Abstract

Numerous scientific bodies have made the recommendation to increase consumption of whole-grain breads and cereals. This study used a telephone survey to assess the availability of whole-grain foods in a random selection of 109 military installations and 30 military hospitals. Surveyed installations represent over 70% of the active duty military population assigned in the continental United States.

Military food service specialists were asked questions regarding the availability of the following whole-grain products: bread, rolls, buns, flour, pancake mix, brown rice, and ready-to-eat cereals (RTE). They were then asked to read the product ingredient list to validate their perceptions. Perceived availability at their dining facilities was as follows: breads 90%, flour 33%, rolls 22%, buns 18%, pancake mix 12%, and brown rice 13%. Actual availability of whole-grain products was the following: bread 22%, flour 4%, rolls 3%, buns 0%, pancake mix 1%, and brown rice 0%. Results of the chi-square analyses indicated no association between the availability of whole-grain products and the presence of a registered dietitian as the food service manager (p > .05). The typical installation offered eight different types of RTE cereals with only one meeting the criteria for whole-grain. A hedonic rating of RTE cereals showed that military consumers were almost equally accepting of those whole-grain and refined cereals that contained added sweeteners.

Total dietary fiber intake was estimated from a calculated analysis of a six day weighed military ration. The typical military diet provided 6.8 g of total dietary fiber per 1,000 kilocalories. Substituting whole-grain cereal products for all the refined cereal products increased the fiber to 9.5 g per 1,000 kilocalories. Calculated results were validated by chemical analysis at an independent laboratory.

The findings of this research demonstrate an unsuccessful implementation of the recommendation to increase consumption of whole-grain breads and cereals. Policies and practices should be examined to determine how this specific dietary recommendation can be implemented. The Surgeon General's Report on Nutrition and Health points out that federally supported food assistance programs, such as military dining facilities, should be setting the example by following the very principles of good nutrition they support in their 1988 report.

LLU Discipline

Nutrition

Department

Nutrition

School

School of Public Health

First Advisor

Ella H. Haddad

Second Advisor

Georgia E. Hodgkin

Third Advisor

Jerry W. Lee

Degree Name

Doctor of Public Health (DrPH)

Degree Level

Ph.D.

Year Degree Awarded

1994

Date (Title Page)

6-1994

Language

English

Library of Congress/MESH Subject Headings

Dietary Fiber -- analysis; Cereals; Nutrition Surveys; Cooking, Military

Type

Dissertation

Page Count

[6] xi; 239

Digital Format

PDF

Digital Publisher

Loma Linda University Libraries

Usage Rights

This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Collection

Loma Linda University Electronic Theses and Dissertations

Collection Website

http://scholarsrepository.llu.edu/etd/

Repository

Loma Linda University. Del E. Webb Memorial Library. University Archives

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