Three daily servings of whole grains are recommended for prevention of type 2 diabetes, coronary heart disease, and excess weight gain. Yet few adolescents or young adults follow these guidelines, according to national survey data. In a study published in the February 2010 issue of the Journal of the American Dietetic Association, researchers from the School of Public Health, University of Minnesota report that young people are consuming less than 1 serving of whole grains per day. The study took an in-depth look at influencers, modifiable factors, and interventions that are critical for successfully addressing this gap.

    Using the results of Project EAT （Eating Among Teens）-II, researchers analyzed the consumption of whole grains by 792 adolescents and 1,686 young adults between the ages of 15 and 23. There were 1,110 males （44.8%） and 1,368 females （55.2%） in the sample. Demographic characteristics were also collected to identify factors associated with daily intake of whole grains.

    Daily whole-grain servings were estimated by summing the reported frequency of consuming dark bread （1 slice）, kasha/couscous/bulgur, popcorn （1 small bag）, hot breakfast cereal （1 bowl）, and cold breakfast cereal （1 bowl）.

    The authors examined the associations of socio-environmental, personal, and behavioral factors with whole grain intake. For increased consumption, home availability of whole grains was the only socio-environmental factor, while a preference for the taste of whole-grain breads and confidence that one could change or maintain their eating patterns to consume the recommended number of whole grain servings were the personal factors of importance. Among behavioral factors, fast-food consumption negatively affected whole grain consumption.

    Writing in the article, Nicole I. Larson, PhD, MPH, RD, Research Associate, Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, and colleagues state, "The findings of this study indicate that interventions designed to promote improvements in whole-grain intake should address confidence to consume whole grains, taste preferences for whole-grain products, and the availability of these foods in settings where youth frequently eat meals （schools, home, and restaurants）. Nutrition interventions should provide opportunities to taste a variety of whole-grain foods, including newly developed products such as white whole-wheat bread…In order to improve the availability of whole-grain breads and other products at home, parents as well as youth may need to be provided additional tools to help them identify and prepare whole-grain products. The observation of an inverse relationship between fast-food intake and whole grain intake further suggests there is a need to improve the availability of whole-grain products in restaurants."

    2010年2月 04:15 建議三餐提供全谷類食物能預(yù)防II型糖尿病、冠心病和體重增加，然而根據(jù)國(guó)家調(diào)查數(shù)據(jù)表明，青少年很少聽從此項(xiàng)指導(dǎo)和建議，一項(xiàng)研究數(shù)據(jù)發(fā)表于2010年2月美國(guó)飲食協(xié)會(huì)雜志上，研究人員來自于明尼蘇達(dá)大學(xué)公共衛(wèi)生學(xué)院，報(bào)道說年輕人每天攝入還不到一餐的全谷類食物，此項(xiàng)研究至關(guān)重要的是要進(jìn)一步尋找此影響因素、改變因素和各種干預(yù)措施以成功的處理這種差距。

    利用飲食項(xiàng)目的調(diào)查結(jié)果（青少年的飲食）-II,研究人員分析了年齡介于15--23歲之間的792名處于青春期的孩子和1,686名青年人，此樣本中有1,110名男性 （44.8%） 和1,368名女性（55.2%）,統(tǒng)計(jì)學(xué)特性還收集和辨別與全谷類攝入相關(guān)的一些因素。

    建立每日全谷類食物的統(tǒng)計(jì)報(bào)表，如黑面包（1片）,卡沙/庫(kù)斯庫(kù)斯/碾碎干，爆米花（1小袋）,熱早餐麥片（1碗）,冷早餐麥片（1碗） .

    作者還檢查與全谷類攝入相關(guān)的社會(huì)環(huán)境、個(gè)性特征和行為因素。為了增加全谷類食物攝入，家庭可行性全谷類食物的攝入是唯一的社會(huì)環(huán)境因素，提供可口的全麥面包，相信這樣會(huì)改變或維持他們的飲食形態(tài)，對(duì)于重要的個(gè)體因素是食用幾種推薦的全谷類食品。在行為因素之中，食用快餐食物對(duì)全谷類食物的攝入將產(chǎn)生負(fù)面的影響。

    此文章作者 Nicole I. Larson博士，公共衛(wèi)生碩士、美國(guó)明尼蘇達(dá)大學(xué)公共衛(wèi)生學(xué)院，流行病學(xué)和社區(qū)衛(wèi)生部副研究員，和他的同事聲明："此項(xiàng)研究結(jié)果表明，要設(shè)計(jì)一些干預(yù)措施以促進(jìn)全谷類食物的攝入，樹立信心，提供美味可口的全谷類食物，在年輕人經(jīng)常就餐的地方（學(xué)校、家庭、各種餐館）供應(yīng)一些谷類食物。營(yíng)養(yǎng)干預(yù)措施是提供品嘗各種各樣全谷類食物的機(jī)會(huì)，包括新開發(fā)的產(chǎn)品象全燕麥面包等，為了在家庭里能提供全燕麥面包和其他品種谷類食物的供應(yīng)，一些附加的工具需要提供給家長(zhǎng)及青少年，以幫助他們辨別和準(zhǔn)備全谷類食物，觀察快餐食物和全谷類食物攝入成反比的關(guān)系更進(jìn)一步建議提高全谷類食品在餐館的供應(yīng)。