Impact of Convenience on Whole Grain Consumption

NCT06160258 | Completed

• 1 other identifier: 20358
• Study Type: interventional
• Target: 42
• Locations: 1 country
• Sites: 1

Brief Summary

Intact whole grains (such as quinoa, buckwheat, and barley) contain all 3 parts of the kernel (bran, germ, and endosperm) compared to processed grains where the bran and germ layers have been removed. Intact whole grains have a higher nutritional value but are under consumed in the diet of most adults. In this proposed pilot study, 42 participants will be recruited to study the impact of convenience on intake of intact whole grains by comparing consumption of intact whole grains that are offered in a convenient pre-cooked ready-to-eat form compared to traditional bulk dried form that requires a more prolonged preparation and cooking time. The ready-to-eat meals will be processed using WSU microwave technologies to ensure food safety. All intact whole grains (ready-to-eat or dried) will be provided to participants, who will prepare and consume the grains at home over a period of 4 weeks. Type and volume of whole grain consumed will be monitored daily via REDCap survey, which will allow the investigators to see if adults are more likely to meet daily recommended intakes of whole grain servings when offered in a convenient form.

Conditions

Health Behavior; Diet, Healthy; Diet Habit

Keywords

whole grains; convenience; ready-to-eat

Outcome Measures

Primary Outcomes (1)

• Determine the effect of convenience on intake of intact cooked whole grains over a 4-week period

  Participants in the ready-to-eat condition and dried condition will self report type of cooked whole grain and quantity of cooked whole grains consumed daily in REDCap. The investigators will compare total intake of whole grains between the ready-to-eat and dried conditions as reported on daily REDCap checklists.

  4-week period

Secondary Outcomes (1)

• Determine the effect of a dietary intervention on intake of whole grains over a 4-week period

  4-week period

Study Arms (2)

Ready-to-Eat condition

EXPERIMENTAL

Participants will be provided precooked and individually packaged whole grains in the ready-to-eat condition for reheating and consumption at home.

Behavioral: Ready to Eat (RTE)

Dried condition

EXPERIMENTAL

Participants will be provided with whole grains of barley, buckwheat, and quinoa in the dried, bulk condition for home cooking and consumption.

Behavioral: Dried

Interventions

Ready to Eat (RTE) BEHAVIORAL

Participants will be provided precooked and individually packaged whole grains in the ready-to-eat (RTE) condition for reheating and consumption at home.

Ready-to-Eat condition

Dried BEHAVIORAL

Participants will be provided with dried whole grains for home preparation and consumption

Dried condition

Eligibility Criteria

• Age: 19 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Able to communicate in written and spoken English
• Not following a restricted diet
• Involved in home food preparation
• Daily access to working internet
• Daily access to working microwave, stove, refrigerator, and freezer

You may not qualify if:

• Dietary restrictions, including allergy/intolerances
• Latex allergy
• Following a diet to increase or decrease body weight
• Taking medications that promote weight loss
• Use of nicotine, marijuana, or illicit drugs
• Pregnancy, planned pregnancy, or breastfeeding
• Inability to comprehend the nature of the study instructions
• No access to internet
• Planning to leave the Spokane area during the study
• Not fluent in the English language

Sponsors & Collaborators

• Washington State University: lead
• United States Department of Agriculture (USDA): collaborator

Study Sites (1)

Washington State University

Spokane, Washington, 99202, United States

Location

MeSH Terms

Conditions

Health Behavior; Feeding Behavior

Interventions

Fast Foods; Desiccation

Condition Hierarchy (Ancestors)

Behavior; Behavior, Animal

Intervention Hierarchy (Ancestors)

Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages; Chemistry Techniques, Analytical; Investigative Techniques; Chemical Phenomena

Study Officials

• Martine Perrigue, PhD, RD

  Washington State University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: HEALTH SERVICES RESEARCH
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Associate

Model Details: The study employs a two-arm, randomized parallel design. Individuals, ages 19+, will be randomly assigned to one of two 4-week intervention conditions in which they receive either precooked intact novel whole grains ("RTE" condition) or dried, bulk novel whole grains ("DRIED" condition) to consume at home.

Study Record Dates

• First Submitted: November 28, 2023
• First Posted: December 7, 2023
• Study Start: February 2, 2024
• Primary Completion: May 22, 2024
• Study Completion: May 22, 2024
• Last Updated: April 4, 2025

Record last verified: 2025-04

Data Sharing

• IPD Sharing: Will not share

Locations

US (1)