Fruit and vegetable availability enables adolescent consumption that exceeds national average

Abstract 

The availability of fruit, juice, and vegetables (FJV) in home and school settings is positively associated with adolescent fruit and vegetable consumption. Less is known, however, about the influence on youths' consumption of the availability of FJV in community-based settings. This study examined fruit and vegetable consumption in a sample of 156 African American adolescents (mean age, 11.89 years; range, 10-14 years; 55% female) who were provided with 3 servings each of FJV (9 servings daily) for 3 consecutive days during summer camp programming in New York City youth services agencies. It was hypothesized that youths' mean intake (measured via direct observation) would exceed the mean intake of 3.6 daily servings found among similarly aged youths in the US population given the consistently high number of servings of FJV offered. Intake differences by sex, age, and meal were also examined. Youths' mean (SD) intake of 5.41 (1.51) daily servings was higher than the population mean intake of 3.6 daily servings (P < .001). Youths aged 10 years had higher intake than did youths aged 11, 12, and 13 years. Youths' FJV intake was lower at lunch than at breakfast and dinner meals. Across meals, youths consumed more juice than fruit or vegetables. Increasing the availability of FJV in community-based settings is a promising strategy for enabling fruit and vegetable consumption among African American adolescents. Youths may also benefit from intervention to prevent age-related declines in intake, increase consumption of FJV at lunch meals, and encourage higher consumption of vegetables and fruit.

Abbreviations: FJV, fruit, juice, and vegetables

Keywords: Nutrition environment, Community health, Fruit, Vegetables, Adolescents, African Americans, Eating behavior, Humans