Selected Socio-Demographic Factors and Whole Grains Perception and Eating Pattern of Teaching Staff in a State University in Laguna, Philippines
2025
Ma. Jenee C. Virtudazo | Joan I. Delomen | Aiza Kris M. Bernardo | Aimee Sheree A. Barrion
Consuming whole grains (WG) is essential in lowering the burden of non-communicable diseases; however, reports indicate poor intake. The study aimed to assess the influence of body mass index (BMI) and selected socio-demographic characteristics on the WG eating patterns of the teaching staff of a state university in Laguna. A descriptive cross-sectional study was conducted on 63 teaching staff aged 24 – 59. A food frequency questionnaire and BMI were used to evaluate the intake of whole grains and nutritional status, respectively. Over one-third (38.7%) of respondents were overweight, and their consumption of whole grains like brown rice, corn, wheat, barley, wild rice, quinoa, sorghum, and oats was reported as 1x a week to never. Boiled corn (63.49%), processed wheat, and oats were the primary types of whole grain consumed at least once a week during snack time and breakfast, with an approximate serving size of one cup/serving. No other determinants were associated, except for gender and oat intake. The study population considered whole grains to be nutritious, promote good health, and contain good carbohydrates and fiber sources suitable for persons with diabetes and heart disease. This information was mainly sourced from printed materials like books and journal articles (36.51%), supplemented by reports from both mass and social media (28.57%). The study observed a nearly nonexistent intake of whole grains. This highlights the urgent need to strengthen efforts to promote its intake to improve the quality of diets and address the increasing prevalence of overnutrition and noncommunicable diseases in the country. Additionally, the study suggests exploring the factors that hinder its consumption.
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