Whole grain snack intake in an after-school snack program: a pilot study

Abstract

US children consume about one-third of the recommended level of whole grain. This study compared the difference in consumption between snacks made with either refined flour (Goldfish 0 g/serving), low (Graham crackers 5 g/serving, Goldfish 8 g/serving) or 100% whole grain flour level (Graham crackers 26 g/serving) among 117 children (kindergarten–sixth grade) participating in after-school snack programs. The study included plate waste collection and group interviews conducted in four elementary schools in the Midwest. A multiple comparison test determined differences in consumption. The mean consumption for Graham crackers 26 g (52.0 ± 11.40) was significantly lower than the mean consumption for Goldfish 0 g, (78 ± 4.31), Graham crackers 5 g, (80.2 ± 5.19) and Goldfish 8 g (75.4 ± 5.24) (P < 0.05). Children were more sensitive to the taste and texture of Graham crackers 26 g/serving as compared with snacks with less whole grain. Snack products with considerable whole grain content may require additional research in order to increase their appeal to children.