Exploratory and confirmatory factory analysis of the Willingness to Eat Whole Grains Questionnaire: A measure of young adults’ attitudes toward consuming whole grain foods

Tuuri, Georgianna; Cater, Melissa; Craft, B.; Bailey, Ariana; Miketinas, Derek

doi:10.1016/j.appet.2016.06.023

Cited by 5 publications

(6 citation statements)

References 30 publications

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“…All focus groups were held in a conference room on the university campus and consisted of a 60-min session that was audio recorded and field notes taken. Upon entering the room, all participants were welcomed by the moderator and asked to fill out a Willingness to Eat Whole Grains questionnaire (Table 1) adapted from Tuuri et al (2016) and a demographics questionnaire that included gender, age range, college major, and college classification questions. Participants were also asked if they consume grain-based foods, review the nutrition facts panel, consider fiber content when purchasing foods, and rank the importance of food attributes.…”

Section: Methodsmentioning

confidence: 99%

“…A consumers' decision to purchase functional foods can be influenced by many factors, including familiarity with the product ingredients, brand loyalty, price, taste, and potential health benefits (Sook Chung et al, 2011). It has been shown that personal attitude can influence food choices and may predict willingness to consume a healthier diet (Tuuri, Cater, Craft, Bailey, & Miketinas, 2016).…”

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confidence: 99%

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Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Schmidt-Combest

Warren

2018

Food Science & Nutrition

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One‐third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers’ Spent Grains (BSGs) are the leftover grains from beer production, and each year approximately 30 million tons of BSG is generated globally by the brewing industry. Reclaiming BSG as a potential human food source is an opportunity for reducing food waste in the food supply chain. Six focus groups were conducted using 37 college students to determine their consumption of whole grains, perceptions of whole grains versus refined grains, and interest in or barriers related to consuming and purchasing foods made with BSG. Focus groups were transcribed verbatim and analyzed using constant comparative analysis to identify themes and discover relationships among the study aims. Thirteen themes emerged from focus group discussions with Concept of Health, Sensory, and Experience with BSG representing the top three discussed. Participants believed whole grains are healthier and contain more nutrients than refined grains. Most participants enjoyed the BSG foods provided; however, some noted a darker appearance and lingering fiber particles or aftertaste. Findings indicate participants who are hereditary whole grain consumers are acculturated to whole grain sensory attributes and nutritional benefits and would be more receptive to consuming BSG foods in future studies. We concluded most focus group participants were open to tasting BSG foods, but hereditary whole grain consumers should be the target consumer audience, and educating consumers on sensory attributes, potential health benefits, and environmental benefits is necessary to overcome the barriers associated with BSG.

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Section: Methodsmentioning

confidence: 99%

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confidence: 99%

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Schmidt-Combest

Warren

2018

Food Science & Nutrition

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“…For instance, personal attitudes may influence food choices and serve as a contributing factor to consuming a healthier diet (23). A previous study assessed attitudes of young adults aged 18–29 y regarding whole-grain food consumption (24), but factors such as identification, cost, taste, texture, self-efficacy, and interpersonal influences were not examined. Furthermore, these factors were not evaluated in low-income adults.…”

Section: Introductionmentioning

confidence: 99%

Factors Associated with Identification and Consumption of Whole-Grain Foods in a Low-Income Population

Chea

Mobley

2019

Current Developments in Nutrition

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Background US Dietary Guidelines include recommendations to increase whole-grain consumption, but most Americans, especially low-income adults, fail to consume adequate amounts. Objectives The aim of this study was to determine major factors that may affect whole-grain consumption among low-income adults. Methods A mixed methods approach including a whole-grain food identification activity and in-depth interview was used to determine the factors that influence whole-grain consumption based on the constructs of the integrative behavioral model. Participants were recruited from food pantries in the northeastern United States. Descriptive statistics were conducted for demographic data and survey scores, and logistic regression was used to examine differences in whole-grain accuracy by demographic characteristics. Results Low-income adults ( n = 169) completed a quantitative survey, with a subset ( n = 60) recruited for an in-depth qualitative interview. When completing the whole-grain identification activity, most low-income adults identified popcorn incorrectly as refined grain (71%), whereas the refined-grain food commonly identified as whole grain was white rice (42%). Less than half of low-income adults (46%) identified the majority of whole-grain foods correctly. Age, race, and education were not associated with the ability to identify whole-grain foods correctly. However, younger adults (aged 18–49 y) were less likely to identify popcorn as a whole-grain food (OR = 0.42, P = 0.02) compared with older adults (aged ≥50 y). According to the qualitative results, additional barriers, such as perceived cost, may also affect whole-grain food consumption among low-income adults. Conclusions Low-income adults’ ability to correctly identify whole-grain foods and having a perception that whole-grain foods are higher in cost may be the overarching barriers to consuming adequate amounts. Future efforts should focus on strategies improving identification and seeking affordable whole-grain foods to increase whole-grain consumption in low-income adults.

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“…Several studies have observed a positive relationship between nutrition knowledge and healthy eating behaviours. Therefore, a lack of understanding of the health benefits and limited awareness of the recommended intakes of whole grains are important limiting factors in increasing consumers’ whole grain choice (Barrett et al, 2020; Królak et al, 2017; Tuuri et al, 2016). A positive personal attitude towards whole grain consumption could be an important starting point when it comes to increasing whole grain intake (Aggarwal et al, 2014; Shepherd, 2005).…”

Section: Discussionmentioning

confidence: 99%

Whole grain perceptions and consumption attitudes: Results of a survey in Italy

Zanini

Simonetto

Marconi

et al. 2023

Health Education Journal

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Objectives: The consumption of whole grains is widely recognised as healthy and included in several national dietary guidelines. Despite that, the consumption of whole grain products remains sub-optimal. Methods: We developed a questionnaire investigating perceptions of price, taste, positive and negative health effects, sustainability and versatility of whole grains and the consumption frequency of whole grain food products. This questionnaire was administered to a sample of 1,014 individuals in Northern Italy. Results: We observed an overall positive attitude towards whole grain products, especially in relation to positive health effects, versatility and taste, that resulted in strong drivers for whole grain consumption. Age, gender and educational level were identified as influences on whole grain perceptions, especially for taste and positive health effects. Respondents were clustered according to the attitudes they expressed. Conclusion: The characteristics of these clusters could be used to customise future nutritional education programmes.

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Exploratory and confirmatory factory analysis of the Willingness to Eat Whole Grains Questionnaire: A measure of young adults’ attitudes toward consuming whole grain foods

Cited by 5 publications

References 30 publications

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Factors Associated with Identification and Consumption of Whole-Grain Foods in a Low-Income Population

Whole grain perceptions and consumption attitudes: Results of a survey in Italy

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