Adults—J. L. Thomson and L. M. Tussing-Humphreys | 47 |
| 21. | Utilization of African Grains in Nutritionally Unique Foods—L. W. Rooney and L. Dykes | 49 |
| 22. | Promotion of Whole Grain Consumption for Health in Australia—R. Murray | 51 |
| 23. | Development of Barley-Fortified Instant Noodles—G. Hou and V. Jimenez | 53 |
| 24. | Nutrition Education: Toward a Framework of Cultural Awareness?—C. A. Hassel | 55 |
| 25. | U.S. Department of Defense's Perspective on Funding for Research on Whole Grains and Health—D. Schnakenberg | 59 |
| 26. | Phytate Effect and Nutrient Levels in Whole Grain Flours—S. Zimmerman | 61 |
