Association between community garden participation and fruit and vegetable consumption in rural Missouri

Abstract

BackgroundFruit and vegetable consumption reduces chronic disease risk, yet the majority of Americans consume fewer than recommended. Inadequate access to fruits and vegetables is increasingly recognized as a significant contributor to low consumption of healthy foods. Emerging evidence shows the effectiveness of community gardens in increasing access to, and consumption of, fruits and vegetables.MethodsTwo complementary studies explored the association of community garden participation and fruit and vegetable consumption in rural communities in Missouri. The first was with a convenience sample of participants in a rural community garden intervention who completed self-administered surveys. The second was a population-based survey conducted with a random sample of 1,000 residents in the intervention catchment area.ResultsParticipation in a community garden was associated with higher fruit and vegetable consumption. The first study found that individuals who worked in a community garden at least once a week were more likely to report eating fruits and vegetables because of their community garden work (X2 (125) = 7.78, p = .0088). Population-based survey results show that 5% of rural residents reported participating in a community garden. Those who reported community garden participation were more likely to report eating fruits 2 or more times per day and vegetables 3 or more times per day than those who did not report community garden participation, even after adjusting for covariates (Odds Ratio [OR] = 2.76, 95% Confidence Interval [CI] = 1.35 to 5.65).ConclusionThese complementary studies provide evidence that community gardens are a promising strategy for promoting fruit and vegetable consumption in rural communities.

New frontiers in community initiatives to increase vegetable consumption

“…For children, there is evidence to suggest that engagement with food and exposure to the process of harvesting and production has a positive impact on willingness to eat a wider range of vegetables . Projects that involve children and adults in growing food appear to have a positive effect on consumption, especially where there is an element of food preparation . These results highlight the value of community‐driven interventions, and the importance of continued investment by government and health promotion practitioners to strengthen community action.…”

Addressing nutrition and social connection through community gardening: A South Australian study

“…Through their involvement in growing and sharing food, participants reported higher levels of household fruit and vegetable consumption. This has also been reported by Noy et al and Barnidge et al . Programs like MH can therefore be said to have contributed to improving food and nutrition security, defined as adequate access to safe, nutritious and socially acceptable food .…”

Harvesting Health in the Garden

“…Lackey ( 1998 ) found that community garden participants were more likely to agree that they had eaten a balanced diet in previous months (fruits/vegetables, breads/cereals, meat/fi sh/beans, and dairy) than non-gardeners. Barnidge et al ( 2013 ) found that in addition to a perceived increase in fruit and vegetable consumption, more frequent community garden participation was also associated with reporting eating fresher produce, being able to provide for themselves and their family, and eating less fast food. Further, vegetables and fruits can lose nutritive value with increased storage time and temperature.…”

“…They found that individuals who worked in a community garden at least once a week were more likely to report eating fruits and vegetables because of their community garden work. Further, the 5 % of residents that reported community garden participation were more likely to report eating fruits two or more times per day and vegetables three or more times per day than those who did not report community garden participation, after adjusting for covariates (Barnidge et al 2013 ).…”

“…The impact of gardens on diet also varies depending on the extent of production; greater participation and production have been shown to lead to higher consumption of vegetables (Barnidge et al 2013 ;Alaimo et al 2007 ). In Detroit, MI, participants in the Garden Resource Program Collaborative who weighed their produce for two growing seasons, harvested on average 91.25 and 94.1 lb per person in 2005 and 2006, respectively.…”