Consumers’ favorite foods can be improved to enhance beneficial nutritional components, such as dietary fiber to reduce chronic disease. The “food as health” approach of investing in improving the nutrient profile of plant- and animal-based commodities can increase farm profitability, reduce health care costs, and save and extend lives, a win-win-win situation. Wheat is the example here, as it is 20 percent of the global diet (by calories and protein), and also a major source of dietary fiber in the United States’ diet. An interdisciplinary team of researchers is increasing wheat dietary fiber using natural variation to improve the daily diets for millions of people. At the population scale, nutrition models forecast increasing dietary fiber by 2.5 grams/person/day could reduce cardiovascular disease risk 1-3 percent, type 2 diabetes 3-4.5 percent, and gut cancer 1.75 percent — nationally and globally. Speakers will demonstrate the feasibility of this vision by discussing the impact of plant breeding on dietary fiber in wheat, how higher fiber wheat will flow through the value chain from “farm to fork,” consumer acceptance of more nutritious wheat-based foods, and how farmer incentives to grow higher fiber wheat can be supported through savings in health care. This comprehensive approach will describe an important aspect of the crops and health care research and policy needs of the future.