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. People who eat at adequate amount of fruits and vegetables 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 achieve and maintain a healthy weight because they are relatively low in energy density.^2^, ^3^ To promote health and prevent chronic diseases, the 2015-2020 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.^4^ [[br]][[br]] ---- 1. CDC. ''Can eating fruits and vegetables help people to manage their weight?'' (Research to Practice Series No. 1) [Online Access] [http://www.cdc.gov/nccdphp/dnpa/nutrition/pdf/rtp_practitioner_10_07.pdf][[br]] 2. CDC "Low-Energy-Dense Foods and Weight Management:Cutting Calories WhileControlling Hunger." [https://www.cdc.gov/nccdphp/dnpa/nutrition/pdf/r2p_energy_density.pdf] [[br]] 3. 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] [http://www.dietandcancerreport.org] [[br]] 4. Dietary Guidelines for Americans, 2015-2020. [https://health.gov/dietaryguidelines/2015/guidelines/]
There was considerable variation in the percentage of adults consuming three or more servings of vegetables daily by Utah Small Area. The lowest percentage was seen for the Small Area of Carbon/Emery Counties (10.0%, significantly lower than the state rate) and the highest was seen for Grand County (29.9%, significantly higher than the state of 17.4% for the two years combined).
Vegetables Consumed Three or More Times Per Day by Utah Small Area, 2013 and 2015 (Combined Years)
NotesAge-adjusted to U.S. 2000 standard population. Due to smaller number of respondents in Utah Small Areas, data from 2013 through 2015 results were combined to increase reliability. [[br]] ^Use caution in interpreting rate for San Juan County; the estimate has a coefficient of variation >30% and is therefore deemed unreliable by Utah Department of Health standards. A description of the Utah Small Areas may be found on IBIS at the following URL: [http://ibis.health.utah.gov/resource/Help.html].
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: [https://ibis.health.utah.gov/pdf/opha/resource/brfss/RakingImpact2011.pdf].
DefinitionThe proportion of adults who reported consuming vegetables at least three times a day in the past month.
NumeratorThe number of survey respondents who reported consuming vegetables at least three times a day in the past month.
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 vegetables at least three times a day. [[br]] '''Utah Target:''' 18%
How Are We Doing?Only 17.2% of Utah adults in 2015 reported eating vegetables three or more times a day in the past month (age-adjusted rate).
How Do We Compare With the U.S.?In 2015, there was no significant difference in the percentage of adults who consumed vegetables three times a day between adults in Utah (17.2%) and overall for the U.S. (16.8%).
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. EPICC works on Environmental Approaches that Promote Health. EPICC works: In Schools:[[br]] 1) Schools are encouraged to adopt the Comprehensive School Physical Activity Program. This framework encourages students to be physically active for 60 minutes a day through school, home and community activities.[[br]] 2) Height and weight trends are being tracked in a sample of elementary students to monitor Utah students.[[br]] 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:[[br]] 1) The Utah Council for Worksite Health Promotion recognizes businesses that offer employee fitness and health promotion programs.[[br]] 2) 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 [http://choosehealth.utah.gov choosehealth.utah.gov] website: [http://choosehealth.utah.gov/worksites/why-worksite-wellness.php] -- In Communities:[[br]] 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. In Healthcare:[[br]] 1) 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. In Childcare:[[br]] 1) Nine local health departments statewide have implemented the TOP Star program, which aims to improve the nutrition and physical activity environments and achieve best practice in child care centers and homes.[[br]] 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.[[br]] [[br]] Information about evidence based interventions can be found at:[[br]] [http://www.centertrt.org/?p=interventions_interventions_overview]
Available ServicesVisit [http://www.choosehealth.utah.gov] for more information. The [http://www.choosemyplate.gov/ 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 [http://www.fruitsandveggiesmorematters.org/ Fruits & Veggies--More Matters], the [http://www.choosemyplate.gov/MyPlate/ U.S. Department of Agriculture (USDA)] and [http://www.pbhfoundation.org/ 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 10/31/2017, Published on 11/28/2017