Whole Grain and Legume Acceptability Among Youths With Type 1 Diabetes

Abstract

Purpose-This pilot study investigated the acceptability of whole grain and legume foods in youths with type 1 diabetes and determined demographic and behavioral factors associated with their acceptability.Methods-Youths with type 1 diabetes (7.0 to 16.9 years) were recruited during a diabetes camp and completed self-report measures of food acceptability, eating behaviors, and demographics. An overall acceptability score for whole grains and for legumes was calculated as the sum of foods in each category rated as either "tried and liked" or "not tried and willing to try." Correlations of whole grain and legume acceptability with demographic characteristics were examined.Results-One hundred twenty-eight youths participated (70% females, mean age 11.6 ± 2.3 years). Whole grain foods with the highest acceptability were corn bread (85% tried/liked and 11% willing to try) and whole wheat bread (72% tried/liked and 3% willing to try). Total whole grain acceptability was negatively associated with days per week of fast food consumption (r =−0.21; P < .02) and living in an urban environment (r = −0.24; P < .01). Chili with beans (66% tried/liked and 8% willing to try) and baked beans (57% tried/liked and 19% willing to try) were the legume-containing foods with the highest acceptability. There were no significant associations between demographic factors and total legume acceptability.Conclusions-These findings demonstrate the variability in acceptability among whole grains and legumes in youths with type 1 diabetes and the importance of addressing acceptability when counseling youths or designing nutrition interventions to improve consumption of these foods.

Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion

“…Hence, while participants were aware of the term ‘whole grain’, many did not like the sensory properties of whole grains or they lacked the level of knowledge needed to facilitate increased intake of these foods. The sensory properties of whole grains are generally recognized as the most prominent barrier to whole grain intake ( 7 , 9 , 11 , 16 , 18 – 20 ) , as was the case in the present research. However, there are also individuals who prefer the taste and texture of whole grain foods and, interestingly, some of these stated that they were prepared to pay a bit extra for them.…”

Camp for Youth With Type 1 Diabetes

“…Given the access to large cohorts of youth with T1D in a highly monitored environment at camp, researchers have been able to conduct studies on many different questions related to T1D, including children’s ability to estimate their own glucose [19], frequency of whole grain intake [20], and diabetic retinopathy in adolescents [21]. In addition, diabetes camps have provided a safe environment to conduct clinical trials to evaluate novel diabetes treatment and technologies.…”

Pulse Consumption, Satiety, and Weight Management

“…Palatability or taste preferences could be another factor determining the choice to incorporate pulses as a major part of one's diet. Several studies have been conducted recently showing a general acceptability of foods incorporating pulses or pulse flours (59,62,(138)(139)(140), although depending on the specific pulse and the population, the range of acceptability could vary widely (141). Simply increasing familiarity with pulses could also help to increase the likelihood they may be incorporated into a diet more regularly (142,143).…”