Fruit and vegetable consumption: marketing data to inform nutrition education and policy

Abstract Objective: The main objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on fruit and vegetable consumption and cooking behaviours. Secondary objectives were to examine factors that affected participant retention and program completion, and analyse program feedback provided by participants. Design: This study conducted a mixed methods evaluation embedded within a cluster randomised controlled trial of the M2MP intervention. Adult participants completed a pre- and post-program survey reporting on their fruit and vegetable consumption and cooking behaviours. A subsample participated in structured interviews, providing feedback about M2MP and the impact of the program. Setting: Seven weekly classes took place in community centres and extension offices in central Illinois. Participants: 120 adults and their families participated. Class cohorts were randomly assigned to one of three treatment groups: (1) nutrition education and cooking classes with produce allocations (PAE, n 39); (2) nutrition education and cooking classes only (EO, n 36) or (3) control group (n 45). Results: Compared to control, PAE participants reported larger increases from pre- to post-intervention in fruit (P = 0·001) and vegetable consumption (P = 0·002), with no differences in cooking frequency. Interview analyses identified key themes in behaviour changes due to M2MP, including reported increases in dietary variety, cooking self-efficacy and children’s participation in cooking. Conclusions: PAE participants who received an intervention that directly increased their access to fresh produce (via produce allocations) increased their reported fruit and vegetable consumption. Though participants’ cooking frequency did not change, interviewees reported increased variety, cooking confidence and family participation in cooking.

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Minimal Impact of Nutrition Education and Fruit and Vegetable Consumption on Biomarkers of Inflammation and Oxidative Stress

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2015/15994 ◽

2015 ◽

Vol 5 (3) ◽

pp. 179-189

Author(s):

Meredith Wagner ◽

Yeong Rhee ◽

Kerrie Hert-Honrath ◽

Elizabeth Salafia ◽

Donna Terbizan

Keyword(s):

Oxidative Stress ◽

Nutrition Education ◽

Vegetable Consumption ◽

Fruit And Vegetable Consumption ◽

Fruit And Vegetable ◽

Minimal Impact ◽

And Oxidative Stress

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Evaluation of "College CHEF," a Campus-based, Culinary Nutrition Education Program

Building Healthy Academic Communities Journal ◽

10.18061/bhac.v1i1.5436 ◽

2017 ◽

Vol 1 (1) ◽

pp. 29 ◽

Cited By ~ 1

Author(s):

Jennifer McMullen ◽

Melinda Ickes ◽

Melody Noland ◽

Don Helme

Keyword(s):

College Students ◽

Nutrition Education ◽

Education Program ◽

Vegetable Consumption ◽

Overweight And Obesity ◽

Fruit And Vegetable Consumption ◽

Fruit And Vegetable ◽

Post Intervention ◽

Nutrition Education Program ◽

The Impact

Aim: Evaluate the impact of a campus-based culinary nutrition education program, the College CHEF: Cooking Healthfully Education for Life-long Change, to determine if there were significant differences preto post- intervention with participants' attitudes, behaviors, and knowledge with healthy eating/cooking.Background: College students have high rates of overweight and obesity and tend to have unhealthy dietary practices. Culinary nutrition programs may provide students a means to improve related attitudes, behaviors, and knowledge.Methods: College students residing on campus were recruited. Participants completing both pre- and post-measures were included in analysis: Control (n= 17) and intervention groups (n = 15). Quasi-experimental pre-, post- design: Surveys were administered to both groups at baseline and post-intervention in October-November 2015.Results: There was a statistically significant improvement in fruit and vegetable consumption (p = .03) and with knowledge of cooking terms and techniques (p < .001).Conclusions: Campus-based culinary nutrition education programming has potential to positively impact college students’ fruit and vegetable consumption and cooking knowledge. Future programs should incorporate strategies such as additional opportunities to engage in hands-on practice and building cross-campus collaborations to promote sustainability.

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Factors affecting food choice in relation to fruit and vegetable intake: a review

Nutrition Research Reviews ◽

10.1079/nrr200244 ◽

2002 ◽

Vol 15 (2) ◽

pp. 373-387 ◽

Cited By ~ 199

Author(s):

J Pollard ◽

S. F. L Kirk ◽

J. E Cade

Keyword(s):

Nutrition Education ◽

Food Choice ◽

Vegetable Intake ◽

Vegetable Consumption ◽

Fruit And Vegetable Consumption ◽

Fruit And Vegetables ◽

Fruit And Vegetable Intake ◽

Main Body ◽

Fruit And Vegetable ◽

Personal Ideology

AbstractThe present review provides an investigation into the food choice decisions made by individuals in relation to fruit and vegetable consumption. A comprehensive body of evidence now exists concerning the protective effect of fruit and vegetables against a number of diseases, particularly cardiovascular disease and certain forms of cancer. Current UK recommendations are to increase intakes of fruit and vegetables to 400 g/person per d. In the main body of the review the factors that affect food choice decisions of adults in relation to fruit and vegetable consumption are studied, following a suggested framework of food choice. Factors covered include sensory appeal, familiarity and habit, social interactions, cost, availability, time constraints, personal ideology, media and advertising and health. The content of the review shows just how complex the food choice process can be. Health promotion techniques can be better targeted towards certain groups of individuals, all holding similar sets of values, when making food choice decisions. Food choice, in relation to fruit and vegetable intake, needs to be studied in more depth, in order to provide effective nutrition education programmes, in particular the sets of priorities that different sub-groups of the population consider when making food choice decisions.

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Psychosocial Factors Associated with Fruit and Vegetable Consumption

American Journal of Health Promotion ◽

10.4278/0890-1171-10.2.98 ◽

1995 ◽

Vol 10 (2) ◽

pp. 98-104 ◽

Cited By ~ 135

Author(s):

Susan M. Krebs-Smith ◽

Jerianne Heimendinger ◽

Blossom H. Patterson ◽

Amy F. Subar ◽

Ronald Kessler ◽

...

Keyword(s):

Nutrition Education ◽

Psychosocial Factors ◽

Fruits And Vegetables ◽

Vegetable Intake ◽

Vegetable Consumption ◽

Good Health ◽

Fruit And Vegetable Consumption ◽

Fruit And Vegetable Intake ◽

Baseline Survey ◽

Fruit And Vegetable

Purpose. This study examined the relationship between various psychosocial factors and fruit and vegetable consumption. Design. The 5 A Day Baseline Survey, conducted in August 1991, just before the initiation of the 5 A Day for Better Health Program, obtained data on adults' intakes of, and their knowledge, perceptions, and attitudes regarding, fruits and vegetables. Setting. The survey was conducted by telephone. Subjects. Subjects were 2811 adults (response rate, 43%) aged 18 years and older in the 48 coterminous United States. Measures. Fruit and vegetable intake was measured as self-reported frequency of use; most of the psychosocial variables were measured using Likert scales. Results. This study estimates that only 8% of American adults thought that five or more servings of fruits and vegetables were needed for good health. Of the factors studied, the most important in determining someone's fruit and vegetable intake were the number of servings they thought they should have in a day, whether they liked the taste, and whether they had been in the habit of eating many fruits and vegetables since childhood. These few factors accounted for 15% more of the variation in fruit and vegetable consumption than did demographic variables alone (8%). Conclusions. Nutrition education should stress the need to eat five or more servings of fruits and vegetables per day because few adults are aware of this recommendation and such knowledge is strongly associated with increased intake. Furthermore, efforts to increase the palatability of fruits and vegetables, especially among children, should be promoted.

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