Table 2.

Whole-grain (WG) foods items noted to be consumed by participants using 24 h dietary recalls

						WG eating occasions per food item		WG eating occasions per food group
Food group	WG food products	Grain source	Estimated portion weight (g)*	WG/ 100 g	g WG/ portion	%	n	%	n
Pasta and noodles								6·9	24
	Brown rice beehoon/vermicelli	Rice	176·0	26·1	45·9	1·4	5
	Soba noodles, cooked	Buckwheat	137·5	30·9	42·5	4·0	14
	Wholemeal pasta, cooked†	Wheat	222·0	30·9	68·6	1·4	5
Rice								29·5	102
	Brown or red rice, cooked‡	Rice	195·0	34·0	66·3	27·5	95
	Brown rice porridge	Rice	256·0	6·5	16·6	2·0	7
Bread								28·9	100
	Mixed grain bread, WG	Wheat	36·0	49·0	17·6	3·2	11
	Oat and honey bread	Oats	36·0	11·8	4·2	2·0	7
	Wholemeal bread	Wheat	36·0	54·8	19·7	23·7	82
RTEBC								18·8	65
	Brown rice cereal	Rice	30·0	22·0	6·6	0·9	3
	Granola	Mixed	40·0	48·8	19·5	0·9	3
	RTEBC1	Wheat	30·0	24·0	7·2	0·9	3
	RTEBC2	Mixed	30·0	25·9	7·8	2·6	9
	RTEBC3	Wheat	30·0	25·0	7·5	9·5	33
	RTEBC4	Wheat	30·0	24·3	7·3	3·5	12
	RTEBC5	Mixed	48·8	40·0	19·5	0·6	2
Hot cereal								6·1	21
	Oatmeal porridge	Oats	121·5	11·0	13·4	6·1	21
Sweet snacks								8·4	29
	Digestive biscuits	Wheat	10·0	13·8	1·4	1·2	4
	Muesli bar	Mixed	28·0	40·1	11·2	0·9	3
	Oatmeal biscuits	Oats	14·0	14·3	2·0	2·3	8
	Popcorn, sweet or salted	Maize	43·5	61·4	26·7	4·0	14
Savoury snacks								1·4	5
	Tortilla chips	Maize	50·0	63·4	31·7	1·2	4
	Whole-wheat crackers	Wheat	10·0	20·8	2·1	0·3	1

RTEBC, ready to eat breakfast cereal.

^*Estimated portion weight data are representative of portion sizes consumed in the study.

^†Wholemeal pasta originally calculated from dry weight and subsequently converted to cooked weight due to food composition code used in dietary analysis.

^‡One participant presented rice and dry weight portion size and is included in the cooked rice list.