This analysis evaluated the role of grain foods in the diets of children and adolescents using National Health and Nutrition Examination Survey (NHANES) data from 2009–2012. The analysis focused on the contribution of grain foods to energy and key nutrients for participants aged 2–18 years (N = 6109).
Key Points:
- Grain foods provided 14% of total daily calories (263 kcal/day) and contributed significantly to essential nutrients:
- 22.5% of dietary fiber (3 g/day), 39.3% of folate (238 dietary folate equivalents/day), and 34.9% of iron (5.6 mg/day).
- Specific grain categories—breads, rolls, tortillas, ready-to-eat cereals, and quick breads—were particularly meaningful sources of dietary fiber, folate, iron, thiamin, and niacin.
- Grain foods support dietary fiber intake, a nutrient identified as a public health concern in the 2015–2020 Dietary Guidelines for Americans (DGA).
Grain foods contribute to nutrient density and address nutrient shortfalls in the diets of U.S. children and adolescents. Incorporating specific grain foods, such as breads and cereals, can help increase the intake of under-consumed nutrients critical for growth and development.
