Tritt, Aimee Marie2014-09-122014-09-122014-04https://hdl.handle.net/11299/165638University of Minnesota M.S. thesis. April 2014. Major: Nutrition. Advisors: Leonard Marquart, PhD, RD, Marla Reicks, PhD, RD. 1 computer file (PDF); x, 113 pages, appendix p. 109-113.Current dietary intake data indicate that U.S. children consume far fewer than the recommended number of servings of whole grains per day. Objectives of this project were twofold: 1) Assess acceptability of whole-grain pizza crust among children in a restaurant setting. 2) Examine motivations of parents and children when choosing children's restaurant meals and parents' opinions about whole-grain children's meals. A 55% whole grain pizza crust was developed to replace refined grain children's pizza crust at a Midwest U.S. chain. Consumption was observed in the Minneapolis/St. Paul, MN metropolitan area, before (n=194) and after (n=200) the new crust was introduced. Acceptability of the crust was assessed via observation. Additionally, a side-by-side taste test was conducted with children in the 3rd-5th grades. Children (n=120) at an elementary school tasted the original, refined grain crust alongside the 55% whole grain crust and rated their liking of each product. A parent survey was conducted with an online sample and in person at the Minnesota State Fair. Children consumed as much of the whole grain crust (42.1%) as the original, refined grain crust (44.6%) (p=0.55), based on an average adult serving size of 350-400g. Liking ratings for both types of pizza were high and did not differ by type (p=0.47), which supported the observation results. Survey data indicated that taste was the most important factor influencing selection of children's meals. These are important outcomes that could serve as the foundation for future work with large, national restaurant chains.en-USChildrenPizzaRestaurantWhole grainsThesis or Dissertation