Overview of the Health Benefits of Fruit and Vegetable Consumption for the Dietetics Professional

Duyn, Mary Ann S. Van; Pivonka, Elizabeth

doi:10.1016/s0002-8223(00)00420-x

Cited by 683 publications

(416 citation statements)

References 36 publications

Supporting

Mentioning

383

Contrasting

Unclassified

Order By: Relevance

“…Constituents of fruits and vegetables, including flavonoids, isothiocyanates, fiber, and potassium, benefit the health of individuals. 22 Antioxidants also may act synergistically with other constituents of food including components of fruits and vegetables. 23 In the study by Kang and associates, 15 the authors did not find an association between the risk of POAG and six food groups, specifically citrus foods, cruciferous vegetables, yellow vegetables, green leafy vegetables, all fruits combined, and all vegetables combined, with the use of a food-frequency questionnaire.…”

Section: Higher Intake Of Certain Fruits and Vegetables Maymentioning

confidence: 99%

Glaucoma Risk and the Consumption of Fruits and Vegetables Among Older Women in the Study of Osteoporotic Fractures

Coleman

Stone

Kodjebacheva

et al. 2008

American Journal of Ophthalmology

102

View full text Add to dashboard Cite

Section: Higher Intake Of Certain Fruits and Vegetables Maymentioning

confidence: 99%

Glaucoma Risk and the Consumption of Fruits and Vegetables Among Older Women in the Study of Osteoporotic Fractures

Coleman

Stone

Kodjebacheva

et al. 2008

American Journal of Ophthalmology

102

View full text Add to dashboard Cite

“…An unhealthy diet during adolescence can negatively affect growth and development (CDC, 1997) and is likely to persist into adulthood (Kelder et al, 1994;Lien et al, 2001). Moreover, high-energy and fat intake, low fruit intake and excessive soft-drink consumption have been associated with a higher risk for becoming overweight and obese and for diabetes, hypertension, cancer and cardiovascular diseases (Willet, 1994;Centers of Disease Control Prevention, 1997;Reilly and Dorosty, 1999;Van Duyn and Pivonka, 2000;Ludwig et al, 2001;Lytle and Kubik, 2003;Matthys et al, 2003). Hence, there is an urgent need for effective interventions aimed at improving dietary behaviours in adolescents.…”

Section: Introductionmentioning

confidence: 99%

The contribution of psychosocial and home environmental factors in explaining eating behaviours in adolescents

et al. 2007

View full text Add to dashboard Cite

Objective: The present study aimed at investigating the influence of food availability, rules and television viewing habits on eating behaviours in adolescents. Design: Cross-sectional study. Setting: Four randomly selected middle schools. Subjects: A sample of 534 seventh and eighth graders. Interventions: Validated questionnaires were used to measure the family environment and fat, soft drink and fruit consumption. Hierarchical regression analyses on fat, soft drink and fruit consumption, with demographic and psychosocial variables entered as the first and environmental factors as the second block were conducted in boys and girls. Results: Boys with more unhealthy products available at home consumed more fat (Pp0.001, 95% CI: 8.2-29.4) and more soft drinks (Pp0.01, 95% CI: 0.2-1.4). Boys who reported better television viewing habits ate more fruit (Pp0.001, 95% CI: À1.7 to À0.5). Girls who reported better television viewing habits consumed less fat (Pp0.01, 95% CI: 1.4-9.0) and more fruit (Pp0.05, 95% CI: À1.0 to À0.1). Girls who reported higher availability of healthy products at home (Pp0.05, 95% CI: 0.3-3.1) and more food rules (Pp0.001, 95% CI: À1.8 to À0.5), consumed more fruit. Environmental factors were poor predictors of soft drink consumption among girls. Conclusion: Availability of (un)healthy food products, family food rules and TV viewing habits were related to one or more eating behaviours in boys or girls. Although home environmental factors can play an important role in influencing adolescents' eating behaviours, these factors were generally less predictive than demographic and psychosocial variables.

show abstract

“…These diseases could be mitigated through the consumption of fruits and vegetables by means of their protective constituents, such as potassium, folate, vitamins, fibre and other phenolic compounds (3,4) . Traditionally, the intake of these foods in the Brazilian population falls below recommended levels.…”

mentioning

confidence: 99%

Impact of an intervention on the availability and consumption of fruits and vegetables in the workplace

Bandoni

Sarno

Jaime

2010

Public Health Nutr.

View full text Add to dashboard Cite

Objective: To evaluate the impact of an educational and environmental intervention on the availability and consumption of fruits and vegetables in workplace cafeterias. Design: This was a randomized intervention study involving a sample of companies that were divided into intervention and control groups. The intervention, which focused on change in the work environment, was based on an ecological model for health promotion. It involved several different aspects including menu planning, food presentation and motivational strategies to encourage the consumption of fruits and vegetables. The impact of the intervention was measured by changes (between baseline and follow-up) in the availability of fruits and vegetables that were eaten per consumer in meals and the consumption of fruits and vegetables in the workplace by workers. We also evaluated the availability of energy, macronutrients and fibre. Settings: Companies of São Paulo, Brazil. Subjects: Twenty-nine companies and 2510 workers. Results: After the intervention we found an average increase in the availability of fruits and vegetables of 49 g in the intervention group, an increase of approximately 15 %, whereas the results for the control group remained practically equal to baseline levels. During the follow-up period, the intervention group also showed reduced total fat and an increase in fibre in the meals offered. The results showed a slight but still positive increase in the workers' consumption of fruits and vegetables (about 11 g) in the meals offered by the companies. Conclusions: Interventions focused on the work environment can be effective in promoting the consumption of healthy foods.

show abstract

Overview of the Health Benefits of Fruit and Vegetable Consumption for the Dietetics Professional

Cited by 683 publications

References 36 publications

Glaucoma Risk and the Consumption of Fruits and Vegetables Among Older Women in the Study of Osteoporotic Fractures

Glaucoma Risk and the Consumption of Fruits and Vegetables Among Older Women in the Study of Osteoporotic Fractures

The contribution of psychosocial and home environmental factors in explaining eating behaviours in adolescents

Impact of an intervention on the availability and consumption of fruits and vegetables in the workplace

Contact Info

Product

Resources

About