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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 an 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] [][[br]] 2. CDC "Low-Energy-Dense Foods and Weight Management:Cutting Calories WhileControlling Hunger." [] [[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] [] [[br]] 4. Dietary Guidelines for Americans, 2015-2020. []
Asian adults had the highest rate of consuming vegetables three or more times a day. Native Hawaiians/Pacific Islanders had the lowest rate of consuming vegetables three or more times a day. This view combines two years of data (2017 and 2019) to get reliable estimates. Note the total for the state refers to two years of combined data.

Vegetables Consumed Three or More Times Per Day by Race, Utah Adults Aged 18+, 2017 & 2019


Age-adjusted to U.S. 2000 standard population based on 3 age groups: 18-34, 35-49, and 50+. The data for this indicator are collected only in odd years. This view combines two years of data to get reliable estimates. Note the total for the state refers to two years of combined data. Other indicators for vegetable consumption may have sufficient data for reliable estimates with one year of data.

Data Source

Utah Data: Behavioral Risk Factor Surveillance System, Office of Public Health Assessment, Utah Department of Health

Data Interpretation Issues

Vegetable questions were revised in 2011, so results cannot be compared with years prior to 2011. 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: [].


The percentage of adults who reported consuming vegetables at least three times a day in the past month.


The number of survey respondents who reported consuming vegetables at least three times a day in the past month.


The 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 Objectives

Increase the proportion of persons aged 18 years and older who consume vegetables at least three times a day. [[br]] '''Utah Target:''' 18%[[br]] [[br]] ====Healthy People Objective NWS-15 subobjectives:==== *{{style color:#003366 NWS-15.1:}} Increase the contribution of total vegetables to the diets of the population aged 2 years and older[[br]] '''U.S. Target:''' 1.16 cup equivalent per 1,000 calories *{{style color:#003366 NWS-15.2:}} Increase the contribution of dark green vegetables, red and orange vegetables, and beans and peas to the diets of the population aged 2 years and older[[br]] '''U.S. Target:''' 0.53 cup equivalent per 1,000 calories

How Are We Doing?

Only 12.5% of Utah adults in 2019 reported eating vegetables three or more times a day in the past month (age-adjusted rate).

How Do We Compare With the U.S.?

The percentage of adults consuming three servings of vegetables per day has remained fairly constant, both for Utah (12.5% of adults) and the U.S. (14.6% of adults).

What Is Being Done?

The Healthy Living through Environment, Policy, and Improved Clinical Care Program (EPICC) was established through funding from the Centers for Disease Control and Prevention (CDC). EPICC focuses on Environmental Approaches that Promote Health, specifically promoting policies around healthy eating and active living. 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 Health Improvement Plan--a public and private partnership--has selected worksites as their priority for the goal of Preventing Obesity and Related Chronic Conditions. A smaller workgroup, UHIP-O, works to create a Culture of Health within businesses in the state of Utah. 2) The Utah Council for Worksite Health Promotion recognizes businesses that offer employee fitness and health promotion programs.[[br]] 3) 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: [] -- 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 food service guidelines, 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) Ten local health departments statewide have implemented the TOP Star program, which aims to improve the nutrition, physical activity, and breastfeeding 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 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]] Information about evidence-based interventions can be found at:[[br]] []

Available Services

Visit [] 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], 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 11/24/2020, Published on 12/21/2020
The information provided above is from the Department of Health's Center for Health Data IBIS-PH web site ( The information published on this website may be reproduced without permission. Please use the following citation: " Retrieved Wed, 01 December 2021 14:24:46 from Department of Health, Center for Health Data, Indicator-Based Information System for Public Health Web site: ".

Content updated: Mon, 21 Dec 2020 15:07:34 MST