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Volume 5, Issue 2, March 2016, Page: 117-123
Consumption of Whole Grains by a Sample of Saudi Adults
Jozaa Zaidan Al Tamimi, Department of Nutrition and Food Science, College of Home Economics, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
Received: Feb. 23, 2016;       Accepted: Mar. 5, 2016;       Published: Mar. 16, 2016
DOI: 10.11648/j.ijnfs.20160502.14      View  4335      Downloads  158
This study aimed to assess the consumption of grain groups and their products in a sample of adult Saudis in Riyadh and to determine how much of whole grains and their products were consumed. The study adopted a descriptive method in which a questionnaire designed to include demographic data, a semi-quantitative dietary frequency form and questions regarding the reasons for not consuming whole grains and their products was administered to the participants. Data were collected from 150 adult Saudis of both sexes. The findings revealed that 43.30% of the participants consumed whole grains and their products at a rate of 6–11 portions per day, while 57.30% of the participants did not daily consume any kind of whole grain or their products. Bread and white rice were most often consumed by the participants. Among the participants, 36% reported that not accepting the taste of whole grains and their products was one of the most important reasons for not consuming them. Other reasons, such as their unavailability in various forms on a daily basis in small food supply stores, were mentioned by 31% of the participants. The study also revealed the existence of a significant negative correlation between the participants’ demographic characteristics and the consumption rate of the group of grains and their products. Higher education level and the family being joint (extended) were correlated with lower consumption of grains group and their products.
Grains Group, Whole Grains, Adult Saudis, Demographic Data
To cite this article
Jozaa Zaidan Al Tamimi, Consumption of Whole Grains by a Sample of Saudi Adults, International Journal of Nutrition and Food Sciences. Vol. 5, No. 2, 2016, pp. 117-123. doi: 10.11648/j.ijnfs.20160502.14
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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