Table 4. Top ten food sources of whole grain for Canadian children stratified by whole grain intake.
| Ranking | Low WG Intake Group (Low-WG)a | Mid WG Intake Group (Mid-WG)a | High WG Intake Group (High-WG)a | |||
|---|---|---|---|---|---|---|
| BNS Food Groupb | Mean Intake g/d ± SE | BNS Food Groupb | Mean Intake g/d ± SE | BNS Food Groupb | Mean Intake g/d ± SE | |
| 1 | Other breakfast cereal | 6.4 ± 0.6 | Whole grain and whole wheat bread | 27.4 ± 1.8 | Whole grain, oat, and high fibre breakfast cereal | 56.4 ± 5.9 |
| 2 | Whole grain, oats, and high fibre breakfast cereals | 6.4 ± 0.9 | Whole grain, oat, and high fibre breakfast cereal | 10.8 ± 1.1 | Whole grain and whole wheat bread | 38.7 ± 2.6 |
| 3 | Whole grain and whole wheat bread | 2.6 ± 0.4 | Rolls, bagels, pita bread, croutons, dumplings, matzo, tortilla | 3.4 ± 0.7 | Rice | 18.5 ± 3.1 |
| 4 | Salty and high-fat snacks (incl Tortilla chips) | 1.2 ± 0.1 | Other breakfast cereal | 3.3 ± 0.8 | Rolls, bagels, pita bread, croutons, dumplings, matzo, tortilla | 16.3 ± 3.3 |
| 5 | Sweet snacks, sugar, candies | 0.7 ± 0.2 | Rice | 2.4 ± 1.1 | Other breakfast cereal | 6.6 ± 1.5 |
| 6 | Rolls, bagels, pita bread, croutons, dumplings, matzo, tortilla | 0.6 ± 0.2 | Salty and high-fat snacks (including tortilla chips) | 1.8 ± 0.4 | Salty and high-fat snacks (including tortilla chips) | 6.0 ± 1.0 |
| 7 | Plain popcorn and pretzels | 0.4 ± 0.1 | Pancakes and waffles | 1.4 ± 0.4 | Pasta | 5.1 ± 2.1 |
| 8 | Cereal grains and flours | 0.3 ± 0.1 | Sweet snacks, sugar, candies | 1.3 ± 0.4 | Pancakes and waffles | 3.9 ± 1.5 |
| 9 | Crackers and crispbreads | 0.2 ± 0.1 | Cereal grains and flours | 0.6 ± 0.3 | Cereal grains and flours | 3.3 ± 0.8 |
| 10 | Rice | 0.2 ± 0.1 | Granola bar | 0.5 ± 0.4 | Sweet snacks, sugar, candies | 2.1 ± 0.6 |
| Total intake from top 10 sources of WG foods (% of total WG intake) | 19.1 ± 0.8 (99.0%) | 52.9 ± 1.6 (97.1%) | 156.9 ± 5.3 (96.2%) | |||
BNS, Bureau of Nutritional Sciences; WG, whole grains. Data are based on the Canadian Community Health Survey (CCHS) 2015 and are presented as least squares mean ± standard error. Results were adjusted for energy, gender, age, BMI category, income, and supplement use.
aCCHS 2015 respondents were stratified according to whole grain intake: those in the “no whole grain intake” (No-WG) group reported consuming no whole grain foods on a single 24-hour dietary recall. The remaining participants that consumed whole grains were divided according to age-specific tertiles into low- middle- and high-whole grain foods intake (low-WG, mid-WG, high-WG).
bThe BNS food groups were developed by the Bureau of Nutritional Sciences (BNS) at Health Canada based on the British and American food group systems. We used the BNS food groups to report the top sources of whole grain in order to provide more granularity on the types of foods that were consumed within the CFG whole grain tier 1–4 food group.