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ObjectiveTo increase vegetable and fruit intake, reduce body mass index (BMI), and improve parental blood pressure among American Indian families.DesignRandomized, wait-list controlled trial testing a multi-level (environmental, community, family, and individual) multi-component intervention with data collection at baseline and 6 months post-intervention.SettingTribally owned and operated Early Childhood Education (ECE) programs in the Osage Nation in Oklahoma.ParticipantsAmerican Indian families (at least one adult and one child in a ECE program). A sample size of 168 per group will provide power to detect differences in fruit and vegetable intake.InterventionThe 6-month intervention consisted of a (1) ECE-based nutrition and gardening curriculum; (2) nutrition education and food sovereignty curriculum for adults; and (3) ECE program menu modifications.Main outcome measuresThe primary outcome is increase in fruit and vegetable intake, assessed with a 24-h recall for adults and plate weight assessments for children. Secondary outcomes included objective measures of BMI among adults and children and blood pressure among adults.

Adolescents' intake of vegetables and fruits is generally low, and many demonstrate unhealthy eating behaviors. Food literacy may be key to improving adolescents' nutrition. However, the relationship between food literacy, fruit and vegetable intake, and other healthy eating behaviors remains unclear, as well as how these relationships may differ among boys and girls. This study assessed the relationship between food literacy (including food skills and cooking skills), vegetable and fruit consumption, and other eating behaviors of adolescents. This cross-sectional study included 1,054 students, including 467 boys and 570 girls from five francophone high schools in New Brunswick, Canada. Quantitative data on students' food and cooking skills, vegetable and fruit consumption, and other eating behaviors were collected with a self-reported questionnaire. Multilevel regressions were used to assess the relationship between food literacy, students' consumption of vegetables and fruits, and other eating behaviors. Better cooking skills were associated with healthier eating behaviors and greater vegetable and fruit consumption for boys and girls. Better food skills were also associated with healthier eating behaviors and greater vegetable and fruit consumption among both genders. These findings highlight the importance of improving food literacy among adolescents. Public health interventions should focus on increasing cooking and food skills to improve adolescents' nutrition. [ABSTRACT FROM AUTHOR]

Objectives: To examine the associations of vegetable and fruit intake frequency, its patterns, and cognition among older Chinese adults. Design: Cross-sectional data obtained from the Anhui Province Healthy Longevity Survey. Setting: Urban and rural communities. Participants: A total of 5410 older adults (aged 60 or older) were included from selected communities. Measurements: Data on the number of days in a typical week that vegetables and fruits were consumed were collected, and the four intake patterns were defined (V+/F+: daily intake of both vegetables and fruit; V+/F− or V−/F+: daily intake of vegetables or fruit; and V−/F−: no daily intake of either vegetables or fruit). Cognitive function was measured using the Mini-mental State Examination (MMSE), and mild cognitive impairment (MCI) was defined according to education-specific criteria. Results: Nondaily vegetable intake was associated with lower MMSE scores (β = −0.763, 95% confidence interval (CI): −1.463, −0.064) among males and a higher likelihood of having MCI (OR: 1.409, 95% CI: 1.037, 1.915) among females. Less frequent intake of fruit was associated with lower MMSE scores and a higher prevalence of MCI among both males and females (p for trends < 0.001 for both sexes). Compared with the V+/F+ group, male participants who were classified into the V+/F− and V−/F− groups had lower MMSE scores (V+/F−: β = −0.612, 95% CI: −1.094, −0.131; V−/F−: β = −1.273, 95% CI: −2.090, −0.455). Females classified in the V+/F− and V−/F− patterns had lower MMSE scores (V+/F−: β = −0.862, 95% CI: −1.320, −0.404; V−/F−: β = −1.293, 95% CI: −2.079, −0.507) and elevated risks of MCI (V+/F−: OR: 1.762, 95% CI: 1.386, 2.242; V−/F−: OR: 2.180, 95% CI: 1.505, 3.156). Conclusion: Lower vegetable or fruit intake was associated with poorer cognitive performance among males and females, and the risk was even higher among those with a low intake of both vegetables and fruits. Healthy eating habits, including daily vegetable and fruit intake, are essential for cognition maintenance in both males and females. [ABSTRACT FROM AUTHOR]

Abstract Background Poor cooking skills have been linked to unhealthy diets. However, limited research has examined associations of cooking skills with older adults’ health outcomes. We examined whether cooking skills were associated with dietary behaviors and body weight among older people in Japan. Methods We used cross-sectional data from the 2016 Japan Gerontological Evaluation Study, a self-report, population-based questionnaire study of men (n = 9143) and women (n = 10,595) aged ≥65 years. The cooking skills scale, which comprises seven items with good reliability, was modified for use in Japan. We calculated adjusted relative risk ratios of unhealthy dietary behaviors (low frequency of home cooking, vegetable/fruit intake; high frequency of eating outside the home) using logistic or Poisson regression, and relative risk ratios of obesity and underweight using multinomial logistic regression. Results Women had higher levels of cooking skills, compared with men. Women with a moderate to low level of cooking skills were 3.35 (95% confidence interval [CI]: 2.87–3.92) times more likely to have a lower frequency of home cooking and 1.61 (95% CI: 1.36–1.91) times more likely to have a lower frequency of vegetable/fruit intake, compared with women with a high level of cooking skills. Men with a low level of cooking skills were 2.56 (95% CI: 2.36–2.77) times more likely to have a lower frequency of home cooking and 1.43 (95% CI: 1.06–1.92) times more likely to be underweight, compared with men with a high level of cooking skills. Among men in charge of meals, those with a low level of cooking skills were 7.85 (95% CI: 6.04–10.21) times more likely to have a lower frequency of home cooking, 2.28 (95% CI: 1.36–3.82) times more likely to have a higher frequency of eating outside the home, and 2.79 (95% CI: 1.45–5.36) times more likely to be underweight, compared with men with a high level of cooking skills. Cooking skills were unassociated with obesity. Conclusions A low level of cooking skills was associated with unhealthy dietary behaviors and underweight, especially among men in charge of meals. Research on improving cooking skills among older adults is needed.

ObjectiveTo increase vegetable and fruit intake, reduce body mass index (BMI), and improve parental blood pressure among American Indian families.DesignRandomized, wait-list controlled trial testing a multi-level (environmental, community, family, and individual) multi-component intervention with data collection at baseline and 6 months post-intervention.SettingTribally owned and operated Early Childhood Education (ECE) programs in the Osage Nation in Oklahoma.ParticipantsAmerican Indian families (at least one adult and one child in a ECE program). A sample size of 168 per group will provide power to detect differences in fruit and vegetable intake.InterventionThe 6-month intervention consisted of a (1) ECE-based nutrition and gardening curriculum; (2) nutrition education and food sovereignty curriculum for adults; and (3) ECE program menu modifications.Main Outcome MeasuresThe primary outcome is increase in fruit and vegetable intake, assessed with a 24-h recall for adults and plate weight assessments for children. Secondary outcomes included objective measures of BMI among adults and children and blood pressure among adults.

Background: A diet including vegetables and fruit is suggested to be a part of a healthy diet associated with a low colorectal cancer (CRC) risk. However, consumption of vegetables and fruit varies in daily life. Therefore, we determined whether the intake of vegetables and fruit is associated with the CRC risk in the Thai population. Materials and Methods: This cross-sectional study enrolled participants (n=1,172) who underwent CRC screening and completed a food frequency questionnaire (FFQ). Information on food items, which focused on vegetables and fruit, was analyzed to elucidate the association with colonoscopy findings. Results: Consumption of fresh fruit was related to a lower risk of CRC. Consuming sweet and mildly sweet fruits more than once a week revealed odds ratios (ORs) of 0.63 (0.43 to 0.92) and 0.63 (0.41 to 0.98), respectively, in patients with polyps and CRC. Conversely, processed canned fruit increased the risk with OR 4.68 (1.56 to 14.03) in the high risk group with CRC. Conclusion: The protective benefits of vegetable and fruit involved appropriate food processing, consumption quantity, and frequency. The processing involved adding sugar and calories, which increased the risk of developing CRC. [ABSTRACT FROM AUTHOR]

Compared to children in other cities and towns in the West Java province, adolescents aged 10–14 in Bogor have the lowest rate of vegetable and fruit intake. One primary factor that affects adolescents’ vegetable and fruit intake is parental support. This qualitative descriptive research aimed to analyse parental support for adolescents’ vegetable and fruit intake in Bogor. Fifteen parents whose child studied at a public junior high school in Bogor participated in semi-structured interviews. Findings showed that children’s vegetables and fruits consumption was lower than the Ministry of Health’s recommendation. All parents reported that they provided instrumental support for their children to eat vegetables and fruits at each meal time and provided vegetables and fruits (cooked or bought), but most did not teach or involve their children in preparing vegetables and fruits. Most parents asked their children’s food intake and reminded them to eat more vegetables and fruits as a form of emotional support. However, they did not persuade their children when the latter refused to eat vegetable and fruit. Additionally, parents also did not provide positive feedback for their children when they showed willingness to try to eat vegetables and fruits. Parents seemed to be more lenient in controlling children’s intake of fast food, including purchasing fast foods for their children. The fi ndings suggest a need for an initiative or program that aims at increasing parental support, which necessitates intervention to improve parental support. It is recommended to conduct further research to investigate the predictors of parental support.

Background: Poor cooking skills have been linked to unhealthy diets. However, limited research has examined associations of cooking skills with older adults' health outcomes. We examined whether cooking skills were associated with dietary behaviors and body weight among older people in Japan. Methods: We used cross-sectional data from the 2016 Japan Gerontological Evaluation Study, a self-report, population-based questionnaire study of men (n = 9143) and women (n = 10,595) aged ≥65 years. The cooking skills scale, which comprises seven items with good reliability, was modified for use in Japan. We calculated adjusted relative risk ratios of unhealthy dietary behaviors (low frequency of home cooking, vegetable/fruit intake; high frequency of eating outside the home) using logistic or Poisson regression, and relative risk ratios of obesity and underweight using multinomial logistic regression. Results: Women had higher levels of cooking skills, compared with men. Women with a moderate to low level of cooking skills were 3.35 (95% confidence interval [CI]: 2.87–3.92) times more likely to have a lower frequency of home cooking and 1.61 (95% CI: 1.36–1.91) times more likely to have a lower frequency of vegetable/fruit intake, compared with women with a high level of cooking skills. Men with a low level of cooking skills were 2.56 (95% CI: 2.36–2.77) times more likely to have a lower frequency of home cooking and 1.43 (95% CI: 1.06–1.92) times more likely to be underweight, compared with men with a high level of cooking skills. Among men in charge of meals, those with a low level of cooking skills were 7.85 (95% CI: 6.04–10.21) times more likely to have a lower frequency of home cooking, 2.28 (95% CI: 1.36–3.82) times more likely to have a higher frequency of eating outside the home, and 2.79 (95% CI: 1.45–5.36) times more likely to be underweight, compared with men with a high level of cooking skills. Cooking skills were unassociated with obesity. Conclusions: A low level of cooking skills was associated with unhealthy dietary behaviors and underweight, especially among men in charge of meals. Research on improving cooking skills among older adults is needed. [ABSTRACT FROM AUTHOR]

Carotenoids, orange-coloured pigments found in vegetables, fruit, eggs and dairy foods, act as antioxidants and vitamin A precursors in the human body. Skin carotenoid concentration is a biomarker of vegetable and fruit intake. The aim was to identify determinants of skin carotenoid concentration by measuring “Veggie Meter™” carotenoid reflection spectroscopy scores (CRS) from the fingertip of adults with a range of ages, ethnicity and body size. Frequencies of daily intake of vegetables and fruit and weekly intake of pumpkin and carrot, dark green leafy vegetables (DGLV), eggs (yolk), and dairy were determined from a self-completed food-frequency-questionnaire. A total of 571 (324 Women, 247 Men) adults, aged 16 to 85 years, completed measurements. The CRS ranged from 83 to 769, with a median of 327. Women and men did not score differently. For all participants there were negative correlations of CRS with weight (r = −0.312) and BMI (r = −0.338) and positive correlations with weekly intakes of DGLV (r = 0.242) and carrots and pumpkin (r = 0.202). Based on a review of health outcomes associated with plasma carotenoids, 82% of the participants in the current study are at moderate risk, or more, of negative health outcomes. Determinants of carotenoid status were body size, intake of DGLV, carrots and pumpkin, and ethnicity.

Health outcomes related to vegetable and fruit consumption are widely recognized in the literature. This study investigates how dietary intake is influenced by individual, social, and environmental factors in the Toronto Census Metropolitan Area. The analysis and findings are based on data from the Canadian Community Health Survey which provides self-reported vegetable and fruit intake from 6,513 adults in 2009-2010. Food environment measures were constructed from commercial databases using kernel density estimates and network drive times. Spatial and multivariable techniques were used to determine the associations between diet, the food environment, and other health and socioeconomic factors. Particular emphasis was given to understanding the interaction between the food environment and socioeconomic position. Unexpectedly, supermarket density was found to have an inverse association with vegetable and fruit intake. Interaction terms for individuals with low income and reduced mobility produced different responses in men and women, confirming that the influence of the food environment is not uniform for all subgroups. [ABSTRACT FROM AUTHOR]

Abstract: Objective: There is substantial evidence that the low intake of fruit and vegetables (FV) is a major risk factor for many nutrition-related non-communicable diseases. The purpose of our study was to assess FV consumption and the variables that influence FV consumption among Chinese people age 60 and older. Methods: Twenty-four-hour dietary recall data from the 1991, 1993, 1997, 2000, 2004, 2006, and 2009 China Health and Nutrition Surveys were used to collect the FV intake and sociodemographic variables examined in this article. Data were analyzed using t tests, χ2 tests, and logistic regression. Results: Between 1991 and 2009, elderly Chinese adults experienced an improvement in dietary FV intake. The FV consumption increased from 325.7 g/d in 1991 to 379.0 g/d in 2009. During this 18-y period, the proportion of daily consumers increased from 11.0% to 32.5% for fruit and remained over 95% for vegetables. Age, gender, educational attainment, community, activity level, marital status, and drinking were significantly associated with FV consumption. Conclusion: The findings of this study indicated that FV intake among elderly adults in China was lower than the minimum of 400 g/d recommended by the World Health Organization. Greater public health efforts and approaches are needed to promote FV consumption in elderly Chinese adults. [Copyright &y& Elsevier]

Stomach cancer is a serious public health problem in China. 5,10-Methylenetetralydrofolate reductase (MTHFR) may be involved in both DNA methylation and DNA synthesis. Folate deficiency is associated with cancer risk that may be modulated by a genetic variation in the MTHFR gene in folate metabolism. The main goal of this study was to evaluate the association between polymorphisms of the MTHFR gene and the risk of stomach cancer. This study also explored the modification effects of fruit and vegetable intake (one of the main constituents is folate) on the risk of this disease. A population-based case-control study was conducted in Taixing, China, consisting of 206 newly diagnosed cases with primary stomach cancer and 415 healthy population controls. Polymorphisms of MTHFR C677T and A1298C were assayed by polymerase chain reaction-restricted fragment length polymorphism (PCR-RFLP) techniques. The data were analysed using the logistic regression model. No obvious association between the MTHFR A1298C polymorphism and the risk of stomach cancer was observed in this study. The frequencies of 677 C/C, C/T, and T/T were 34.5, 50.9, and 14.6%, respectively, in controls. The frequency of the MTHFR 677 wild homozygotic genotype was 25.8% in cases, which was lower than that in controls (34.5%). The adjusted odds ratio (OR) for the MTHFR 677 any T genotype was 2.05 (95% confidence interval (CI), 1.26–3.34) when compared with the C/C genotype. In the low fruit and vegetable intake group an increasing trend was observed with the T allele exposure, p=0.0056. The adjusted ORs were 1.68 (95% CI = 0.86–3.29) for the C/T genotype and 3.58 (95% CI = 1.46–8.75) for the T/T genotype, respectively. The MTHFR 677 any T genotype was associated with an increased risk of primary stomach cancer among the Chinese population. Folate deficiency might modify the MTHFR gene polymorphism and influence the risk of stomach cancer. [ABSTRACT FROM AUTHOR]

Objective: To increase vegetable and fruit intake, reduce body mass index (BMI), and improve parental blood pressure among American Indian families., Design: Randomized, wait-list controlled trial testing a multi-level (environmental, community, family, and individual) multi-component intervention with data collection at baseline and 6 months post-intervention., Setting: Tribally owned and operated Early Childhood Education (ECE) programs in the Osage Nation in Oklahoma., Participants: American Indian families (at least one adult and one child in a ECE program). A sample size of 168 per group will provide power to detect differences in fruit and vegetable intake., Intervention: The 6-month intervention consisted of a (1) ECE-based nutrition and gardening curriculum; (2) nutrition education and food sovereignty curriculum for adults; and (3) ECE program menu modifications., Main Outcome Measures: The primary outcome is increase in fruit and vegetable intake, assessed with a 24-h recall for adults and plate weight assessments for children. Secondary outcomes included objective measures of BMI among adults and children and blood pressure among adults., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Blue Bird Jernigan, Taniguchi, Haslam, Williams, Maudrie, Nikolaus, Wetherill, Jacob, Love and Sisson.)

Carotenoids, orange-coloured pigments found in vegetables, fruit, eggs and dairy foods, act as antioxidants and vitamin A precursors in the human body. Skin carotenoid concentration is a biomarker of vegetable and fruit intake. The aim was to identify determinants of skin carotenoid concentration by measuring "Veggie Meter™" carotenoid reflection spectroscopy scores (CRS) from the fingertip of adults with a range of ages, ethnicity and body size. Frequencies of daily intake of vegetables and fruit and weekly intake of pumpkin and carrot, dark green leafy vegetables (DGLV), eggs (yolk), and dairy were determined from a self-completed food-frequency-questionnaire. A total of 571 (324 Women, 247 Men) adults, aged 16 to 85 years, completed measurements. The CRS ranged from 83 to 769, with a median of 327. Women and men did not score differently. For all participants there were negative correlations of CRS with weight (r = −0.312) and BMI (r = −0.338) and positive correlations with weekly intakes of DGLV (r = 0.242) and carrots and pumpkin (r = 0.202). Based on a review of health outcomes associated with plasma carotenoids, 82% of the participants in the current study are at moderate risk, or more, of negative health outcomes. Determinants of carotenoid status were body size, intake of DGLV, carrots and pumpkin, and ethnicity. [ABSTRACT FROM AUTHOR]

In rural Native American communities, access to healthy foods is limited and diet-related disparities are significant. Tribally owned and operated convenience stores, small food stores that sell ready-to-eat foods and snacks primarily high in fat and sugar, serve as the primary and, in some areas, the only food stores. The Tribal Health and Resilience in Vulnerable Environments or "THRIVE" study, implemented between 2013 and 2018, is the first healthy retail intervention study implemented in tribally owned and operated convenience stores. THRIVE aims to increase vegetable and fruit intake among Native Americans living within the Chickasaw and Choctaw Nation of Oklahoma. The study comprises three phases: 1) formative research assessing tribal community food environments and associated health outcomes; 2) intervention development to assess convenience stores and tailor healthy retail product, pricing, promotion, and placement strategies; and 3) intervention implementation and evaluation. In this paper we share the participatory research process employed by our tribal-university partnership to develop this healthy retail intervention within the unique contexts of tribal convenience stores. We summarize our methods to engage tribal leaders across diverse health, government, and commerce sectors and adapt and localize intervention strategies that test the ability of tribal nations to increase fruit and vegetable purchasing and consumption among tribal members. Study processes will assist in developing a literature base for policy and environmental strategies that intervene broadly to improve Native community food environments and eliminate diet-related disparities among Native Americans.

Introduction: Limited available data document higher prevalences of cardiovascular disease (CVD) risk factors and health outcomes among American Indians (AIs) compared to other racial/ethnic groups., Methods: As part of a randomized control trial to improve tribal food and physical activity environments, our tribal-academic partnership surveyed a cross-sectional sample of American Indian adults (n = 513) to assess the prevalence of type 2 diabetes, obesity, hypertension, tobacco use, physical activity, and vegetable and fruit intake. Surveys were collected from April through May 2015. We used logistic regression to examine the association between CVD-related risk factors and health outcomes., Results: The prevalence of CVD-related outcomes was high, ranging from 25% for diabetes to 75% for low vegetable intake. The prevalence of diabetes, obesity, and hypertension tended to be higher among participants with any tobacco use compared to no tobacco use, but findings were not statistically significant. The prevalence of diabetes (prevalence ratio 2.1, 95% CI 1.4-3.2) and obesity (prevalence ratio 1.5, 95% CI 1.2-1.8) was higher among participants with low physical activity levels compared to recommended physical activity levels., Conclusions: CVD risk factors and health outcomes persist among American Indians even as some risks (e.g., smoking) appear to be stabilizing or even declining in the general US population. Efforts to include American Indians in national health surveys, implement broad reaching environmental and policy interventions, and address the social determinants of health are critical to the elimination of these disparities.