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Health Promotion and Disease Prevention Knowledge Gateway

A reference point for public health policy makers with reliable, independent and up-to date information on topics related to promotion of health and well-being.

  • Page | Last updated: 09 Apr 2021

Policy recommendations to address whole grain intake

Health Promotion Knowledge Gateway

Whole Grain

Examples of policy recommendations to address whole grain intake

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  • Wholemeal bread, grains, pasta, rice or potatoes should constitute the main body of all school meals.
  • '… introduce targeted subsidies to influence the affordability of, and thus improve the access to, vegetables, fruits and whole grains, particularly for vulnerable groups'.
  • 'Εncourage the availability, affordability, and appropriate distribution of fruits, vegetables, fiber-rich whole grains, fish (especially fatty fish), and low-fat dairy products to at-risk or vulnerable populations'.
  • Only healthy foods should be advertised and marketed to children (these foods would include fruit, 100% fruit juice, vegetables, low fat dairy products and whole grain foods).
  • Support increased funding for implementation of Healthy Food Financing Initiatives at the local, state and federal level in an effort to provide access to healthy foods such as fruits, vegetables, low-fat dairy, whole grains, seafood, and lean meats.
  • Adopt marketing techniques to promote healthy dietary choices by placing nutritious products so that they are easy for students to choose, such as fruits and vegetables, low-fat and fat-free milk and other dairy products and whole grain in prominent places in school cafeteria lines.
  • 'Working with distributors to increase availability of healthier foods. This method involves working with the existing companies that distribute foods in order to help stores acquire healthier foods and beverages such as low-sodium soups, whole grain bread, low-fat milk, and fresh produce'.

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  • 'Implement a curriculum that addresses a clear set of behavioural outcomes that promote healthy eating and physical activity.' As a result of the participation in health education curriculum, students should have the knowledge and skills to eat, among others, a variety of whole grain products, fruits, vegetables, non-fat or low-fat milk.
  • School nutrition service staff members should receive professional development to support the improvement of school nutritional environments by, among others, including healthy food preparation methods; fruits, vegetables, whole grain; competitive food policies etc.