Funded Investigators

Healthy Foods, Healthy Lives research is collaborative and interdisciplinary. Our research community builds connections between diverse departments, professionals, and areas of expertise. We partner and collaborate with multiple stakeholders in scientific, public policy, industry, and community settings. HFHL research has a direct impact on the quality of life of Minnesota and its communities. Here are a few examples of current HFHL research projects from participating investigators. Learn more about HFHL research and clinical trials at our Resource Portal

Priority area: Community Engagement

Jay Clark (University of MN Center for Neighborhood Organizing) andLucy Arias (Little Earth of United Tribes) Co-Investigators: Margaret Kaplan (MN Center for Neighborhood Organizing)

Title:“Little Earth Food Justice and Youth Empowerment Project"

Funding: $49,821 Dates: 2009-2010 Full Abstract (.pdf)

Abstract: In this proposal the investigators plan to improve the health of young children in Little Earth and the surrounding community through a program that combines education and access to healthy food options, traditional foods and food production opportunities.

Stacey Stark, MS GISP (University of MN GIS at Duluth) and David Abazs (Round River Farm, Finland, MN) Co-Investigators: David Syring(Dept of Anthropology, U of M), Gayle Nikolai (Fond du Lac Band of Lake Superior Chippewa reservation), Mike Mageau (Environmental Studies, U of M)

Title:“Defining the Agricultural Landscape of the Western Lake Superior Region: Realities and Potentials for a healthy local food system for healthy people"

Funding: $34,280 Dates: 2009-2010 Full Abstract (.pdf)

Abstract: In this proposal the investigators plan to describe the agricultural landscape of a fourteen county area in Northeast Minnesota and Northwest Wisconsin, including its capacity to provide food for the regional population based on the Standard American Diet (SAD) as well as a "regional pattern" diet.

 

Priority area: Food Policy

Ben Senauer Co-Investigators: Marla Reicks(Food Science and Nutrition), Mary Story (School of Public Health), Len Marquart (Food Science and Nutrition)

Title:“Computing an Appropriate School Lunch Price Index for Federal Reimbursements for the National School Lunch Program”

Funding: $95,989 Dates: 2009-2010 Full Abstract (.pdf)

The National School Lunch Program (NSLP), instituted under the Richard B. Russell National School Lunch Act and the Child Nutrition Act of 1966, is a federally assisted meal program operating in over 101,000 schools that provides nutritionally balanced, low-cost or free lunches to many children each school day (30.5 million in 2007). Cash reimbursements (currently $2.57 for free lunches, $ 2.17 for reduced price lunches, and $0.24 for paid lunches) provided by United States Department of Agriculture (USDA) for each school lunch meal served form the bulk of the federal support provided to schools to enable them to achieve the policy goal of delivering adequate food and nutrition to children. However, the amount of reimbursement provided to schools is deemed inadequate (as reported by school food authorities/school districts and the major professional association – the School Nutrition Association) for truly achieving the NSLP goal of adequate nutrition delivery. This is particularly so in times of high food costs, which interfere with school food services’ ability to improve the healthfulness of the meals served to the children, impeding the way the NSLP can be used as a means for countering the epidemic of childhood obesity, as well as preventing hunger among children from low income families. Investigation reveals that USDA’s NSLP reimbursement rate adjustments reflect changes in the Food Away from Home Series of the Consumer Price Index for all Urban Consumers (FAFH-CPI-UC) provided by the U.S. Bureau of Labor Statistics (BLS). FAFH-CPI-UC primarily uses price data from commercial food establishments which typically tend to be very different from school food services both in the food that is served and the distribution of the cost of meal production over various cost components like food and labor. The FAFH-CPI-UC clearly does not provide an appropriate basis for determining adjustments in reimbursement rates for school lunches. The inadequacy of federal support in the face of the assistance needs as stated by school food authorities (school districts) demands a different basis for reimbursement adjustments that adequately reflects changes in school lunch prices and enables improved achievement of the child nutrition policy goals. The overall objective of the proposed research is to aid child nutrition food policy in achieving its policy goals by identifying, developing, and evaluating the right metrics needed to inform and formulate the school meal food policy.

Judy Temple Co-Investigators: Jayne Fulkerson (Nursing), Elton Mykerezi(Applied Economics) Arthur Reynolds (Child Development)

Title:“The Effects of Federal Food Assistance Programs on Food Insecurity and the Healthy Development of Young Children”

Funding: $97,012 Dates: 2009-2010 Full Abstract (.pdf)

In this proposed research we investigate the relationship between two major types of federal food assistance programs, household food insecurity and the subsequent health and well-being of young children up to age 5. Specifically, we estimate the effects of household participation in Special Supplemental Nutrition Program for Women, Infants and Children (WIC) and the Food Stamp Program on food insecurity using a new nationally-representative data set of U.S. children born in 2001. We also investigate the effects of WIC and Food Stamp receipt on food insecurity and various measures of child health and cognitive development. Recent reports indicate that the prevalence of severe food insecurity or hunger is growing among U.S. children. At the same time, relatively little evidence exists of the effects of WIC and Food Stamps on young children. In this interdisciplinary research project we seek to understand the mechanisms through which food assistance can promote healthy child development.

Jennifer Schultz Co-Investigators: Jill Klingner, Lara LaCaille, Rick LaCaille, Kim Nichols, John Strange, Marilyn Odean

Title:“Institutional and Consumer Decision-Making in the Hospital Setting: An Evaluation of a Healthy Food Practices Model”

Funding: $54,677 SEED GRANT Dates: 2009-2010 Full Abstract(.pdf)

The health care industry is establishing itself as a leader in creating a model of healthy food practices by implementing an approach that involves working with local farmers, purchasing food grown without pesticides and hormone additives, offering sustainably produced and healthy food choices, and minimizing food waste. Hospitals are also identifying a link between a healthy food system and healthy patients and communities in hospitals’ policies and programs. To study this innovation in health care we propose to (1) document processes associated with food selection, purchasing and pricing in a hospital setting and document the cost associated with offering local, sustainably produced and healthy food; (2) investigate the role of demographic characteristics, health behaviors, and psychosocial motivations on reported and actual food selection in a hospital cafeteria; and (3) investigate whether food selection behavior changes as a result of changes in food prices and labeling food as organic, sustainably produced or made from locally grown ingredients. Documenting the processes and costs associated with this shift in food systems will provide a model for other hospitals and health care systems interested in modifying their food systems. Ultimately the adoption of healthy food systems in health care may lead to a change in agricultural production that promotes health and reduces obesity and chronic disease. In addition, knowing the determinants of food selection behavior can allow for the development of interventions to increase the consumption of healthy food in the hospital (worksite) setting. Identifying factors in food selection is important in shaping food policy and can ultimately improve the health of many individuals at risk for poor food choice and consumption.

Priority area: Prevention of diet-related chronic disease and obesity

Chengguo Xing Co-Investigators: Daniel Gallaher(Food Science and Nutrition), Michael G. O'Sullivan (Veterinary Medicine)

Title:“Kava as a chemopreventive agent against colorectal tumorigenesis”

Funding: $50,000 SEED GRANT Dates: 2009-2010 Full Abstract (.pdf)

Colorectal cancer is one of the major malignancies in the United States with around 160,000 new cases and 55,000 mortalities annually. The lifetime risk of diagnosis with colorectal cancer in the U.S. is about 5.9% for men and 5.5% for women. Colorectal tumorigenesis develops through a multi-step process characterized by the transition from normal mucosa to adenoma and then to carcinoma. This process spans, on average, 15-20 years. Such a sequential, protracted process provides the opportunity for chemoprevention to be a potential strategy to help control colorectal tumorigenesis. In fact, it is believed that 50-80% of colorectal cancers are potentially preventable. Based on literature reports and the results of our preliminary studies, kava is one potential dietary component that may prevent colorectal tumorigenesis. The goal of this study is to establish the chemopreventive activity of kava in an accepted colorectal tumorigenesis animal model and to establish the safety of kava.

Doug Mashek and David Bernlohr Co-Investigators: Xiaoli Chen, M.D., Ph.D.(CFANS); Howard C. Towle, Ph.D(BMBB)

Title:Identifying Bioactive Food Components with Anti-Inflammatory and Anti-Obesogenic Effects

Funding: $300,000 Dates: 2008-2010 Full Abstract (.pdf)

The goal of this research is to facilitate the discovery of novel food-derived compounds that affect adipose (i.e. fat) tissue metabolism. Specifically, we will screen thousands of compounds isolated from herbs and other foods with medicinal properties that posses the ability to decrease inflammation and accumulation of adipose tissue. By doing so, we hope to identify food components that may be used to prevent or treat metabolic diseases such as obesity and diabetes.

Sabrina Peterson and Dan Gallaher Co-Investigators: Joellen Feirtag (Extension);Myron Gross(Medicine); Will Thomas (SPH)

Title: Reduction in Colon and Liver Cancer Risk by Combined Consumption of Cruciferous and Apiaceous Vegetables

Funding:$591,697 Dates: 2008-2010 Full Abstract (.pdf)

Colorectal cancer is one of the most common cancers diagnosed. Liver cancer rates have been increasing in the United States. We will be studying how the carrot-family of vegetables (carrots, celery, parsnips, etc.) and the broccoli-family of vegetables (broccoli, cabbage, cauliflower, etc.) may prevent colon and liver cancer. Each vegetable family contains a different group of natural compounds that influence two different processes for detoxifying cancer-causing toxins. Using rats, we will determine if the combination of purified compounds from both vegetable groups is more protective against toxins than one group. We will also compare if intact, whole food sources of the compounds are more protective than the purified compounds.

Priority area: Food Safety, from farm to table

Linda Kinkel Co-Investigators: Christine Solomon (Center for Drug Design), Carl Rosen (Soil, Water, Climate)

Title: “Biorational Development of Plant Disease Biocontrol”

Funding: $50,000 SEED GRANT Dates: 2009-2010 Full Abstract (pdf)

Biological control of plant disease offers significant promise as a means for reducing pesticide inputs into the environment and enhancing food safety. However, questions remain about the potential for antibiotic-producing biocontrol organisms to increase the frequency of antibiotic resistance genes in environmental microbes. The acquisition of antibiotic resistance genes by clinically-significant bacteria from environmental microbes represents a substantial public health risk. The proposed work explores strategies to minimize the risk that biological control of plant diseases will contribute significantly to the development of an environmental reservoir of resistance to medically-significant antibiotics. Specifically, this work develops a multiple-strain biocontrol strategy to minimize directional selection for individual antibiotic resistances; uses biochemical analyses to exclude from consideration antagonists that produce clinically relevant antibiotics; and determines the frequency of resistance and the likelihood of the development of resistance by pathogen isolates to different antagonists as a basis for antagonist selection. The proposed work will both enhance the prospects for effective biological control and reduce the likelihood of significant increases in antibiotic resistance genes among the pathogen population in soil. This work will also develop new and interdisciplinary ways of addressing issues at the agricultural-human health interface.

Francisco Diez-Gonzalez Co-Investigators: Jeffrey Bender (VPM, CVM); Craig Hedberg (EHS, SPH); Michael Sadowsky(SWC, CFANS); Cindy Tong (Horticulture, CFANS)

Title: Microbial Ecology, Control and Consumer Perception of Foodborne Pathogens Associated with Fresh Vegetables.

Funding: $587,605 Dates: 2008-2010 Full Abstract (.pdf)

Recent food poisoning outbreaks have been caused by eating vegetables contaminated with harmful strains of E. coli and Salmonella. In order to prevent these outbreaks we need a better understanding of how current farm practices lead to or prevent contamination and what unique characteristics of these pathogenic bacteria allow them to survive on vegetables. This project involves microbiologists, horticulturists, and public health and food safety experts working together to identify farm practices, environmental conditions, and specific genes that allow pathogenic E. coli and Salmonella to contaminate and grow on vegetables such as lettuce, spinach, and tomatoes. The project’s findings will help us develop effective control measures to reduce the number of food poisoning outbreaks and enhance consumer confidence in the safety of fresh fruits and vegetables.