Chu Yen Li, Warren Cynthia A, Sceets Christine E, Murano Peter, Marquart Len, Reicks Marla
Population Health Intervention Research Unit, School of Public Health, University of Alberta, Edmonton, AB, Canada.
J Am Diet Assoc. 2011 Sep;111(9):1380-4. doi: 10.1016/j.jada.2011.06.003.
Whole-grain intake among children and adolescents is below national recommendations, prompting efforts to increase intake in schools. The purpose of this study was to compare the acceptance of whole-grain pancakes and tortillas to refined grain counterparts when served as part of the school meal. Data were collected at 10 schools in Minnesota and seven schools in Texas during the Spring and Fall semesters of 2009. Three pancake and two tortilla products of varying red or white whole-wheat flour content were each served an average of four times per school. Aggregate plate waste was collected and percent consumption used to assess acceptance. Students rated each product on overall liking, taste, color, and softness on 5-point (elementary schools) or 9-point hedonic scales (middle and high schools). Analysis of covariance was used to compare intake and rating scores of all products. For all children, intake of whole-grain products was substantial (percent consumption ranging from 67% to 75%). No differences were noted in consumption of whole-wheat pancakes compared to refined wheat pancakes, while consumption of whole-wheat tortillas was lower than refined products. In elementary schools, overall liking scores of pancakes made with red whole-wheat and both types of whole-wheat tortillas were lower than refined products. However, in middle and high schools, overall liking scores of 100% red whole-wheat pancakes and 66% white whole-wheat tortillas were similar to refined products. Substituting refined grain with whole-grain options represents a viable approach to increasing consumption of whole-grain products in schools.
儿童和青少年的全谷物摄入量低于国家建议水平，这促使人们努力在学校增加全谷物的摄入量。本研究的目的是比较在学校膳食中提供全谷物煎饼和玉米饼时，与精制谷物同类食品相比，学生对它们的接受程度。2009年春、秋学期，在明尼苏达州的10所学校和德克萨斯州的7所学校收集了相关数据。三种不同红麦或白麦全麦面粉含量的煎饼产品和两种玉米饼产品，在每所学校平均各供应了4次。收集了综合餐盘剩余量，并使用食用百分比来评估接受程度。学生们用5分制（小学）或9分制享乐量表（初中和高中）对每种产品的整体喜好度、味道、颜色和柔软度进行评分。使用协方差分析来比较所有产品的摄入量和评分。对于所有儿童来说，全谷物产品的摄入量相当可观（食用百分比在67%至75%之间）。与精制小麦煎饼相比，全麦煎饼的食用量没有差异，而全麦玉米饼的食用量低于精制产品。在小学，用红全麦制作的煎饼以及两种全麦玉米饼的整体喜好度得分低于精制产品。然而，在初中和高中，100%红全麦煎饼和66%白全麦玉米饼的整体喜好度得分与精制产品相似。用全谷物产品替代精制谷物是增加学校全谷物产品消费量的一种可行方法。
