Psychometric Analyses of a Food Literacy Behaviors Questionnaire for Adults With Type 2 Diabetes Mellitus.

PURPOSE: The purpose of the study was to develop and validate a food literacy instrument specific to individuals with type 2 diabetes mellitus (T2DM). METHODS: Twelve T2DM-specific, food literacy-related statements underwent content validity and face validity testing, and exploratory factor analysis (EFA) was conducted (phase 1). The 6 statements remaining after EFA testing were added to an existing food literacy questionnaire called the Eating and Food Literacy Behaviors Questionnaire (EFLBQ). Confirmatory factor analysis (CFA) examined the EFLBQ plus the T2DM-specific statements, and the instrument was called the Eating and Food Literacy Questionnaire for Diabetics (EFLBQ-D; phase 2). Both EFA and CFA were administered by third-party provider Centiment via Qualtrics to adults with T2DM residing in the 13 United States Department of Agriculture Southern region states. Reliability was assessed via point estimate reliability testing. RESULTS: The EFA items clustered into 2 factors each with 3 statements: (1) carbohydrate counting and nutrition label reading and (2) healthy food preparation methods. The CFA indicated that the EFLBQ-D had good fit and that the factors had good reliability. The EFLBQ's integrity was maintained with its items loading on the respective constructs. CONCLUSIONS: The EFLBQ-D appears to be a valid, reliable instrument for use by researchers and professionals to better understand food behaviors and food literacy skills of those with T2DM. This is an important tool to help individualize medical nutrition therapy, improving patient care in this population.

A cooking intervention increased food literacy of students who frequently used the campus food pantry: A Pilot Program.

OBJECTIVES: Students who obtain food from a campus food pantry may benefit from participating in a nutrition/cooking intervention. PARTICIPANTS AND METHODS: Twenty-seven students 18-30 years of age attending a university in the southeastern US participated in the IRB approved study. One 2-hour class was offered each week for four weeks in the on-campus cooking laboratory. Subjects indicated how often they cooked a dinner meal at home and completed the Eating and Food Literacy Behaviors Questionnaire (EFLBQ) before and after participating in the program. RESULTS: The total EFLBQ, Factor 1 (Health and Nutrition) and Factor 3 (Food Preparation) scores, and the frequency of cooking a dinner meal at home were all higher post-program (all p < 0.05). CONCLUSIONS: This pilot study suggests that an on-campus cooking program can increase the food literacy and frequency of cooking meals by university students who obtained items from the campus food pantry.

Erratum to 'P23-075-23 Development & Validating of a Food Literacy Behavior Questionnaire for Adults With Type 2 Diabetes Mellitus' [Current Developments in Nutrition 7S1 (2023) 100184].

[This corrects the article DOI: 10.1016/j.cdnut.2023.100184.].

Healthy eating and active living policy, systems, and environmental changes in rural Louisiana: a contextual inquiry to inform implementation strategies.

BACKGROUND: Healthy eating and active living policy, systems, and environmental (PSE) changes are implemented across the United States through Cooperative Extension. However, translating multisector PSE changes to practice in community settings is challenging and there is a lack of knowledge about barriers and facilitators to PSE changes among state Extension systems using standardized frameworks. Therefore, a research-to-practice partnership effort aimed to identify Louisiana Cooperative Extension Service Family and Consumer Science (LFCS) practitioners' barriers and facilitators to implementing PSE changes in rural Louisiana communities. METHODS: A qualitative approach using the 2022 Consolidated Framework for Implementation Research (2022 CFIR) was used. Focus group discussions were conducted at five LFCS regional trainings between February and May 2022. All LFCS practitioners with any level of experience implementing healthy eating and active living PSE changes were eligible to participate, with emphasis on understanding efforts within more rural communities. Focus group discussions were audio-recorded and transcribed verbatim. Researchers analyzed qualitative data using the constant comparison method and 2022 CFIR domains and constructs including Inner Setting (LFCS organization), Outer Setting (rural Louisiana communities), Innovation (PSE changes), and Individuals (PSE change implementation actors/partners). RESULTS: Across the five regions, LFCS practitioners (n = 40) described more barriers (n = 210) than facilitators (n = 100); findings were often coded with multiple 2022 CFIR domains. Reported Inner Setting barriers were lack of formal or informal information sharing and lack of access to knowledge and information. Outer Setting barriers included sustaining and initiating community partnerships and local environmental or political conditions. Individual barriers included a lack of time and expertise, and Innovation barriers included the complex nature of rural PSE changes. Facilitators were mentioned at multiple levels and included community partner buy-in and practitioners' motivation to implement PSE changes. CONCLUSIONS: Implementation strategies are needed to build on organizational strengths and to overcome multi-level barriers to PSE change implementation among LFCS practitioners. The results from the in-depth contextual inquiry used could serve as a guide for future pragmatic assessment efforts among other state Extension systems or as a model for identifying barriers and facilitators and associated implementation strategies among other public health systems in the U.S. and abroad.

The Eating and Food Literacy Behaviors Questionnaire Has the Capacity to Distinguish Between Food Literacy Scores of Students Enrolled in Senior-Level Nutrition Classes Compared With Those Students Registered in Other Academic Courses Attending a University in the Southeastern United States.

BACKGROUND: The Eating and Food Literacy Behaviors Questionnaire (EFLBQ) is an instrument that has not been tested for its capacity to distinguish among individuals assumed to have higher and lower food literacy. OBJECTIVE: The aim of this study was to examine and compare EFLBQ scores among university students with and without formal nutrition-related training. DESIGN: This study had a cross-sectional design. PARTICIPANTS AND SETTINGS: Two hundred twenty-seven young adult university students enrolled in non-nutrition-related classes (n = 76), introductory nutrition classes (n = 98), and senior-level nutrition classes (n = 53) were recruited from a large university in the southeastern United States during the spring and fall semesters of 2022. The students ranged in age from 18 to 30 years. MAIN OUTCOME MEASURES: Mean EFLBQ total scores and factor scores of health and nutrition, taste, food preparation, planning and decision making, and convenience were compared among the three groups. STATISTICAL ANALYSES: Linear regression backward method examined whether level of training, age, sex, race and ethnicity, and BMI were independent variables associated with total EFLBQ mean scores. Analysis of variance (ANOVA) compared normally distributed data and Kruskal-Wallis and Mann-Whitney U tests compared non-normally distributed data. RESULTS: Linear regression testing found that the level of nutrition training was significantly associated with total EFLBQ scores. Students in senior-level nutrition classes had higher total EFLBQ mean scores (M = 3.1 ± 0.2) than students in non-nutrition-related classes (M = 2.9 ± 0.3) (P = 0.002; 95% CI = 0.055, 0.280) and introductory nutrition classes (M = 2.9 ± 0.3) (P = 0.001; 95% CI = 0.275, 0.061). Total EFLBQ mean scores were not different among the students in non-nutritional-related classes and introductory nutrition classes (P = 1.000; 95% CI = -0.096, 0.096). Scores differed by training level for items measuring EFLBQ Factor 1: Health and Nutrition. Factor 1 mean scores were higher in students in senior-level classes (M = 3.1 ± 0.4) than for those in non-nutrition classes (M = 2.7 ± 0.5) (P < 0.001; 95% CI = 0.294, 0.670) and introductory nutrition classes (M = 2.8 ± 0.5) (P < 0.001; 95% CI = 0.228, 0.553). The other EFLBQ factor mean scores were not different among the three groups (all P-values > 0.12). CONCLUSION: The EFLBQ demonstrated the capacity to distinguish food literacy scores between students expected to have higher as compared with lower food literacy.

Supplemental Nutrition Assistance Program (SNAP)-authorised store marketing environments in Louisiana encourage the selection of less nutritious foods and beverages.

Marketing influences consumers' dietary purchases. However, little is known about marketing environments in Supplemental Nutrition Assistance Program (SNAP)-authorised stores. The present study explored SNAP-authorised store marketing environments in Louisiana by rurality, store ownership and store type (n 42). Sampling methods were designed to include randomly selected stores in each geographic area of the state. The GroPromo was used to measure placement, promotion, and child-focused aspects of marketing strategies used for healthier (fruits and vegetables) and less healthy products (chips, candy, sugar-sweetened beverages, child-focused cereal) in medium- and high-prominence marketing areas. In using multivariate analysis of variance (MANOVA) (P < 0⋅05) for data analysis, variations in GroPromo scores were found among SNAP-authorised stores by rurality (P < 0⋅05) and store ownership (P < 0⋅001); no differences were found by store type (P > 0⋅05). Future research, practice and policy strategies are required to understand the influence of marketing environments on SNAP participants' dietary quality and to design responsive public health interventions.

Crossover Food Businesses in Louisiana, United States: A Descriptive Study of Their Characteristics and Food Safety Training Needs From Public Health Inspectors' Perspective.

OBJECTIVES: Integrating retail and manufacturing enables limitless potential for food businesses, but also creates challenges for navigating within complex food safety regulations. From public health inspectors' (PHIs) perspective, this study aimed (1) to describe the characteristics of crossover businesses in Louisiana, and (2) to evaluate regulation awareness and food safety education needs for business owners and PHIs who inspect crossover businesses. METHODS: A self-administered questionnaire was administered to Louisiana Department of Health PHIs using Qualtrics®. A descriptive analysis was performed, focusing on the frequency of each item. RESULTS: In total, 1774 retailers were conducting or planned to conduct specialized processes, while 552 food manufacturers were performing or planned to perform retail functions. Reduced oxygen packaging, the use of additives such as vinegar as a method of preservation, and smoking food as a method of preservation were observed by 62%, 36%, and 35% of the PHIs, respectively. The PHIs perceived crossover businesses as "not aware" or "somewhat aware" of the food safety regulations. The current food safety training level for these businesses was reported to range from "no training" to "some training but not sufficient." When asked for a self-assessment, the majority of PHIs reported themselves as being "familiar" with the variance requirement for specialized processing. Their confidence in inspecting crossover businesses, however, leaned towards "not confident" or "somewhat confident." CONCLUSIONS: To better guard public health, food safety training is needed for crossover food business owners, as well as PHIs, on regulations and conducting or inspecting specialized processes.

Virtual Horse Shows: Participants Perspective on a Novel Alternative During COVID-19 Pandemic☆.

The COVID-19 pandemic has increased the availability of virtual horse showing opportunities. The objectives of this study were to describe survey participants' personal characteristics and participation in virtual and in-person horse shows, level of satisfaction, attitude toward technology and motivation to participate, and internal and external factors influencing the decision to participate in virtual horse shows. A survey was distributed to a target audience of adult horse show participants and/or adults supporting youth horse show participants via Qualtrics (n = 251). A majority of respondents (91.2%) reported benefits to participating in virtual horse shows, and 59.8% plan to continue showing virtually when in-person shows resume. The opportunity to show virtually has resulted in 76.1% of respondents anticipating increasing their participation in showing (in-person or virtual). An improvement in attitude toward technology (M =1.6; SD = 0.4; Range = 1.0-2.3) and an increase in motivation to participate, ride and show (M = 1.4; SD = 0.4; Range = 1.0-2.8) was also reported. In addition, respondents indicated they were somewhat likely to be influenced to participate in virtual shows by internal factors such as their budget and ability to record the ride. External factors such as feedback from judges, available divisions, and awards were extremely likely to influence their decision to participate. In conclusion, virtual horse shows have provided a satisfactory outlet to keep people engaged in the industry. Additional research should be done to determine if the current popularity of virtual horse showing persists once in-person shows have fully resumed.

Early Evidence of the Economic Effects of COVID-19 on the Horse Show Industry in 2020.

The COVID-19 pandemic affected the economic status of all sectors of the global economy including the horse show industry. Reporting the impact of COVID-19 on in-person horse shows and an early assessment of its impact on the economy was the objective of this study. A Qualtrics survey instrument was disseminated to horse show participants through social media pages and email (n = 251). A majority of respondents were females (95.6%) representing a cross-section of the United States (84.0%). Participants reported planning to attend an average of 9.7 (SD = 7.15) in-person horse shows in 2020 but were unable to attend an average of 4.17 (SD = 3.11) due to COVID-19 restrictions. Participants reported spending a mean of $991 (SD = $648.26) per show on horse show-related expenses, or $9,609 annually. The American Horse Council (2018) reported that 1,227,986 horses comprise the competition sector, with each horse owner showing 1.57 horses.  This participation generates $7.5B in expenses annually. The reduced attendance at in-person shows resulted in a decrease in annual expenditures, suggesting economic losses of $3.23 billion. The quantified direct effects were used in the IMPLAN input-output model to estimate the total economic impact. The reduced attendance resulted in a reduction of $7.2 billion, and a reduction of approximately 50,000 jobs within the horse show industry. Additionally, the industry's contribution to GDP (value added) was reduced by $3.95 billion. Early assessments of the economic impact associated with a reduction of in-person horse showing is vital to understanding the long-term implications for the industry.

What is the availability, affordability, and quality of foods and beverages aligned with dietary guidance in Louisiana Supplemental Nutrition Assistance Program (SNAP) authorized stores?

Healthy food retail strategies are delivered by Cooperative Extension Services in Louisiana to improve public health among communities with lower income. To guide Cooperative Extension Services Programming, the aim of this study was to assess healthy food access among SNAP-authorized stores. This included comparing the availability, affordability, and quality of healthy foods sold in these stores by geography, ownership, and store type. Seventy-five Louisiana SNAP-authorized stores were selected for measurement. Between October 2019 and March 2020 (prior to the COVID-19 national emergency declaration), trained researchers used the Nutrition Environment Measures Survey in Stores (NEMS-S) to assess the availability, affordability, and quality of healthy versus less healthy foods and beverages in 42 SNAP-authorized stores, including: grocery (n = 12, 29%), convenience (n = 17, 41%), drug (n = 1, 2%), dollar (n = 11, 26%), and butcher/meat (n = 1, 2%). Multivariate analysis of variance (a priori, p < 0.05) determined if differences in total NEMS-S scores or subscores existed by geography (urban versus rural), ownership (corporate/chain versus independent), or store type. No urban/rural differences were identified. Corporate/chain SNAP-authorized stores scored higher on average than independent SNAP-authorized stores for the total NEMS-S score (17.2 versus 8.1; p = 0.009) and availability subscore (13.1 versus 6.1; p = 0.02). SNAP-authorized grocery stores scored higher than all other store types (total NEMS-S score 27.6), followed by SNAP-authorized dollar stores (total NEMS-S score 10.7), and SNAP-authorized convenience stores (total NEMS-S score 5) (p < 0.001). Louisiana Cooperative Extension Services should explore ways to scale healthy food retail strategies statewide with a specific emphasis on independent and smaller SNAP-authorized retailers.

The Eating with Ease Program Improved Veterinary Medical Students' Perceived Ability to Buy, Cook, and Eat Healthy Foods.

College students are challenged to consume healthy diets, and veterinary medical students may also have difficulty achieving optimal dietary intake, yet improved well-being is associated with following healthy dietary patterns. Individuals with food literacy-the inter-related knowledge, skills, and behaviors to plan and manage, select, prepare, and eat healthy foods-are better able to meet dietary recommendations. The Eating with Ease program developed and tested a nutrition education/culinary skill-building program to build first- and second-year veterinary medicine students' food literacy and healthy behaviors toward food. The curriculum emphasized health and nutrition, taste, food preparation skills, planning/decision making, and convenience. Students engaged in four 30-minute sessions and communicated through a mobile group messaging application. Pre- and post-program scores on the Eating and Food Literacy Behaviors Questionnaire (EFLBQ) were compared between those who finished the intervention and a control group of graduate students who completed a money management program. The intervention group (n = 23) had a mean age of 24.2 years (SD = 2.6), and the control group (n = 14) had a mean age of 27.1 years (SD = 2.3). Most participants were female (87%, n = 20 and 79%, n = 11 in the intervention and control groups, respectively). After completing the program, the veterinary medical students' mean EFLBQ factor change score for health and nutrition was significantly higher (p = .03) when compared to the control group. These findings suggest that a short, evidence-based nutrition education/culinary skill-building program may improve veterinary medical students' behaviors to choose, prepare and consume healthy foods.

Psychometric Analyses of the Eating and Food Literacy Behaviors Questionnaire with University Students.

OBJECTIVES: This study developed and validated a questionnaire to measure young adults' perceived food literacy and behaviors toward food and created an explanatory model. DESIGN: Cross-sectional. SETTING: Large southeastern US university. PARTICIPANTS: A total of 1,896 students, aged 18-30 years, were recruited. Data from 1,813 were analyzed. VARIABLES MEASURED: Health and nutrition, taste, food preparation, planning and decision-making, and convenience. ANALYSIS: Exploratory factor analysis, test-retest reliability, confirmatory factor analysis, and structural equation modeling were performed. RESULTS: Exploratory factor analysis returned 5 factors with acceptable internal structure. Test-retest reliability coefficients ranged from 0.63 to 0.92. Confirmatory factor analysis suggested that a 5-factor model was an appropriate fit for the data (χ2 = 588.05; degrees of freedom = 142; root mean square error of approximation = 0.06; comparative fit index = 0.98; Tucker-Lewis Index = 0.97; standardized root mean square residual = 0.05). Structural equation modeling revealed relationships from health and nutrition to food preparation (0.25, P < 0.001), planning and/or decision-making (0.57, P < 0.001), taste (-0.14, P < 0.001), and convenience (-0.31, P < 0.001). The structural equation model demonstrated adequate fit (adjusted goodness of fit = 0.91; comparative fit index = 0.93; non-normed fit index = 0.91; root mean square error of approximation = 0.06; and standardized root mean square residual = 0.07) and a significant chi-square test (χ2 = 628.92; degrees of freedom = 171, P < 0.001). CONCLUSIONS AND IMPLICATIONS: Young adults consider food literacy-related factors and behavioral concerns when making food choices.

Industry Perceptions of HERDA in Performance Horses.

Hereditary equine regional derma asthenia (HERDA), an autosomal-recessive trait, found in Quarter Horses, causes abnormal collagen structure. Owing to current breeding practices, 3.5% of registered quarter horses and 28.3% of the cow horse population are heterozygote carriers. Research demonstrated homozygote horses develop hyperextensible skin susceptible to injury and other abnormal tissues containing high fibrillar collagen content. No research exists determining the effects of the disease in heterozygote carriers. Currently, 30% of cutting sires are HERDA carriers, potentially increasing the number of heterozygous individuals when bred. The objective of the present study is to gauge knowledge of the disease, perception, and concerns of the diseases' impact on horse performance and perceived value and breeding decisions. A Qualtrics link was distributed to horse owners via extension specialists and was available online on equine-related Facebook pages. Overall group means and standard deviations for constructs were reported. A total of 228 responses were collected. Most participants were involved in reining and cutting and 34.6% reported they were very familiar with the disease. Participants (78.5%) reported that HERDA status affects value of a breeding animal. Owners of HERDA carriers (62.5%) noticed no difference in performance or injury compared with noncarriers. Respondents (95.2%) believed that all breeding animals should have HERDA status available. Respondents are attempting to make informed breeding decisions based on HERDA status by pairing carriers with noncarriers; however, it remains to be seen if that is adequate to control the disease. Education regarding breeding practices and its impact on the genetic pool are warranted.

Implementing Policy, Systems, and Environmental Change Through Community Coalitions and Extension Partnerships to Address Obesity in Rural Louisiana.

Community coalitions and agents funded by the Louisiana State University Agricultural Center's Healthy Communities program implemented multilevel obesity prevention interventions in 3 rural parishes (ie, counties) with an obesity prevalence of 40% or higher. The Healthy Communities coalitions appraised local health concerns through needs assessments and community forums. On the basis of local needs and the evidence base, the coalitions identified and implemented policy, systems, and environmental (PSE) strategies and supporting education to promote healthy behavior change among residents, overcoming barriers in the process. Interventions varied by parish but included Complete Streets implementation plans, healthy retail initiatives, play space improvements, downtown beautification projects, and Smarter Lunchrooms.

Opportunities and Challenges Addressing Access to Healthy Food in Five Rural Louisiana Food Stores.

The prevalence of high obesity in rural communities may result from low access to healthy foods. To improve the local food environment, a multicomponent environmental food store intervention was implemented in 3 Louisiana parishes where obesity prevalence was greater than 40%. The intervention consisted of healthy-food demonstrations, in-store marketing, and encouraging store owners to stock healthy items. We documented aspects of the rural food store climate, such as store size and the store owner's willingness to stock healthy items, that affect improving access to healthy food. We found that although the intervention was not effective in shifting purchasing or dietary habits of customers, positive changes in some food store environments did occur. To maximize the effect that rural food store interventions can have on reducing obesity, it is essential to understand aspects of the rural food store climate.

Psychometric Analyses of the Motivation to Prepare Healthy Foods Questionnaire Used With Adult College Students.

OBJECTIVE: To develop and validate a questionnaire to measure adult college students' motivation to prepare healthy foods based on the psychosocial needs identified by Self-determination Theory. DESIGN: This study used a cross-sectional design. SETTING: A major southeastern public university. SUBJECTS: A total of 1,027 free-living adults, aged 18-30 years, were recruited. Data from 997 were analyzed. VARIABLES MEASURED: The 5 constructs of Self-determination Theory were validated. ANALYSIS: Descriptive statistics, exploratory factor analysis, internal consistency, test-retest reliability, confirmatory factor analysis, and respecification analysis were performed. RESULTS: The exploratory factor analysis returned 5 factors with acceptable internal structure. Cronbach α values were .94 for perceived competence, .85 for autonomy support, .87 for intrinsic motivation, .78 for relatedness, and .77 for autonomy. Test-retest reliability coefficients were 0.66-0.79. Confirmatory factor and respecification analyses revealed that the 5-factor structure was an appropriate fit for the data. CONCLUSIONS AND IMPLICATIONS: More research is needed to test the questionnaire's use in a culinary classroom setting to reaffirm these findings. Future research includes testing the instrument's convergent and discriminant validity, performing differential analyses to generalize its use in a wider adult population, and using it to assess change in motivation as a result of participating in a classroom-based culinary skills-building intervention. Additional confirmatory studies are needed to determine whether using nutrition and kinesiology students in the current study affected construct validity.

Assessing Youth Perceptions and Knowledge of Ethics at 4-H Horse Shows in Louisiana.

Due to the increased awareness of animal welfare issues and sensitized attitudes throughout society, youth animal projects provide a unique opportunity to assess and impact youth understanding and attitudes regarding animal welfare. Animal ethics training is not an uncommon requirement for participants in 4-H livestock programs. However, participants in 4-H horse projects are not universally held to the same standard. The purpose of this study was to assess youth knowledge, attitudes, and confidence in understanding of equine welfare at the 4-H state horse show, as well as to determine the beliefs and observations of unethical practices, and if differences exist between those parameters in youth competitors. The results suggest that 4-H competitors are interested in ethics and believe that unethical behavior rarely occurs within the state 4-H horse project. However, youth report observing common unethical behaviors at the show, suggesting a disconnect between what they believe is unethical and what they actually observe. Educational opportunities exist within these animal projects and should be enhanced to address the gap in understanding.

Exploratory and confirmatory factor analysis of the Adolescent Motivation to Cook Questionnaire: A Self-Determination Theory instrument.

Increasing adolescents' motivation and competence to cook may improve diet quality and reduce the risk for obesity and chronic diseases. The objective of this study was to develop an instrument to measure adolescents' intrinsic motivation to prepare healthy foods and the four psychological needs that facilitate motivation identified by the Self Determination Theory (SDT). Five hundred ninety-three high school students (62.7% female) were recruited to complete the survey. Participants indicated to what extent they agreed or disagreed with 25 statements pertaining to intrinsic motivation and perceived competence to cook, and their perceived autonomy support, autonomy, and relatedness to teachers and classmates. Data were analyzed using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and internal consistency reliability. EFA returned a five-factor structure explaining 65.3% of the variance; and CFA revealed that the best model fit was a five-factor structure (χ2 = 524.97 (265); Comparative Fit Index = 0.93; RMSEA = 0.056; and SRMR = 0.04). The sub-scales showed good internal consistency (Intrinsic Motivation: α = 0.94; Perceived Competence: α = 0.92; Autonomy Support: α = 0.94; Relatedness: α = 0.90; and Autonomy: α = 0.85). These results support the application of the Adolescent Motivation to Cook Questionnaire to measure adolescents' motivation and perceived competence to cook, autonomy support by their instructor, autonomy in the classroom, and relatedness to peers. Further studies are needed to investigate whether this instrument can measure change in cooking intervention programs.

Exploratory and confirmatory factory analysis of the Willingness to Eat Whole Grains Questionnaire: A measure of young adults' attitudes toward consuming whole grain foods.

Whole grains are recommended by dietary guidelines because of their health-promoting properties, yet attitudes toward consuming these foods have not been examined. This study developed and validated a questionnaire to estimate willingness to consume whole grain foods. Focus group interviews with high school students and input from nutrition educators produced a list of 10 whole grain items that were included in the "Willingness to Eat Whole Grains Questionnaire". Young adult university students 18-29 years of age indicated their willingness to consume each of the whole grain foods using a 4-point, Likert-type scale with responses ranging from "always unwilling" to "always willing" and a fifth option of "never eaten". Participants' age, race/ethnicity, and gender were collected. Data were examined using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and test-retest reliability. The EFA test (n = 266; 65% female; 69% white) using principal axis factoring returned a single factor that included all survey items and explained 58.3% of the variance. The CFA (n = 252; 62% female, 74% white) supported a single-factor solution: χ(2) = 80.57 (35); RMSEA = 0.07; Comparative Fit Index = 0.92; Tucker-Lewis Index = 0.90; and SRMR = 0.05. The questionnaire, administered on two occasions separated by two weeks to 36 university students, demonstrated good testretest reliability (r = 0.87, p < 0.0001). The "Willingness to Eat Whole Grains Questionnaire" had good face validity when used with a young adult population and will be a useful tool to help nutrition educators examine attitudes toward consuming nutrient-rich whole grain foods.