Contribution of What We Eat in America Food Categories to Fruit and Vegetable Intake by Level of Variety, What We Eat in America, NHANES 2013–2016 (P18-113-19)

Abstract

ObjectivesTo compare contribution of What We Eat in America (WWEIA) Food Categories to fruit and vegetable (FV) intake by level of FV variety. MethodsOne-day dietary intake data of adults 20+ years (N = 10,064) in WWEIA, NHANES 2013–2016 were used. Fruit and vegetable (FV) variety was the count of foods consumed that contributed to total FV intake. To be counted, at least 0.1 cup equivalent (CE) FV of each single FV item and 0.2 CE FV from a mixed dish had to have been consumed. Each FV was counted only once; a mixed dish counted as one. The Food Patterns Equivalents Database was used to determine the CE of FV intake. Individuals were classified for variety of intake as High (H) (5 + items) N = 2316; Moderate (M) (3–4), N = 3423; Low (L) (1–2), N = 3746. Differences in % contribution of WWEIA Food Categories to FV intake between each level of variety were compared by t-test. Those with a count of ‘0’ (N = 579) were excluded. ResultsMean CE FV intakes for each group were H: 4.4; M: 2.6; L: 1.4 (P < 0.001). Whole FV contributed 67% to FV intake of the H vs M (58%) and L (53%) (P < 0.001), whereas Mixed Dishes contributed 12% to intake of H vs M (17%) and L (27%) groups, (P < 0.001). Savory snacks accounted for 3% of H vs 5% of L and M (P < 0.001). Proportions of FV intake from other foods included: 100% juice (∼9%), Condiments (∼4%) or Sweets (∼1%). The contribution of Vegetables excluding potatoes to intakes of H, M and L groups, respectively, was 32%, 24% and 19%, (P < 0.001); contribution of White potatoes for H vs M and L was 7% vs 12% and 15%, (P < 0.001). Whole fruit accounted for 28% of intake by H vs M (22%) and L (19%), (P < 0.001). FV intake from the Food Categories of the H, M and L levels respectively were 1.4, 0.6 and 0.03 CE of Vegetables excluding potatoes; 1.2, 0.6, and 0.3 CE of Fruit; and 0.5, 0.4, and 0.4 CE from Mixed Dishes. The percentages from H, M and L groups reporting intake from Food Categories were 89, 64 and 34 for Vegetables excluding potatoes; 75, 49, and 22 for Fruit; and 72, 71, and 72 for Mixed Dishes. ConclusionsThose with more variety of FV intake include whole FV in their diet more frequently and in higher amounts. These results illustrate the beneficial impact on FV intake of including a variety of FV items each day, and support suggestions for boosting intake by choosing FV at snacks, adding FV to mixed dishes and including vegetable side dishes at meals. Funding SourcesARS-USDA.