Table 1.
Grain consumption patterns identified from the Canadian Community Health Survey 2015 in children and adolescents (2–18 years old).
| GBF Pattern | Contribution of GBFs to Total Energy Intake (%) | GBFs’ Contribution within Cluster (%) | Canadian Children in Cluster (%) | Population (n) |
|---|---|---|---|---|
| Mixed | 32.9 | 2,100,000 | ||
| Whole Grain and Whole Wheat Bread | 2.9 | 12.0 | ||
| Whole Grain Cereals | 2.5 | 10.2 | ||
| Other Bread | 2.2 | 9.2 | ||
| Cakes and Cookies | 2.0 | 8.1 | ||
| Salty Snacks | 1.9 | 7.7 | ||
| Pancakes and Waffles | 1.8 | 7.4 | ||
| Muffin | 1.7 | 6.9 | ||
| Other Cereals | 1.6 | 6.4 | ||
| Granola Bars | 1.5 | 6.3 | ||
| Pasta | 19.7 | 48.5 | 13.4 | 860,000 |
| Cakes and Cookies | 2.6 | 6.3 | ||
| Other Bread | 2.3 | 5.6 | ||
| White Bread | 2.0 | 5.0 | ||
| Whole Grain Cereals | 2.0 | 4.9 | ||
| Other Cereals | 2.0 | 4.8 | ||
| Salty Snacks | 1.8 | 4.3 | ||
| Whole Grain and Whole Wheat Bread | 1.5 | 3.7 | ||
| Muffin | 1.5 | 3.6 | ||
| Granola Bars | 1.4 | 3.3 | ||
| White Bread | 17.5 | 51.1 | 11.9 | 760,000 |
| Cakes and Cookies | 2.7 | 7.9 | ||
| Other Bread | 1.7 | 5.0 | ||
| Salty Snacks | 1.7 | 4.9 | ||
| Pasta | 1.6 | 4.6 | ||
| Other Cereals | 1.6 | 4.5 | ||
| Rice | 1.4 | 4.1 | ||
| Granola Bars | 1.4 | 4.1 | ||
| Whole Grain Cereals | 1.1 | 3.1 | ||
| Muffin | 0.9 | 2.6 | ||
| Other Bread | 20.6 | 55.0 | 11.8 | 750,000 |
| Cakes and Cookies | 2.2 | 5.8 | ||
| Salty Snacks | 1.9 | 5.2 | ||
| White Bread | 1.6 | 4.1 | ||
| Whole Grain Cereals | 1.5 | 3.9 | ||
| Pasta | 1.4 | 3.7 | ||
| Rice | 1.3 | 3.5 | ||
| Granola Bars | 1.3 | 3.4 | ||
| Other Cereals | 1.2 | 3.3 | ||
| Whole Grain and Whole Wheat Bread | 1.0 | 2.7 | ||
| Rice | 18.8 | 53.5 | 10 | 640,000 |
| White Bread | 2.4 | 6.9 | ||
| Cakes and Cookies | 2.1 | 5.9 | ||
| Whole Grain Cereals | 1.8 | 5.0 | ||
| Whole Grain and Whole Wheat Bread | 1.5 | 4.4 | ||
| Other Cereals | 1.5 | 4.3 | ||
| Other Bread | 1.4 | 3.9 | ||
| Salty Snacks | 1.4 | 3.9 | ||
| Pasta | 0.8 | 2.4 | ||
| Pancakes and Waffles | 0.8 | 2.2 | ||
| Cakes and Cookies | 21.9 | 51.0 | 10 | 640,000 |
| Other Bread | 3.0 | 6.9 | ||
| White Bread | 2.6 | 6.1 | ||
| Pasta | 2.5 | 5.7 | ||
| Salty Snacks | 1.7 | 4.1 | ||
| Other Cereals | 1.7 | 4.0 | ||
| Whole Grain and Whole Wheat Bread | 1.6 | 3.8 | ||
| Rice | 1.5 | 3.5 | ||
| Whole Grain Cereals | 1.5 | 3.5 | ||
| Pancakes and Waffles | 1.2 | 2.7 | ||
| Salty Snacks | 21.4 | 50.0 | 6.5 | 410,000 |
| Cakes and Cookies | 2.7 | 6.3 | ||
| Other Bread | 2.5 | 5.9 | ||
| White Bread | 2.3 | 5.4 | ||
| Pasta | 2.3 | 5.3 | ||
| Whole Grain and Whole Wheat Bread | 1.7 | 3.9 | ||
| Granola Bars | 1.6 | 3.7 | ||
| Other Cereals | 1.5 | 3.4 | ||
| Pancakes and Waffles | 1.4 | 3.2 | ||
| Muffin | 1.3 | 3.1 |
The table reports the first 10 grain food groups in each cluster ranked based on their contributions to total daily energy intakes. Whole grain cereals and other cereals were considered as two different groups because whole grain cereals include hot and cooked cereals and ready-to-eat cereals. “Whole bread” and “whole grain and whole wheat bread” were considered as two different groups. According to Health Canada (2013) [14], “whole grain bread” and “whole wheat bread” are two different products, therefore for the sake of the objectivity of the analysis, we did not merge these two groups, although the food group of “whole grain and whole wheat bread” includes both “whole grain bread” and “whole wheat bread”.