Whole-grain intake correlates among adolescents and young adults: findings from Project EAT.

Journal Article (Journal Article)

BACKGROUND: National survey data indicate few adolescents or young adults consume whole grains in the amount recommended to prevent chronic disease and maintain a healthful weight. Interventions are needed to address this gap; however, little is known about what modifiable factors influence whole-grain intake among youth. OBJECTIVE: This study aimed to identify socioenvironmental, personal, and behavioral correlates of whole-grain intake among adolescents and young adults. DESIGN: Data for this cross-sectional analysis were drawn from Project EAT (Eating Among Teens)-II, the second wave of a population-based study in Minnesota. Mailed surveys and food frequency questionnaires were completed by male (44.8%) and female (55.2%) participants in 2003-2004, including 792 adolescents (mean age=17.2 years) and 1,686 young adults (mean age=20.5 years). Linear regression models adjusted for demographic characteristics were used to identify factors associated with energy-adjusted daily intake of whole grains. RESULTS: Mean daily intake of whole grains was lower than recommended among adolescents (males: 0.59+/-0.04 servings, females: 0.61+/-0.04 servings) and young adults (males: 0.68+/-0.03 servings, females: 0.58+/-0.03 servings). Home availability of whole-grain bread, self-efficacy to consume > or =3 daily servings of whole grains, and preference for the taste of whole-grain bread were positively associated with whole-grain intake during adolescence and young adulthood across sex. Conversely, fast-food intake was associated with lower intake of whole grains among adolescents and young adults of both sexes. The factors examined in this study explained 28% to 34% of variance in whole-grain intake across sex and the two age groups. CONCLUSIONS: The findings suggest nutrition interventions should address the availability of whole-grain foods in homes and restaurants. In addition, young people should be provided with opportunities to taste a variety of whole-grain foods to enhance taste preferences and self-efficacy to consume whole-grain products.

Full Text

Duke Authors

Cited Authors

  • Larson, NI; Neumark-Sztainer, D; Story, M; Burgess-Champoux, T

Published Date

  • February 2010

Published In

Volume / Issue

  • 110 / 2

Start / End Page

  • 230 - 237

PubMed ID

  • 20102850

Electronic International Standard Serial Number (EISSN)

  • 1878-3570

Digital Object Identifier (DOI)

  • 10.1016/j.jada.2009.10.034


  • eng

Conference Location

  • United States