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Grain Foods Foundation Engages New Expert for Scientific Advisory Board

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Grain Foods Foundation
info@grainsfoundation.org

Enlists Obesity and Eating Behavior Expert to Guide Programming

September 1, 2015 — Washington, D.C. — The Grain Foods Foundation is thrilled to welcome a new member to its Scientific Advisory Board, Richard Mattes, MPH, PhD, RD. Dr. Mattes is a Distinguished Professor of Nutrition Science at Purdue University, where he directs the university’s Public Health Program and Ingestive Behavior Research Center. His research focuses on the areas of hunger and satiety as well as the drivers of food intake and food preferences, and he has authored more than 245 publications. He will help the Foundation understand existing and new research around the obesity epidemic to guide its messaging, programming and future research endeavors.
 
“Dr. Mattes joins the Grain Foods Foundation at a pivotal time for nutrition science. There is more information out there than ever before and the Foundation relies heavily on its network of experts to help sharpen our programming for scientific accuracy and relevance,” remarked Christine Cochran, Executive Director of the Grain Foods Foundation.
 
“I am looking forward to lending my experience to the Grain Foods Foundation,” noted Dr. Mattes. “While the food industry is often criticized for its approach to science, third-party advisory boards help marry a variety of interests, ultimately leading to successful partnerships that are dedicated to improving population health.”
 
Dr. Mattes joins seven existing scientific advisory board members whose areas of expertise range from cardiology to obstetrics to exercise physiology. Current advisory board members include: Glenn Gaesser, PhD (Chairman), Professor of Exercise Science and Health Promotion and Director of the Healthy Lifestyles Research Center at Arizona State University; Shelley Case, RD, Celiac Nutrition Expert and Author of Gluten-Free Diet: A Comprehensive Resource Guide; Marion J. Franz, MS, RD, LD, CDE, Director of Nutrition and Health Professional Education at the International Diabetes Center in Minneapolis; Sylvia Klinger, MS, RD, LDN, CPT, Founder of Hispanic Food Communications; Julie Miller Jones, PhD, LN, CNS, Professor Emeritus at St. Catherine University; Suzanne Steinbaum, DO, Attending Cardiologist and Director of Women and Heart Disease, Lenox Hill Hospital; and Bruce Young, MD, Silverman Professor of Obstetrics and Gynecology at New York University School of Medicine.
 
Learn more about the Grain Foods Foundation by visiting grainfoodsfoundation.org.
 
About Grain Foods Foundation
Formed in 2004, Grain Foods Foundation (GFF) is a joint venture of investors from the baking and milling industries, and allied suppliers. GFF is a supportive, expert group of thought leaders and advocates for ALL grain foods that believes everybody needs grain foods to enjoy a happy and healthy life.
 
GFF offers research-based information and resources to members, partners, influencers, policymakers and consumers through a comprehensive communications campaign, conferences, webinars, research tools, social media and more. Many campaign elements are available to members for use in individual promotional efforts.
 
Nutrition is always a hotly contested topic, and Americans have been inundated with often conflicting, and sometimes suspect, nutritional advice. GFF is committed to bringing fact-based information and common sense to the consumer. We encourage consumers to follow the recommendation of nutrition experts and to make grains a foundational platform of their daily diets.
 
The Foundation is committed to nutrition education programming that is firmly rooted in sound science, being a strong advocate for our members, and a resource for consumers and the media who want to learn more about the role of grains in a healthy lifestyle. For all of these reasons and more, GFF invites you to “Come to the Table” — for all things grains.