Determinants of Whole Grain Intake and the Development of Whole Grain Cookbook for Malaysian Population

Danaselvam, Ugunesh (2023) Determinants of Whole Grain Intake and the Development of Whole Grain Cookbook for Malaysian Population. Masters thesis, Tunku Abdul Rahman University of Management and Technology.

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Abstract

Whole grains are a vital component of a nourishing and wholesome meal. Habitual ingestion of whole grains is linked to a decreased threat of non-communicable disorders. Nonetheless, whole grain ingestion is below satisfactory levels worldwide, especially in Malaysia. This study is designed to investigate the factors (perceptions, barriers, and facilitators) associated with whole grain intake and to produce a whole grain cookbook by means of a strategic approach for the Malaysian adult populace. There were two phases to the study. In Phase I, a total of 30 individual in-depth interviews was directed online among Malaysian adults who were 1) grocery shoppers, 2) responsible for household cooking, and 3) parents with young infants to explore the determinants associated with whole grain ingestions. The interviews were transcribed verbatim and thematically analyzed. In Phase II, Malaysian conventional cuisines were studied, refined, and transformed using several trustworthy electronic and published cookbook resources, as well as the input of a culinary chef and dietician. Sensory evaluation was used to determine consumer acquiescence to whole grain dishes. Barriers to whole grain consumption included observed cost (n=30, 100%), aversion toward its sensory properties with taste being remarked as a universal barrier (n=27, 90%), inadequate knowledge regarding whole grain products (n=25, 83.3%), convenience of comfort foods available in Malaysia (n=25, 83.3%), dearth of preparation skills (n=20, 66.7%), lower accessibility (n=18, 60%), diverse cultural dietary behavior (n=17, 56.7%) as well as family guidance (n=16, 53.3%). Recommended facilitators were the development of a whole grain cookbook (n=30, 100%), cost reduction (n=26, 86.7%), increased education (n=25, 83.3%) and knowledge of whole grains (n=16, 53.3%), and improved accessibility and availability of whole grains (n=19, 63.3%). Improving product labelling (n=7, 23.3%); creating a habit or lifestyle that encourages consumption of whole grains in daily life (n=7, 23.3%); and peer encouragement (n=3, 10%) were the least recommended facilitators. A whole grain cookbook with 25 wholesome recipes was developed. The content of the cookbook, including the recipes selected, the ingredients used, and the nutritional information offered by each recipe, was evaluated, and finalized by a panel of experts (chefs, nutritionists, and dieticians). Both the consumer and the expert panel competently approved the recipes. This is the first and foremost study that aimed to ascertain the determinants of whole grain consumption among Malaysian adults qualitatively as well as to create a whole grain cookbook tailored specifically for the Malaysian population. The findings of the study may aid future nutritional interventions intended to increase whole grain intakes among the Malaysian population. Keywords: Whole grain consumption, barriers, facilitators, adult, cookbook, Malaysia