Acceptance of Two US Department of Agriculture Commodity Whole-Grain Products: A School-Based Study in Texas and Minnesota

Chu, Yen Li; Warren, Cynthia; Sceets, Christine E.; Murano, Peter S.; Marquart, Len; Reicks, Marla

doi:10.1016/j.jada.2011.06.003

Cited by 27 publications

(31 citation statements)

References 18 publications

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“…These results support previous work in schools with pizza crust made with white wholewheat flour (7) and other whole-grain products made with white whole-wheat and barley flours (10) . Similar findings were also observed by Chu et al testing whole-grain tortillas and pancakes from the US Department of Agriculture Commodity Food Program in schools in two states (9) . The foods other than pizza crust tested in these studies are also frequently served in restaurants to children and present opportunities for future research on acceptance.…”

Section: Discussionsupporting

confidence: 86%

“…A large proportion of daily energy intake (33 %) is consumed away from home according to US NHANES 2005-2008 data, and foods consumed away from home are less likely to be whole grain compared with foods consumed at home (0·43 v. 0·09 ounces per 4186·8 kJ) (8) . Although substituting whole-grain for refined-grain flour is a successful approach for several grain products in schools, including pizza (7,9,10) , to date no studies have determined if similar results can be achieved in a restaurant setting. Therefore, the purpose of the present study was to test whether plate waste and liking differed for pizza made with whole-grain compared with refined-grain crust among children in restaurant and school settings.…”

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confidence: 99%

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Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Tritt

Reicks

Marquart

2014

Public Health Nutr.

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Objective: Whole-grain intake among children is well below recommendations. The purpose of the present study was to test the acceptability and liking of pizza made with whole-grain crust compared with refined-grain crust among children in restaurant and school settings. Design: Plate waste data were collected via observation from child restaurant patrons consuming pizza made with either whole-grain or refined-grain crust. Waste was estimated by trained observers over eight months (August 2012-March 2013. Percentage waste was calculated and compared by crust type. A taste test was conducted with school children who tasted pizza made with whole-grain crust alongside pizza made with refined-grain crust and rated their liking of each product. Liking ratings were compared by crust type. Setting: Five Green Mill restaurant (a Midwest US chain) locations and one elementary school in the Minneapolis/St. Paul metropolitan area, Minnesota, USA. Subjects: Child restaurant patrons (n 394) and school children (n 120, grades 3-5). Results: Children consumed as much of the pizza made with whole-grain crust (42·1 %) as the pizza made with refined-grain crust (44·6 %; P = 0·55), based on an average serving size of 350-400 g. Liking ratings for both types of pizza were high (>4·5 of 5) and did not differ by crust type (P = 0·47). Conclusions: These positive consumption and liking outcomes indicate that whole-grain pizza crust is well accepted among children in a restaurant setting. The impact on whole-grain intake could be substantial if large, national restaurant chains served pizza made with whole-grain crust.

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Section: Discussionsupporting

confidence: 86%

mentioning

confidence: 99%

Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Tritt

Reicks

Marquart

2014

Public Health Nutr.

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\begin{matrix} % Consumption = \\ \frac{Weight per serving \times Number of servings) - total plate waste}{false(Weight per serving \times Number of servings)} \times 100 % . \end{matrix}

…”

Section: Methodsmentioning

confidence: 99%

“…Plate waste from each group as a whole was collected each time the foods tested were served and measured using a digital scale. Acceptance of each food was determined using percent consumption, based on the proportion consumed in relation to the amount served using the following equation (Chu et al, 2011): Foods served included broccoli, 100% whole wheat bread, pinto beans, yogurt, and grapes. These foods were selected due to price and feasibility in which they could be incorporated into meals at the childcare center.…”

Section: Phase 2: Pilot Testing Of Book Prototypesmentioning

confidence: 99%

Development of Food Group Books for Three‐ and Four‐Year‐Old Children

Barnes¹,

Warren²

2017

Family & Consum Sci Res J

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Food preferences can be established in young children and these food preferences could extend into adulthood. This article is about MyPlate Food Group Books which are five nonfiction books. Each book covers one food group. The books were developed with input from 4-year-old children, preschool educators, and specialists in nutrition education and child development. The books were tested for acceptance and potential for behavior change with a small group of 3-year-old children. After the books were read once a day for 2 weeks by teachers, the authors tested the effect of book exposure on food consumption by measuring aggregate plate waste. Although changes in food consumption behaviors were not observed, the teachers indicated changes in the preschooler's attitudes toward trying new foods. Positive attitudes toward new foods could result in increased familiarity and eventually changes in food behavior.

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“…Such an effort has been underway in the United States with the recent stealth introduction of whole-grain foods into school meals. These interventions have been effective in increasing whole-grain intake among children in school cafeterias and afterschool programs, including substituting whole-grain foods for refined-grain menu items (95, 96), reformulating products to gradually increase whole-grain content (88), and distributing novel whole-grain commodity food products (97). In a study of fifth and sixth grade students in a large suburban school district, whole-grain consumption was increased by nearly a full serving when white whole wheat flour was partially substituted for refined wheat flour in pizza crust (98).…”

Section: Introductionmentioning

confidence: 99%

Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion

Ferruzzi

Jonnalagadda²,

Liu

et al. 2014

Advances in Nutrition

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111

112

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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 the Whole 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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Acceptance of Two US Department of Agriculture Commodity Whole-Grain Products: A School-Based Study in Texas and Minnesota

Cited by 27 publications

References 18 publications

Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Development of Food Group Books for Three‐ and Four‐Year‐Old Children

Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion

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