scholarly journals Seasonality in Iranian Fruit and Vegetable Dietary Intake

2013 ◽  
Vol 2 (2) ◽  
pp. 58-63 ◽  
Author(s):  
Fatemeh Toorang ◽  
Anahita HoushiarRad ◽  
Morteza Abdollahi ◽  
Mina Esmaili ◽  
Soraya Ebrahimpour Koujan
Keyword(s):  
Dietary Intake ◽  
Fruit And Vegetable

Dietary Intake of Phytonutrients in Relation to Fruit and Vegetable Consumption in Korea

2013 ◽  
Vol 113 (9) ◽  
pp. 1194-1199 ◽  
Author(s):  
Haeng-Shin Lee ◽  
Yang-Hee Cho ◽  
Juyeon Park ◽  
Hye-Rim Shin ◽  
Mi-Kyung Sung
Keyword(s):  
Dietary Intake ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable

scholarly journals Fruit and Vegetable Intake Among Children by Level of Variety, What We Eat in America, NHANES 2013–2016

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 206-206 ◽  
Author(s):  
M Katherine Hoy ◽  
John Clemens ◽  
Carrie Martin ◽  
Alanna Moshfegh
Keyword(s):  
Young Children ◽  
Dietary Intake ◽  
Vegetable Intake ◽  
Fruit And Vegetable Intake ◽  
Fruit And Vegetable ◽  
Percentage Contribution ◽  
Funding Sources ◽  
Very Young Children ◽  
Food Patterns ◽  
Side Dishes

Abstract Objectives To describe and compare fruit and vegetable intake by level of variety among children in What We Eat in America (WWEIA), NHANES. Methods One-day dietary intake data of children 2–19 years (N = 5920) in WWEIA, NHANES 2013–2016 were used. Fruit and vegetable (FV) variety was the count of foods consumed that contributed to total FV intake. To be counted, at least 0.1 cup equivalent (CE) FV of each single FV item and 0.2 CE FV from a mixed dish had to have been consumed. Each FV was counted only once; a mixed dish counted as one. The Food Patterns Equivalents Database was used to determine the CE of FV intake. Individuals were classified for variety of intake as High (H) (5 + items); Moderate (M) (3–4 items); Low (L) (1–2 items). Percentage contribution of WWEIA Food Categories to FV intake was estimated. Differences in FV intakes between variety levels were compared by t-test. Those with a count of ‘0’ (N = 466) were excluded. Results Percentage of children in each variety level was: H: 15, M: 33; L: 44; none: 8%. Mean FV intakes (CE/1000 kcal) by variety level were H: 1.9; M: 1.4; L: 0.8 (P < 0.001). Distributions of 2–5y, 6–11y and 12–19y, respectively among variety levels were: H: 18, 16, 13%; M: 40, 32, 30%; L: 37, 44, 48%; none: 6, 8, 9%. For H, M, and L levels, respectively, fruit variety counts were 2.5, 1.5, and 0.5, and vegetable variety counts were 3.5, 2, and 1 (P < 0.001). Among all 2–19y, single FV items (excl 100% juice) contributed 64% to FV intake of the H vs M (55%) and L (50%), whereas Mixed Dishes contributed 12% to intake of H vs M (15%) and L (21%). The percentages of H, M and L groups reporting intake from WWEIA Food Categories were 89, 65 and 40 for Vegetables; 86, 65, and 35 for Fruit; and 79, 79, and 77 for Mixed Dishes. Conclusions FV variety was highest for very young children and lowest among adolescents. Children with more variety of FV intake were more likely to include single FV and in higher amounts than those with less FV variety. These results support suggestions for boosting FV intake of children by encouraging their consumption at snacks and including vegetable side dishes at meals. Funding Sources ARS-USDA.

Dietary Intake Among Church-Affiliated African Americans: The Role of Intentions and Beliefs

2019 ◽  
Vol 46 (1) ◽  
pp. 29-54 ◽  
Author(s):  
Alexandria G. Bauer ◽  
Jannette Berkley-Patton ◽  
Kym Bennett ◽  
Delwyn Catley ◽  
Carole Bowe-Thompson ◽  
...  
Keyword(s):  
African Americans ◽  
Dietary Intake ◽  
Eating Behaviors ◽  
Vegetable Intake ◽  
Healthy Diet ◽  
Fruit And Vegetable Intake ◽  
Control Beliefs ◽  
Fruit And Vegetable ◽  
Dietary Interventions ◽  
Path Analyses

Diabetes and heart disease disproportionately burden African Americans, who tend to have worse nutritional intake than Whites. Many Black churches are influential institutions in the Black community, with potential to assist with promotion of healthy eating behaviors. The purpose of the current study was to use the Theory of Planned Behavior (TPB) to examine intention to eat a healthy diet and dietary behaviors among church-affiliated African Americans. It was hypothesized that TPB constructs would positively predict intention to eat a healthy diet and that intention to eat a healthy diet would be a predictor of fat and fruit and vegetable intake. It was also hypothesized that control beliefs would predict reduced fat intake and increased fruit and vegetable intake. Path analyses indicated behavioral, normative, and control beliefs were predictive of intention to eat a healthy diet. Intention to eat healthy was a significant predictor of dietary intake behaviors. These findings provide support for the use of the TPB in examining diet among church-affiliated African Americans. This study represents an opportunity to inform dietary interventions for the African American faith community.

scholarly journals Impact of a Fruit and Vegetable Prescription Program on Diet Quality and Cardio-Metabolic Risk Factors in Healthy Adults in a Worksite Setting: A Randomized Controlled Trial (OR16-07-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Beth Comerford ◽  
Kimberly Doughty ◽  
Valentine Njike ◽  
Rockiy Ayettey ◽  
Audra Weisel ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Dietary Intake ◽  
Nutrition Education ◽  
Diet Quality ◽  
Hemoglobin A1c ◽  
Healthy Adults ◽  
Grocery Store ◽  
Control Group ◽  
Fruit And Vegetable ◽  
The Impact

Abstract Objectives Community- and clinic-based fruit and vegetable “prescription” (FVRx) programs, which include nutrition education and subsidies to reduce the cost of fruits and vegetables have improved dietary intake and some clinical outcomes, such as hemoglobin A1c (HbA1c) and blood pressure. However, few if any studies have investigated the impact of an FVRx program in a worksite setting. The purpose of this study was to determine the effects of a worksite FVRx program on diet quality, body mass index (BMI), waist circumference, blood lipid concentrations, hemoglobin A1c (HbA1c), and blood pressure. Methods In the first of two planned cohorts, we randomized healthy adults employed at a community hospital in southern Connecticut to receive either the FVRx program for 10 weeks (n = 20) or standard worksite wellness offerings (n = 20). Each week, intervention participants received a 45-minute cooking and nutrition education session held during the workday and a voucher valuing $15–25, depending on household size, that could be redeemed for fruit and vegetable purchases at a local grocery store. Outcome measures were assessed at baseline and at the end of the intervention. Results Compared to the control group, participants in the FVRx group significantly increased their HEI-2010 score for vegetable intake (0.91 ± 1.41 vs. 0.02 ± 1.18, P < 0.05) and reduced their HE-2010 score for empty calories (−4.61 ± 4.82 vs. −0.75 ± 3.20, P < 0.01). There were no between-group differences in other HEI-2010 components, body composition, HbA1c blood lipids, or blood pressure. However, the FVRx group did improve their overall HEI-2010 score from baseline (7.85 ± 10.82, P < 0.05) whereas the control group did not (3.57 ± 9.51, P > 0.05). Conclusions In this interim analysis, we demonstrated potential benefits of a worksite FVRx program on intake of vegetables and empty calories. Changes in anthropometric or biochemical measures were not observed immediately post-intervention, but this may be due to enrollment of a low-risk population or length of time needed to influence those measures. That the intervention nevertheless improved dietary intake suggests that it may be valuable for prevention of diet-related disease in healthy adults. Funding Sources Centers for Disease Control and Prevention, Prevention Research Centers Program grant.

scholarly journals The Impact of a Community Fruit and Vegetable Voucher Program (Vouchers 4 Veggies) on Improvements in Dietary Intake and Food Security (P04-013-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Leah Jennings ◽  
Sanjana Marpadga ◽  
Cissie Bonini ◽  
Melissa Akers ◽  
Ronli Levi ◽  
...  
Keyword(s):  
Food Security ◽  
Dietary Intake ◽  
Vegetable Intake ◽  
Health Perception ◽  
Healthy Food ◽  
Fruit And Vegetable Intake ◽  
Grocery Stores ◽  
Fruit And Vegetable ◽  
Voucher Program ◽  
The Impact

Abstract Objectives Vouchers 4 Veggies (V4V) is a transformative healthy food voucher program aimed at increasing access to and affordability of healthy food in the most vulnerable communities. Between 2015–2018, over 2600 ethnically diverse low-income individuals were enrolled in the program with the goal to increase their fruit and vegetable intake, improve food security status and change health perception. Methods V4V partners with local community-based organizations and clinics that serve as voucher distribution sites as well as neighborhoods stores, grocery stores, and famer's markets where participants can redeem their vouchers. Participants receive $20-$40 worth of vouchers per month for 6 months. Data for this evaluation were collected using pre- and post- surveys (at 0 and 4–6 months) that included a validated fruit and vegetable intake screener, the USDA 7-item food security screener, demographic questions and health perception questions. Results Data from 862 matched surveys indicate that mean fruit and vegetable intake increased from 2.49 to 3.52 servings daily, corresponding to a 1.03 servings increase after six months in the program (0.89,1.77; P < .001). In addition, V4V participants’ food security scores improved, decreasing 0.88 points (−1.07, −0.71; P < 0.001) on a 6 point scale (0 being the most food secure and 6 being very food insecure), from a mean of 5.53 to 4.65 using the USDA validated 6-item scale. When stratified by race, food security improved significantly for all major racial groups except Black/African Americans. Finally, participants reported a statistically significant improvement in self-reported health status (P < 0.001), with a 14% change in status from poor/fair health to good/very good/excellent health. Conclusions This evaluation suggests that a modest supplement for fruits and vegetables may be able to improve dietary intake, support food security, and improve health perception among vulnerable residents of San Francisco. More research is needed to understand differences in maintaining long-term health and behavior changes among program participants. Funding Sources V4V received funding from the SF Department of Public Health, Hellman Foundation, AARP Foundation, and Kaiser Permanente Community Benefits Program.

scholarly journals Examining the Validity of Spectroscopy-Based Skin Carotenoid Measurements as a Proxy for Fruit and Vegetable Consumption

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 125-125
Author(s):  
Marcela Radtke ◽  
Stephanie Jilcott Pitts ◽  
Lisa Jahns ◽  
Gina Firnhaber ◽  
Brittany Loofbourrow ◽  
...  
Keyword(s):  
Systematic Review ◽  
Dietary Intake ◽  
Full Text ◽  
Vegetable Intake ◽  
Fruit And Vegetable Intake ◽  
Minority Population ◽  
Cochrane Central Register ◽  
Fruit And Vegetable ◽  
Hand Search ◽  
Full Text Review

Abstract Objectives The purpose of this study was to conduct a systematic review to assess criterion-related validity of spectroscopy-based skin carotenoid measurements against serum/plasma carotenoids and/or dietary intake of fruit and vegetables. Methods PubMed, Embase, ProQuest, Cumulative Index of Nursing and Allied Health Literature, Cochrane Database of Systematic Reviews, and Cochrane Central Register of Controlled Trials were systematically searched in December 2018 to identify articles for inclusion. Articles published from 1990–2018 that correlated spectroscopy-based skin carotenoid measurements to blood carotenoids and/or fruit and vegetable intake met inclusion criteria. The articles were reviewed independently by at least two authors and discrepancies were mediated by a third author. A hand search was conducted of the included papers to ensure no relevant articles were excluded. Results Of the 7931 articles identified in the literature search, 54 articles met the eligibility criteria for full-text review. Following the full-text review, 22 articles were selected for data extraction and were included in the present review. Following the hand search, seven additional articles were eligible for inclusion, resulting in a total of 29 articles. All 29 articles demonstrated statistically significant correlations between spectroscopy-based skin carotenoid measurements and serum/plasma carotenoids and/or dietary intake of fruits and vegetables. Three methods of spectroscopic detection were used: 20 articles used resonance Raman spectroscopy (RRS), seven articles used spectrophotometers, and two articles used reflection spectroscopy (RS) to measure skin carotenoids. Twenty of the articles described the racial/ethnic demographics of the study population, with seven articles containing more than 20% from a non-white, minority population. Four studies were conducted with infants, six studies included children, and the remaining 19 studies focused on adults. Conclusions The results of the systematic review support the use of spectroscopy-based skin carotenoid measurements as an alternative measure of fruit and vegetable intake. Additional research is warranted to examine the use of different spectroscopy techniques in diverse populations and populations of varying ages. Funding Sources N/A.

scholarly journals Contribution of What We Eat in America Food Categories to Fruit and Vegetable Intake by Level of Variety, What We Eat in America, NHANES 2013–2016 (P18-113-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
M Katherine Hoy ◽  
John Clemens ◽  
Carrie Martin ◽  
Alanna Moshfegh
Keyword(s):  
Dietary Intake ◽  
Vegetable Intake ◽  
T Test ◽  
Fruit And Vegetable Intake ◽  
Fruit And Vegetable ◽  
Funding Sources ◽  
Food Patterns ◽  
Beneficial Impact ◽  
Side Dishes

Abstract Objectives To compare contribution of What We Eat in America (WWEIA) Food Categories to fruit and vegetable (FV) intake by level of FV variety. Methods One-day dietary intake data of adults 20+ years (N = 10,064) in WWEIA, NHANES 2013–2016 were used. Fruit and vegetable (FV) variety was the count of foods consumed that contributed to total FV intake. To be counted, at least 0.1 cup equivalent (CE) FV of each single FV item and 0.2 CE FV from a mixed dish had to have been consumed. Each FV was counted only once; a mixed dish counted as one. The Food Patterns Equivalents Database was used to determine the CE of FV intake. Individuals were classified for variety of intake as High (H) (5 + items) N = 2316; Moderate (M) (3–4), N = 3423; Low (L) (1–2), N = 3746. Differences in % contribution of WWEIA Food Categories to FV intake between each level of variety were compared by t-test. Those with a count of ‘0’ (N = 579) were excluded. Results Mean CE FV intakes for each group were H: 4.4; M: 2.6; L: 1.4 (P < 0.001). Whole FV contributed 67% to FV intake of the H vs M (58%) and L (53%) (P < 0.001), whereas Mixed Dishes contributed 12% to intake of H vs M (17%) and L (27%) groups, (P < 0.001). Savory snacks accounted for 3% of H vs 5% of L and M (P < 0.001). Proportions of FV intake from other foods included: 100% juice (∼9%), Condiments (∼4%) or Sweets (∼1%). The contribution of Vegetables excluding potatoes to intakes of H, M and L groups, respectively, was 32%, 24% and 19%, (P < 0.001); contribution of White potatoes for H vs M and L was 7% vs 12% and 15%, (P < 0.001). Whole fruit accounted for 28% of intake by H vs M (22%) and L (19%), (P < 0.001). FV intake from the Food Categories of the H, M and L levels respectively were 1.4, 0.6 and 0.03 CE of Vegetables excluding potatoes; 1.2, 0.6, and 0.3 CE of Fruit; and 0.5, 0.4, and 0.4 CE from Mixed Dishes. The percentages from H, M and L groups reporting intake from Food Categories were 89, 64 and 34 for Vegetables excluding potatoes; 75, 49, and 22 for Fruit; and 72, 71, and 72 for Mixed Dishes. Conclusions Those with more variety of FV intake include whole FV in their diet more frequently and in higher amounts. These results illustrate the beneficial impact on FV intake of including a variety of FV items each day, and support suggestions for boosting intake by choosing FV at snacks, adding FV to mixed dishes and including vegetable side dishes at meals. Funding Sources ARS-USDA.

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