Fruit and Vegetable intake among Service Members Eating in Government Operated Dining Facilities

Abstract

LEARNING OUTCOME: To examine daily fruit and vegetable consumption of over 5,072 observed days of food intake by service members subsisting in government operated institutional feeding programs.Previous surveys of the US population, the 1976-1980 National Health and Nutrition Examination Survey (NHANES II) and the 1989 to 1991 Continuing Surveys of Food Intakes by Individuals (CSFII) both have indicated that typical intakes of fruits and vegetables are substantially below recommended levels. Using data from nine dietary studies, we examined service members who subsist in government run feeding programs to determine how they differ from the general population comparing similar age groupings (20-39 years). Military dietary assessments were conducted by collectors trained in visual estimation of portion sizes (actually observing each food tray) which improves validity of food selection characterization compared to self-reported data collected in NHANES II and CSFII studies. The findings of this retrospective investigation showed an estimated 45% of male (n=3,847 intake days) and 36% of female (n=1,225 intake days) service members met the Dietary Guidelines for Americans recommendation of 2 daily servings of fruit and 3 servings of vegetables as compared to only 10.3% of males (n=1,503) and 5.8% of females (n=2,042) in the CSFII, and 8% of males (n=1,360) and 5% of females (n=1,462) in NHANES II which represents the nonsinstitutionalized US population. Supporting documentation distinguishing between dark green and deep yellow vegetables; cruciferous vegetables, and citrus fruit and vegetable intake were made. Ninety-two percent of military members had a rich source of vitamin C on any given day as opposed to only 23 percent of the general population. These results suggest a need to develop strategies for all Americans to overcome barriers to eating fruits and vegetables, particularly cruciferous vegetables and fruits and vegetables rich in carotenoids.