Knowledge and practices of school foodservice personnel regarding whole grain foods

Based on recent dietary guidance, whole grain foods are being served more frequently in school meals. To examine the knowledge and practices of 43 school foodservice personnel (SFP) from eight school districts, semi-structured focus groups were conducted regarding whole grain foods. Qualitative data analysis procedures were used to generate common themes. SFP indicated a limited knowledge about whole grain foods, ingredient definitions and use of product label information related to ordering and purchasing. SFP had little awareness of the specific disease-related health benefits of whole grains. Major barriers related to students' whole grain consumption were less desirable sensory characteristics, a lack of available products and cost. Potential approaches to promote whole grain foods in school cafeterias included gradual introduction, eye appeal and masking taste. This research is beneficial in identifying areas that SFP can improve their knowledge and skills regarding the effective use of whole grain foods in schools.