Indicator Report - Daily Vegetable Consumption
Why Is This Important?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 daily.
Data NotesIn 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. Age-adjusted to U.S. 2000 standard population.
**Use caution in interpreting rates for Black and Pacific Islander, the estimates have a relative standard error greater than 30% and is therefore deemed unreliable by Utah Department of Health standards.
Data from the 2012 BRFSS may not be directly comparable to data from the 2011 BRFSS due to changes in the questionnaire. For this reason, 2011 and 2012 results were combined on this graph to increase reliability. Caution should be made when interpreting these data.
Data SourcesUtah Data: Behavioral Risk Factor Surveillance System, Office of Public Health Assessment, Utah Department of Health.
DefinitionThe 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
Page Content Updated On 11/26/2013, Published on 11/27/2013