Objective: To examine the association of consumption of whole grains (WG) with diet quality and nutrient intake in children and adolescents. Design: Secondary analysis of cross-sectional data. Setting: The 1999-2004 National Health and Nutrition Examination Survey. Subjects: Children aged 2-5 years (n 2278) and 6-12 years (n 3868) and adolescents aged 13-18 years (n 4931). The participants were divided into four WG consumption groups: $0 to ,0?6, $0?6 to ,1?5, $1?5 to ,3?0 and $3?0 servings/d. Nutrient intake and diet quality, using the Healthy Eating Index (HEI)-2005, were determined for each group from a single 24 h dietary recall. Results: The mean number of servings of WG consumed was 0?45, 0?59 and 0?63 for children/adolescents at the age of 2-5, 6-12 and 13-18 years, respectively. In all groups, HEI and intakes of energy, fibre, vitamin B 6 , folate, magnesium, phosphorus and iron were significantly higher in those consuming $3?0 servings of WG/d; intakes of protein, total fat, SFA and MUFA and cholesterol levels were lower. Intakes of PUFA (6-12 years), vitamins B 1 (2-5 and 13-18 years), B 2 (13-18 years), A (2-5 and 13-18 years) and E (13-18 years) were higher in those groups consuming $3?0 servings of WG/d; intakes of added sugars (2-5 years), vitamin C (2-5 and 6-12 years), potassium and sodium (6-12 years) were lower. Conclusions: Overall consumption of WG was low. Children and adolescents who consumed the most servings of WG had better diet quality and nutrient intake.