Users Online: 978

Home Print this page Email this page Small font sizeDefault font sizeIncrease font size

Home | About us | Editorial board | Search | Ahead of print | Current issue | Archives | Submit article | Instructions | Subscribe | Contacts | Login 
Year : 2020  |  Volume : 10  |  Issue : 3  |  Page : 128-136

Whole Grain Food Products: Knowledge, Availability and Consumption in Oman

1 School of Engineering, University of Guelph, Guelph, Ontario, Canada
2 College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Muscat, Sultanate of Oman
3 Industrial Innovation Center, Sultanate of Oman
4 Atyab Food Tech LLC, Oman Flour Mills, Sultanate of Oman
5 Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA

Correspondence Address:
Annamalai Manickavasagan
Room 2401, Thornbrough Building, School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1
Login to access the Email id

Source of Support: None, Conflict of Interest: None

DOI: 10.4103/ijnpnd.ijnpnd_23_20

Rights and Permissions

Aims: To assess the consumption, willingness to consume, availability and knowledge of people about the whole grain food products across the Sultanate of Oman. Methods: A self-administered survey was conducted among a convenience sample of adults to assess the consumption, willingness to consume, availability and knowledge about whole grain products across all the nine Governorates of Oman. Results: Almost all respondents (99%, n = 1891) reported that they consume rice and bread at least 4 days per week. Less than 5% of adults indicated that they consume brown rice, whereas 20% to 90% consume whole grain bread. Forty percent of the respondents indicated that they did not know, which type of bread or rice either white or brown, is healthier. Only 20% to 30% of the respondents reported that brown rice or whole wheat bread was available in the market all the time. The various indexes (0 to 1, where 0 as nil and 1 as maximum) developed based on the survey results for the availability, knowledge and willingness to consume whole grain products were 0.36 to 0.87, 0.35 to 0.64 and 0.51 to 0.57 respectively, in different Governorates of Oman. Conclusion: The results indicated that there is an urgent need to educate the Omani people about the nutritional and health benefits of consuming whole grain products and to improve the availability of whole grain food products across Oman.

Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)

 Article Access Statistics
    PDF Downloaded81    
    Comments [Add]    

Recommend this journal