Taking a step toward that change, the college’s Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health (MFC) hosted its second annual Food, Nutrition and Health Update in late February, bringing together leaders in the field of nutrition.
“Our goals for this new conference not only are education – bringing the latest research to nutrition professionals – but also generating ideas on how we, together, can move communities toward healthy eating,” says MFC Endowed Director Emily Ho. “Of course, this is also a goal of the Moore Family Center – creating partnerships that bring food scientists, researchers, educators and food companies together to share the importance of healthy eating and whole grains in our diet so it can be meaningful in people’s everyday lives.”
The event kicked off with an introduction by Emily and was followed by keynote speakers, panel discussions, a talk by Bob’s Red Mill President and Founding CEO Bob Moore, networking opportunities and more – all focusing on innovations and the newest science around whole grains and other healthy foods, as well as community impacts and how to better create alignment among the evidence-based science and community action.
Keynote speakers Nicola McKeown of Tufts University’s Jean Mayer USDA Human Nutrition Research Center on Aging spoke about the newest evidence in relation to health benefits of whole grains, and Karen Chapman-Novakofski of University of Illinois’ Urbana-Champaign discussed nutrition and healthy aging.
During lunch, attendees watched a food demonstration by OSU University Housing & Dining Services and sampled new grain bowls that are now available at Marketplace west.
“People were really impressed at how we are trying to affect change and promote healthy eating including partners like Bob’s Red Mill and the chefs at dining halls,” Emily says.
In addition, the Moore Family Center, in partnership with Bob’s Red Mill, works to promote healthy eating in a variety of ways including cooking classes for first-year students, offering a healthy tailgating contest during Homecoming and working with University Housing & Dining and its chefs on building a healthy environment on campus.
And in the community, the Moore Family Center is working with Oregon State’s Extension network to implement community education programs, particularly in elementary schools.
In addition to next year’s Food, Nutrition and Health Update, the Moore Family Center will co-host the national Whole Grain Summit from June 24-27, 2015.
Emily says this is only the beginning of things to come as the college, the MFC and Bob’s Red Mill commit to move forward together to help our nation’s health.