Encouraging and Improving Vegetable Consumption

Diets high in fruits and vegetables reduce the risk of many chronic diseases such as type 2 diabetes, obesity, heart disease and stroke. Roughly half of adults in the United States suffer from one or more preventable chronic diseases related to poor diet and physical inactivity. The Dietary Guidelines for Americans recommend that adults consume two cups of fruits and two and a half cups of vegetables per day. According to the United Health Foundation’s America’s Health Rankings, Kentucky ranks last among all states for the consumption of fruits and vegetables. Only 4.7 percent of adults in Kentucky reported consuming two or more fruits and three or more vegetables daily versus 14.1 percent of adults in Vermont (the top ranking state for fruit and vegetable consumption). Source: https://www.americashealthrankings.org/explore/annual/measure/fvcombo/state/U.S.

The economic benefit of healthy eating is estimated to be $114.5 billion per year in the United States. This benefit includes medical savings, increased productivity and the value of prolonged life. Source: https://www.americashealthrankings.org/explore/annual/measure/fvcombo/state/U.S.

The worldwide COVID-19 pandemic resulted in many individuals being confined to their homes. In response to both of these facts, the Boone and Kenton County Cooperative Extension Services developed a "study at home" series called "Vegetables: Jewels of Health." The goal was to help participants increase their vegetable intake by helping them understand how to choose, use, and store specific vegetables.  

Materials were developed for print and electronic e-mail distribution. The four-page educational handout provided information on the history or background of the product, nutrition highlights, details on selecting, preparing and storing a specific product. Information was provided on the different varieties of a vegetable along with different forms available (fresh, frozen, canned, dried, juice). The vegetables featured in the first year of the program included asparagus, artichokes, Brussels sprouts, cauliflower, potatoes, onions, bell peppers and tomatillos. An evaluation form was sent monthly along with the educational materials.

Videos were recorded for each vegetable and shared on YouTube. Videos supplemented the educational handout and typically featured a recipe being prepared. The four videos prepared by the Boone County office were viewed an average of 90 times each. The videos were shared with the local senior center staff who then shared them with their clientele who were no allowed in their facilities due to COVID restrictions.

After the eight month series, a program evaluation was mailed to 165 unique individuals who participated in one or more months of the program. The survey was designed to assess behavior change and improved knowledge.  Thirty-five percent of participants returned the survey revealing:

75 percent indicated they (or those in their household) had increased their vegetable intake as a result of the program

77 percent changed how they stored fresh produce

65 percent tried a vegetable they had never had before

77 percent now look at nutrition facts panels on food products when choosing items

77 percent now look at the ingredient list when selecting food products

46 percent now use more canned, frozen or dehydrated vegetables instead of relying on fresh

65 percent have explored the "Plate it Up Kentucky Proud" recipes and resources

45 respondents made one or more of the recipes provided

One individual shared “I got my two young kids to try some new veggies!” Another reported “It helped me learn better ways to store produce.”

As a result of the information gained from the mailed survey, the program will continue and focus on other vegetables and an additional focus on fruit series will be added.