Three daily servings of whole grains are recommended for prevention of type 2 diabetes, coronary heart disease, and excess weight gain. Yet few adolescents or young adults follow these guidelines, according to national survey data. In a study published in the February 2010 issue of the Journal of the American Dietetic Association, researchers from the School of Public Health, University of Minnesota report that young people are consuming less than 1 serving of whole grains per day. The study took an in-depth look at influencers, modifiable factors, and interventions that are critical for successfully addressing this gap.

Using the results of Project EAT （Eating Among Teens）-II, researchers analyzed the consumption of whole grains by 792 adolescents and 1,686 young adults between the ages of 15 and 23. There were 1,110 males （44.8%） and 1,368 females （55.2%） in the sample. Demographic characteristics were also collected to identify factors associated with daily intake of whole grains.

Daily whole-grain servings were estimated by summing the reported frequency of consuming dark bread （1 slice）, kasha/couscous/bulgur, popcorn （1 small bag）, hot breakfast cereal （1 bowl）, and cold breakfast cereal （1 bowl）.

The authors examined the associations of socio-environmental, personal, and behavioral factors with whole grain intake. For increased consumption, home availability of whole grains was the only socio-environmental factor, while a preference for the taste of whole-grain breads and confidence that one could change or maintain their eating patterns to consume the recommended number of whole grain servings were the personal factors of importance. Among behavioral factors, fast-food consumption negatively affected whole grain consumption.

Writing in the article, Nicole I. Larson, PhD, MPH, RD, Research Associate, Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, and colleagues state, "The findings of this study indicate that interventions designed to promote improvements in whole-grain intake should address confidence to consume whole grains, taste preferences for whole-grain products, and the availability of these foods in settings where youth frequently eat meals （schools, home, and restaurants）. Nutrition interventions should provide opportunities to taste a variety of whole-grain foods, including newly developed products such as white whole-wheat bread…In order to improve the availability of whole-grain breads and other products at home, parents as well as youth may need to be provided additional tools to help them identify and prepare whole-grain products. The observation of an inverse relationship between fast-food intake and whole grain intake further suggests there is a need to improve the availability of whole-grain products in restaurants."

2010年2月 04:15 建议三餐提供全谷类食物能预防II型糖尿病、冠心病和体重增加，然而根据国家调查数据表明，青少年很少听从此项指导和建议，一项研究数据发表于2010年2月美国饮食协会杂志上，研究人员来自于明尼苏达大学公共卫生学院，报道说年轻人每天摄入还不到一餐的全谷类食物，此项研究至关重要的是要进一步寻找此影响因素、改变因素和各种干预措施以成功的处理这种差距。

利用饮食项目的调查结果（青少年的饮食）-II,研究人员分析了年龄介于15--23岁之间的792名处于青春期的孩子和1,686名青年人，此样本中有1,110名男性 （44.8%） 和1,368名女性（55.2%）,统计学特性还收集和辨别与全谷类摄入相关的一些因素。

建立每日全谷类食物的统计报表，如黑面包（1片）,卡沙/库斯库斯/碾碎干，爆米花（1小袋）,热早餐麦片（1碗）,冷早餐麦片（1碗） .

作者还检查与全谷类摄入相关的社会环境、个性特征和行为因素。为了增加全谷类食物摄入，家庭可行性全谷类食物的摄入是唯一的社会环境因素，提供可口的全麦面包，相信这样会改变或维持他们的饮食形态，对于重要的个体因素是食用几种推荐的全谷类食品。在行为因素之中，食用快餐食物对全谷类食物的摄入将产生负面的影响。

此文章作者 Nicole I. Larson博士，公共卫生硕士、美国明尼苏达大学公共卫生学院，流行病学和社区卫生部副研究员，和他的同事声明："此项研究结果表明，要设计一些干预措施以促进全谷类食物的摄入，树立信心，提供美味可口的全谷类食物，在年轻人经常就餐的地方（学校、家庭、各种餐馆）供应一些谷类食物。营养干预措施是提供品尝各种各样全谷类食物的机会，包括新开发的产品象全燕麦面包等，为了在家庭里能提供全燕麦面包和其他品种谷类食物的供应，一些附加的工具需要提供给家长及青少年，以帮助他们辨别和准备全谷类食物，观察快餐食物和全谷类食物摄入成反比的关系更进一步建议提高全谷类食品在餐馆的供应。