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Department of Food Science and NutritionCollege of Food, Agricultural and Natural Resource Sciences
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  Leonard F. Marquart, Ph.D, R.D. Leonard Marquart
 

Associate Professor
Department of Food Science and Nutrition
Address: 267 FScN
Phone: (612) 624-3255
Fax: (612) 625-5272
lmarquar@umn.edu



  Research Expertise:
 
  • Food quality
  • Food service management
  • Whole grains and health
  • Cereal grains
  Resident and Outreach Teaching:
 
  • FScN 3731 Food Service Operations Management
  • FScN 3732 Food Service Operations Management
  Selected Scholarship:
 

Burgess-Champoux, T.L., Chan, H.W., Rosen, R., Marquart, L., and Reicks, M. 2008. Healthy whole-grain choices for children and parents: a multi-component school-based pilot intervention.  Public Health Nutr. Aug;11(8):849-59.

Burgess-Champoux, T.L., Rosen, R., Marquart, L., and Reicks, M. 2008. The development of psychosocial measures for whole-grain intake among children and their parents. J Am Diet Assoc.  Apr;108(4):714-7.

Chan, H., Burgess-Champoux, T., Reicks, M., Vickers, Z., and Marquart, L. 2008.  White whole wheat flour is partially substituted for refined wheat flour in pizza crust in school meals. J Child Nutr Mgt. April 2008.

Bakke, A., Vickers, Z., Marquart, L., and Sjoberg, S. 2007. Consumer acceptance of refined and whole wheat breads. In L. Marquart, D. Jacobs, G. McIntosh, K. Poutanen and M. Reicks (eds). Whole Grains and Health. Blackwell Publishing, Ames, IA.

Marquart, L., Jacobs, D., McIntosh, G., Reicks, M., Poutanen, K. (eds). 2007. Whole Grains and Health Blackwell Publishers, Ames, IA.

Marquart, L., Chan, H., Orsted M., Jacobs, D. 2006. A gradual incorporation of white whole grain flour into grain-based foods: A theoretical model. Cereal Foods World 51:118-121. 

Marquart, L., Pham, A-T., Lautenschlager, L., Croy, M., Sobal, J. 2006. Beliefs about whole grain foods by dietitians, health club members, and WIC/State Fair participants.  J Am Diet Assoc 106:1856-1860.

Rosen, R., Earthman, C., Marquart, L., Reicks, M. 2006. Continuing education needs for dietitians regarding nutrigenomics.  J Am Diet Assoc 106:1242-1245.

Burgess Champoux, T.L., Marquart, L., Vickers, Z., Reicks, M. 2006. A qualitative study of perceptions of children, parents and teachers regarding whole grain foods:  Implications for a school-based intervention. J Nutr Educ Behav 38:230-237.

Edge, M.S., Jones, J.M., Marquart, L. A new life for whole grains. 2005. J Am Diet Assoc 105(12) 1856-60.

Croy, M, Marquart, L. 2005. Factors influencing whole-grain intake by health club members.  Top Clin Nutr 20:166-176.

Chase, K., Reicks, M., Srinvasan, P., Marquart, L. 2004. Factors influencing production of whole grain foods:  Perceptions of members of the American Association of Cereal Chemists.  J Food Distr Res 35:53-59.

Ujszaszy, B., Burgess-Champoux, T., Reicks, M., Lazarus, W., Marquart, L. 2004. It’s time for whole grain products in school meals. Journal of Child Nutrition & Management. Issue 2, Fall, 2004.

Marquart, L., Wiemer, K.L, Jones, J.M., Jacob, B. 2003. Whole grain health claims in the US and other efforts to increase whole grain consumption.  Proc Nutr Soc 62:151-160.

  Leadership and Service:
 
  Awards:
 
  • Advisory Council Award- Innovation & Mission Advancement, College of Human Ecology, U. Minnesota
  • General Mill’s Presidents’ (Champion) Award—Whole Grain Health Claim
  • James Ford Bell Technical Leadership Award —Whole Grain Science/Health Claim
  • Big G Award—Folic acid and homocycteine lowering effect of Total cereal
  • Big G Award Inclusion of whole grain oats in Oats and CHD Health Claim

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