State indicator report on fruits and vegetables, 2013
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      The State Indicator Report on Fruits and Vegetables can be used to: Illustrate how states support the consumption of F&V; Monitor progress and celebrate state successes; Identify opportunities for improvement in F&V access.

      Fruits and vegetables (F&V) contribute important nutrients for the human body. Eating F&V lowers the risk of developing many chronic diseases and can also help with weight management.1 Creating greater access to quality and affordable F&V nationwide is an important step to increase F&V consumption. When state leaders, health professionals, food retail owners, farmers, education staff, and community members work together, more Americans can live healthier lives.

      The State Indicator Report on Fruits and Vegetables, 2013 provides information for each state on fruit and vegetable (F&V) consumption, and environmental and policy indicators of support for consumption. The report, which can be used to inform decision makers, shows that F&V consumption is higher in some states than others, but overall consumption of F&V in the United States is low.

      Adults in the United States consume fruit about 1.1 times per day and vegetables about 1.6 times per day. The Dietary Guidelines for Americans, 2010 recommends that Americans eat more F&V as part of a healthy diet. The MyPlate food guidance system emphasizes the need to “focus on fruits” and “vary your veggies” as building blocks for a healthy diet (www. choosemyplate.gov).

      Many states are attempting to increase F&V consumption by improving access and establishing policies that make it easier to get F&V in communities, schools, and child are. For example, 28 states now have a farm to school/ preschool policy. Twenty-seven states have created state-level food policy councils--coalitions of private and public partners working together to improve access to healthy food.

      Suggested citation: Centers for Disease Control and Prevention. State Indicator Report on Fruits and Vegetables, 2013. Atlanta, GA: Centers for Disease Control and Prevention, U.S. Department of Health and Human Services; 2013.

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