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 2.5 cups of vegetables per day for a standard 2,000 calorie diet, with recommendations
based on an individual's age, gender, and activity level (3). Two and one-half cups represents five 1/2-cup servings of vegetables
Percentage of Adults Who Reported Having Had 3 or More Servings of Vegetables per Day by Race, Utah Adults Aged 18+, 2011
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. The 2011
data on this graph is based on the new methodology (landline/cell phone sample; raking).
*Use caution in interpreting, the estimate has a relative standard error greater than 30% and does not meet UDOH standards
Age-adjusted to U.S. 2000 standard population.
Utah Data: Behavioral Risk Factor Surveillance System, Office of Public Health Assessment, Utah Department of Health.
The proportion of adults who reported consuming at least three daily servings of vegetables, with at least one third of them
being dark green or orange vegetables.
How We Calculated the Rates
The number of survey respondents who reported consuming at least three daily servings of vegetables, with at least one third
of them being dark green or orange vegetables.
The total number of survey respondents.
Page Content Updated On 10/22/2012,
Published on 10/31/2012
Physical Activity, Nutrition, and Obesity Program, Bureau of Health Promotion, Division of Disease Control and Prevention, Utah Department of Health, Salt Lake City, UT 84114-2107,
Telephone: Rebecca Fronberg 801-538-6229, Julia Shumway 801-538-6387
The information provided above is from the Utah Department of Health's Center for
Health Data IBIS-PH web site (http://ibis.health.utah.gov). The information published
on this website may be reproduced without permission. Please use the following citation:
Wed, 19 June 2013 14:22:54
from Utah Department of
Health, Center for Health Data, Indicator-Based Information System for Public Health Web