Health Indicator Report of Daily Vegetable 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 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.
Three or More Servings of Vegetables per Day by Race, Utah Adults Aged 18+, 2012-2013
NotesAge-adjusted to U.S. 2000 standard population based on 3 age groups: 18-34, 35-49, and 50+. This view combines two years of data (2012-2013) to get reliable estimates. Note the total for the state refers to two years of combined data (i.e., not just 2013).
Data SourceUtah Data: Behavioral Risk Factor Surveillance System, Office of Public Health Assessment, Utah Department of Health
Data Interpretation IssuesVegetable questions were revised in 2011, so results cannot be compared with previous years. To reduce bias and more accurately represent population data, the BRFSS has changed survey methodology. In 2010, it began conducting surveys by cellular phone in addition to landline phones. It also adopted "iterative proportional fitting" (raking) as its weighting method. More details about these changes can be found at: http://health.utah.gov/opha/publications/brfss/Raking/Raking%20impact%202011.pdf.
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.
NumeratorThe 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.
DenominatorThe total number of survey respondents.
Healthy People Objective NWS-15:Increase the variety and contribution of vegetables to the diets of the population aged 2 years and older
U.S. Target: Not applicable, see subobjectives in this category
Other ObjectivesIncrease the proportion of persons aged 18 years and older who consume at least 3 daily servings of vegetables. Utah Target: 27.1%
How Are We Doing?Only 17.5% of Utah adults reported eating three or more daily servings of vegetables in 2013 (age-adjusted rate). Please note that the vegetable consumption questions were changed in 2011 and results cannot be compared with previous years. Women have higher rates of having three or more servings of vegetables than do men across every age group. Overall, 21.1% (19.8%-22.4%) of women consumed three or more servings, compared to 13.7% (12.5%-14.9%) of men. Consumption of vegetables increases with education, with more some post high school education (18.7%) and college graduates (21.8%) reporting 3+ servings per day than those completing high school or GED (13.5%). Consumption also increased with income, with higher consumption by those in households earning $75,000 or more (20.0%) than those earning less than $50,000. Consumption varied by local health district and Utah Small Areas. None of the local health districts had rates that were significantly different from the state; however, the lowest rate was seen for Southeastern Local Health District and the highest rate was seen for Wasatch Local Health District. Three small areas (Midvale, Sandy (SE), and Woods Cross/North Salt Lake) had rates that were significantly higher than the state rate of 17.5%. West Jordan (W)/Copperton, Tooele County, Sevier/Piute/Wayne Counties, and Southwest Local Health District (Other) had rates that were significantly lower than the state.
How Do We Compare With the U.S.?In the past, the percentage of Utah adults who reported eating three or more daily servings of vegetables was consistently below the U.S. percentage. This difference decreased in recent years, and in 2013 Utah's percentage (17.5%) was higher than that of the U.S. (15.9%).
What Is Being Done?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 from the consolidation of three programs (Diabetes Prevention and Control Program, Heart Disease and Stroke Prevention Program, and the Physical Activity, Nutrition and Obesity Program) and the addition of one (School Health). This consolidation was designed to assist in the coordination of activities to ensure a productive, collaborative, and efficient program focused on health outcomes. The program aims to reduce the incidence of diabetes, heart disease, and stroke by targeting risk factors including reducing obesity, increasing physical activity and nutritious food consumption, and improving diabetes and hypertension control. Housed within the EPICC Program, the Utah Physical Activity and Nutrition Plan (U-PAN) 2010-2020 plan was released April 2010 and addresses the six areas of focus including 1) increase physical activity; 2) increase consumption of fruits and vegetables; 3) decrease the consumption of sugar sweetened beverages; 4) increase breastfeeding initiation, duration, and exclusivity; 5) reduce the consumption of high energy dense foods; and 6) decrease television viewing. Implementation of the plan is accomplished through five workgroups: Schools, Childcare, Healthcare, Worksite, and Community. One of EPICC's partners, Utah Partnership for Healthy Weight, a non-profit organization, is focused on bringing informational and financial resources not readily available to state health departments to obesity prevention efforts in Utah. The Partnership works to coordinate the many ongoing and future initiatives within Utah's communities. UDOH staff attend regular meetings of the Partnership and also serve as Partnership board members. Currently, activities are occurring in five main areas: In Schools: (1) The USDA's HealthierUS Challenge helps elementary schools set up policy and environmental supports that make it easier for students and staff to be physically active and eat healthy food. (2) Height and weight trends are being tracked in a sample of elementary students to monitor Utah students. (3) 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. In Worksites: (1) The Utah Council for Worksite Health Promotion recognizes businesses that offer employee fitness and health promotion programs. (2) The U-PAN worksite workgroup provides toolkits and other resources for employers interested in implementing wellness programs through the choosehealth.utah.gov website: http://choosehealth.utah.gov/business/worksite-wellness.php In the Community: (1) 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. (2) The EPICC program leads a statewide coalition to implement strategies within the U-PAN state plan. In Healthcare: (1) The Utah Medical Association's Healthy Lifestyles workgroup also serves as the U-PAN Healthcare workgroup. They work to address objectives of the U-PAN State Plan. (2) Several of the U-PAN Healthcare Workgroup objectives involve regularly assessing and counseling for physical activity during patient visits. (3) The EPICC program works with health care systems to establish community clinical linkages to support individuals at risk for or diagnosed with diabetes to engage in lifestyle change programs such as chronic disease self-management. In Childcare: (1) 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. (2) 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 PracticesThe 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. Appropriate evidence based interventions can be found at: http://www.centertrt.org/?p=interventions_interventions_overview
Available ServicesVisit www.choosehealth.utah.gov for more information. 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, Centers for Disease Control and Prevention 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 12/02/2014, Published on 12/02/2014