Phytonutrient Intake by Adults in the United States in Relation to Fruit and Vegetable Consumption

2012 ◽  
Vol 112 (2) ◽  
pp. 222-229 ◽  
Author(s):  
Mary M. Murphy ◽  
Leila M. Barraj ◽  
Dena Herman ◽  
Xiaoyu Bi ◽  
Rachel Cheatham ◽  
...  
Keyword(s):  
United States ◽  
Vegetable Consumption ◽  
The United States ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable

scholarly journals Fruit and Vegetable Consumption of US Adults by Level of Variety, What We Eat in America, NHANES 2013–2016

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
M Katherine Hoy ◽  
John C Clemens ◽  
Carrie L Martin ◽  
Alanna J Moshfegh
Keyword(s):  
United States ◽  
Dietary Intake ◽  
Vegetable Consumption ◽  
The United States ◽  
Fruit And Vegetable Consumption ◽  
T Test ◽  
Fruit And Vegetable ◽  
Nutrient Adequacy ◽  
Total Intake ◽  
Side Dishes

ABSTRACT Background Dietary guidance encourages consuming a variety of fruit and vegetables (FVs), which has been associated with higher FV intake and nutrient adequacy. Dietary intake of adults in the United States has not been described in the context of variety. Objectives The objective of this study was to describe FV consumption of adults in the United States by level of FV variety. Methods One day of dietary intake data of adults aged ≥20 y (n = 10,064) in What We Eat in America, NHANES 2013–2016 were used. FV variety was the count of foods consumed that contributed to total FV intake. Each FV was counted only once; a mixed dish counted as 1. Variety levels were high (≥5 items, n = 2316); moderate (3–4 items, n = 3423); or low (1–2 items, n = 3746). Differences between each level of variety were compared by t test. Results Among the low, moderate, and high levels, total FV intakes were 1.4, 2.6, and 4.4 cup equivalents (CE), respectively. CE amounts of FVs consumed were 0.3, 0.6, and 1.4 of vegetables excluding potatoes; 0.2, 0.3, and 0.3 of potatoes; 0.3, 0.6, and 1.2 of fruit; and 0.4, 0.4, and 0.5 from mixed dishes, respectively; percentages of each level reporting intake were 34%, 64%, and 89% for vegetables excluding potatoes; 23%, 34%, and 32% for potatoes; 22%, 49%, and 75% for fruit; and 72%, 71%, and 72% for mixed dishes, respectively. Conclusions Those with more variety of FV intake include whole FVs more frequently and in higher amounts. These results support suggestions for encouraging more FVs at snacks and as side dishes and salads at meals to increase total intake.

scholarly journals Disparities in State-Specific Adult Fruit and Vegetable Consumption — United States, 2015

2017 ◽  
Vol 66 (45) ◽  
pp. 1241-1247 ◽  
Author(s):  
Seung Hee Lee-Kwan ◽  
Latetia V. Moore ◽  
Heidi M. Blanck ◽  
Diane M. Harris ◽  
Deb Galuska
Keyword(s):  
United States ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable

scholarly journals Stress and number of servings of fruit and vegetables consumed: Buffering effects of monetary incentives

2019 ◽  
pp. 135910531988462 ◽  
Author(s):  
Casey K Gardiner ◽  
Sarah L Hagerty ◽  
Angela D Bryan
Keyword(s):  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
The United States ◽  
Fruit And Vegetable Consumption ◽  
Monetary Incentives ◽  
Fruit And Vegetable ◽  
Incentive Condition ◽  
Self Monitoring ◽  
Key Factor ◽  
Negative Effect

Diet is a key factor of human health, and additional research is needed in order to understand the psychological causes, consequences, and moderators of dietary behavior. Participants in two studies in the United States completed a 21-day intervention that involved either self-monitoring their fruit and vegetable consumption or self-monitoring combined with earning monetary incentives for behavior. Each day, participants reported their stress, affect, and consumption of fruits and vegetables. Hierarchical linear mixed effects model results suggest that on average, daily reports of higher stress were associated with fewer fruits and vegetables consumed on that day. This effect was moderated by incentive condition, such that the relationship between stress and fruit and vegetable consumption was reduced among incented participants. There was also a marginal negative effect of time on consumption of fruits and vegetables, but this was also significantly moderated by condition, such that those participants who did not receive incentives decreased their daily servings, while incented participants did not decrease over the course of the intervention. These studies suggest that incentives may be a novel method for buffering against the negative effect of daily stress on eating a healthy diet.

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