The founders of Bob’s Red Mill Foods have donated $25 million to Oregon Health and Science University.
The money will be used to stop what Bob’s Red Mill calls: “the rampant health problems caused by unhealthy eating.”
The money will establish the Bob and Charlee Moore Institute for Nutrition and Wellness. It will look into the links between food and conditions like hypertension, heart disease, type 2 diabetes, autism and obesity.
OHSU dean, Mark Richardson, says instances of those diseases have risen sharply with the advent of processed convenience foods, high in sugar and fat but low in nutritional value.
“We’ve got to put our knowledge to work so that individuals are supported at every step of the way to change their eating habits. By health care team, by policy makers, by outreach and by education. We’ve got to make sure that everyone can make the choice to eat well.”
The institute will have five main areas of research: Childhood obesity; maternal and fetal medicine; epigenetics — or the way nutrition affects the genetics of the next generation; community outreach; and education.