Increasing whole grain intake by school children

This study tested whether gradually increasing whole red or white wheat in menu items enhanced consumption by school‐aged children. Whole red or white wheat content of buns and rolls served twice weekly in two suburban schools was increased over the school year from 0% to 91% in 16 and 7 incremental steps for red and white wheat, respectively. Levels of whole wheat were determined based on difference‐threshold tests with a panel of trained judges. Consumption as measured by plate waste on a school‐wide basis did not differ statistically from the 0% level of whole wheat until reaching the 91% level for red and 67.5% level for white wheat (a drop from ~74% to ~ 57% consumption). Consumption of buns and rolls regardless of wheat type or level varied with the type of accompanying menu items. Taste ratings for a subsample of ~90 children in grades 3–6 at each school dropped slightly from the beginning to end of the school year for whole red wheat samples while ratings for whole white wheat samples did not change. A survey conducted with another subsample of 96 children in grades 4–6 in one school showed that most children had positive beliefs about health benefits of whole grain foods, liked whole grain foods and felt somewhat sure they could eat these foods in difficult situations. A gradual increase in whole wheat content in menu items resulted in favorable consumption by children. This project was funded by NIDDK and ConAgra Foods.