A study about the consumption of whole grains and soluble fiber-enriched burritos and chocolate chip cookies among elementary school aged children in Pomona, was conducted.
Researchers at California State Polytechnic University-Pomona came to know that the kids could not tell the difference between refined flour or whole grain and soluble fiber-enriched products.
During the 13-week test period, children in grades K to 6 consumed products made with refined flour followed by the test products made with whole grains and soluble fiber.
"The study results show potential for both whole grain and soluble fiber-enriched products to be incorporated into the school menus, particularly chocolate chip cookies," writes lead researcher Maria B. Omary.
Given that risk factors for heart disease among children and childhood obesity and diabetes are on the rise, the researchers point out that there is a need to reformulate foods to make them more nutrient dense.
A research article on their new study has been published in Journal of Food Science, published by the Institute of Food Technologists.