scholarly journals Healthy whole-grain choices for children and parents: a multi-component school-based pilot intervention

2008 ◽  
Vol 11 (8) ◽  
pp. 849-859 ◽  
Author(s):  
Teri L Burgess-Champoux ◽  
Hing Wan Chan ◽  
Renee Rosen ◽  
Len Marquart ◽  
Marla Reicks
Keyword(s):  
Cognitive Theory ◽  
Whole Grains ◽  
Intervention School ◽  
Whole Grain ◽  
Post Intervention ◽  
Role Modelling ◽  
School Based ◽  
Children And Parents ◽  
Pilot Intervention ◽  
Grain Foods

AbstractObjectiveThe aim of the present study was to pilot-test a school-based intervention designed to increase consumption of whole grains by 4th and 5th grade children.DesignThis multi-component school-based pilot intervention utilised a quasi-experimental study design (intervention and comparison schools) that consisted of a five-lesson classroom curriculum based on Social Cognitive Theory, school cafeteria menu modifications to increase the availability of whole-grain foods and family-oriented activities. Meal observations of children estimated intake of whole grains at lunch. Children and parents completed questionnaires to assess changes in knowledge, availability, self-efficacy, usual food choice and role modelling.Setting/sampleParent/child pairs from two schools in the Minneapolis metropolitan area; 67 in the intervention and 83 in the comparison school.ResultsWhole-grain consumption at the lunch meal increased by 1 serving (P< 0·0001) and refined-grain consumption decreased by 1 serving for children in the intervention school compared with the comparison school post-intervention (P< 0·001). Whole-grain foods were more available in the lunches served to children in the intervention school compared with the comparison school post-intervention (P< 0·0001). The ability to identify whole-grain foods by children in both schools increased, with a trend towards a greater increase in the intervention school (P= 0·06). Parenting scores for scales for role modelling (P< 0·001) and enabling behaviours (P< 0·05) were significantly greater for parents in the intervention school compared with the comparison school post-intervention.ConclusionsThe multi-component school-based programme implemented in the current study successfully increased the intake of whole-grain foods by children.

scholarly journals GReat-Child Trial™ based on social cognitive theory improved knowledge, attitudes and practices toward whole grains among Malaysian overweight and obese children

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
H. C. Koo ◽  
B. K. Poh ◽  
A. T. Ruzita
Keyword(s):  
Social Cognitive ◽  
Cognitive Theory ◽  
Whole Grains ◽  
Mean Difference ◽  
Whole Grain ◽  
Obese Children ◽  
Post Intervention ◽  
Attitudes And Practices ◽  
Grain Foods

Abstract Background Studies have reported that improvement of dietary habits through increased whole grain foods consumption at an early age has the potential to lead to betterment in lifelong health and wellness. The GReat-Child Trial™ was a 12-week quasi-experimental study with 6 months follow-up investigating a multi-component whole grain intervention, which consisted of behavioral, personal and environmental factors based on Social Cognitive Theory (SCT). This study aimed to evaluate the feasibility and acceptability of the GReat-Child Trial™, as well as to determine the changes in knowledge, attitudes and practices (KAP) of whole grains consumption among overweight/obese children. Methods Two schools in Kuala Lumpur with similar socio-demographic characteristics were assigned as intervention (IG) and control (CG), respectively. Inclusion criteria were healthy Malaysian overweight/obese children aged 9 to 11 years who had no serious co-morbidity. Children who reported consuming whole grain foods in their 3-day diet-recall during recruitment were excluded. A total of 63 children (31 IG; 32 CG) completed the intervention. KAP questionnaire was self-administered at baseline [T0] and post intervention (at 3rd [T1] and 9th month [T2]). The baseline differences between the IG and CG across socio-demographics and scores of KAP toward whole grains were determined using chi-square and t-test, respectively. ANCOVA was performed to determine the effect of the GReat-Child Trial™ on KAP towards whole grains at post-intervention and follow-up. Baseline variables were considered as covariates. Results The IG attained significantly higher scores in knowledge (mean difference = 4.23; 95% CI: 3.82, 4.64; p < 0.001), attitudes (mean difference = 7.39; 95% CI: 6.36, 8.42; p < 0.001) and practice (mean difference = 6.13; 95% CI: 4.49, 7.77; p < 0.001) of whole grain consumption compared to the CG, after adjusting for confounders. The IG reported significantly higher scores in knowledge (mean difference = 6.84; 95% CI: 6.53, 7.15; p < 0.001), attitudes (mean difference = 9.16; 95% CI: 8.08, 10.24; p < 0.001) and practice (mean difference = 8.03; 95% CI: 5.34, 10.73; p < 0.001) towards whole grains at T2 compared to T0. Conclusions These findings indicate that this intervention made a positive impact on improving children’s KAP on whole grains. We anticipate the GReat-Child Trial™ to be a program that could be incorporated into school interventions to improve whole grain consumption among Malaysian children for obesity prevention.

scholarly journals Whole grain food intake elevates serum enterolactone

2002 ◽  
Vol 88 (2) ◽  
pp. 111-116 ◽  
Author(s):  
David R. Jacobs ◽  
Mark A. Pereira ◽  
Katariina Stumpf ◽  
Joel J. Pins ◽  
Herman Adlercreutz
Keyword(s):  
Food Intake ◽  
Washout Period ◽  
Random Order ◽  
Whole Grains ◽  
Whole Grain ◽  
Feeding Study ◽  
Grain Foods ◽  
Reduced Risk

Both intake of whole grain and higher levels of serum enterolactone have been related to reduced risk for CHD and some cancers. Because lignans are prevalent in the outer layers of grains, these findings may be related. We carried out a crossover feeding study in which overweight, hyperinsulinaemic, non-diabetic men (n5) and women (n6) ate, in random order, wholegrain foods or refined-grain foods in a diet with 30% energy from fat. The dominant whole grain was wheat, followed by oats and rice. All food was supplied by the investigators and each diet lasted for 6 weeks, with an intervening washout period of 6–9 weeks. Serum enterolactone concentrations were higher when eating the wholegrain than the refined-grain diet by 6·2 (within person SE 1·7) nmol/l (P=0·0008). Most of the increase in serum enterolactone when eating the wholegrain diet occurred within 2 weeks, though the serum enterolactone difference between wholegrain and refined-grain diets continued to increase through 6 weeks. Serum enterolactone concentrations can be raised by eating a diet rich in whole grains.

scholarly journals Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies

BMJ ◽  
2020 ◽  
pp. m2206 ◽  
Author(s):  
Yang Hu ◽  
Ming Ding ◽  
Laura Sampson ◽  
Walter C Willett ◽  
JoAnn E Manson ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Brown Rice ◽  
Whole Grains ◽  
Health Study ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Hazard Ratios ◽  
Grain Foods

Abstract Objective To examine the associations between the intake of total and individual whole grain foods and the risk of type 2 diabetes. Design Prospective cohort studies. Setting Nurses’ Health Study (1984-2014), Nurses’ Health Study II (1991-2017), and Health Professionals Follow-Up Study (1986-2016), United States. Participants 158 259 women and 36 525 men who did not have type 2 diabetes, cardiovascular disease, or cancer at baseline. Main outcome measures Self-reports of incident type 2 diabetes by participants identified through follow-up questionnaires and confirmed by a validated supplementary questionnaire. Results During 4 618 796 person years of follow-up, 18 629 participants with type 2 diabetes were identified. Total whole grain consumption was categorized into five equal groups of servings a day for the three cohorts. After adjusting for lifestyle and dietary risk factors for diabetes, participants in the highest category for total whole grain consumption had a 29% (95% confidence interval 26% to 33%) lower rate of type 2 diabetes compared with those in the lowest category. For individual whole grain foods, pooled hazard ratios (95% confidence intervals) for type 2 diabetes in participants consuming one or more servings a day compared with those consuming less than one serving a month were 0.81 (0.77 to 0.86) for whole grain cold breakfast cereal, 0.79 (0.75 to 0.83) for dark bread, and 1.08 (1.00 to 1.17) for popcorn. For other individual whole grains with lower average intake levels, comparing consumption of two or more servings a week with less than one serving a month, the pooled hazard ratios (95% confidence intervals) were 0.79 (0.75 to 0.83) for oatmeal, 0.88 (0.82 to 0.94) for brown rice, 0.85 (0.80 to 0.90) for added bran, and 0.88 (0.78 to 0.98) for wheat germ. Spline regression showed a non-linear dose-response association between total whole grain intake and the risk of type 2 diabetes where the rate reduction slightly plateaued at more than two servings a day (P<0.001 for curvature). For whole grain cold breakfast cereal and dark bread, the rate reduction plateaued at about 0.5 servings a day. For consumption of popcorn, a J shaped association was found where the rate of type 2 diabetes was not significantly raised until consumption exceeded about one serving a day. The association between higher total whole grain intake and lower risk of type 2 diabetes was stronger in individuals who were lean than in those who were overweight or obese (P=0.003 for interaction), and the associations did not vary significantly across levels of physical activity, family history of diabetes, or smoking status. Conclusion Higher consumption of total whole grains and several commonly eaten whole grain foods, including whole grain breakfast cereal, oatmeal, dark bread, brown rice, added bran, and wheat germ, was significantly associated with a lower risk of type 2 diabetes. These findings provide further support for the current recommendations of increasing whole grain consumption as part of a healthy diet for the prevention of type 2 diabetes.

scholarly journals WIC Households’ Bread and Cold Cereal Purchases: When They Use Benefits Versus Paying Out of Pocket

2018 ◽  
Vol 33 (1) ◽  
pp. 79-86
Author(s):  
Hayden Stewart ◽  
Patrick W. McLaughlin ◽  
Diansheng Dong ◽  
Elizabeth Frazão
Keyword(s):  
Nutrition Education ◽  
Positive Association ◽  
Whole Grains ◽  
Whole Grain ◽  
Payment Methods ◽  
Food Purchases ◽  
The Us ◽  
Women And Children ◽  
Supplemental Nutrition Program ◽  
Grain Foods

Purpose: The US Department of Agriculture’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) seeks to improve the health of participating women and children by providing nutrition education and a monthly package of supplemental foods including whole grain bread and cereal. While some studies confirm that participants consume more whole grains, others find no effect. In this study, we hypothesize that the positive association between WIC and whole grains is being reduced in size and consistency by several factors. Design/Setting/Participants: American households were surveyed about their food purchases. Overall response rate was 45.6%. A total of 4826 households completed the survey including 471 WIC households. Measures: The survey recorded households’ purchases of refined and whole grains in bread and cereal over 1 week. Analysis: T tests were used to compare the bread and cereal purchases of WIC and eligible, non-WIC households. Probit models were also estimated to assess a WIC household’s likelihood to choose whole grain foods when using benefits versus other payment methods. Results: On average, WIC households acquired more whole grains in bread than eligible, non-WIC households (1.33 vs 0.72 ounce equivalents per household member aged 1 year or older; P < .05). No difference is found for cereal ( P > .10). Moreover, when using payment methods other than WIC benefits, WIC participants are 19% less likely than other households to choose whole grain bread ( P < .05) and 20% less likely to choose a whole grain cold cereal ( P < .05), which suggests that WIC-provided foods may replace some whole grains participants would otherwise buy for themselves. Conclusion: WIC is positively associated with whole grains. However, the association is stronger for bread than cereal. Moreover, foods provided through the program may partially replace whole grains that WIC households would otherwise buy for themselves.

scholarly journals Whole grain, bran and cereal fibre consumption and CVD: a systematic review

2019 ◽  
Vol 121 (8) ◽  
pp. 914-937 ◽  
Author(s):  
Eden M. Barrett ◽  
Marijka J. Batterham ◽  
Sumantra Ray ◽  
Eleanor J. Beck
Keyword(s):  
Epidemiological Studies ◽  
Whole Grains ◽  
Fibre Content ◽  
Future Research ◽  
Protective Effects ◽  
Whole Grain ◽  
Cvd Risk ◽  
Methodical Approach ◽  
Grain Foods ◽  
Whole Grain Cereal

AbstractWhole grain intake is associated with lower CVD risk in epidemiological studies. It is unclear to what extent cereal fibre, located primarily within the bran, is responsible. This review aimed to evaluate association between intake of whole grain, cereal fibre and bran and CVD risk. Academic databases were searched for human studies published before March 2018. Observational studies reporting whole grain and cereal fibre or bran intake in association with any CVD-related outcome were included. Studies were separated into those defining whole grain using a recognised definition (containing the bran, germ and endosperm in their natural proportions) (three studies, seven publications) and those using an alternative definition, such as including added bran as a whole grain source (eight additional studies, thirteen publications). Intake of whole grain, cereal fibre and bran were similarly associated with lower risk of CVD-related outcomes. Within the initial analysis, where studies used the recognised whole grain definition, results were less likely to show attenuation after adjustment for cereal fibre content. The fibre component of grain foods appears to play an important role in protective effects of whole grains. Adjusting for fibre content, associations remained, suggesting that additional components within the whole grain, and the bran component, may contribute to cardio-protective association. The limited studies and considerable discrepancy in defining and calculating whole grain intake limit conclusions. Future research should utilise a consistent definition and methodical approach of calculating whole grain intake to contribute to a greater body of consistent evidence surrounding whole grains.

scholarly journals The GReat-Child TrialTM: A Quasi-Experimental Dietary Intervention among Overweight and Obese Children

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2972
Author(s):  
Hui Chin Koo ◽  
Bee Koon Poh ◽  
Ruzita Abd. Talib
Keyword(s):  
Childhood Obesity ◽  
Primary Schools ◽  
Cognitive Theory ◽  
Whole Grains ◽  
Mean Difference ◽  
Whole Grain ◽  
Obese Children ◽  
Co Morbidity ◽  
Quasi Experimental

Diet composition is a key determinant of childhood obesity. While whole grains and micronutrients are known to decrease the risk of obesity, there are no interventions originating from Southeast Asia that emphasize whole grain as a strategy to improve overall quality of diet in combating childhood obesity. The GReat-Child Trial aimed to improve whole grain intake and quality of diet among overweight and obese children. It is a quasi-experimental intervention based on Social Cognitive Theory. It has a 12-week intervention and 6-month follow-up, consisting of three components that address environmental, personal, and behavioral factors. The intervention consists of: (1) six 30 min lessons on nutrition, using the Malaysian Food Pyramid to emphasize healthy eating, (2) daily deliveries of wholegrain foods to schools so that children can experience and accept wholegrain foods, and (3) diet counseling to parents to increase availability of wholegrain foods at home. Two primary schools with similar demographics in Kuala Lumpur were assigned as control (CG) and intervention (IG) groups. Inclusion criteria were: (1) children aged 9 to 11 years who were overweight/obese; (2) who did not consume whole grain foods; and (3) who had no serious co-morbidity problems. The entire trial was completed by 63 children (31 IG; 32 CG). Study outcomes were measured at baseline and at two time points post intervention (at the 3rd [T1] and 9th [T2] months). IG demonstrated significantly higher intakes of whole grain (mean difference = 9.94, 95%CI: 7.13, 12.75, p < 0.001), fiber (mean difference = 3.07, 95% CI: 1.40, 4.73, p = 0.001), calcium (mean difference = 130.27, 95%CI: 74.15, 186.39, p < 0.001), thiamin (mean difference = 58.71, 95%CI: 26.15, 91.28, p = 0.001), riboflavin (mean difference = 0.84, 95%CI: 0.37, 1.32, p = 0.001), niacin (mean difference = 0.35, 95%CI: 1.91, 5.16, p < 0.001), and vitamin C (mean difference = 58.71, 95%CI: 26.15, 91.28, p = 0.001) compared to CG in T1, after adjusting for covariates. However, T1 results were not sustained in T2 when intervention had been discontinued. The findings indicate that intervention emphasizing whole grains improved overall short-term but not long-term dietary intake among schoolchildren. We hope the present trial will lead to adoption of policies to increase whole grain consumption among Malaysian schoolchildren.

scholarly journals Whole grain intakes in the diets of Irish children and teenagers

2012 ◽  
Vol 110 (2) ◽  
pp. 354-362 ◽  
Author(s):  
Niamh F. C. Devlin ◽  
Breige A. McNulty ◽  
Michael J. Gibney ◽  
Frank Thielecke ◽  
Hayley Smith ◽  
...  
Keyword(s):  
Whole Grains ◽  
Whole Grain ◽  
Beverage Consumption ◽  
Growing Body ◽  
Food And Beverage ◽  
Food Diaries ◽  
Daily Intakes ◽  
First Time ◽  
Grain Foods ◽  
Representative Samples

A growing body of evidence supports the inclusion of whole grain foods in the diet to help prevent certain chronic diseases. Although much of the research has been conducted in adult cohorts, it is thought that younger populations may also benefit from whole-grain-rich diets. The aim of the present study was to quantify the intake of whole grain in Irish children and teenagers, and assess the major sources of intake. Data used in the present study were from the National Children's Food Survey and the National Teens' Food Survey, which used 7 d food diaries to collect data on habitual food and beverage consumption in representative samples of Irish children and teenagers. Results showed that over 90 % of children (5–12 years) and over 86 % of teenagers (13–17 years) are consumers of whole grain, with mean daily intakes of 18·5 and 23·2 g/d, respectively. Ready-to-eat breakfast cereals made the greatest contribution to whole grain intakes for both children and teenagers (59·3 and 44·3 %), followed by bread (14·4 and 26·5 %), with wheat being the major source of intake, accounting for over 65 % of all whole grains consumed. Whole grain consumers had significantly higher intakes of fibre, P and Mg in comparison with non-consumers of whole grain, even though whole grain intakes in this sample were well below the recommendation of three servings or 48 g/d. The present study characterises, for the first time, the patterns of whole grain consumption in Irish children and teenagers and shows whole grain intake to be low.

scholarly journals Whole grain consumption and weight gain: a review of the epidemiological evidence, potential mechanisms and opportunities for future research

2003 ◽  
Vol 62 (1) ◽  
pp. 25-29 ◽  
Author(s):  
Koh-Banerjee Pauline ◽  
Eric B. Rimm
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Gut Hormones ◽  
Epidemiological Data ◽  
Postprandial Glucose ◽  
Glycaemic Index ◽  
Whole Grains ◽  
Future Research ◽  
Whole Grain ◽  
Grain Foods

The epidemiological data that directly examine whole grain v. refined grain intake in relation to weight gain are sparse. However, recently reported studies offer insight into the potential role that whole grains may play in body-weight regulation due to the effects that the components of whole grains have on hormonal factors, satiety and satiation. In both clinical trials and observational studies the intake of whole-grain foods was inversely associated with plasma biomarkers of obesity, including insulin, C-peptide and leptin concentrations. Whole-grain foods tend to have low glycaemic index values, resulting in lower postprandial glucose responses and insulin demand. High insulin levels may promote obesity by altering adipose tissue physiology and by enhancing appetite. The fibre content of whole grains may also affect the secretion of gut hormones, independent of glycaemic response, that may act as satiety factors. Future studies may examine whether whole grain intake is directly related to body weight, and whether the associations are primarily driven by components of the grain, including dietary fibre, bran or germ.

Germinated grains: a superior whole grain functional food?

2013 ◽  
Vol 91 (6) ◽  
pp. 429-441 ◽  
Author(s):  
Kristina Nelson ◽  
Lily Stojanovska ◽  
Todor Vasiljevic ◽  
Michael Mathai
Keyword(s):  
Functional Food ◽  
Dietary Intervention ◽  
Body Weight Gain ◽  
Health Benefits ◽  
Whole Grains ◽  
Protective Effects ◽  
Whole Grain ◽  
Grain Foods

Grains are global dietary staples that when consumed in whole grain form, offer considerable health benefits compared with milled grain foods, including reduced body weight gain and reduced cardiovascular and diabetes risks. Dietary patterns, functional foods, and other lifestyle factors play a fundamental role in the development and management of epidemic lifestyle diseases that share risks of developing adverse metabolic outcomes, including hyperglycaemia, hypertension, dyslipidaemia, oxidative stress, and inflammation. Whole grains provide energy, nutrients, fibres, and bioactive compounds that may synergistically contribute to their protective effects. Despite their benefits, the intake of grains appears to be lower than recommended in many countries. Of emerging interest is the application of germination processes, which may significantly enhance the nutritional and bioactive content of grains, as well as improve palatability. Enhancing grain foods in a natural way using germination techniques may therefore offer a practical, natural, dietary intervention to increase the health benefits and acceptability of whole grains, with potentially widespread effects across populations in attenuating adverse lifestyle disease outcomes. Continuing to build on the growing body of in-vitro studies requires substantiation with extended in-vivo trials so that we may further develop our understanding of the potential of germinated grains as a functional food.

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