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Color Wheel of Fruits and Vegetables

By Darrell Miller - 2008-01-12

The majority of people know that eating five servings of fruits and vegetables a day is very important.

* * *

But by eating fruits and vegetables of a variety of different colors, one can get the best all-around health benefits. Each different color fruit and vegetables contains unique health components that are essential to our health.

Fruits and vegetables are very important to our health because they are whole foods, created by nature, that are rich in a large amount of nutrients. The processed foods that we so commonly eat, can never compare to the health benefits provided by strawberries or broccoli, which have fiber, vitamins, and enzymes built right in.

Eating plenty of healthy vegetables and fruits helps prevent heart disease and strokes, diverticulitis, control your blood pressure, prevent some types of cancers, and guards against cataract and macular degeneration or vision loss.

The phrase "eating a rainbow" of fruits and vegetables is a simple way of remembering to get as much color variety in your diet as possible, so that you can maximize your intake of a broad range of nutrients. The colors of fruits and vegetables are a small clue as to what vitamins and nutrients are included. By getting a variety of different colored fruits and vegetables, you are guaranteed a diverse amount of essential vitamins and minerals.

According to the food pyramid potatoes are not counted as a vegetable, as they are consist mostly of starch and should be consumed sparingly.

 

Red Fruits and Vegetables

Contain nutrients such as lycopene, ellagic acid, Quercetin, and Hesperidin, to name a few. These nutrients reduce the risk of prostate cancer, lower blood pressure, reduce tumor growth and LDL cholesterol levels, scavenge harmful free-radicals, and support join tissue in arthritis cases.

 

Orange and Yellow fruits and vegetables

Contain beta-carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C. These nutrients reduce age-related macula degeneration and the risk of prostate cancer, lower LDL cholesterol and blood pressure, promote collagen formation and healthy joints, fight harmful free radicals, encourage alkaline balance, and work with magnesium and calcium to build healthy bones.

 

Green vegetables and Fruit

Green vegetables contain chlorophyll, fiber, lutein, zeaxanthin, calcium, folate, vitamin C, calcium, and Beta-carotene. The nutrients found in these vegetables reduce cancer risks, lower blood pressure and LDL cholesterol levels, normalize digestion time, support retinal health and vision, fight harmful free-radicals, and boost immune system activity.

 

Blue and purple fruits and vegetables

Contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. Similar to the previous nutrients, these nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells.

 

White fruits and vegetables

Contain nutrients such as beta-glucans, EGCG, SDG, and lignans that provide powerful immune boosting activity. These nutrients also activate natural killer B and T cells, reduce the risk of colon, breast, and prostate cancers, and balance hormone levels, reducing the risk of hormone-related cancers.

 

Chart of Colored Vegetables and Fruit
(See bottom of page for printable chart)

Green Artichokes Arugula Asparagus Avocados Broccoflower Broccoli Broccoli rabe Brussel sprouts Celery Chayote  squash Chinese cabbage Cucumbers Endive Green apples Green beans Green cabbage Green grapes Green onion Green pears Green peppers Honeydew Kiwifruit Leafy greens Leeks Lettuce Limes Okra Peas Sno Peas Spinach Sugar snap peas Watercress Zucchini

White Bananas Brown pears Cauliflower Dates Garlic Ginger Jerusalem artickoke Jicama Kohlrabi Mushrooms Onions Parsnips Potatoes Shallots Turnips White Corn White nectarines White peaches

Red Beets Blood oranges Cherries Cranberries Guava Papaya Pink grapefruit Pink/Red grapefruit Pomegranates Radicchio Radishes Raspberries Red apples Red bell peppers Red chili peppers Red grapes Red onions Red pears Red peppers Red potatoes Rhubarb Strawberries Tomatoes Watermelon

Yellow/Orange Apricots Butternut squash Cantaloupe Cape Gooseberries Carrots Golden kiwifruit Grapefruit Lemon Mangoes Nectarines Oranges Papayas Peaches Persimmons Pineapples Pumpkin Rutabagas Sweet corn Sweet potatoes Tangerines Yellow apples Yellow beets Yellow figs Yellow pears Yellow peppers Yellow potatoes Yellow summer squash Yellow tomatoes Yellow watermelon Yellow winter squash

Blue/Purple Black currants Black salsify Blackberries Blueberries Dried plums Eggplant Elderberries Grapes Plums Pomegranates Prunes Purple Belgian endive Purple Potatoes Purple asparagus Purple cabbage Purple carrots Purple figs Purple grapes Purple peppers Raisins

 

Freezing Fruits and Vegetables:

To preserve for consumption during the winter or off season see which fruits and vegetables you can freeze.

 

The nutrients found in the above fruits and vegetables have a significant impact on our health.

Quercetin, which is found in apples, onions and other citrus fruits, not only prevents LDL cholesterol oxidation, but also helps the body cope with allergens and other lung and breathing problems.

Ellagic acid, which is mainly found in raspberries, strawberries, pomegranates, and walnuts, has been proven in many clinical studies to act as an antioxidant and anticarcinogens in the gastrointestinal tract. This nutrient also has been proven to have an anti-proliferative effect on cancer cells, because it decreases their ATP production.

The best-known of the carotenoids, beta-carotene, is converted into vitamin A upon entering the liver. Although being known for its positive effects on eyesight, it has also been proven to decrease cholesterol levels in the liver.

Clinical studies have proven that lycopene, mainly found in tomatoes, may decrease the risk of prostate cancer, as well as protect against heart disease. Lutein, which is found in blueberries and members of the squash family, is important for healthy eyes. However, it does support your heart too, helping to prevent against coronary artery disease.

Along with the above stated nutrients, there are even more nutrients found in fruits and vegetables that provide a great deal of support to our body. Almost everyone has heard of vitamin C, which keeps our immune system strong; speeds wound healing, and promote strong muscles and joints. This nutrient is scattered throughout the spectrum of fruits, but commonly associated with oranges and other citrus fruits. Potassium, which is the nutrient most Americans are deficient in, does great things for our hearts, and lowers blood pressure.

Another good food component many people don't get enough of if fiber, found in fruits, vegetables, and whole grains.

Flavonoids, which include anthocyanins, flavones, isoflavones, proantocyanidins, quercetin and more, are found almost everywhere. They are responsible for the colors in the skins of fruits and vegetables and help to stop the growth of tumor cells and potent antioxidants. They also can reduce inflammation.

Beta-glucan, found in mushrooms, stabilizes and balances the body's immune system by supporting white blood cells. EGCG is found in tea and has been shown to reduce the risk of colon and breast cancer. It boosts the immune system and encourages T-cell formation, which defends our body against sickness and disease.

Bioflavonoids, which are found in citrus fruits, are considered a companion to vitamin C because they extend the value of it in the body. These nutrients have the capabilities to lower cholesterol levels and support joint collagen in arthritis cases.

The number one excuse for not eating the required five servings of fruits and vegetables each day is they are too expensive. However, as compared to the amount of money spent on prepackaged, processed, and fast foods, most fruits and vegetables (with the exception of those that are not in season) are not all that expensive.

Because frozen fruits and vegetables retain the majority of their nutritional value, they can be an excellent alternative when certain foods are out of season.

Someone who is not able to eat five servings of fruits and vegetables each day can also drink fruit and vegetable drinks in their place. Although this shouldn't become a habit, fruit and vegetable drink mixes can be an excellent substitute when you're rushed or traveling.

The need for fruits and vegetables in our diet is growing rapidly with the type 2 diabetes, heart disease, and high cholesterol, hypertension that result from the "Typical American Diet" of fatty meats, processed sugars, and refined grains.

Great fruit drink Mixes and vegetable mixes can be found at your local health food store or internet health food store.

Fruit and Vegetable Color Chart you can Print out.

Right click the chart below and select print.

Link To" Color Wheel of Fruits and Vegetables"

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Told to Eat Its Vegetables, America Orders Fries - NYTimes.com

http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html?_r=1

Told to Eat Its Vegetables, America Orders Fries

It’s been a busy week for vegetables.

The baby-carrot industry tried to reposition its product as junk food, starting a $25 million advertising campaign whose defining characteristics include heavy metal music, a phone app and a young man in a grocery cart dodging baby-carrot bullets fired by a woman in tight jeans.

On the East Side of Manhattan, crates of heirloom vegetables with names like Lady Godiva squash were auctioned for $1,000 each at Sotheby’s, where the wealthy are more accustomed to bidding on Warhols and Picassos than turnips and tomatoes.

Both efforts, high and low, are aimed at the same thing: getting America to eat its vegetables.

Good luck. Despite two decades of public health initiatives, stricter government dietary guidelines, record growth of farmers’ markets and the ease of products like salad in a bag, Americans still aren’t eating enough vegetables.

This month, the Centers for Disease Control and Prevention issued a comprehensive nationwide behavioral study of fruit and vegetable consumption. Only 26 percent of the nation’s adults eat vegetables three or more times a day, it concluded. (And no, that does not include French fries.)

These results fell far short of health objectives set by the federal government a decade ago. The amount of vegetables Americans eat is less than half of what public health officials had hoped. Worse, it has barely budged since 2000.

“It is disappointing,” said Dr. Jennifer Foltz, a pediatrician who helped compile the report. She, like other public health officials dedicated to improving the American diet, concedes that perhaps simply telling people to eat more vegetables isn’t working.

“There is nothing you can say that will get people to eat more veggies,” said Harry Balzer, the chief industry analyst for the NPD Group, a market research company.

This week, the company released the 25th edition of its annual report, “Eating Patterns in America.” The news there wasn’t good, either. For example, only 23 percent of meals include a vegetable, Mr. Balzer said. (Again, fries don’t count, but lettuce on a hamburger does.) The number of dinners prepared at home that included a salad was 17 percent; in 1994, it was 22 percent.

At restaurants, salads ordered as a main course at either lunch or dinner dropped by half since 1989, to a mere 5 percent, he said.

The nation has long had a complicated relationship with vegetables. People know that vegetables can improve health. But they’re a lot of work. In refrigerators all over the country, produce often dies a slow, limp death because life becomes too busy.

“The moment you have something fresh you have to schedule your life around using it,” Mr. Balzer said.

In the wrong hands, vegetables can taste terrible. And compared with a lot of food at the supermarket, they’re a relatively expensive way to fill a belly.

“Before we want health, we want taste, we want convenience and we want low cost,” Mr. Balzer said.

Melissa MacBride, a busy Manhattan resident who works for a pharmaceuticals company, would eat more vegetables if they weren’t, in her words, “a pain.”

“An apple you can just grab,” she said. “But what am I going to do, put a piece of kale in my purse?”

No one really wants to admit that they don’t eat vegetables. A nurse who works at the Hospital for Special Surgery on the Upper East Side openly acknowledges that vegetables make her gag. Still, she begged to not be publicly identified because she is in the health care field and knows that she should set a better example.

David Bernstein, who lives in Greenpoint, Brooklyn, is sheepish about the lack of vegetables in his diet. He waits tables at the hip M. Wells restaurant in Long Island City, Queens, and knows his way around the Union Square Greenmarket. But his diet consists largely of bacon, yogurt and frozen stuffed chicken breasts.

“It’s just like any other bad habit,” he said. “Part of it is just that vegetables are a little intimidating. I’m not afraid of zucchinis, but I just don’t know how to cook them.”

The food industry has tried to make eating vegetables easier. Sales of convenience vegetables, like packages of cut broccoli designed to go right into the microwave, are growing. Washed, ready-to-eat bagged salads are a $3-billion-a-year business.

But that doesn’t necessarily mean people are eating more vegetables. It just means they are shifting their vegetable budget from one place to another, Mr. Balzer said. An organic cucumber might replace a conventionally grown one. A bag of lettuce replaces a head.

To be sure, vegetables are making strides in certain circles. Women, as well as people who are older and more educated and have higher incomes, tend to eat more vegetables, said Dr. Foltz, the pediatrician who worked on the C.D.C. report.

The vegetable, especially when grown from heirloom seeds on small farms, is held in such high esteem that knowing the farmer who grows the food is a form of valuable social currency. Vegetables are becoming high art. At Sotheby’s on Thursday night, the vegetable auction was part of a daylong event called “The Art of Farming,” raising nearly $250,000 to help hunger organizations, immigrant farmers and children without access to vegetables.

But vegetables are also becoming important on the other end of the economic equation. An increasing number of the nation’s 6,000 farmers’ markets allow shoppers to buy produce with food stamps. Urban gardens are springing up in vacant lots and on rooftops. Nearly every state now has programs that send fresh vegetables into poorer neighborhoods and school cafeterias.

The vegetable even has the first lady, Michelle Obama, on its side. She planted an organic garden on the White House lawn and talks up vegetables as part of her “Let’s Move” campaign against childhood obesity.

The government keeps trying, too, to get its message across. It now recommends four and a half cups of fruits and vegetables (that’s nine servings) for people who eat 2,000 calories a day. Some public health advocates have argued that when the guidelines are updated later this year, they should be made even clearer. One proposal is to make Americans think about it visually, filling half the plate or bowl with vegetables.

But clear guidance probably isn’t enough. Health officials now concede that convincing a nation that shuns vegetables means making vegetables more affordable and more available.

“We have to make the healthy choice the easy choice,” Dr. Foltz said. And the choices need to become ingrained.

For another study whose results were announced this week, researchers at the University of California, Berkeley, spent three years examining the difference between children who participated in the Berkeley Unified School District’s “edible schoolyard” program, in which gardening and cooking are woven into the school day, and children who didn’t.

The students who gardened ate one and half servings more of fruits and vegetables a day than those who weren’t in the program.

For students who don’t have access to a school garden, perhaps the full-court press by the baby-carrot producers will have some effect. The iPhone application, for example, is a video game called Xtreme Xrunch Kart that starts when a player crunches a carrot (or makes a crunchlike sound) into the phone’s microphone.

But as in past attempts to revive the vegetable, none of this will necessarily be enough to change a clear aversion to eating vegetables.

“Eating vegetables is a lot less fun than eating flavor-blasted Doritos,” said Marcia Mogelonsly, a senior analyst for Mintel, a global marketing firm. “You will always have to fight that.”

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Denise Romney featured in Today's Woman magazine

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Vitamins vs Whole Foods

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Vitamins&Minerals vs Whole foods~Dr. Santillo.pdf (113 KB)

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http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5935a1.htm?s_cid=mm5935a1_w

State-Specific Trends in Fruit and Vegetable Consumption Among Adults --- United States, 2000--2009

Weekly

September 10, 2010 / 59(35);1125-1130

A diet high in fruits and vegetables can reduce the risk for many leading causes of death (1--3) and can play an important role in weight management (4). Healthy People 2010 objectives for fruits and vegetables include targets of increasing to 75% the proportion of persons aged ≥2 years who consume two or more servings of fruit daily and to 50% those who consume three or more servings of vegetables daily.* To assess states' progress over the past decade in meeting these targets among adults and to provide an update of the 2005 subgroup estimates (5), CDC analyzed data from the Behavioral Risk Factor Surveillance System (BRFSS). This report describes the results of that analysis, which indicated that, in 2009, an estimated 32.5% of adults consumed fruit two or more times per day and 26.3% consumed vegetables three or more times per day, far short of the national targets. Overall, the proportion of adults who met the fruit target declined slightly, but significantly, from 34.4% in 2000 to 32.5% in 2009; no significant change was observed in meeting the vegetable target. No state met either target, and substantial variability occurred among states. Only one state had statistically significant increases in the percentages of adults meeting each target. These findings underscore the need for interventions at national, state, and community levels, across multiple settings (e.g., worksites, community venues, and restaurants) to improve fruit and vegetable access, availability, and affordability, as a means of increasing individual consumption.

BRFSS is an ongoing, state-based, telephone survey of the noninstitutionalized U.S. civilian population aged ≥18 years. Data are used to monitor the prevalence of health behaviors and progress toward national and state-specific health objectives. BRFSS uses a multistage design based on random-digit dialing methods to gather a representative sample from each state. Data were included from all 50 states and the District of Columbia (DC) for years in which the fruit and vegetable module was included in the core survey: 2000 (N = 179,139), 2002 (N = 238,852), 2003 (N = 255,657), 2005 (N = 347,278), 2007 (N = 420,217), and 2009 (N = 420,968). Median survey response rates by state, calculated using Council of American Survey Research Organizations (CASRO) guidelines,† were 48.9% (range: 28.8%--71.8%) for 2000 and 52.5% (range: 37.9--66.9%) for 2009. Median cooperation rates were 53.2% (range: 35.5%--77.7%) for 2000 and 75.0% (range: 55.5%-- 88.0%) for 2009.

For each survey year, prevalence estimates were weighted to the respondent's probability of being selected for the age-, race-, and sex-specific distributions for the state based on U.S. Census data. Logistic regression analysis was used to assess temporal changes in consumption during 2000--2009, including year as a continuous variable and controlling for changes in state distributions of age through standardization to the 2000 U.S. standard population; a p-value of <0.05 was used to assess statistical significance.

Six BRFSS questions assess fruit and vegetable intake and are the only diet intake questions on the core survey: "These next questions are about the foods you usually eat or drink. Please tell me how often you eat or drink each one, for example, twice a week, three times a month, and so forth. How often do you..." 1) "...drink fruit juices such as orange, grapefruit, or tomato?" 2) "Not counting juice, how often do you eat fruit?" 3) "...eat green salad?" 4) "...eat potatoes, not including French fries, fried potatoes, or potato chips?" 5) "...eat carrots?" 6) "Not counting carrots, potatoes, or salad, how many servings of vegetables do you usually eat?" Consumption was divided by 7 for weekly frequencies, 30 for monthly frequencies, and 365 for yearly frequencies to calculate daily consumption. Total daily consumption of fruit was the sum of responses to questions 1--2 and vegetables the sum of responses to questions 3--6. Participants were not given a definition of serving size. To be consistent with previous reports, respondents who did not answer all six questions and those who reported consuming fruits and vegetables 25 or more times per day were excluded (n = 24,652 for 2009) from the final sample.

In 2009, an estimated 32.5% of U.S. adults consumed fruit two or more times per day (Table 1), with the highest percentage in DC (40.2%) and the lowest in Oklahoma (18.1%). The percentage of adults who consumed vegetables three or more times per day was 26.3%, with the highest percentage in Tennessee (33.0%) and the lowest in South Dakota (19.6%). Thus, no state met either of the Healthy People 2010 targets related to fruit and vegetable consumption among adults. Twelve states and DC had 35%--45% of adults who consumed fruit two or more times per day, compared with no states that had 35%--45% of adults who consumed vegetables three or more times per day (Figure).

From 2000 to 2009, the overall prevalence of consuming fruit two or more times per day decreased slightly, but significantly, from 34.4% to 32.5% (Table 1). Slight but significant increasing linear trends for fruit consumption were observed in four states, decreasing trends in 22 states and DC, and no significant change in 24 states. The prevalence of consuming vegetables three or more times per day did not change significantly during this period (26.7% in 2000 and 26.3% in 2009). Slight but significant increasing trends were observed in 11 states and DC, decreasing trends in 14 states, and no significant change in 25 states. Idaho was the only state that had significant, although slight, increases in both fruit and vegetable consumption, whereas 10 states had slight but significant decreases in both proportions.

Overall in 2009, the prevalence of consuming fruit two or more times per day or vegetables three or more times per day varied substantially by selected characteristics (Table 2), with the greatest prevalences observed among women (36.1% for fruit two or more times per day and 30.9% for vegetables three or more times per day), persons aged ≥65 years (41.3% and 29.0%), college graduates (36.9% and 32.2%), persons with annual household income ≥$50,000 (32.9% and 29.4%), and persons with a body mass index (weight [kg] / height [m2]) <25.0 (36.6% and 28.3%). Consumption by race/ethnicity varied by the type of produce; for example, Hispanics had the highest prevalence of fruit consumption (37.2%) but the lowest prevalence of vegetable consumption (19.7%).

Reported by

KA Grimm, MPH, HM Blanck, PhD, KS Scanlon, PhD, LV Moore, PhD, LM Grummer-Strawn, PhD, Div of Nutrition, Physical Activity, and Obesity, National Center for Chronic Disease Prevention and Health Promotion; JL Foltz, MD, EIS Officer, CDC.

Editorial Note

The findings in this report indicate that 2009 overall and state-specific estimates of the proportions of U.S. adults consuming fruit two or more times per day or vegetables three or more times per day were far short of the targets set by Healthy People 2010; furthermore, trends in fruit and vegetable consumption during the past decade were relatively flat. The prevalence of fruit and vegetable consumption varied by demographic characteristics and body mass index; nonetheless, neither the fruit nor vegetable consumption target was met by any of the subgroups analyzed.

In 2009, no state met the Healthy People 2010 targets for fruit or vegetable consumption, and substantial variability occurred among states. These variations might be attributed to a number of factors, including differences in population demographics and access, availability, and affordability of produce. In addition to monitoring progress toward Healthy People 2010 behavioral targets, CDC monitors policy and environmental measures. In 2009, the first state-specific data were released on policy and environmental supports that increase fruit and vegetable consumption. The findings in this report indicate that 20 states had a state-level food policy advisory council, but only eight had enacted healthy food retail policies (e.g., tax incentives, low-interest business loans, and zoning for stores, markets, and stands) (6), and states having farmers markets that accept electronic benefit transfers (the system delivering benefits in the federal Supplemental Nutrition Assistance Program) ranged from zero to 50%.§

To improve access, availability, and affordability of fruits and vegetables through retail stores, farmers markets, farm-to-institution, worksite food standards, and other policy and environmental interventions, CDC provides guidance and funding to 25 states.¶ To assist these efforts, CDC recently released a guidance document on policy and environmental strategies to improve fruit and vegetable consumption.** Other new federal efforts include the First Lady's Let's Move! Campaign,†† the U.S. Department of Agriculture's Know Your Farmer, Know Your Food program§§ and CDC's Communities Putting Prevention to Work¶¶ program, which help support private and public partners, connect consumers to growers, and prioritize interventions at the state and community levels.

Data from the BRFSS dietary screener are used to monitor state progress among adults because other national surveys do not provide state-specific estimates. Estimates of fruit and vegetable consumption obtained from a short food frequency module, such as the six-item BRFSS dietary screener described in this report, generally are lower than estimates from more detailed methods of dietary assessment that record all foods (e.g., mixed dishes, soups, and sauces) consumed in a 24-hour period or from longer food frequency questionnaires (e.g., those with 60--120 items) (7,8). However, fruit and vegetable intake estimates derived with more detailed dietary instruments, such as the National Health and Nutrition Examination Survey, also reveal flat trends and consumption below national targets.***

The findings in this report are subject to at least four limitations. First, these results might not be generalizable. BRFSS excludes certain populations, including persons residing in institutions and without landline telephones. Certain subpopulations are more likely to be represented in wireless-only households (e.g., younger, Hispanic, and lower-income adults) (9). Second, dietary history was self-reported and subject to social-desirability response bias and recall bias. This might have led to overestimates or underestimates of prevalence of fruit and vegetable consumption. Third, BRFSS has a low median response rate; however, BRFSS weighting procedure partially corrects for nonresponse. Finally, only trends in overall consumption were examined; trends might vary by subpopulation within a state

A number of previous initiatives to promote consumption of fruits and vegetables in the United States have included individual approaches, such as the Fruits and Veggies -- More Matters campaign††† and single-setting interventions, such as community gardens or farmers market voucher programs. Despite these initiatives, fruit and vegetable consumption is lower than recommended. Thus, intensified, multisector (e.g., agriculture, business, food industry, and health care) and multisetting (e.g., worksite, school, child care, and community) approaches are necessary to facilitate healthier choices among all persons in the United States.

References

1. US Department of Health and Human Services, US Department of Agriculture. Dietary guidelines for Americans 2005. 6th ed. Washington, DC: US Government Printing Office; 2005.
2. He FJ, Nowson CA, Lucas M, MacGregor GA. Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies. J Hum Hypertens 2007;21:717--28.
3. CDC. Deaths: preliminary data for 2004. Natl Vital Stat Rep 2006;54(19).
4. Rolls BJ, Ello-Martin JA, Tohill BC. What can intervention studies tell us about the relationship between fruit and vegetable consumption and weight management? Nutr Rev 2004;62:1--17.
5. CDC. Fruit and vegetable consumption among adults---United States, 2005. MMWR 2007;56:213--7.
6. CDC. State indicator report on fruits and vegetables, 2009. US Department of Health and Human Services, CDC; 2009. Available at http://www.fruitsandveggiesmatter.gov/indicatorreport. Accessed August 31, 2010.
7. Thompson FE, Kipnis V, Subar AF, et al. Evaluation of 2 brief instruments and a food-frequency questionnaire to estimate daily number of servings of fruit and vegetables. Am J Clin Nutr 2000;71:1503--10.
8. Thompson FE, Subar AF. Dietary assessment methodology. In: Coulston AM, Rock CL, Monsen ER, eds. Nutrition in the prevention and treatment of disease. San Diego, CA: Academic Press; 2001:3--30.
9. CDC. Wireless substitution: early release of estimates from the National Health Interview Survey, January--June 2009. US Department of Health and Human Services, CDC, National Center for Health Statistics; 2009. Available at http://www.cdc.gov/nchs/data/nhis/earlyrelease/wireless201005.pdf . Accessed August 31, 2010.

What is already known on this topic?

Fruit and vegetable consumption, although beneficial to health, has historically been lower than national recommendations.

What is added by this report?

Estimates of fruit and vegetable consumption among U.S. adults were far short of Healthy People 2010 targets, and trends in fruit and vegetable consumption over the past decade were relatively flat; no state has met the Healthy People 2010 targets.

What are the implications for public health practice?

To meet national targets for fruit and vegetable consumption, intensified, multisector (e.g., agriculture, business, food industry, and health care) and multisetting (e.g., worksite, school, child care, and community) approaches are necessary to improve access, availability, and affordability of fruits and vegetables.

tdtdtdtd

TABLE 1. Percentage of U.S. adults aged ≥18 years who consumed fruit two or more times per day and vegetables three or more times per day, by state --- Behavioral Risk Factor Surveillance System, 2000--2009*
	Fruit two or more times per day							Vegetables three or more times per day
State	2000	2002	2003	2005	2007	2009		2000	2002	2003	2005	2007	2009
Overall	34.4	33.5	32.2	32.8	32.9	32.5†		26.7	26.3	26.2	27.1	27.4	26.3
Alabama	25.6	24.0	25.7	23.5	23.9	24.6		30.1	27.8	28.5	27.9	28.5	26.9†
Alaska	31.0	30.6	31.4	33.5	29.9	30.8		25.4	23.8	26.3	24.6	27.7	27.5
Arizona	43.2	31.0	30.8	33.3	33.5	33.7†		38.4	27.1	25.1	26.9	29.9	24.4†
Arkansas	23.5	23.1	22.4	23.3	24.3	24.5		29.4	29.4	28.7	29.1	29.2	26.9
California	40.7	40.4	39.3	40.1	40.6	40.1		23.3	23.5	24.6	26.5	25.6	26.8§
Colorado	33.3	34.6	34.1	33.7	35.4	35.5		25.6	23.6	25.7	25.3	26.5	25.3
Connecticut	43.5	42.2	41.8	37.6	38.6	37.6†		29.2	31.0	30.1	29.9	29.3	28.5
Delaware	34.2	31.9	31.1	28.8	28.9	32.5†		29.8	25.5	26.9	26.5	26.1	27.7
District of Columbia	45.7	43.7	38.3	38.8	41.2	40.2†		26.1	32.5	29.2	31.3	32.8	32.3§
Florida	36.1	36.7	34.5	35.4	36.1	33.3		24.4	27.9	27.4	28.2	29.2	28.3§
Georgia	28.2	27.5	26.2	28.0	27.6	29.9		29.2	29.5	29.8	30.9	30.4	29.5
Hawaii	32.6	29.4	33.1	32.6	39.0	32.9§		27.0	25.7	36.1	29.5	29.6	26.8
Idaho	27.9	28.4	27.9	30.1	29.3	32.9§		24.7	25.1	22.8	27.4	25.2	27.8§
Illinois	33.3	33.0	34.7	34.8	36.9	32.4		25.8	22.6	25.4	24.0	23.3	23.3
Indiana	27.7	28.4	29.0	29.2	30.4	28.1		25.5	24.2	25.0	25.2	26.5	23.7
Iowa	28.4	28.5	27.5	28.9	29.9	27.5		21.4	22.6	21.3	23.4	22.4	21.9
Kansas	30.4	24.1	24.9	25.3	23.9	23.8†		29.8	25.9	26.8	26.5	27.2	26.0†
Kentucky	25.0	23.7	22.5	20.5	24.4	24.4		35.5	32.4	31.4	30.2	28.8	29.4†
Louisiana	24.2	23.5	21.5	28.7	28.5	24.6§		22.8	25.4	25.3	25.9	26.1	21.3
Maine	37.3	37.5	35.9	35.1	36.6	36.0		29.6	30.7	27.9	32.5	31.6	30.6
Maryland	39.0	39.3	37.8	37.6	35.8	36.9†		29.6	31.5	31.4	30.6	28.9	28.7†
Massachusetts	42.7	41.8	39.9	38.9	39.0	36.8†		29.4	29.1	28.2	29.8	28.9	28.1
Michigan	37.3	33.0	29.5	32.2	31.7	32.1†		21.3	21.3	20.5	24.3	23.2	23.9§
Minnesota	37.2	35.2	35.1	36.1	27.2	31.2†		23.3	21.9	23.9	23.1	25.9	26.4§
Mississippi	24.1	22.6	22.1	22.1	24.1	22.9		25.1	25.7	24.0	22.6	22.2	21.6†
Missouri	28.4	23.5	25.2	28.8	25.1	27.3		26.1	26.7	25.7	25.7	26.2	23.0†
Montana	35.4	32.2	29.6	30.6	29.7	33.5†		27.4	26.4	24.1	28.6	28.6	28.0
Nebraska	33.1	31.2	28.5	29.1	33.8	30.2		24.0	22.5	23.0	24.6	26.3	24.3§
Nevada	27.8	33.2	31.0	31.4	30.4	30.3		24.7	21.2	20.8	23.5	24.3	25.5
New Hampshire	39.1	37.7	37.6	37.7	36.3	36.2†		28.5	29.0	28.5	32.3	30.5	30.4
New Jersey	40.3	37.7	37.1	37.4	36.7	36.6†		28.0	27.5	26.3	27.4	29.5	26.2
New Mexico	30.4	30.3	30.1	29.4	27.4	29.8†		23.5	24.8	25.1	26.8	26.3	27.3§
New York	40.7	41.0	37.4	37.6	39.1	38.9†		27.7	24.5	24.2	25.3	27.2	24.7
North Carolina	27.7	28.2	26.9	26.5	25.4	25.0†		32.1	31.2	32.6	32.0	29.7	27.5†
North Dakota	32.2	30.1	30.6	30.4	29.3	31.1		23.8	22.6

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Leadership Quotes

"'Good' is the enemy of 'Great.'" - Jim Collins"

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new study showing the importance of the vareity of fruits & veggies

Variety in Fruit and Vegetable Consumption and the Risk of Lung Cancer in the European Prospective Investigation into Cancer and Nutrition

Background:

We investigated whether a varied consumption of vegetables and fruits is associated with lower lung cancer risk in the European Prospective Investigation into Cancer and Nutrition study.

Methods:

After a mean follow-up of 8.7 years, 1,613 of 452,187 participants with complete information were diagnosed with lung cancer. Diet diversity scores (DDS) were used to quantify the variety in fruit and vegetable consumption. Multivariable proportional hazards models were used to assess the associations between DDS and lung cancer risk. All models were adjusted for smoking behavior and the total consumption of fruit and vegetables.

Results: 

With increasing variety in vegetable subgroups, risk of lung cancer decreases [hazard ratios (HR), 0.77; 95% confidence interval (CI), 0.64-0.94 highest versus lowest quartile; P trend = 0.02]. This inverse association is restricted to current smokers (HR, 0.73; 95% CI, 0.57-0.93 highest versus lowest quartile; P trend = 0.03). In continuous analyses, in current smokers, lower risks were observed for squamous cell carcinomas with more variety in fruit and vegetable products combined (HR/two products, 0.88; 95% CI, 0.82-0.95), vegetable subgroups (HR/subgroup, 0.88; 95% CI, 0.79-0.97), vegetable products (HR/two products, 0.87; 95% CI, 0.79-0.96), and fruit products (HR/two products, 0.84; 95% CI, 0.72-0.97).

Conclusion: Variety in vegetable consumption was inversely associated with lung cancer risk among current smokers. Risk of squamous cell carcinomas was reduced with increasing variety in fruit and/or vegetable consumption, which was mainly driven by the effect in current smokers.

Impact: Independent from quantity of consumption, variety in fruit and vegetable consumption may decrease lung cancer risk. Cancer Epidemiol Biomarkers Prev; 19(9); 2278–86. ©2010 AACR.

• Received May 10, 2010.
• Revision received July 7, 2010.
• Accepted July 7, 2010.

Copyright © 2010 American Association for Cancer Research

• Online ISSN: 1538-7755
• Print ISSN: 1055-9965

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How Dinosaurs Became Extinct

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