|Ph.D., R.D., Associate Professor
Department of Food Science and Nutrition
Phone: (612) 624-3255
Fax: (612) 625-5272
My long-term goal is to provide scientific evidence that will help create an infrastructure that increases the availability and consumption of grain-based foods with enhanced nutritional qualities. This effort must be undertaken within the confines of overall nutritional quality, cost/budgetary constraints and consumer taste appeal. In addition, the role of major sectors (government, industry, academia) and major disciplines (biological, behavioral and technology) must work together to successfully impact this area.
My current area of research includes whole grains and health; individual, environmental and behavioral factors influencing barriers, motivators and consumption of whole grain foods. Our group is examining the supply chain related to the gradual incorporation of whole grain foods into children’s diets through school foodservice. Among others we are using a video recording technique to examine the food practices of children in a cafeteria setting, a next step to investigate the role of accompanying foods and ingredients (fat, sugar, salt, fiber/resistant starch) on the dietary intake of whole grain foods. In addition, this technique may prove valuable in accessing the overall eating environment in a school cafeteria as it relates to obesity and other food-related issues.
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.