Wheat Foods Council Wheat Safari Takes Nutrition Influencers from Farm to Fork
by ND Wheat Posted on 7/2/2012
Take 25 of the nation's top nutrition bloggers, freelance food writers, dietitians and health professionals to Manhattan, KS, the heart of wheat country, and what do you get?
The Wheat Foods Council's Wheat Safari!
The 2012 Wheat Safari, June 19-21 in Manhattan, let attendees experience first-hand how wheat goes from farm to fork. The information-packed two-and-a-half-day event included visits to:
The Ken Wood farm in Chapman, KS, where participants rode a combine and experienced the wheat harvest
A hands-on baking workshop at the American Institute of Baking featuring wheat flour from the six different classes of wheat
A tour of Kansas State University's Hal Ross demonstration flour mill to see how wheat kernels are turned into flour
A visit to the Farm to Market Bread Co. bakery in Kansas City, MO, where flour is transformed into the wheat foods we all love.
The goal of the event was to educate key influencers about wheat's nutrition and healthfulness.
"Consumers continue to tell us they are confused about nutrition and how to eat healthfully, including how to work more whole grains into their daily diets," commented Judi Adams, president of the Wheat Foods Council. "All our Wheat Safari participants are important health influencers. We look forward to continuing and strengthening the relationships we developed with them on Safari. Their feedback is important in helping us identify and provide the tools they need to effectively communicate nutrition messages about wheat and wheat foods to consumers."
Accompanying the Wheat Safari was noted carbohydrate expert and nutrition educator Julie Miller Jones, Distinguished Scholar and Professor Emerita of nutrition in the Department of Family, Consumer and Nutritional Sciences at the St. Catherine University in St. Paul, MN. Dr. Jones was on-hand to answer attendee's questions on top nutrition issues, from how to help consumers identify whole grains in their grocery stores, to why gluten-free diets only make sense for those diagnosed with celiac disease or gluten sensitivity. It's important to remember that 92 percent of Americans can consume the gluten-containing grains (wheat, rye and barley) without problems.
"The most important messages consumers need to hear is variety and moderation, even in whole grains. Following a diet that includes a wide variety of foods including enriched and whole grains ensures we are getting the nutrients we need for optimal health. Moderation ensures we stay within the calorie range best suited to our age, gender and life style," stressed Dr. Jones.
The Wheat Foods Council is a nonprofit organization formed in 1972 to help increase public awareness of grains, complex carbohydrates, and fiber as essential components of a healthful diet. The Council is supported voluntarily by wheat producers, millers, and related industries. For more information, visit www.wheatfoods.org.
