Beliefs about Whole-Grain Foods by Food and Nutrition Professionals, Health Club Members, and Special Supplemental Nutrition Program for Women, Infants, and Children Participants/State Fair Attendees

Len Marquart, Anh Tram Pham, Lauren Lautenschlager, Michael Croy, Jeffery Sobal

Research output: Contribution to journalArticlepeer-review

29 Scopus citations

Abstract

Whole-grain foods are important components of healthful diets that may help prevent chronic diseases. Consumer beliefs that influence consumption of whole grains are poorly understood. This analysis surveyed three groups regarding their beliefs about whole-grain foods. The groups were food and nutrition professionals (n=103), health club members (n=103), and individuals representing various consumer segments of the general population, including participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and state fair attendees (n=68). Most respondents were aware of the term whole-grain foods, but less often reported that they use the term. Bread and cereal were most often named as examples of whole-grain foods. Lack of processing and use of the entire grain were the major reasons a food was perceived as being a whole-grain food. The major benefit of eating whole grains was reported to be fiber intake. Food and nutrition professionals provided more differentiated responses, whereas WIC/state fair participants had fewer and less elaborate responses. Assessing beliefs about whole grains offers insights to nutrition professionals for encouraging healthful food consumption.

Original languageEnglish (US)
Pages (from-to)1856-1860
Number of pages5
JournalJournal of the American Dietetic Association
Volume106
Issue number11
DOIs
StatePublished - Nov 1 2006

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