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Len Marquart - One of the best experts on this subject based on the ideXlab platform.
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Package Information Used by Older Adults to Identify Whole Grain Foods
Journal of nutrition in gerontology and geriatrics, 2016Co-Authors: Catherine Violette, Len Marquart, Marla Reicks, Mark A. Kantor, Katharine Ferguson, Mary Jane Laus, Nancy L. CohenAbstract:A structured interview protocol was used to investigate the ability of older adults (n = 89, age ≥ 65 years) to accurately determine whether three common food items were Whole Grain, and to assess the package information used in their decision process. Cereal and crackers, which were both Whole Grain products, were correctly identified by 63% and 66% of participants, respectively. Bread (a refined product), was correctly identified by only 19% of participants, while 46% of participants misidentified the bread as being Whole Grain. The ingredient list was the information most frequently cited in deciding if a food was Whole Grain, but participants varied in their ability to accurately interpret it. Package information considered nonpertinent (e.g., the Nutrition Facts label) in identifying a Whole Grain product was used almost as often as the ingredient list. Older adults would benefit from Whole Grain education programs that focus on accurately interpreting package information.
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Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion
Advances in Nutrition, 2014Co-Authors: Mario G. Ferruzzi, Nicola M Mckeown, Len Marquart, Gabriele Riccardi, Joanne L Slavin, Sreenivasa S. Jonnalagadda, Marla Reicks, Chris J Seal, Frank ThieleckeAbstract:Although the term “Whole Grain” is well defined, there has been no universal standard of what constitutes a “Whole-Grain food,” creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for Whole-Grain Foods that could be universally accepted and applied to dietary recommendations and planning. The Committee’s call to action, and the lack of a global Whole-Grain food definition, was the impetus for theWhole Grain Roundtable held 3–5 December 2012 in Chicago, Illinois. The objective was to develop a Whole-Grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable’s expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and food and nutrition scientists from academia and the Grain food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of Whole Grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of Whole Grains that is nutritionally meaningful and that a food providing at least 8 g of Whole Grains/30-g serving be defined as a Whole-Grain food. Having an established Whole-Grain food definition will encourage manufacturers to produce Foods with meaningful amounts of Whole Grain, allow consistent product labeling and messaging, and empower consumers to readily identify Whole-Grain Foods and achieve Whole-Grain dietary recommendations.
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School Foodservice Personnel's Struggle with Using Labels to Identify Whole-Grain Foods
Journal of Nutrition Education and Behavior, 2011Co-Authors: Mary Orsted, Len Marquart, Marla ReicksAbstract:OBJECTIVE: To describe how school Foodservice personnel use current labeling methods to identify Whole-Grain products and the influence on purchasing for school meals. METHODS: Focus groups explored labeling methods to identify Whole-Grain products and barriers to incorporating Whole-Grain Foods in school meals. Qualitative analysis procedures and the constant comparative method were used to analyze data. RESULTS: Participants were school Foodservice personnel (n = 67) in 5 states across the United States. Limited ability and confidence were demonstrated in identifying Whole-Grain products from label information, statements, and claims. Participants indicated a need for a uniform labeling method such as Whole-Grain content to assist in ordering and purchasing. High cost and low acceptability were listed as barriers to incorporating Whole-Grain Foods in school meals. CONCLUSIONS AND IMPLICATIONS: Whole-Grain product labeling should be improved to enhance understanding by Foodservice personnel so that Whole Grains are included in school meals.
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Knowledge and practices of school Foodservice personnel regarding Whole Grain Foods
Journal of Foodservice, 2009Co-Authors: Hing Wan Chan, Elizabeth A Arndt, David Hesse, Len MarquartAbstract:Based on recent dietary guidance, Whole Grain Foods are being served more frequently in school meals. To examine the knowledge and practices of 43 school Foodservice personnel (SFP) from eight school districts, semi-structured focus groups were conducted regarding Whole Grain Foods. Qualitative data analysis procedures were used to generate common themes. SFP indicated a limited knowledge about Whole Grain Foods, ingredient definitions and use of product label information related to ordering and purchasing. SFP had little awareness of the specific disease-related health benefits of Whole Grains. Major barriers related to students' Whole Grain consumption were less desirable sensory characteristics, a lack of available products and cost. Potential approaches to promote Whole Grain Foods in school cafeterias included gradual introduction, eye appeal and masking taste. This research is beneficial in identifying areas that SFP can improve their knowledge and skills regarding the effective use of Whole Grain Foods in schools.
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Whole Grains and Health - Whole Grains and Health
Nutrition & Food Science, 2008Co-Authors: Len Marquart, David R Jacobs, Kaisa Poutanen, Graeme H. Mcintosh, Marla ReicksAbstract:Part I. Introduction to Whole Grains and Health. 1. The Future of Whole Grains. 2. Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health. Part II. Whole Grains, Dietary Fiber, and Chronic Disease. 3. Whole Grains and Diabetes. 4. Whole Grains and Related Dietary Patterns in Relation to Weight Gain. 5. Whole Grains and Cardiovascular Disease. 6. Whole Grains and Cancer Prevention. 7. The Effects of Cereal Fibers on Cardiovascular Disease and Diabetes Risk. Part III. Grain Technology and Health-related Outcomes. 8. Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health. 9. Structure of Whole Grain Breads: Sensory Perception and Health Effects. 10. Aleurone: Processing, Nutrition, Product Development, and Marketing. 11. Active Components of Whole Grain Foods. 12. White Wheat: Biochemical and Sensory Characteristics of Bread. 13. Barley beta-glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-promoting Bread Products. 14. Modulating Glycemia with Cereal Products. 15. Whole Grain Phytochemicals and Antioxidant Activity. 16. Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye. 17. Resistant Starch as a Contributor to the Health Benefits of Whole Grains. 18. Influence of Germination Conditions on the Bioactivity of Rye. Part IV. Whole Grains and Consumer and Regulatory Issues. 19. Barriers to the Consumption of Whole Grain Foods. 20. Consumer Acceptance of Refined and Whole Wheat Breads. 21. The Whole Grain Stamp Program. 22. Whole Grains and Consumers. 23. The Industry's Commitment to Whole Grains Education. 24. Industry Initiatives in Whole Grain Education. 25. Communicating with Consumers: Whole Grain Messaging. 26. Global Regulation, Labeling, Claims, and Seals: Perspectives and Guidelines. Index
Susan A Jebb - One of the best experts on this subject based on the ideXlab platform.
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The impact of a 16-week dietary intervention with prescribed amounts of Whole-Grain Foods on subsequent, elective Whole Grain consumption.
British Journal of Nutrition, 2013Co-Authors: Iain A Brownlee, Sharron Kuznesof, Carmel Moore, Susan A Jebb, Chris J SealAbstract:Previous (mainly population-based) studies have suggested the health benefits of the elective, lifelong inclusion of Whole-Grain Foods in the diet, forming the basis for public health recommendations to increase Whole Grain consumption. Currently, there is limited evidence to assess how public health recommendations can best result in longer-term improvements in dietary intake. The present study aimed to assess the impact of a previous 16-week Whole-Grain intervention on subsequent, elective Whole Grain consumption in free-living individuals. Participants completed a postal FFQ 1, 6 and 12 months after the end of the Whole-Grain intervention study period. This FFQ included inputs for Whole-Grain Foods commonly consumed in the UK. Whole Grain consumption was significantly higher (approximately doubled) in participants who had received Whole-Grain Foods during the intervention (P< 0·001) compared with the control group who did not receive Whole-Grain Foods during the intervention. This increased Whole Grain consumption was lower than Whole Grain intake levels required by participants during the intervention period between 60 and 120 g Whole Grains/d. Aside from a significant increase (P< 0·001) in NSP consumption compared with control participants (mean increase 2-3 g/d), there were no obvious improvements to the pattern of Foods of the intervention group. The results of the present study suggest that a period of direct exposure to Whole-Grain Foods in non-habitual Whole-Grain food consumers may benefit subsequent, elective dietary patterns of Whole Grain consumption. These findings may therefore aid the development of future strategies to increase Whole Grain consumption for public health and/or food industry professionals. © The Authors 2013.
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Consumption of Whole-Grain Foods by British adults: findings from further analysis of two national dietary surveys.
Public Health Nutrition, 2003Co-Authors: Rebecca Lang, C W Thane, Caroline Bolton-smith, Susan A JebbAbstract:Objective: To assess the consumption of Whole-Grain Foods in different age and sociodemographic groups in Great Britain, using data from two national surveys. Design: Cross-sectional analysis of the consumption of Whole-Grain Foods. Setting: The 1986-87 Dietary and Nutritional Survey of British Adults and the 1994-95 National Diet and Nutrition Survey of people aged 65 years and over. Subjects: In 1986-87, 2086 British adults aged 16-64 years; 1189 British adults aged 65 years and over in 1994-95. Results: In the 1986-87 survey population, consumption of Whole-Grain Foods increased with age. Median consumption of Whole-Grain Foods was 1 serving per week in 16-24-year-olds and 3 servings per week in the 35-64-year-olds (P < 0.0001). In 1994-95, median consumption was 5 servings per week in adults aged 65 years and over. Overall, one-third of British adults ate no Whole-Grain Foods on a daily basis, and less than 5% ate 3 or more servings per day. Manual occupation and smoking were consistently associated with a higher proportion of non-consumers and fewer servings per week of Whole-Grain Foods, independent of age, sex, region and season (each P < 0.001). The main sources of Whole-Grain Foods were Wholemeal bread and breakfast cereals, which accounted for more than three-quarters of all servings. Conclusions: Consumption of Whole-Grain Foods in the adult UK populations is more prevalent in the non-smoking, higher socio-economic groups. Amongst consumers of Whole-Grain Foods, the frequency is similar to that reported in the USA and Norway.
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Who consumes Whole Grains, and how much?
The Proceedings of the Nutrition Society, 2003Co-Authors: Rebecca Lang, Susan A JebbAbstract:Regular consumption of Whole Grain Foods has been associated with a reduction in the incidence of cardiovascular disease and diabetes, reductions in cancer mortality at certain sites and an overall reduction in premature death. Although benefits are observed at relatively low levels of intake (between two and three servings per d), the consumption of Whole Grain Foods in some Western countries is less than one serving per d. The main sources of Whole Grain are Wholemeal and rye breads and Whole Grain breakfast cereals. Typical consumers of WholeGrain Foods tend to be older, from a high socio-economic group, are less likely to smoke and are more likely to exercise than non-consumers. Some of these attributes may contribute to the observed health benefits. However Whole Grain Foods are an important source of a range of nutrients as part of a healthy eating plan. There is considerable scope for strategies to promote increased consumption of Whole Grain Foods to reduce the risk of a variety of chronic diseases.
Marla Reicks - One of the best experts on this subject based on the ideXlab platform.
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Package Information Used by Older Adults to Identify Whole Grain Foods
Journal of nutrition in gerontology and geriatrics, 2016Co-Authors: Catherine Violette, Len Marquart, Marla Reicks, Mark A. Kantor, Katharine Ferguson, Mary Jane Laus, Nancy L. CohenAbstract:A structured interview protocol was used to investigate the ability of older adults (n = 89, age ≥ 65 years) to accurately determine whether three common food items were Whole Grain, and to assess the package information used in their decision process. Cereal and crackers, which were both Whole Grain products, were correctly identified by 63% and 66% of participants, respectively. Bread (a refined product), was correctly identified by only 19% of participants, while 46% of participants misidentified the bread as being Whole Grain. The ingredient list was the information most frequently cited in deciding if a food was Whole Grain, but participants varied in their ability to accurately interpret it. Package information considered nonpertinent (e.g., the Nutrition Facts label) in identifying a Whole Grain product was used almost as often as the ingredient list. Older adults would benefit from Whole Grain education programs that focus on accurately interpreting package information.
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Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion
Advances in Nutrition, 2014Co-Authors: Mario G. Ferruzzi, Nicola M Mckeown, Len Marquart, Gabriele Riccardi, Joanne L Slavin, Sreenivasa S. Jonnalagadda, Marla Reicks, Chris J Seal, Frank ThieleckeAbstract:Although the term “Whole Grain” is well defined, there has been no universal standard of what constitutes a “Whole-Grain food,” creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for Whole-Grain Foods that could be universally accepted and applied to dietary recommendations and planning. The Committee’s call to action, and the lack of a global Whole-Grain food definition, was the impetus for theWhole Grain Roundtable held 3–5 December 2012 in Chicago, Illinois. The objective was to develop a Whole-Grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable’s expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and food and nutrition scientists from academia and the Grain food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of Whole Grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of Whole Grains that is nutritionally meaningful and that a food providing at least 8 g of Whole Grains/30-g serving be defined as a Whole-Grain food. Having an established Whole-Grain food definition will encourage manufacturers to produce Foods with meaningful amounts of Whole Grain, allow consistent product labeling and messaging, and empower consumers to readily identify Whole-Grain Foods and achieve Whole-Grain dietary recommendations.
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School Foodservice Personnel's Struggle with Using Labels to Identify Whole-Grain Foods
Journal of Nutrition Education and Behavior, 2011Co-Authors: Mary Orsted, Len Marquart, Marla ReicksAbstract:OBJECTIVE: To describe how school Foodservice personnel use current labeling methods to identify Whole-Grain products and the influence on purchasing for school meals. METHODS: Focus groups explored labeling methods to identify Whole-Grain products and barriers to incorporating Whole-Grain Foods in school meals. Qualitative analysis procedures and the constant comparative method were used to analyze data. RESULTS: Participants were school Foodservice personnel (n = 67) in 5 states across the United States. Limited ability and confidence were demonstrated in identifying Whole-Grain products from label information, statements, and claims. Participants indicated a need for a uniform labeling method such as Whole-Grain content to assist in ordering and purchasing. High cost and low acceptability were listed as barriers to incorporating Whole-Grain Foods in school meals. CONCLUSIONS AND IMPLICATIONS: Whole-Grain product labeling should be improved to enhance understanding by Foodservice personnel so that Whole Grains are included in school meals.
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Whole Grains and Health - Whole Grains and Health
Nutrition & Food Science, 2008Co-Authors: Len Marquart, David R Jacobs, Kaisa Poutanen, Graeme H. Mcintosh, Marla ReicksAbstract:Part I. Introduction to Whole Grains and Health. 1. The Future of Whole Grains. 2. Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health. Part II. Whole Grains, Dietary Fiber, and Chronic Disease. 3. Whole Grains and Diabetes. 4. Whole Grains and Related Dietary Patterns in Relation to Weight Gain. 5. Whole Grains and Cardiovascular Disease. 6. Whole Grains and Cancer Prevention. 7. The Effects of Cereal Fibers on Cardiovascular Disease and Diabetes Risk. Part III. Grain Technology and Health-related Outcomes. 8. Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health. 9. Structure of Whole Grain Breads: Sensory Perception and Health Effects. 10. Aleurone: Processing, Nutrition, Product Development, and Marketing. 11. Active Components of Whole Grain Foods. 12. White Wheat: Biochemical and Sensory Characteristics of Bread. 13. Barley beta-glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-promoting Bread Products. 14. Modulating Glycemia with Cereal Products. 15. Whole Grain Phytochemicals and Antioxidant Activity. 16. Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye. 17. Resistant Starch as a Contributor to the Health Benefits of Whole Grains. 18. Influence of Germination Conditions on the Bioactivity of Rye. Part IV. Whole Grains and Consumer and Regulatory Issues. 19. Barriers to the Consumption of Whole Grain Foods. 20. Consumer Acceptance of Refined and Whole Wheat Breads. 21. The Whole Grain Stamp Program. 22. Whole Grains and Consumers. 23. The Industry's Commitment to Whole Grains Education. 24. Industry Initiatives in Whole Grain Education. 25. Communicating with Consumers: Whole Grain Messaging. 26. Global Regulation, Labeling, Claims, and Seals: Perspectives and Guidelines. Index
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Healthy Whole-Grain choices for children and parents: a multi-component school-based pilot intervention.
Public health nutrition, 2007Co-Authors: Teri Burgess-champoux, Len Marquart, Hing Wan Chan, Renee A. Rosen, Marla ReicksAbstract:Objective: The aim of the present study was to pilot-test a school-based intervention designed to increase consumption of Whole Grains by 4th and 5th grade children. Design: This multi-component school-based pilot intervention utilised a quasiexperimental study design (intervention and comparison schools) that consisted of a five-lesson classroom curriculum based on Social Cognitive Theory, school cafeteria menu modifications to increase the availability of Whole-Grain Foods and family-oriented activities. Meal observations of children estimated intake of Whole Grains at lunch. Children and parents completed questionnaires to assess changes in knowledge, availability, self-efficacy, usual food choice and role modelling. Setting/sample: Parent/child pairs from two schools in the Minneapolis metropolitan area; 67 in the intervention and 83 in the comparison school. Results: Whole-Grain consumption at the lunch meal increased by 1 serving (P ,0?0001) and refined-Grain consumption decreased by 1 serving for children in the intervention school compared with the comparison school post-intervention (P ,0?001). Whole-Grain Foods were more available in the lunches served to children in the intervention school compared with the comparison school postintervention (P ,0?0001). The ability to identify Whole-Grain Foods by children in both schools increased, with a trend towards a greater increase in the intervention school (P 50?06). Parenting scores for scales for role modelling (P ,0?001) and enabling behaviours (P ,0?05) were significantly greater for parents in the intervention school compared with the comparison school post-intervention. Conclusions: The multi-component school-based programme implemented in the current study successfully increased the intake of Whole-Grain Foods by children.
Wendy J Dahl - One of the best experts on this subject based on the ideXlab platform.
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Whole Grain intake in middle school students achieves dietary guidelines for americans and myplate recommendations when provided as commercially available Foods a randomized trial
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: A Radford, Frank Thielecke, Satya S. Jonnalagadda, Bobbi Langkamphenken, Christine Hughes, Mary C Christman, Thomas Williammaxwell Boileau, Wendy J DahlAbstract:In accordance with the 2010 Dietary Guidelines for Americans, at least half of total Grain intake should be Whole Grains. Adolescents are currently not consuming the recommended daily intake of Whole Grains. Research is needed to determine whether Whole Grains are acceptable to adolescents and whether changing their food environment to include Whole-Grain Foods will improve intake. The aim of this study was to determine the effect of providing refined-Grain or Whole-Grain Foods to adolescents, with encouragement to eat three different Grain-based Foods per day, on total Grain and Whole-Grain intakes. Middle school students (n=83; aged 11 to 15 years) were randomly assigned to either refined-Grain or Whole-Grain Foods for 6 weeks. Participants and their families were provided with weekly Grains (eg, bread, pasta, and cereals), and participants were provided Grain snacks at school. Intake of Grains in ounce equivalents (oz eq) was determined through eight baseline and intervention targeted 24-hour diet recalls. Participants consumed 1.1±1.3 oz eq (mean±standard deviation) of Whole Grains at baseline, out of 5.3±2.4 oz eq of total Grains. During intervention, Whole-Grain intake increased in the Whole-Grain group (0.9±1.0 to 3.9±1.8 oz eq/day), whereas those in the refined-Grain group reduced Whole-Grain intake (1.3±1.6 to 0.3±0.3 oz eq/day; P<0.002, group by time period interaction). Total Grain intake achieved was 6.4±2.1 oz eq/day and did not differ across intervention groups. Providing adolescents with Whole-Grain Foods in their school and home environments was an effective means of achieving recommendations.
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Whole-Grain Intake in Middle School Students Achieves Dietary Guidelines for Americans and MyPlate Recommendations when Provided as Commercially Available Foods: A Randomized Trial
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: A Radford, Frank Thielecke, Satya S. Jonnalagadda, Mary C Christman, Thomas Williammaxwell Boileau, Bobbi Langkamp-henken, Christine E. Hughes, Wendy J DahlAbstract:In accordance with the 2010 Dietary Guidelines for Americans, at least half of total Grain intake should be Whole Grains. Adolescents are currently not consuming the recommended daily intake of Whole Grains. Research is needed to determine whether Whole Grains are acceptable to adolescents and whether changing their food environment to include Whole-Grain Foods will improve intake. The aim of this study was to determine the effect of providing refined-Grain or Whole-Grain Foods to adolescents, with encouragement to eat three different Grain-based Foods per day, on total Grain and Whole-Grain intakes. Middle school students (n=83; aged 11 to 15 years) were randomly assigned to either refined-Grain or Whole-Grain Foods for 6 weeks. Participants and their families were provided with weekly Grains (eg, bread, pasta, and cereals), and participants were provided Grain snacks at school. Intake of Grains in ounce equivalents (oz eq) was determined through eight baseline and intervention targeted 24-hour diet recalls. Participants consumed 1.1±1.3 oz eq (mean±standard deviation) of Whole Grains at baseline, out of 5.3±2.4 oz eq of total Grains. During intervention, Whole-Grain intake increased in the Whole-Grain group (0.9±1.0 to 3.9±1.8 oz eq/day), whereas those in the refined-Grain group reduced Whole-Grain intake (1.3±1.6 to 0.3±0.3 oz eq/day; P
Frank Thielecke - One of the best experts on this subject based on the ideXlab platform.
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low Whole Grain intake in the uk results from the national diet and nutrition survey rolling programme 2008 11
British Journal of Nutrition, 2015Co-Authors: Kay D Mann, Frank Thielecke, Mark S Pearce, Brigid Mckevith, Chris J SealAbstract:Increased Whole Grain intake has been shown to reduce the risk of many non-communicable diseases. Countries including the USA, Canada, Denmark and Australia have specific dietary guidelines on Whole Grain intake but others, including the UK, do not. Data from 1986/87 and 2000/01 have shown that Whole Grain intake is low and declining in British adults. The aim of the present study was to describe Whole Grain intakes in the most current dietary assessment of UK households using data from the National Diet and Nutrition Survey rolling programme 2008–11. In the present study, 4 d diet diaries were completed by 3073 individuals between 2008 and 2011, along with details of socio-economic status (SES). The median daily Whole Grain intake, calculated for each individual on a dry weight basis, was 20 g/d for adults and 13 g/d for children/teenagers. The corresponding energy-adjusted Whole Grain intake was 27 g/10 MJ per d for adults and 20 g/10 MJ per d for children/teenagers. Whole Grain intake (absolute and energy-adjusted) increased with age, but was lowest in teenagers (13–17 years) and younger adults up to the age of 34 years. Of the total study population, 18 % of adults and 15 % of children/teenagers did not consume any Whole-Grain Foods. Individuals from lower SES groups had a significantly lower Whole Grain intake than those from more advantaged classifications. The Whole Grain intake in the UK, although higher than in 2000/01, remains low and below that in the US and Danish recommendations in all age classes. Favourable pricing with increased availability of Whole-Grain Foods and education may help to increase Whole Grain intake in countries without Whole-Grain recommendations. Teenagers and younger adults may need targeting to help increase Whole Grain consumption.
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Whole Grain intake in middle school students achieves dietary guidelines for americans and myplate recommendations when provided as commercially available Foods a randomized trial
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: A Radford, Frank Thielecke, Satya S. Jonnalagadda, Bobbi Langkamphenken, Christine Hughes, Mary C Christman, Thomas Williammaxwell Boileau, Wendy J DahlAbstract:In accordance with the 2010 Dietary Guidelines for Americans, at least half of total Grain intake should be Whole Grains. Adolescents are currently not consuming the recommended daily intake of Whole Grains. Research is needed to determine whether Whole Grains are acceptable to adolescents and whether changing their food environment to include Whole-Grain Foods will improve intake. The aim of this study was to determine the effect of providing refined-Grain or Whole-Grain Foods to adolescents, with encouragement to eat three different Grain-based Foods per day, on total Grain and Whole-Grain intakes. Middle school students (n=83; aged 11 to 15 years) were randomly assigned to either refined-Grain or Whole-Grain Foods for 6 weeks. Participants and their families were provided with weekly Grains (eg, bread, pasta, and cereals), and participants were provided Grain snacks at school. Intake of Grains in ounce equivalents (oz eq) was determined through eight baseline and intervention targeted 24-hour diet recalls. Participants consumed 1.1±1.3 oz eq (mean±standard deviation) of Whole Grains at baseline, out of 5.3±2.4 oz eq of total Grains. During intervention, Whole-Grain intake increased in the Whole-Grain group (0.9±1.0 to 3.9±1.8 oz eq/day), whereas those in the refined-Grain group reduced Whole-Grain intake (1.3±1.6 to 0.3±0.3 oz eq/day; P<0.002, group by time period interaction). Total Grain intake achieved was 6.4±2.1 oz eq/day and did not differ across intervention groups. Providing adolescents with Whole-Grain Foods in their school and home environments was an effective means of achieving recommendations.
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Whole-Grain Intake in Middle School Students Achieves Dietary Guidelines for Americans and MyPlate Recommendations when Provided as Commercially Available Foods: A Randomized Trial
Journal of the Academy of Nutrition and Dietetics, 2014Co-Authors: A Radford, Frank Thielecke, Satya S. Jonnalagadda, Mary C Christman, Thomas Williammaxwell Boileau, Bobbi Langkamp-henken, Christine E. Hughes, Wendy J DahlAbstract:In accordance with the 2010 Dietary Guidelines for Americans, at least half of total Grain intake should be Whole Grains. Adolescents are currently not consuming the recommended daily intake of Whole Grains. Research is needed to determine whether Whole Grains are acceptable to adolescents and whether changing their food environment to include Whole-Grain Foods will improve intake. The aim of this study was to determine the effect of providing refined-Grain or Whole-Grain Foods to adolescents, with encouragement to eat three different Grain-based Foods per day, on total Grain and Whole-Grain intakes. Middle school students (n=83; aged 11 to 15 years) were randomly assigned to either refined-Grain or Whole-Grain Foods for 6 weeks. Participants and their families were provided with weekly Grains (eg, bread, pasta, and cereals), and participants were provided Grain snacks at school. Intake of Grains in ounce equivalents (oz eq) was determined through eight baseline and intervention targeted 24-hour diet recalls. Participants consumed 1.1±1.3 oz eq (mean±standard deviation) of Whole Grains at baseline, out of 5.3±2.4 oz eq of total Grains. During intervention, Whole-Grain intake increased in the Whole-Grain group (0.9±1.0 to 3.9±1.8 oz eq/day), whereas those in the refined-Grain group reduced Whole-Grain intake (1.3±1.6 to 0.3±0.3 oz eq/day; P
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Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion
Advances in Nutrition, 2014Co-Authors: Mario G. Ferruzzi, Nicola M Mckeown, Len Marquart, Gabriele Riccardi, Joanne L Slavin, Sreenivasa S. Jonnalagadda, Marla Reicks, Chris J Seal, Frank ThieleckeAbstract:Although the term “Whole Grain” is well defined, there has been no universal standard of what constitutes a “Whole-Grain food,” creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for Whole-Grain Foods that could be universally accepted and applied to dietary recommendations and planning. The Committee’s call to action, and the lack of a global Whole-Grain food definition, was the impetus for theWhole Grain Roundtable held 3–5 December 2012 in Chicago, Illinois. The objective was to develop a Whole-Grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable’s expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and food and nutrition scientists from academia and the Grain food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of Whole Grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of Whole Grains that is nutritionally meaningful and that a food providing at least 8 g of Whole Grains/30-g serving be defined as a Whole-Grain food. Having an established Whole-Grain food definition will encourage manufacturers to produce Foods with meaningful amounts of Whole Grain, allow consistent product labeling and messaging, and empower consumers to readily identify Whole-Grain Foods and achieve Whole-Grain dietary recommendations.
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Can Whole Grain help in weight management
Journal of Clinical Gastroenterology, 2014Co-Authors: Frank Thielecke, Satya S. JonnalagaddaAbstract:Background Evidence from epidemiological studies suggests that higher Whole Grain intake is associated with improvements in body weight measures. Evidence from randomized controlled intervention studies is controversial. Objective To assess the scientific evidence, using a descriptive systematic approach, related to the relationship/effects of Whole Grain on weight management. Methods Medicine Medical Subject Headings (MeSH) were used to search in Medline and Scopus, dating from 1980 to July 2013. Subsequently, 2 researchers assessed independently the resulting abstracts, using hierarchically targeted selection criteria. Results A moderate body of evidence from epidemiological studies consistently demonstrates that a higher intake of Whole Grains is associated with lower body weight, BMI, waist circumference, abdominal adiposity, and weight gain. The evidence from intervention studies is, in comparison, limited and less consistent. Current evidence fails to clearly demonstrate that Whole Grain intake can contribute to weight loss independent of hypocaloric diets. The lack of consistency in intervention studies may partly be explained by heterogeneity in study duration, types and amounts of Whole Grain Foods included, population, and sample sizes. Conclusions Future epidemiological and intervention studies are needed to address the limitations observed in the current body of evidence, importantly using a consistent definition of Whole Grain Foods, and the amount of Whole Grains consumed. Furthermore, studies need to be conducted on diets that potentially include single Grains.
