Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Abstract

Objective: Whole-grain intake among children is well below recommendations. The purpose of the present study was to test the acceptability and liking of pizza made with whole-grain crust compared with refined-grain crust among children in restaurant and school settings. Design: Plate waste data were collected via observation from child restaurant patrons consuming pizza made with either whole-grain or refined-grain crust. Waste was estimated by trained observers over eight months (August 2012-March 2013. Percentage waste was calculated and compared by crust type. A taste test was conducted with school children who tasted pizza made with whole-grain crust alongside pizza made with refined-grain crust and rated their liking of each product. Liking ratings were compared by crust type. Setting: Five Green Mill restaurant (a Midwest US chain) locations and one elementary school in the Minneapolis/St. Paul metropolitan area, Minnesota, USA. Subjects: Child restaurant patrons (n 394) and school children (n 120, grades 3-5). Results: Children consumed as much of the pizza made with whole-grain crust (42·1 %) as the pizza made with refined-grain crust (44·6 %; P = 0·55), based on an average serving size of 350-400 g. Liking ratings for both types of pizza were high (>4·5 of 5) and did not differ by crust type (P = 0·47). Conclusions: These positive consumption and liking outcomes indicate that whole-grain pizza crust is well accepted among children in a restaurant setting. The impact on whole-grain intake could be substantial if large, national restaurant chains served pizza made with whole-grain crust.

Key Characteristics of Public Health Interventions Aimed at Increasing Whole Grain Intake: A Systematic Review

“…Interventions in education settings (schools 24,28 and colleges 22,26 ) took advantage of a captive audience and recognized that lifelong eating habits may be instilled in young learners. Contrary to adult perceptions, children were accepting of WG foods, 32 with equal 33 or greater 28 enjoyment of WG foods when they were made more appealing. The characteristics of successful interventions in education settings included curriculum modifications to extend the WG knowledge base, tasting and preparation opportunities, menu planning, and involvement of both peers and family members.…”

Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents

“…Pizza products appear to be particularly suited for reformulation purposes, with nutritional improvements achievable while keeping a high consumer acceptability of the new products [ 18 , 34 ]. Work conducted by sensory science researchers [ 34 , 35 ] would need to be included in the public health nutrition agenda and complemented by developing technological means to allow the required reformulations. Second, NNPS nutrient targets are challenging: in Nestlé, 56% of the US pizza portfolio achieved the targets as of July 2015, despite 4 years of NNPS guided reformulation efforts.…”

Main Factors Influencing Whole Grain Consumption in Children and Adults—A Narrative Review

“…Information regarding the factors that may influence WG consumption (barriers and facilitators) was collected from studies addressing the consumer’s perception of products made with WG. The literature search allowed us to identify 13 studies in children [ 16 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 ], five in adolescents [ 33 , 43 , 44 , 45 , 46 ], and 30 studies in adults; more precisely for adults: 10 in young adults [ 44 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 ], 10 in middle-aged adults [ 16 , 31 , 37 , 55 , 56 , 57 , 58 , 59 , 60 , 61 ], four in older adults [ 17 , 62 , 63 , 64 ], two in young and middle-aged adults grouped together [ 65 , 66 ], and five that did not separate age groups and considered all adults together [ 15 , 67 , 68 , 69 , 70 ]. The data that were...…”