Kelseanna Hollis-Hansen1, Kathryn M Janda2, Marisa Tiscareño3, Claire Filipowicz4, Alexandra van den Berg5. 1. UT Southwestern Medical Center, Peter O'Donnell Jr. School of Public Health, USA. Electronic address: kelseanna.hollis-hansen@utsouthwestern.edu. 2. UTHealth School of Public Health in Austin, USA; Michael and Susan Dell Center for Healthy Living, USA. Electronic address: kathryn.m.janda@uth.tmc.edu. 3. Michael and Susan Dell Center for Healthy Living, USA. 4. UT Southwestern Medical Center, Peter O'Donnell Jr. School of Public Health, USA. 5. UTHealth School of Public Health in Austin, USA; Michael and Susan Dell Center for Healthy Living, USA.
Abstract
INTRODUCTION: Fruit and vegetable consumption (FVC) continues to be low, particularly among people living in under-resourced communities. Identifying barriers and facilitators of FVC and whether those barriers and facilitators differ for racially and ethnically minoritized people is imperative for developing effective and equitable public health policies and interventions. METHODS: A baseline cohort of 390 participants from Central Texas communities historically lacking healthy food retailers completed a survey including FVC, 7 psychosocial barriers and facilitators of FVC, distance to a grocery retailer, participation in government assistance programs, and race/ethnicity. RESULTS: Not having time to prepare fruits and vegetables was the only significant psychosocial barrier identified (B = -.11, t(390) = 2.04, P = .04), but was not significant after accounting for sociodemographic variables. Significant facilitators of daily FVC were liking F&V (B=.31, t(390) = 6.40, P<.001), participating in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) (B=.14, t(390) = 2.81, P = .005), and Hispanic/Latino(a) ethnicity (B = -.21, t(390) = 4.30, P<.001). The final model accounted for 17% of the variance in daily FVC (R2=.17, F(4, 375) = 7.69, P < .001). Black, white and Other race participants were more likely to report having difficulty using F&V before spoiling than Hispanic/Latino(a) participants (P = .003). White and Other race participants were more likely to report that F&V were hard to prepare (P = .006) and that they didn't have time to prepare F&V (P = .005). DISCUSSION: When designing public health policy and interventions to increase FVC, researchers could prioritize identifying ways to alleviate time constraints, increase F&V liking, and help eligible participants to enroll in WIC. Strategies that reduce the risk of F&V spoiling and make F&V easier to prepare may also benefit some groups.
INTRODUCTION: Fruit and vegetable consumption (FVC) continues to be low, particularly among people living in under-resourced communities. Identifying barriers and facilitators of FVC and whether those barriers and facilitators differ for racially and ethnically minoritized people is imperative for developing effective and equitable public health policies and interventions. METHODS: A baseline cohort of 390 participants from Central Texas communities historically lacking healthy food retailers completed a survey including FVC, 7 psychosocial barriers and facilitators of FVC, distance to a grocery retailer, participation in government assistance programs, and race/ethnicity. RESULTS: Not having time to prepare fruits and vegetables was the only significant psychosocial barrier identified (B = -.11, t(390) = 2.04, P = .04), but was not significant after accounting for sociodemographic variables. Significant facilitators of daily FVC were liking F&V (B=.31, t(390) = 6.40, P<.001), participating in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) (B=.14, t(390) = 2.81, P = .005), and Hispanic/Latino(a) ethnicity (B = -.21, t(390) = 4.30, P<.001). The final model accounted for 17% of the variance in daily FVC (R2=.17, F(4, 375) = 7.69, P < .001). Black, white and Other race participants were more likely to report having difficulty using F&V before spoiling than Hispanic/Latino(a) participants (P = .003). White and Other race participants were more likely to report that F&V were hard to prepare (P = .006) and that they didn't have time to prepare F&V (P = .005). DISCUSSION: When designing public health policy and interventions to increase FVC, researchers could prioritize identifying ways to alleviate time constraints, increase F&V liking, and help eligible participants to enroll in WIC. Strategies that reduce the risk of F&V spoiling and make F&V easier to prepare may also benefit some groups.
Authors: I De Bourdeaudhuij; K-I Klepp; P Due; C Perez Rodrigo; Mdv de Almeida; M Wind; R Krølner; C Sandvik; J Brug Journal: Public Health Nutr Date: 2005-04 Impact factor: 4.022
Authors: Yiling J Cheng; Alka M Kanaya; Maria Rosario G Araneta; Sharon H Saydah; Henry S Kahn; Edward W Gregg; Wilfred Y Fujimoto; Giuseppina Imperatore Journal: JAMA Date: 2019-12-24 Impact factor: 56.272
Authors: Amy H Auchincloss; David M Kern; Mark F Stehr; Ana V Diez Roux; Latetia V Moore; Genevieve P Kanter; Lucy F Robinson Journal: Int J Environ Res Public Health Date: 2017-11-16 Impact factor: 3.390