Health Indicator Report of Nutrition - Adolescent Fruit and Vegetable Consumption
Fruits and vegetables contain essential vitamins, minerals, fiber, and other compounds that may help prevent many chronic diseases. Compared with people who consume a diet with only small amounts of fruits and vegetables, those who eat more generous amounts as part of a healthful diet are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, and certain cancers (1). Fruits and vegetables also help people to achieve and maintain a healthy weight, because they are relatively low in energy density (2). To promote health and prevent chronic diseases, the 2005 Dietary Guidelines for Americans recommend 2 cups of fruit per day for a standard 2,000 calorie diet, with recommendations based on an individual's age, gender, and activity level (3).
Data SourceNew Mexico Youth Risk and Resiliency Survey, New Mexico Department of Health and Public Education Department.
DefinitionPercentage of high school students who ate five or more servings of fruits or vegetables per day
NumeratorNumber of high school students who ate a total of five or more servings of fruits and vegetables per day
DenominatorNumber of students who responded to each of the questions about fruits or vegetables
Other ObjectivesSimilar to HP2020 objectives: NWS-14: Increase the contribution of fruits to the diets of the population aged 2 years and older Increase the contribution of fruits to the diets of the population aged 2 years and older and NWS-15.1: Increase the contribution of total vegetables to the diets of the population aged 2 years and older New Mexico Community Health Status Indicator (CHSI)
Evidence-based PracticesFor persons to make healthy food choices, healthy food options must be available and accessible. Families living in low-income neighborhoods and rural areas of the state often have less access to healthier food and beverage choices than those in more urban, higher-income areas. Here are some things communities may do.(4) - Making healthy food choices available and affordable in public venues - Restricting availability of less healthy options in public venues - Improve Geographic Availability of Supermarkets in Underserved Areas - Provide Incentives to Food Retailers to Locate in and/or Offer Healthier Food and Beverage Choices in Underserved Areas - Improve Availability of Mechanisms for Purchasing Foods from Farms - Provide Incentives for the Production, Distribution, and Procurement of Foods from Local Farms- Institute Smaller Portion Size Options in Public Service Venues - Limit Advertisements of Less Healthy Foods and Beverages - Discourage Consumption of Sugar-Sweetened Beverages
Page Content Updated On 01/08/2019, Published on 01/08/2019