Evaluating Knowledge, Attitudes and Behavior Associated with Whole Grain Consumption
Kantor, Mark A
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Whole grain foods reduce the risk of certain chronic diseases. Americans on an average consume less than one serving per day. We conducted a study to investigate barriers to consuming whole grains and to assess the effectiveness of printed nutrition materials (intervention). A questionnaire was administered to 125 adults before and after a 12-week mail intervention to determine knowledge and changes in attitude and behavior towards whole grain consumption using stages of change model of health behavior. We found a low awareness of whole grain recommendations and an inability to identify whole grains. Cost and availability of whole grain foods were identified as barriers. Post-intervention, there was a significant change in attitude to taste (P=0.0035), cost (P=0.0384), availability (P=0.0218), willingness to buy whole grains (P=0.0343) and willingness to buy a whole grain food that took longer to prepare (0.0082). A significant movement across the stages of change was seen (P<0.0001).