Grain Foods Help Deliver Shortfall Nutrients in US Children and Adolescents: Data from the National Health and Nutrition Examination Survey, 2009–2012
Authors: Papanikolaou Yanni , Fulgoni Victor L 
Published: November 2023

Dietary guidance recommends consuming more whole grains and limiting refined grain consumption. Concurrently, the 2015 Dietary Guidelines Advisory Committee has reported several shortfall nutrients in children, adolescents and adults, many of which are found in grain foods. The purpose of this study was to determine food sources of energy and nutrients for US children and adolescents by gender using data from the National Health and Nutrition Examination Survey, 2009–2012. Analyses of grain food sources were conducted using a single 24‐hour recall collected in children and adolescents 2–18 years of age (Males: n=3,132; Females: n=2,977). Sources of nutrients contained in all grain foods were determined using United States Department of Agriculture nutrient composition databases and food grouping scheme for grains (excluding mixed dishes). Mean energy and nutrient intakes from the total diet and from various grain food groups were adjusted for the sample design using appropriate weights. In males and females, all grains provided 14.2±0.2% and 13.9±0.3% kcal/d in the total diet, respectively. In males, daily nutrient contributions from all grains included 7.6±0.2% total fat, 5.4±0.2% saturated fat, 16.0±0.3% sodium, 8.0±0.2% total sugar, 23.1±0.5% dietary fiber, 12.9±0.4% calcium, 39.9±0.5 % folate DFE, 35.1±0.6% iron, and 13.8±0.2% magnesium. In females, grains contributed 7.6±0.3% total fat, 5.4±0.2% saturated fat, 15.8±0.3% sodium, 8.0±0.3% total sugar, 21.8±0.4% dietary fiber, 12.4±0.4% calcium, 38.7±0.8% folate DFE, 34.5±0.8% iron, and 13.6±0.3% magnesium in the daily diet. When considering the breads, rolls and tortillas category, these grain foods collectively provided 6.6±0.2% and 6.2±0.2% kcal/d in the total diet of males and females, respectively. In males, breads, rolls and tortillas contributed 3.1±0.1% total fat, 2.2±0.1% saturated fat, 7.7±0.3% sodium, 2.2±0.1% total sugar, 11.9±1% dietary fiber, 7.2±0.4% calcium, 14.2±0.7% folate DFE, 11.7±0.5% iron, and 6.8±0.3% magnesium daily. Similar results were seen in females, such that daily intake of breads, rolls and tortillas contributed 3.1±0.1% total fat, 2.2±0.1% saturated fat, 7.2±0.2% sodium, 2.0±0.2% total sugar, 10.3±0.3% dietary fiber, 6.2±0.3% calcium, 13.1±0.5% folate DFE, 10.8±0.4% iron, and 6.1±0.2% magnesium. The ready‐to‐eat (RTE) cereal group provided 3.3±0.1% and 3.3±0.2% kcal/d in the total diet of male and females, respectively. RTE cereals supplied 1.2±0.1% total fat, 0.9±0.1% saturated fat, 3.0±0.1% sodium, 4.1±0.2% total sugar, 6.4±0.3% dietary fiber, 2.5±0.2% calcium, 18.3±0.7% folate DFE, 16.3±0.6% iron, and 3.5±0.2% magnesium daily in males. In females, RTE cereals supplied 1.2±0.1% total fat, 0.9±0.1% saturated fat, 3.1±0.2% sodium, 4.0±0.2% total sugar, 6.6±0.4% dietary fiber, 2.7±0.2% calcium, 18.1±0.9% folate DFE, 16.8±0.8% iron, and 3.7±0.2% magnesium in the total daily diet. Cumulatively, the current data show that a variety of grain food groups consumed by American children and adolescents contribute to nutrient density in the total diet and have the potential to increase consumption of shortfall nutrients highlighted by dietary guidance, especially dietary fiber, folate, and iron.

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Supported by the Grain Foods Foundation