The feasibility of incorporating whole grains into the diet of older populations

Less than five percent of adults meet the Dietary Guidelines recommendations of consuming at least half their grains as whole grains. The purpose of this research was to gain a better understanding of whole grain consumption among 40 older adults, mean age 78 years. Focus groups were conducted to examine current knowledge and practices of residents regarding whole grain products in assisted and free living facilities. Qualitative data analyses were used to generate themes. Residents perceived that whole grains provide benefits such as a healthy addition to the diet, good taste/texture and improvement in some medical conditions. Barriers related to whole grains included cost, availability, package size and hard/dry texture. Factors reported that influence whole grain consumption include family, medical professionals and the assisted living facility. Residents had difficulty identifying whole grain and fiber containing foods. Acceptance of five whole grain products was also determined based on survey questions regarding taste, texture, appearance and overall liking of each product. Preliminary taste test results of whole grain food samples indicated the muffin was the most accepted product and hot cereal the least. Older adults’ ability to identify, purchase, prepare and consume whole grains may be limited by a lack of knowledge and familiarity with whole grain products, cost of whole grains, persons of influence, and other facility‐related circumstances. Grant Funding Source : ConAgra Foods