Whole grains in school meals: Barriers and opportunities

This research project consists of three studies with the primary objective to understand barriers to use of whole grains and strategies to increase availability and acceptance in school meals. The project included both qualitative and quantitative research.;The purpose of Study I was to examine knowledge of current whole grain definitions and labeling practices in school foodservice personnel. A secondary purpose was to explore barriers school foodservice personnel faced when serving whole grain foods. A total of 67 school foodservice personnel participated in focus groups conducted in five states across the United States. Participants were asked to discuss whole grain definitions and health benefits, and barriers to using whole grain foods in schools. Participants were also asked to determine whole grain content based on product information in a set of promotional materials for various grain products. All group discussions were tape recorded, transcribed, and analyzed with the constant comparative method. School foodservice personnel demonstrated limited ability and lack of confidence when trying to identify whole grain foods based on product information. Participants also indicated a need for a uniform and easily identifiable labeling method to assist in purchasing whole grain foods for school meals. Education for school foodservice personnel is clearly needed based on results from these focus groups.;In Study II, an online survey was developed based on results from focus group discussions in Study I. The purpose of this study was to document knowledge of whole grain labeling and attitudes regarding use of whole grain foods among school foodservice personnel in a quantitative manner. Participants were recruited from members of the American School Nutrition Association by email invitation. A total of 376 school foodservice personnel participated in the survey. Most participants had at least a college degree (67%) and had >6 years experience in school foodservice (84%). Knowledge was assessed based on a knowledge score (proportion of correct responses) for 298 participants who completed the entire survey, Participants demonstrated limited knowledge of current whole grain labeling practices, selecting the correct response half of the time (mean score 53.8%, range 0-86.4%). Participants with higher education levels were more likely to respond correctly, while years experience in school foodservice was not associated with level of knowledge. Attitudes toward whole grain foods were assessed with 5-point Likert scales. Most participants were positive about whole grain health benefits. These results confirmed findings from focus groups, and indicated a need for more education and greater access to information resources regarding whole grain labeling practices for school foodservice personnel.;Study III was an intervention designed to test the acceptance of two novel whole grain products in school meals available through the USDA commodity program. Aggregate plate waste and preference ratings for these products (whole grain pancakes and tortillas) were compared with refined grain counterparts. A total of eight elementary schools, one middle school, and one high school participated in this study conducted over the 2009 school year. Products of each grain type were served an average of four times at each school. Whole grain products of varying red whole wheat or white whole wheat content were tested. Intake of whole grain products was comparable to that of refined grain options, and the substitution did not have substantial negative impact. Acceptance of whole grain products was affected by flour type and composition (% of total flour used in the product). Acceptance of pancakes made with white whole wheat flour was higher compared to red whole wheat counterparts, where students ate less of 100% red whole wheat pancakes compared to refined (70% consumption vs. 78%, p=0.055). Intake of tortillas made with 100% white whole wheat flour was lower compared to refined tortillas (70% vs. 86%, p=0.0087), whereas there was no difference in intake between 66% white whole wheat tortillas and refined tortillas. Students were asked to rate overall liking, taste, color, and chewiness of products on 5-point (elementary school) or 9-point hedonic scales (middle and high schools). Overall liking of whole grain pancakes was lower than refined. Overall liking of 100% white whole wheat tortillas but not that of 66% white whole wheat tortillas was significantly lower than refined tortillas. Substituting refined grain products with whole grain options is an important strategy to increase whole grain intake in children and adolescents. Use of novel whole grain commodity products can improve the availability of whole grain foods in school meals. School foodservice personnel should have increased access to whole grain educational materials and to affordable sources of whole grain foods for school meals. (Abstract shortened by UMI.)...