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Health Indicator Report of Daily Fruit Consumption

Fruits and vegetables contain essential vitamins, minerals, fiber, and other compounds that may help prevent many chronic diseases. Compared with people who consume a diet with only small amounts of fruits and vegetables, those who eat more generous amounts as part of a healthful diet are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, and certain cancers^1^. Fruits and vegetables also help people to achieve and maintain a healthy weight because they are relatively low in energy density^2^. To promote health and prevent chronic diseases, the 2010 Dietary Guidelines for Americans recommend two cups of fruit per day for a standard 2,000 calorie diet, with recommendations based on an individual's age, gender, and activity level^3^. Two cups represents four 1/2-cup servings.[[br]] [[br]] ---- 1. CDC. ''Can eating fruits and vegetables help people to manage their weight?'' (Research to Practice Series No. 1) [Online Access] [][[br]] 2. World Cancer Research Fund, American Institute for Cancer Research. ''Food, nutrition, physical activity and the prevention of cancer: a global perspective.'' November 2007. [Online Access] [] [[br]] 3. Dietary Guidelines for Americans, 2010 []
In 2012, Utah added the question on fruit consumption. This question was not available in the U.S. dataset, no there is no value for U.S. 2012. Due to changes in both sampling and the fruit consumption question format, 2011 data should not be compared to previous years.

Two or More Servings of Fruits per Day, Utah and U.S., 2011-2015


U.S. data do not include U.S. territories, but do include District of Columbia. Age-adjusted to U.S. 2000 standard population. Note: At the time of this update, the BRFSS U.S. dataset did not include an age variable but did include five age categories up to age 80+ (vs. the typical weighting scheme that includes 85+). Comparisons with both weighting schemes were compared using Utah data, and the difference was about 1/100 of a percentage point.

Data Sources

  • Utah Data: Behavioral Risk Factor Surveillance System, Office of Public Health Assessment, Utah Department of Health
  • U.S. Data: Behavioral Risk Factor Surveillance System (BRFSS), Division of Behavioral Surveillance, CDC Office of Surveillance, Epidemiology, and Laboratory Services

Data Interpretation Issues

In 2011, the BRFSS changed its methodology from a landline only sample and weighting based on post-stratification to a landline/cell phone sample and raking as the weighting methodology. Raking accounts for variables such as income, education, marital status, and home ownership during weighting and has the potential to more accurately reflect the population distribution. More details about these changes can be found at: [].


The proportion of adults who reported consuming two or more servings of fruit daily.


The number of survey respondents who reported consuming two or more servings of fruit daily.


The total number of survey respondents.

Healthy People Objective NWS-14:

Increase the contribution of fruits to the diets of the population aged 2 years and older
U.S. Target: 0.90 cup equivalent per 1,000 calories

Other Objectives

Increase the proportion of persons aged 18 years and older who consume at least two daily servings of fruit. [[br]] '''Utah Target:''' 34.7%

How Are We Doing?

Please note that the fruit consumption questions were changed in 2011 and results cannot be compared with previous years. In 2015, about one of three (29.9%) Utah adults reported eating two or more servings of fruit each day (age-adjusted rate). The rate in 2011 (the first comparable year) was 33.8%. This decrease is statistically significant. Women report higher fruit consumption than men. Consumption increased with education and income. More college graduates (37.5%) and those with some post high school education (29.7%) reported eating at least two fruit servings per day than those with lower levels of education according (2015 data). Consumption also increased with income, with higher consumption in households earning $75,000 or more (33.9%) than those earning less than $25,000 (26.6%). Consumption varied by local health district (LHD) in 2015, with Summit County significantly higher (40.9%) than the state rate. The lowest rates were seen in Tooele County (25.0%) and Southwest (25.7%) but not statistically significant. Fruit consumption also varied by Utah Small Areas during the years 2012-2015. Areas with rates that were statistically higher than the state were: Summit County (36.9%), American Fork/Alpine (37.2%), Morgan Co (All)/Weber Co (East) (37.5%), West Jordan (SE) (38.1%), Holladay (40.9%), Sandy (SE) (44.2%), and SLC (Foothill/U of U) (44.5%). Areas that were significantly lower were: Kearns V2 (21.1%), Sevier/Piute/Wayne Counties (21.5%), Tooele County (22.8%), Carbon/Emery Counties (23.5%), Lehi/Cedar Valley (24.6%) and TriCounty (24.8%).

How Do We Compare With the U.S.?

In 2015, 29.9% of Utah adults reported eating two or more servings of fruit each day, which is greater than than the U.S. rate of 28.8% (age-adjusted rates), but not statistically significant.

What Is Being Done?

In 2013, through funding from the Centers for Disease Control and Prevention (CDC) the Healthy Living through Environment, Policy, and Improved Clinical Care Program (EPICC) was established. Within Domain 2--Environmental Approaches that Promote Health--EPICC works: In Schools: # Schools are encouraged to apply for the Healthy Schools program through the Alliance for a Healthier Generation. Participation in this program assists schools to set up policy and environmental supports that make it easier for students and staff to be physically active and eat healthy food. # Height and weight trends are being tracked in a sample of elementary students to monitor Utah students. # Action for Healthy Kids brings partners together to improve nutrition and physical activity environments in Utah's schools by implementing the school-based state plan strategies, working with local school boards to improve or develop policies for nutritious foods in schools. This includes recommendations for healthy vending options. [[br]] [[br]] In Worksites: # The Utah Council for Worksite Health Promotion recognizes businesses that offer employee fitness and health promotion programs. # EPICC partners with local health departments to encourage worksites to complete the CDC Scorecard and participate in yearly health risk assessment for their employees. EPICC provides toolkits and other resources for employers interested in implementing wellness programs through the [] website: [] [[br]] [[br]] In Communities: # Local health departments (LHDs) receive federal funding to partner with schools, worksites, and other community based organizations to increase access to fresh fruits and vegetables through farmers markets and retail stores. LHDs also work with cities within their jurisdictions to create a built environment that encourages physical activity.[[br]] [[br]] In Healthcare: # EPICC works with health care systems to establish community clinical linkages to support individuals at risk for or diagnosed with diabetes or hypertension to engage in lifestyle change programs such as chronic disease self-management and diabetes prevention programs.[[br]] [[br]] In Childcare: # LHDs statewide are implementing the TOP Star program, which aims to improve the nutrition and physical activity environments and achieve best practice in child care centers and homes. # EPICC works with state and local partners through the Childcare Obesity Prevention workgroup to implement policy and systems changes in early care and education across agencies statewide.

Evidence-based Practices

The EPICC program promotes evidence based practices collected by the Center TRT. The Center for Training and Research Translation (Center TRT) bridges the gap between research and practice and supports the efforts of public health practitioners working in nutrition, physical activity, and obesity prevention by: *Reviewing evidence of public health impact and disseminating population-level interventions; *Designing and providing practice-relevant training both in-person and web-based; *Addressing social determinants of health and health equity through training and translation efforts; and *Providing guidance on evaluating policies and programs aimed at impacting healthy eating and physical activity.[[br]] [[br]] Appropriate evidence based interventions can be found at: [[br]] []

Available Services

The [ EPICC Program website] includes information and links to national websites on increasing fruit and vegetable consumption. The [ MyPlate] food guidance system provides consumer tools, in English and Spanish, to meet the Dietary Guidelines for Americans, including individualized plans, tools to track intake, and plans for early childhood, pregnancy, and lactation. The [ Fruits & Veggies--More Matters], the [ U.S. Department of Agriculture (USDA)] and [ Produce for Better Health] websites include a kids' site, educational brochures, recipes, and consumer tips for selecting, storing, and preparing vegetables.
Page Content Updated On 11/29/2016, Published on 12/05/2016
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Content updated: Fri, 26 May 2017 10:19:44 MDT