“Is It Whole Grain?” Program Improves Older Adult Whole Grain Knowledge and Increases the Desire to Eat More Whole Grains

Abstract

ObjectiveThis pilot study evaluated the “Is It Whole Grain?” program for community-residing older adults (age 60+).Study Design, Setting, Participants, and Intervention“Is it Whole Grain?” is a three week (one hour per class) program that incorporates whole grain (WG) discussion, hands-on activities and taste-testing. Participants completed WG knowledge questionnaires and the Dietary Screening Tool at the beginning of Class 1 (Pre) and Class 3 (Post). Classes took place at one congregate mealsite, two low-income senior apartments, and four retirement communities. Sixty people started; 59 completed (98.3% completion rate). Participants were primarily educated, white females, age 81+ years, who were at “possible” nutritional risk.Outcome, Measures and AnalysisDescriptive statistics assessed general sociodemographic data and intention to eat WGs. McNemar Test measured knowledge change and paired t tests assessed changes in WG intake frequency and nutritional risk from Pre to Post.ResultsThe number of participants who correctly identified WG consumption as beneficial for reducing cancer (Pre=22, Post=45; p=.0005), heart disease (Pre=31, Post=45; p=.001) and diabetes (Pre=28, Post=39; p=.013) risk and who correctly identified the three steps to choosing WGs (Pre =19, Post =33; p=.007) significantly increased. No significant change was noted in WG intake frequency or nutritional risk. At Post, nearly all (n=49, 83.1%) intended to eat more WG foods, with most (n=34, 69.4%) reported a strong intention to do so.Conclusions and ImplicationsThese results suggest that “Is it Whole Grain?” is a useful strategy for educating older adults about WG since it is effective at improving WG knowledge and promoting the desire to consume more WG among older adults.FundingIowa State University Extension and Outreach Excellence in Extension Grant ObjectiveThis pilot study evaluated the “Is It Whole Grain?” program for community-residing older adults (age 60+). This pilot study evaluated the “Is It Whole Grain?” program for community-residing older adults (age 60+). Study Design, Setting, Participants, and Intervention“Is it Whole Grain?” is a three week (one hour per class) program that incorporates whole grain (WG) discussion, hands-on activities and taste-testing. Participants completed WG knowledge questionnaires and the Dietary Screening Tool at the beginning of Class 1 (Pre) and Class 3 (Post). Classes took place at one congregate mealsite, two low-income senior apartments, and four retirement communities. Sixty people started; 59 completed (98.3% completion rate). Participants were primarily educated, white females, age 81+ years, who were at “possible” nutritional risk. “Is it Whole Grain?” is a three week (one hour per class) program that incorporates whole grain (WG) discussion, hands-on activities and taste-testing. Participants completed WG knowledge questionnaires and the Dietary Screening Tool at the beginning of Class 1 (Pre) and Class 3 (Post). Classes took place at one congregate mealsite, two low-income senior apartments, and four retirement communities. Sixty people started; 59 completed (98.3% completion rate). Participants were primarily educated, white females, age 81+ years, who were at “possible” nutritional risk. Outcome, Measures and AnalysisDescriptive statistics assessed general sociodemographic data and intention to eat WGs. McNemar Test measured knowledge change and paired t tests assessed changes in WG intake frequency and nutritional risk from Pre to Post. Descriptive statistics assessed general sociodemographic data and intention to eat WGs. McNemar Test measured knowledge change and paired t tests assessed changes in WG intake frequency and nutritional risk from Pre to Post. ResultsThe number of participants who correctly identified WG consumption as beneficial for reducing cancer (Pre=22, Post=45; p=.0005), heart disease (Pre=31, Post=45; p=.001) and diabetes (Pre=28, Post=39; p=.013) risk and who correctly identified the three steps to choosing WGs (Pre =19, Post =33; p=.007) significantly increased. No significant change was noted in WG intake frequency or nutritional risk. At Post, nearly all (n=49, 83.1%) intended to eat more WG foods, with most (n=34, 69.4%) reported a strong intention to do so. The number of participants who correctly identified WG consumption as beneficial for reducing cancer (Pre=22, Post=45; p=.0005), heart disease (Pre=31, Post=45; p=.001) and diabetes (Pre=28, Post=39; p=.013) risk and who correctly identified the three steps to choosing WGs (Pre =19, Post =33; p=.007) significantly increased. No significant change was noted in WG intake frequency or nutritional risk. At Post, nearly all (n=49, 83.1%) intended to eat more WG foods, with most (n=34, 69.4%) reported a strong intention to do so. Conclusions and ImplicationsThese results suggest that “Is it Whole Grain?” is a useful strategy for educating older adults about WG since it is effective at improving WG knowledge and promoting the desire to consume more WG among older adults. These results suggest that “Is it Whole Grain?” is a useful strategy for educating older adults about WG since it is effective at improving WG knowledge and promoting the desire to consume more WG among older adults.