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The Bell Institute of Health and Nutrition is the company’s source for scientific health and nutrition expertise that creates value and growth for General Mills.  The global Bell Institute of Health and Nutrition is comprised of passionate doctorate and master-level scientists and registered dietitians with varied backgrounds – ranging from nutrition science to public health to food science to microbiology and more!  Our nutrition experts focus on a variety of areas ranging from nutrition density, personalized nutrition, whole grain, cereal, yogurt, dietary intake research and beyond.

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Publications

Ready-to-eat cereal consumption is associated with improved nutrient intakes and diet quality in Canadian adults and children across income levels, opens in a new tab

Ready-to-eat cereal is an affordable breakfast option associated with better nutrient intake and diet quality in the US population, opens in a new tab

Nutrition economics: Four analyses supporting the case for whole grain consumption, opens in a new tab