Abstract
Research suggests a reduced cancer risk among adults consuming a high intake of whole grain foods. The US Dietary Guidelines recommends consumption of at least 6-11 servings of grains daily, including “several servings of whole grain breads and cereals.” There is a belief that dietary behaviors are established in youth and track into adulthood. This study assessed the consumption of grain and whole grain foods among 70 African (AA)-, 97 Euro (EA)-, 88 Mexican (MA)-, and 32 Asian (AO) -American 4th-6th grade students in the Houston area. The students completed food records (FR) in their classrooms for seven days. The FRs were hand coded for servings of grains and whole grains according to the Food Guide Pyramid serving sizes. Daily mean consumption of grain and whole grain servings were calculated. ANOVA was conducted by gender, grade, and ethnicity. Mean daily consumption was 5.08 (1.49) grain servings, and .40 (.48) whole grain food servings. There were no significant gender differences in grain consumption. 5th grade students consumed more grains than 6th grade students (5.4 and 4.8 servings, respectively). AA students consumed significantly fewer grain servings (4.7 servings) than EA students (5.4 servings) (p<.03). AA students also consumed significantly fewer whole grain servings (.21 serving) than EA (.48 serving) and MA students (.51 serving) (p=.00). Only 25% of students consumed the minimum of 6 daily grain servings. The majority of students (65%) consumed less than 1 serving whole grain food daily, only 2% consumed more than 2 whole grain servings. These data suggest that nutrition behavior change interventions for youth should encourage the consumption of grain and whole grain foods.
Published Version
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