Beliefs about Whole-Grain Foods by Food and Nutrition Professionals, Health Club Members, and Special Supplemental Nutrition Program for Women, Infants, and Children Participants/State Fair Attendees
作者： Len Marquart , Anh-Tram Pham , Lauren Lautenschlager , Michael Croy , Jeffery Sobal
DOI: 10.1016/J.JADA.2006.08.005
关键词: Gerontology 、 Food group 、 Whole grains 、 Food industry 、 Health promotion 、 Population 、 Club 、 Medicine 、 Consumption (economics) 、 Health education
摘要: Whole-grain foods are important components of healthful diets that may help prevent chronic diseases. Consumer beliefs influence consumption whole grains poorly understood. This analysis surveyed three groups regarding their about whole-grain foods. The were food and nutrition professionals (n=103), health club members individuals representing various consumer segments the general population, including participants in Special Supplemental Nutrition Program for Women, Infants, Children (WIC) state fair attendees (n=68). Most respondents aware term foods, but less often reported they use term. Bread cereal most named as examples Lack processing entire grain major reasons a was perceived being food. benefit eating to be fiber intake. Food provided more differentiated responses, whereas WIC/state had fewer elaborate responses. Assessing offers insights encouraging consumption.
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