Progress 01/01/04 to 09/30/06
Outputs
Discussion groups were held with low income residents in Nashville to assess their perception of the importance of consuming fruits and vegetables, and the content of a complete meal. Although most of the participants thought a complete meal included a vegetable, when questioned further it was usually reported to be either green beans or corn. None of the respondents said a complete meal included a fruit. Further investigation was completed to evaluate the variety and color of fruits and vegetables low income persons ate. A recently published book recommended that individuals try to make the content of their plate as colorful as possible to increase nutrient intake. Thus we decided to investigate the colors of fruits and vegetables that were chosen. A 24-hour recall was completed with 108 participants. The fruits and vegetables consumed were divided into color categories. Fruits were only eaten by 52 percent of the individuals, with a total of 81 eating occasions. Of
those 81 occasions, colors most frequently represented included red, 31 percent, orange, 27 percent, and yellow, 19 percent. Vegetables were eaten more frequently with a total of 237 eating occasions. White starchy (i.e. potatoes) accounted for 27 percent of those occasions, followed by light green (normally green beans) at 24 percent and dark green leafy at 9 percent. Thus consumers are not consuming an adequate amount of fruits and vegetables, and had very little variety in what they did consume. Several vitamins could be missing from the diet as a result of these limitations. The fruit and vegetable booklet that was developed and printed for this project was distributed across Tennessee and in several other states.
Impacts
Consumers continue to believe that fresh fruits and vegetables are expensive. Thus, it is still a challenge to get them to invest in them for their health. Also consumers have expressed new concern about consuming fresh produce as a consequence of the recent occurrence of E. Coli in fresh spinach. As a result, our web brochure was read by considerably more people than might otherwise have done so. We received requests for over 3000 copies of the printed brochure, and several emails from consumers who had concerns and wanted to be sure they were cleaning their vegetables appropriately. An article was written for the Harvard Medical Review Newsletter that referred to our research, and we have been contacted by industry consultants who found our approach refreshing. Thus, although we have not had much success in increasing the consumption of fruits and vegetables, those that are being eaten are probably safer. This should reduce the chances of someone getting a food borne
illness after consuming fruits and vegetables.
Publications
- Godwin, S. and Tegegne, F. 2006. Lack of easy accessibility as a potential barrier to adequate fruit and vegetable consumption by limited resource individuals. Journal of Food Distribution Research. 37(1):81-86.
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Progress 01/01/05 to 12/31/05
Outputs
Three different surveys and follow up discussion groups have been completed to try and assess means by which consumers could be encouraged to consume greater amounts of fruits and vegetables. Most recently a grocery store inventory was conducted to see if lack of availability, one of the items expressed in focus groups and on surveys as a barrier to consumption, is indeed a problem for persons living in low income areas. In person investigations were conducted at fifty stores that were within a one mile radius of five food banks to see which fruits and vegetables were available in each, and the quality of those that were present. A large percentage of the stores had no fresh fruits or vegetables available. Most sold canned, while only a few had frozen fruits or vegetables. The fresh fruits that were most often available included apples, bananas and lemons. Lettuce and cabbage were the most commonly available fresh vegetables. The variety of canned items was greater,
with green beans being the mostly widely available. It is concluded that more fresh produce should be offered in stores that are in areas of easy accessibility to low income neighborhoods. It is also recommended that a follow-up study be done to compare the prices of the items available, and whether increasing their presence in the local grocery stores leads to increased consumption. As efforts are focused on increasing intake of fresh fruits and vegetables, protection from foodborne illness becomes of added importance. Additionally, cleaning produce in a safe, cost effective manner is necessary. Thus a laboratory study was designed that investigated methods for cleaning fresh produce in the home. Frequently consumed items, i.e. lettuce, broccoli, apples, and tomatoes, were inoculated, and then were soaked in water, commercial vegetable wash, lemon juice, or vinegar. Each was then rubbed and rinsed, rinsed only, brushed and rinsed, or wiped with a wet and/or dry paper towel. Wiping
apples and tomatoes with paper towels showed little bacterial reduction. Generally, water, vinegar, lemon juice, and vegetable wash solutions reduced bacteria population approximately the same amounts. Therefore, it is cost effective for consumers to use cold running tap water instead of other washing solutions to reduce microbial contamination on fresh produce. The full color brochure that was developed and printed last year was adapted for presentation as a Web page and placed online for public access and download. Care was given to optimize ease of use through highly visible navigation aids, easily-read text, use of appropriate colors, and graphic elements. A link was placed on the Web page to allow visitors to request printed copies of the brochure. A brief survey requesting information on the visitors background and intended use of the brochure was included. Survey and user data are being collected and stored in an Access database on the server. Such factors as IP addresses,
dates and times of visits, operating system, browser and settings, display type and settings, microprocessor type and speed, and navigation habits are recorded.
Impacts
Insight into consumer perceptions of the benefits of and barriers to increasing fruits and vegetable consumption will continue to provide a basis for development of more effective educational materials. Providing easy to prepare recipes that are economical and better tasting should lead to increased intake and a better nourished, healthier population. Results of the online survey concerning the brochure information will allow for continual updating of the Web based materials. Brochures have been ordered for individual use and for use by nutrition educators in classes. User profiles will be used to refine the performance of the page. During the discussion groups participants were provided samples of five recipes that incorporated fruits and vegetables in unusual ways. With the exception of one recipe, the majority of those in attendance reported that they liked the items served and would use them in their homes on the future. Water was found to be a safe, effective and
inexpensive method for reducing microbial contamination on fresh produce.
Publications
- Godwin, S. et al. 2005. Eating fruits and vegetables fresh and clean. Accessed at: http://www.tnstate.edu/iager/impacts/eating_fruits.htm
- Kilonzo-Nthenge, A., Chen, F. and Godwin, S. 2006. Efficacy of home washing methods in controlling microbial contamination on fresh produce. Journal of Food Protection. 69(2):330-334.
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Progress 01/01/04 to 12/31/04
Outputs
Two studies were conducted to investigate the barriers to eating fruits and vegetables. The first study consisted of a food consumption survey of 120 participants who were attending a local celebratory event. Each was asked to record the fruits and vegetables they consumed the day before the survey and the amounts they consumed. Additionally they were asked to list the barriers to increasing their consumption of these foods. It was discovered that 92% reported eating less than 2 pyramid serving equivalents of fruit and 77% reported eating less than 3 pyramid servings of vegetables, amounts that are considered the minimum needed for good health. The most frequent barriers to eating fruits and vegetables mentioned were: (1) they ate enough of other items, (2) it takes too much time to prepare, (3) participant had bad eating habits, (4) they did not like them and, (5) they are expensive to buy. In the second study, 50 participants were asked about seven specific fruits
and vegetables to see if they had been eaten raw during the past month, and, if not, why respondents did not eat them. Most popular reasons given for not consuming the foods listed in the second study included: (1) did not like, (2) just did not buy any, (3) had allergies and, (4) it needs to be a ready-to-eat food item. Thus, the only barrier common to both studies was the phrase did not like. An informational brochure was developed and reviewed. Impact of the use of this brochure will be measured in a subsequent study.
Impacts
Insight into consumer perceptions of the benefits of and barriers to increasing fruits and vegetable consumption will provide a basis for development of more effective educational materials. Providing easy to prepare recipes that are economical and better tasting should lead to increased intake and a better nourished, healthier population.
Publications
- Agyemang, C., Godwin, S., Chen, F. and Kilonzo-Nthenge, A. 2004. Eating fruits and vegetables fresh and clean [Brochure]. Tennessee State University Publ No. TSU 05-0001(A)-3-532309
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