State Indicator Report on Fruits and Vegetables, 2018
Fruit and vegetable consumption data from 2019 show differences by state, age, sex, race/ethnicity, and poverty-to-income ratio. See resources to help remove barriers to health and achieve health equity.
The report with 2019 data is the first publication to use a revised Behavioral Risk Factor Surveillance System (BRFSS) module to monitor fruit and vegetable consumption data by state and other characteristics. It cannot be compared to reports with previous BRFSS data
Eating a diet rich in fruits and vegetables can help protect against a number of serious and costly chronic diseases, including heart disease, type 2 diabetes, some cancers, and obesity. Despite the health benefits, Americans are not consuming enough fruits and vegetables in their daily diet. In 2015 and 2019, only about one in 10 adults met recommendations for fruit and vegetable intake.
The State Indicator Report on Fruits and Vegetables, 2018 highlights approaches to increase the purchase, supply, and demand of fruits and vegetables.
The report shows the status of 10 indicators of fruit and vegetable access and production for all 50 states and the District of Columbia. The report also highlights state successes and provides strategies for improvement.
Public health practitioners and decision-makers can use this report to quickly assess how their state is doing, and identify strategies they can put in place to improve access to fruits and vegetables.
What Can States and Communities Do?
States and communities can:
- Make fruit and vegetables convenient and affordable where children and families live, work, learn, and play.
- 31% of farmers’ markets in the United States help make fruits and vegetables affordable for low-income mothers and their children by accepting WIC Farmers’ Market Nutrition Program vouchers.
- Partner with diverse stakeholders (like schools, early care and education providers, local and state governments, and large employers) to increase access to fruits and vegetables.
- 10 states have adopted a policy on food service guidelines that requires healthy foods and beverages, including fruits and vegetables, be sold or served in government worksites and on state owned or controlled property.
- 44% of middle and high schools have a salad bar in the school cafeteria.
- 42% of school districts in the United States participate in farm-to-school programs.
- 3 states include national recommendations for serving fruits and vegetables in state early care and education licensing regulations.
- Strengthen the local food system to support fruit and vegetable production and distribution.
- There are 212 food hubs in the United States that help small and mid-size farmers to market, aggregate, and distribute fruits and vegetables to local institutions, such as schools, hospitals, large employers, and retailers. This is a win-win for fruit and vegetable producers and consumers.
Download the 2018 State Indicator Report on Fruits and Vegetables
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