Certain Grain Foods Can Be Meaningful Contributors to Nutrient Density in the Diets of U.S. Children and Adolescents: Data from the National Health and Nutrition Examination Survey, 2009–2012

Grain foods may play an important role in delivering nutrients to the diet of children and adolescents. The present study determined grain food sources of energy/nutrients in U.S. children and adolescents using data from the National Health and Nutrition Examination Survey, 2009–2012. Analyses of grain food sources were conducted using a 24-h recall in participants 2–18 years old (N = 6109). Sources of nutrients contained in grain foods were determined using U.S. Department of Agriculture nutrient composition databases and excluded mixed dishes. Mean energy and nutrient intakes from the total diet and from various grain foods were adjusted for the sample design using appropriate weights. All grains provided 14% ± 0.2% kcal/day (263 ± 5 kcal/day), 22.5% ± 0.3% (3 ± 0.1 g/day) dietary fiber, 39.3% ± 0.5% (238 ± 7 dietary folate equivalents (DFE)/day) folate and 34.9% ± 0.5% (5.6 ± 0.1 mg/day) iron in the total diet in children and adolescents. The current analyses showed that certain grain foods, in particular breads, rolls and tortillas, ready-to-eat cereals and quick breads and bread products, are meaningful contributors of folate, iron, thiamin, niacin and dietary fiber, a nutrient of public health concern as outlined by the 2015–2020 Dietary Guidelines for Americans. Thus, specific grain foods contribute to nutrient density and have the potential to increase the consumption of several under-consumed nutrients in children and adolescents.