School foodservice personnel's struggle with using labels to identify whole-grain foods

J Nutr Educ Behav. 2012 Jan-Feb;44(1):76-84. doi: 10.1016/j.jneb.2011.03.137. Epub 2011 Sep 22.

Abstract

Objective: To describe how school foodservice personnel use current labeling methods to identify whole-grain products and the influence on purchasing for school meals.

Methods: Focus groups explored labeling methods to identify whole-grain products and barriers to incorporating whole-grain foods in school meals. Qualitative analysis procedures and the constant comparative method were used to analyze data.

Results: Participants were school foodservice personnel (n = 67) in 5 states across the United States. Limited ability and confidence were demonstrated in identifying whole-grain products from label information, statements, and claims. Participants indicated a need for a uniform labeling method such as whole-grain content to assist in ordering and purchasing. High cost and low acceptability were listed as barriers to incorporating whole-grain foods in school meals.

Conclusions and implications: Whole-grain product labeling should be improved to enhance understanding by foodservice personnel so that whole grains are included in school meals.

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Edible Grain / classification*
  • Food Labeling / standards*
  • Food Services / standards*
  • Food Services / statistics & numerical data
  • Health Education
  • Health Promotion
  • Humans
  • Schools*