Surveying Fruit and Vegetable Consumption and Their Associated Factors in the Staff of the Health Centers of the Baqiyatallah University of Medical Sciences in 2011

Abstract

Aims: Insufficient consumption of fruits and vegetables as essential components of a healthy diet is known as a risk factor for chronic diseases. Despite the nutritional and dietary recommendations of the World Health Organization, in many societies, people take less than the minimum recommended amount of these food groups. This study was conducted to determine fruit and vegetables consumption and to survey its associated factors in the staff of the Baqiyatallah University of medical sciences

Methods: This study is a descriptive-analytical study which was performed on 327 individuals from four health centers using random and Quota sampling methods. All the participants filled out the demographic characteristics, 54-items of the standard food frequency and the physical activity questionnaires during one month in 2011.

Results: The mean fruits consumptions in men and women were 92±10 and 99±7 and the mean vegetables consumptions in men and women were 104±9 and 117±7 units per month, respectively. Fruit consumption in the age range of 31 to 40, was less than the other age ranges. Although, there was no significant difference for the associated factors like age, sex, body mass index, mean income, education and physical activity with fruit and vegetable consumption (p>0.05). The consumption of fruit and vegetable groups had a positive correlation with the dairy, cereal and meat groups.

Conclusion: According to the recommended levels of the food pyramid, the fruit and vegetable intake of the staff is sufficient. In order to reach a higher level of fruit and vegetable intake, it seems necessary to improve the awareness of employees about the beneficial effects of fruit and vegetable consumption on health.