(P22-35-26) School Staff and University Instructors’ Perceptions of Barriers and Facilitators of Whole-Grain Consumption Among Children in Thailand: Qualitative Findings

Objectives: Despite evidence supporting whole grains (WGs) in disease prevention, intake remains low in Thailand and insufficiently addressed in dietary guidance and school feeding initiatives. This study aims to identify facilitators and barriers to increasing WG provision in Thai elementary school from adult stakeholders’ perspectives.

Methods: This qualitative cross-sectional study conducted in-depth interviews (IDIs) in teachers and contracted cooks from two elementary schools and faculty from a university in Nakhon Pathom, Thailand. Participants were purposively selected to represent key stakeholder groups. Guided by the Integrated Behavioral Model, IDIs explored facilitators and barriers, including perceived norms, attitudes, and other multilevel factors to WG provision in Thai school lunches as the primary outcome. Interviews were conducted in Thai, transcribed, and translated into English with native speaker verification. Two researchers independently coded transcripts in Atlas.ti using framework analysis combined with inductive coding; discrepancies were resolved through discussion. Data saturation was determined by minimal emerging themes.

Results: Among 29 interviewees, the majority were female (n = 27) and had a bachelor’s degree or higher (n = 26). Data saturation was reached after the 12th IDI. Key existing barriers included student resistance to WG and systemic challenges such as absent regulatory guidance, contracted food service constraints, and inflexible menu systems. IDIs identified a supportive attitude for WG inclusion among teachers due to perceived health benefits as an existing facilitator. However, to overcome the barriers, participants suggested multisectoral collaboration, including schools for nutrition education and negotiation with food contractors, households for sustaining WG consumption habits, and government agencies for regulatory guidance and WG cost support.

Conclusions: School staff and local nutrition researchers expressed strong support for WG provision. However, student resistance and systemic constraints remain major barriers, underscoring the need for coordinated action from multisectoral stakeholders to address both behavioral and structural barriers.

Funding Sources: The George G. Graham Travel Scholarship, Johns Hopkins