Whole Grains and Health Research Program to Increase Consumption of Whole Grains

Research Group Members:

Faculty (Food Science and Nutrition):
Len Marquart, PhD, RD, Assistant Professor, Food quality and management, whole grains and health
Marla Reicks, PhD, RD, Professor, Extension Nutritionist, Nutrition education and behavior change
Zata Vickers, PhD, Professor, Food acceptability, sensory evaluation of food

Faculty (Applied Economics)
Bill Lazarus, PhD, Professor, Applied Economics, Crop and livestock production economics

Current Graduate Students (Food Science and Nutrition)
MS - Michael Croy, Knowledge, barriers and motivations of health club members regarding whole grain foods.
PhD - Sara Sjoberg, Sensory evaluation of whole grain foods
PhD - Teri Burgess-Champoux, School-based intervention to increase intake of whole
grain foods by children.

Completed Projects by Graduate Students (Food Science and Nutrition)
MS - Kellie Chase, Attitudes and practices of consumers and health professionals regarding whole grain products. 2002.

Current Graduate Students (Applied Economics)
MS - Bernadett Ujszaszy, Inclusion of whole grain foods in school cafeteria menus. 

Current Undergraduate Students (Food Science and Nutrition)
Lauren Lautenschlager - Development of a supermarket tour to educate consumers about whole grain foods
Melissa Nelson - Sensory evaluation of whole grain breads
Betsey Brenny - Descriptive analysis of whole grain foods
Sara Solomon - Nutrition education for children through the Mill City Museum program
Ellen Sushak - Whole grain education for WIC participants. (UROP project)

Completed Projects by Undergraduate Students (Food Science and Nutrition)
Addie Palmstein - Barriers and benefits to whole grain consumption in WIC populations, 2003. (UROP/CHE Capstone project)