A Framework for Assessing Effects of the Food System (2015) / Chapter Skim
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ANNEX 3: Attaining Recommended Amounts of Fruits and Vegetables in the American Diet
ANNEX 3: Attaining Recommended Amounts of Fruits and Vegetables in the American Diet
Pages 319-334
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From page 319... ...
. Consistent evidence suggests fruit and vegetable intakes by adults are inversely associated with risk of myocardial infarction and stroke, especially with intakes above five servings per day.
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From page 320... ...
Their guidance for increasing fruit and vegetable consumption have always been made within the context of concomitant recommendations regarding other aspects of the diet, notably increased whole grains and decreased added sugars, solid fats, and sodium, and, in more recent editions, food safety. The implication has been that fruits and vegetables should be used as substitutes for less nutrient-dense foods because simply adding fruits and vegetables to an already energy-rich diet would aggravate the problem of overweight and obesity.
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From page 321... ...
; many processed foods entering retail distribution channels contain little if any fruits or vegetables; many places where foods are sold do not offer fruits or vegetables in any form; and food service outlets tend to offer relatively few. Consumers, for their part, often choose other foods over fruits and vegetables, for reasons of cost, convenience, or preference.
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From page 322... ...
Perishability of fruits and vegetables makes the timing of harvesting, distribution, and retail sales more important than for less perishable food products. Regardless of the final use, fruit and vegetable production is labor intensive, and the produce industry in the United States pays higher wages than do many other countries (Calvin and Martin, 2010)
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From page 323... ...
. An example of an industry effort to promote fruit and vegetable consumption is the "Let's Move Salad Bars to Schools" project, in which a coalition of private partners donates equipment required to display fresh salad components in a safe and hygienic manner to minimize food safety and regulatory compliance issues.
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From page 324... ...
, it is important to note that, in many geographical areas, stores that sell food offer little, if any, fruits and vegetables. More than 40 percent of retail establishments in this country -- including one in two hardware stores, and many auto repair shops, pharmacies, and furniture stores -- sell food, and most of that is energy-dense and nutrientdeficient candy, snacks, and sugar-sweetened beverages (Cohen, 2014)
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From page 325... ...
, and if this trend continues, it could have a substantial impact on fruit and vegetable consumption because consumers are more likely to eat fruit and several healthful varieties of vegetables at home than away from home. Menu offerings from the country's top fast-food restaurant chains in 2010 were low in overall diet quality and particularly out of line with dietary recommendations for fruits and vegetables (Kirkpatrick et al., 2014)
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Nutrition knowledge is positively associated with making healthful food choices, including more dark green and deep yellow vegetables and tomatoes and fewer fried potatoes (Guthrie, 2004)
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What changes might be necessary to alter the inducements and barriers to fruit and vegetable consumption throughout the food system? The percep
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. Nearly all participants in the Healthy Incentives Pilot indicated they would like to continue in the program, and HIP households more frequently had fruits and vegetables available at home than did households in the control group.
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That analysis indicated 25 percent of the population consumed less than half a cup of fruit per day, and 75 percent of the population had intakes below the minimum recommendation for their sex–age group. Considering vegetables, the usual intake at the 75th percentile for the entire population was two cups per day; 87 percent of the population had a usual intake below the minimum recommendation for their sex–age group, with percentages running even higher for adolescents and young adults.
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The World Cancer Research Fund and the American Institute for Cancer Research issued a comprehensive review of food, physical activity, and the prevention of cancer in 2007 (WCRF/AICR, 2007)
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In the case of fruits and vegetables, and other foods that would replace them in the diet, the life cycle coincides with the food supply chain. Starting with the seeds and other farm inputs, and ending with consumption and waste, the life cycles of various food commodities are associated with numerous health, environmental, social, and economic effects.
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agriculture from adoption of select dietary guidelines. Agricultural Economic Report No.
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food supply: Comparing per capita food consumption with Food Guide Pyramid serving recommendations. Washington, DC: U.S.
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2013. Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998-2008.
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