title: School foodservice personnel's struggle with using labels to identify whole-grain foods.
abstract: OBJECTIVE
  To describe how school foodservice personnel use current labeling methods to identify whole-grain products and the influence on purchasing for school meals.
  
  
  METHODS
  Focus groups explored labeling methods to identify whole-grain products and barriers to incorporating whole-grain foods in school meals. Qualitative analysis procedures and the constant comparative method were used to analyze data.
  
  
  RESULTS
  Participants were school foodservice personnel (n = 67) in 5 states across the United States. Limited ability and confidence were demonstrated in identifying whole-grain products from label information, statements, and claims. Participants indicated a need for a uniform labeling method such as whole-grain content to assist in ordering and purchasing. High cost and low acceptability were listed as barriers to incorporating whole-grain foods in school meals.
  
  
  CONCLUSIONS
  Whole-grain product labeling should be improved to enhance understanding by foodservice personnel so that whole grains are included in school meals.
authors.affiliation: School of Public Health, University of Alberta, Edmonton, Alberta, Canada. yenli.chu@ualberta.ca
authors.forename: Yen Li
authors.initials: YL
authors.lastname: Chu
authors.forename: Mary
authors.initials: M
authors.lastname: Orsted
authors.forename: Len
authors.initials: L
authors.lastname: Marquart
authors.forename: Marla
authors.initials: M
authors.lastname: Reicks
mesh_terms: D002523:Edible Grain / Q000145:classification*; D005515:Food Labeling / Q000592:standards*; D005522:Food Services / Q000592:standards* / Q000706:statistics & numerical data; D006266:Health Education; D006293:Health Promotion; D006801:Humans; D012574:Schools