High Consumers Of Vegetables Research Articles

Vegetable intake in Australian children and adolescents: the importance of consumption frequency, eating occasion and its association with dietary and sociodemographic factors.

We aimed to profile vegetable consumption and its association with dietary and sociodemographic factors. Secondary analysis of a nationally representative nutrition survey. 'Vegetables' refers to non-discretionary 'vegetables and legumes/beans' as defined by the Australian Dietary Guidelines (ADG). Prevalence of vegetable consumption, frequency of intake, proportion meeting ADG recommendations, most popular food groups, intake at each reported eating occasion, and the profile of high and low vegetable consumers (based on the median servings) were determined. Australian 2011-2012 National Nutrition and Physical Activity Survey. Children and adolescents aged 2 to 18 years (n 2812). Vegetables were consumed by 83·0% (95% CI 81·6, 84·4%) of participants, but the median vegetable servings was less than a third of the ADG recommendations. 'Leaf and stalk vegetables' and 'potatoes' were the most popular vegetable-dense food groups at lunch and dinner, respectively. Sixty-four percent had vegetables once a day, and predominantly at dinner. Vegetable frequency was positively associated with daily vegetable servings and variety. Participants who consumed vegetables twice a day generally had vegetables at both lunch and dinner and had nearly double the servings (2·6, sd 1·9) of those who consumed them once (1·5, sd 1·5). High vegetable consumers were older, had higher total energy, but lower discretionary energy intake and were less likely to be at risk of metabolic complications. Increasing the frequency of vegetable consumption may assist with increasing daily vegetable servings. A focus on consuming vegetables at lunch may assist with increasing both total servings and variety.

Mixed Dishes are a Top Contributor to Vitamin K Intake in US Adults: Data from the 2011–2012 NHANES

The primary dietary form of vitamin K in US diets is phylloquinone (PK), which is found in green vegetables and vegetable oils. PK content of foods are provided in the USDA National Nutrient Database for Standard Reference, which helps to estimate current dietary intakes. As our food supply diversifies and expands, food groups contributing to dietary PK intake are also expanding. It is important to identify the contributors to dietary vitamin K estimates to guide healthcare professionals and recommendations on food sources of vitamin K.The purpose of this study was to estimate: (1) the PK consumed in the diet of US adults; (2) the contribution of different food groups to PK intake in individuals with high or low vegetable intake (≥ 2 cups < 2 cups vegetables/day); and (3) to characterize the contribution of different mixed dishes to PK intake.We used data from adults (≥ 20 y; 2092 men and 2214 women) participating in NHANES 2011–2012, a nationally‐representative complex survey, to determine usual PK intake correcting for measurement error with the National Cancer Institute method. Food group classifications were determined according to the USDA What We Eat in America food groupings. The proportion of PK supplied by each food group and mixed dishes was compared between low and high vegetable consumers, using multiple t‐tests with Bonferroni‐Dunn correction for multiple comparisons.On average, 43.0% of men and 62.5% of women met the AI of 120 and 90 μg/day of PK, respectively. Vegetables were the highest contributor to PK intake, contributing 60.0% and 36.1% in high and low vegetable intake groups, respectively. Mixed dishes were the second highest contributor, contributing approximately 16% and 28% of total PK intake in high and low vegetable intake groups, respectively (all p<0.001 between vegetable intake groups). Within mixed dishes, grain based dishes including macaroni and cheese, pasta, and rice dishes contributed to 25% of dietary PK, followed by sandwiches (9.7%), and pizza (10%) in the low vegetable intake group. In individuals with high vegetable intake, primary sources of dietary PK in mixed dishes were soups (23%), “Asian” dishes (e.g., fried rice with soy sauce, 21.5%), and meat and poultry (17.9%).Our findings suggest mixed dishes are a significant contributor to PK intake in the United States. Unique to mixed dishes is the large contribution of grain‐based foods that often lack PK‐rich vegetables. Additional research is required to further quantitate other vitamin K forms in the US food supply, and to identify all dietary sources of vitamin K to better guide recommendations for vitamin K intakes in the U.S.Support or Funding InformationSupported by USDA Agricultural Research Service under Cooperative Agreement No. 58‐1950‐7‐707 and 58‐1235‐1‐193.

The Effects of Liking Norms and Descriptive Norms on Vegetable Consumption: A Randomized Experiment.

There is evidence that social norm messages can be used to promote the selection of fruit and vegetables in low habitual consumers of these foods but it is unclear whether this effect is sustained over time. It is also unclear whether information about others' liking for a food (liking norm) could have the same effect. Using a 2 × 5 × 2 experimental design we investigated the effects of exposure to various messages on later intake from a food buffet and whether any effects were sustained 24 h after exposure in both low and high consumers of vegetables. There were three factors: delay (immediate food selection vs. food selection 24 h after exposure), message type (liking norm, descriptive norm, health message, vegetable variety condition, and neutral control message), and habitual consumption (low vs. high). The buffet consisted of three raw vegetables, three energy-dense foods, and two dips. For vegetables and non-vegetables there were no main effects of message type, nor any main effect of delay. There was a significant message × habitual vegetable consumption interaction for vegetable consumption; however, follow up tests did not yield any significant effects. Examining each food individually, there were no main effects of message type, nor any main effect of delay, for any of the foods; however, there was a message × habitual vegetable consumption interaction for broccoli. Consumption of broccoli in the health message and descriptive norm conditions did not differ from the control neutral condition. However, habitually low consumers of vegetables increased their consumption of broccoli in the vegetable variety and liking norm conditions relative to habitual low vegetable consumers in the neutral control condition (p < 0.05). Further, investigation of the effects of the liking norm and vegetable variety condition on vegetable intake is warranted. This trial is listed as NCT02618174 at clinicaltrials.gov.

Cooking time but not cooking method affects children’s acceptance of Brassica vegetables

The home environment potentially presents a simple means to increase acceptance of sensory properties of vegetables by preparation. This research investigated how preparation can effectively impact upon children’s acceptance for vegetables. Five- and six-year old children (n=82, balanced for vegetable consumption) tasted and evaluated two Brassica vegetables, broccoli and cauliflower, each prepared in six different ways via variations in cooking method (boiling versus steaming) and cooking time (3 levels, ranging from 2 to 14min). Children rated samples for liking and a trained descriptive panel assessed the samples’ sensory properties. Across vegetable types, medium cooking times were liked more than short and long cooking times (p<0.0001), and these samples were medium firm and cohesive, with a balance of green and cooked flavour notes. Boiled samples were less intense in flavour and taste than steamed samples, but overall did not differ in acceptance. Significant interactions were found. Cooking method played a role in acceptance of broccoli but not cauliflower, with medium steamed broccoli liked the most. There was no difference in acceptance between low and high vegetable consumers, although high vegetable consumers were more discriminating in acceptance for cauliflower. In conclusion, children’s acceptance of Brassica vegetables may be altered by preparation. There may be advantage in promoting steaming of Brassica vegetables to children, as they do not object to the flavour, and steaming is nutritionally preferable to boiling. Very short cooking times lead to an undesirable sensory profile and should be avoided. Recommendations are applicable to children regardless of their vegetable intake.

A social norms approach to increasing vegetable consumption

Social norms have been shown to influence food intake. Although social norms approaches have been adopted to reduce binge drinking, whether social normative information could be used to encourage ‘healthier’ food choices has not been examined. The present study investigated whether exposing participants to social norm messages about vegetable consumption increases choice and intake of vegetables as part of a meal. Sixty undergraduate students participated and were assigned to a social norms condition or a control condition. Dependent on condition, prior to selection of lunch from a buffet, participants were exposed to posters and flyers relating to social norms information about vegetables (‘students eat more vegetables than you’d think, the average student eats 3 portions of vegetables a day’) or health information about vegetables (‘eating vegetables is good for your health, eating 3 portions of vegetables a day protects against heart disease’). Cover stories were used to ensure participants were unaware the information exposure and food choice activities were related. Measures of habitual vegetable intake, BMI and restraint were taken after consumption of the lunch time meal. In habitually low consumers of vegetables, exposure to social norms information increased amount of vegetables consumed, compared to the control condition. In habitually high consumers of vegetables, no effect on vegetable intake was observed. These findings suggest a social norms approach to encourage ‘healthy’ food choices warrants further investigation.

Why do some socioeconomically disadvantaged women eat better than others? An investigation of the personal, social and environmental correlates of fruit and vegetable consumption

The purpose of this paper was to examine the contribution of individual, social and environmental factors to predicting fruit and vegetable consumption among women of low socioeconomic position (SEP). An Australian community sample of 355 women of low SEP provided survey data on sociodemographic information, diet (fruit and vegetable consumption), and various cognitive, behavioural, social and perceived environmental influences on healthy eating. Information on the availability and accessibility of major chain supermarkets and fruit and vegetable stores from participant's residence was collected through objective audits. Women who were older, dieting to lose weight, had a greater taste preference for fruit and perceived the cost of fruit to be lower were more likely to be high fruit consumers. Women who had a high BMI were more likely to be high vegetable consumers. Women who perceived a greater availability of healthy foods in their neighbourhoods were more likely to be high fruit and vegetable consumers. Strategies aimed at increasing fruit and vegetable consumption among low SEP women should focus on modifying perceptions about the cost, availability and taste of fruits and vegetables. Tailoring nutrition interventions to accommodate differences in age, weight-control practices and weight status may also prove beneficial.

Preferences and perceptions of personal vegetable consumption: A study among young men in the Norwegian National Guard

A survey was developed to assess the intake, main sources and preferences related to vegetables among 578 male recruits (response rate 78%), in addition to perceptions of personal vegetable consumption. The recruits’ average vegetable intake (including potatoes) was 244 g/day. Six per cent of the recruits consumed the recommended 450 g/day or more of vegetables. However, 33% of all recruits stated that they consume enough vegetables. The most important sources of vegetables were potatoes and hot composite dishes for lunch and dinner. High (≥282 g/day) and low (≤182 g/day) consumers had distinctly different patterns of vegetable consumption. The hot dishes were a more important source among low than high vegetable consumers (P<0.01). Several recruits reported liking raw (76%) and cooked (58%) vegetables, and preferences were positively related to the vegetable intake (P<0.02) and (P<0.001). The results suggest some optimistic bias among the recruits regarding their personal vegetable consumption.