 |
Americans still not eating enough fruits and vegetables, according to two recent studies
March 19, 2007"Eat your vegetables" has been heard at the dinner tables of America for a long time. Has the message gotten through? Since 1990 the Dietary Guidelines for Americans has recommended consuming at least two servings of fruits and three servings of vegetables daily. However, two studies published in the April issue of the American Journal of Preventive Medicine clearly show that Americans are not meeting the mark. This is a serious public health concern because consuming a diet high in fruits and vegetables is associated with decreased risk of obesity and certain chronic diseases, such as cardiovascular disease, diabetes and some cancers.
Researchers from the Johns Hopkins School of Public Health and the Welch Center for Prevention, Epidemiology, and Clinical Research in Baltimore analyzed NHANES data (National Health and Nutrition Examination Surveys) to determine trends over time for fruit and vegetable consumption among American adults. The answers are not encouraging. Despite campaigns and slogans, Americans have not increased their consumption, with 28% and 32% meeting USDA guidelines for fruits and vegetables, respectively, and less than 11% meeting the current USDA guidelines for both fruits and vegetables.
The study included 14,997 adults ( ≥18 years) from 1988 to 1994 and 8,910 adults from 1999 to 2002 with complete demographic and dietary data. Approximately 62% did not consume any whole fruit servings and 25% of participants reported eating no daily vegetable servings. There was no improvement in Americans' fruit consumption during this period and there was a small decrease in vegetable intake.
In the article, Tiffany Gary, PhD, states, "Low fruit and vegetable consumption with no indication of improvement between 1988 and 2002 as well as consumption disparities across ethnic, income, and educational groups should alarm public health officials and professionals. With two thirds of the U.S. adult population overweight or obese, the implications of a diet low in fruits and vegetables are extensive... New strategies, in addition to the 5-A-Day Campaign, are necessary to help Americans make desirable behavioral changes to consume a healthy diet that includes a variety of fruits and vegetables."
Previous studies have shown a disparity in the diets of blacks and whites, as well as a more serious disparity in the incidence of heart disease, cancer and stroke. A second article published in the April issue of the American Journal of Preventive Medicine examined whether the diets of non-Hispanic blacks have improved relative to the diets of whites.
Also working with the data from the National Health and Nutrition Examination Surveys (NHANES) I (1971-75); II (1976-1980); III (1988-1994); 1999-2000; and 2001-2002, researchers found that little progress has been made in closing the gap between blacks and whites. In fact, the authors point out that the results are remarkable for similarity of trajectories in all race-gender groups. The quantity of food, total energy intake, energy from carbohydrate, and energy density increased, and energy from total and saturated fat and cholesterol intake decreased across the board. These results suggest a population-wide shift in intake of energy and macronutrients over the 3-decade span of the four surveys and may reflect changes in diet that were adopted by all race-gender groups.
Dr. Ashima Kant, PhD, Queens College of the City University of New York, concludes, "Dietary intake trends in blacks and whites over the past several decades appear to be similar - suggesting that previously identified dietary risk factors that differentially affect black Americans have not improved in a relative sense. The differences observed need to be confirmed with biomarkers, but would seem sufficiently strong to warrant intensified study and action to better understand the sociocultural or environmental factors that anchor these persistent differentials and identify approaches to effect change while building on strengths of current dietary patterns where possible."
Emphasizing the need to encourage proper diet, Linda C Nebeling, PhD, MD, RD, FADA, of the National Cancer Institute, NIH, states in a commentary in the same issue, "The majority of U.S. adults continue to consume fewer than five servings of fruits and vegetables daily. Increases in public awareness of the importance of and recommendations for fruit and vegetable consumption are yet to be accompanied by increased intake, demonstrating the need for a reinvigorated effort to promote fruit and vegetable consumption. On March 19, 2007 'Fruits & Veggies-More Matters' will be launched. This effort will build on the strong public-private partnership begun in 1991 by the 5-A-Day for Better Health Program."
Elsevier Health Sciences
Related Vegetable Consumption Current Events and Vegetable Consumption News Articles
Don't judge the nutrient content of white vegetables by color alone
Potatoes and other white vegetables are just as important to a healthy diet as their colorful cousins in the produce aisle, according to the authors of a scientific supplement published yesterday in the peer-reviewed journal, Advances in Nutrition.
Could eating peppers prevent Parkinson's?
New research reveals that Solanaceae-a flowering plant family with some species producing foods that are edible sources of nicotine-may provide a protective effect against Parkinson's disease.
Smarter lunchrooms make lunch choices child's play
In January 2012, the United States Department of Agriculture passed a series of regulations designed to make school lunches more nutritious, which included requiring schools to increase whole grain offerings and making students select either a fruit or vegetable with their purchased lunch.
Diet rich in vegetables may help stave off acute pancreatitis
A diet rich in vegetables could help stave off the development of the serious condition acute pancreatitis, suggests a large study published online in the journal Gut.
Trying to Quit Smoking? Try Eating More Fruits and Vegetables
If you're trying to quit smoking, eating more fruits and vegetables may help you quit and stay tobacco-free for longer, according to a new study published online by University at Buffalo public health researchers.
Exercise and a healthy diet of fruits and vegetables extends life expectancy in women in their 70s
Women in their seventies who exercise and eat healthy amounts of fruits and vegetables have a longer life expectancy, according to research published in the Journal of the American Geriatrics Society.
Begin early: Researchers say water with meals may encourage wiser choices
Water could change the way we eat. That's the conclusion of new research by T. Bettina Cornwell of the University of Oregon and Anna R. McAlister of Michigan State University. Their findings appear online this week ahead of regular publication by the journal Appetite.
Starting a family does not encourage parents to eat healthier
It is often thought that starting a family will lead parents to healthier eating habits, as they try to set a good example for their children.
Large-scale, community-wide preventive initiative dramatically impacts CV risk profile
A population-wide community and clinical prevention program involving 10,000 adults meaningfully reduced the cardiovascular (CV) risk profile among a substantial portion of the population as indicated by those participating in screenings.
Should we play hide-and-go-seek with our children's vegetables?
Pass the peas please! How often do we hear our children say this? According to the Centers for Disease Control and Prevention's Youth Risk Behavior Surveillance System survey of adolescents, only 21% of our children eat the recommended 5 or more fruits and vegetables per day.
More Vegetable Consumption Current Events and Vegetable Consumption News Articles
 |
True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil (Author), Sam Fox (Author), Michael Stebner (Contributor) When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious, but it must promote the diner's wellbeing. TRUE FOOD supports the same mission, with freshly imagined recipes that are seasonal, inviting, and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, TRUE FOOD demonstrates how easy it is to eat well at home. With essays on topics ranging from farmer's markets to proper proportions, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, such as Curried Cauliflower Soup, Corn and Ricotta Cheese Ravioli and Vegetables with Parmesan Broth, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart,... |
 |
The Week-by-Week Vegetable Gardener's Handbook: Make the Most of Your Growing Season by Jennifer Kujawski (Author), Ron Kujawski (Author) “Timing is everything,” they say, and vegetable gardening is no exception. Knowing exactly when to start seeds indoors, what day to transplant them into the ground, when to pinch off the blossoms, and when to pick for peak flavor is the secret to enjoying bountiful harvests all through the gardening season. In Week-by-Week Vegetable Gardener’s Handbook, authors Ron and Jennifer Kujawski take the guesswork out of gardening with weekly to-do lists that break gardening down into easily manageable tasks. Suitable for all gardening zones, the book offers easy instructions for setting up a personalized schedule based on your last frost date. The Kujawskis are an inspiring father– daughter team who share their own triumphs, mistakes, and misadventures over many years spent... |
 |
Vegetable Consumption and Health: New Research (Nutrition and Diet Research Progress) by Claudia Wilson (Editor), Melinda Morree (Editor) It is well-known that diets high in vegetables are associated with lower rates of chronic diseases and cancers. Vegetables provide a good source of nutrients and dietary fibre which are essential for various bodily functions. Throughout the world, though, reported vegetable consumption is well below the recommended levels set by the World Health Organization. In this book, the authors present current research in the study of vegetable consumption and health. Topics discussed include food insecurity and vegetable consumption; quality control for pesticide residues in olives and olive oil; pest management of cruciferous crops in China; availability and utilization of traditional vegetables; cucumbers as a source of biological active substances and vegetable consumption by older adults in... |
 |
VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good by Mark Bittman (Author) “I live full-time in the world of omnivores, and I’ve never wanted to leave. But the Standard American Diet (yes, it’s SAD) got to me as it gets to almost everyone in this country.” Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing. His solution was a deal with himself. He would become a “flexitarian.” He adopted a diet heavy in vegetables, fruits, and grains by following a healthy vegan diet (no meat, dairy, or processed foods) all day. After 6:00 p.m. he’d eat however he wanted, though mostly in moderation. Beyond that, his plan involved no gimmicks,... |
 |
Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Revised Edition by Joel Fuhrman (Author) The Eat To Live 2011 revised edition includes updated scientific research supporting Dr. Fuhrman's revolutionary six-week plan and a brand new chapter highlighting Dr. Fuhrman's discovery of toxic hunger and the role of food addiction in weight issues. This new chapter provides novel and important insights into weight gain. It explains how and why eating the wrong foods causes toxic hunger and the desire to over consume calories; whereas a diet of high micronutrient quality causes true hunger which decreases the sensations leading to food cravings and overeating behaviors. It instructs readers on how to leave behind the discomfort of toxic hunger, cravings, and addictions to unhealthy foods. New recipes and menus are included as well as new and updated Frequently... |
 |
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis (Author) A renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls “wheat bellies.” According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It’s due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor... |
 |
River Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall (Author) A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. In this lavishly... |
 |
The Paleo Diet Revised: Lose Weight and Get Healthy by Eating the Foods You Were Designed to Eat by Loren Cordain (Author) Eat for better health and weight loss the Paleo way with this revised edition of the bestselling guide-over 100,000 copies sold to date!Healthy, delicious, and simple, the Paleo Diet is the diet we were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will work wonders. Dr. Loren Cordain demonstrates how, by eating your fill of satisfying and delicious lean meats and fish, fresh fruits, snacks, and non-starchy vegetables, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses.Breakthrough nutrition program based on eating the foods we were genetically designed to eat-lean meats and fish and other foods that made up the diet of our... |
 |
It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways by Melissa Hartwig (Author), Dallas Hartwig (Author) Now a New York Times bestseller! Food can change your life in unexpected ways. It Starts With Food will show you how. It Starts With Food outlines a clear, balanced, sustainable plan to change the way you eat forever--and transform your life in unexpected ways. Your success story begins with "The Whole30," Dallas and Melissa Hartwig's powerful 30-day nutritional reset. Since 2009, their underground Whole30 program has quietly led tens of thousands of people to weight loss, improved quality of life and a healthier relationship with food - accompanied by stunning improvements in sleep, energy levels, mood and self-esteem. More significantly, many people have reported the "magical" elimination of a variety of symptoms, diseases and conditions - in just 30 days. ... |
 |
Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long by Eliot Coleman (Author), Barbara Damrosch (Author), Kathy Bray (Illustrator) If you love the joys of eating home-garden vegetables but always thought those joys had to stop at the end of summer, this book is for you. Eliot Coleman introduces the surprising fact that most of the United States has more winter sunshine than the south of France. He shows how North American gardeners can successfully use that sun to raise a wide variety of traditional winter vegetables in backyard cold frames and plastic covered tunnel greenhouses without supplementary heat. Coleman expands upon his own experiences with new ideas learned on a winter-vegetable pilgrimage across the ocean to the acknowledged kingdom of vegetable cuisine, the southern part of France, which lies on the 44th parallel, the same latitude as his farm in Maine. This story of sunshine, weather patterns, old... |
| © 2013 BrightSurf.com |