Table 2 |
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|
Fruits and vegetables identified as changeable and targeted for intervention |
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|
Fruit |
CSFII Weighted % Consumed1 (n = 502) |
CSFII Rank % |
PARADE Baseline % Consumed2 (n = 304) |
PARADE Baseline Rank % |
|
|
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|
Oranges/juice |
24.3% |
100% |
79.6% |
100% |
|
Other juice |
17.3% |
94% |
67.8% |
94% |
|
Apples |
13.4% |
88% |
49.7% |
88% |
|
Bananas |
9.0% |
81% |
49.0% |
81% |
|
CF Fruit Cocktail |
4.5% |
75% |
32.9% |
56% |
|
CF Grapes |
4.2% |
69% |
46.4% |
75% |
|
CF Peaches |
2.8% |
50% |
28.9% |
25% |
|
CF Cantaloupe |
2.4% |
44% |
17.4% |
31% |
|
CF Strawberries |
2.1% |
31% |
43.7% |
63% |
|
CF Pineapple |
1.8% |
25% |
20.1% |
38% |
|
Kiwi |
.84% |
13% |
18.2% |
31% |
|
Nectarines |
.48% |
6% |
15.2% |
19% |
|
Grapefruit |
.12% |
0% |
9.2% |
6% |
|
|
||||
|
Vegetables |
CSFII Weighted % Consumed1 |
CSFII Rank % |
PARADE Baseline % Consumed2 |
PARADE Baseline Rank % |
|
|
||||
|
Potatoes |
48.4% |
100% |
95.1% |
100% |
|
Lettuce |
12.1% |
89% |
62.2% |
79% |
|
Corn |
9.6% |
84% |
52.6% |
63% |
|
Carrots |
8.7% |
79% |
54.6% |
68% |
|
CV Green beans |
7.62% |
74% |
72.0% |
89% |
|
CV Mixed Vegetables |
6.3% |
68% |
46.7% |
53% |
|
CV Tomatoes |
5.2% |
63% |
49.0% |
58% |
|
CV Cabbage slaw |
2.8% |
47% |
13.2% |
11% |
|
CV Beans |
4.3% |
53% |
25.3% |
26% |
|
CV Green Peas |
2.7% |
42% |
38.2% |
37% |
|
CV Broccoli |
2.4% |
32% |
55.3% |
74% |
|
CV Spinach/greens |
1.2% |
26% |
52.6% |
63% |
|
Bell Pepper |
1.1% |
16% |
12.1% |
5% |
|
Sweet potatoes |
.6% |
11% |
14.2% |
16% |
|
Cauliflower |
.5% |
5% |
18.2% |
21% |
|
|
||||
|
CF = Changeable Fruits CV = Changeable Vegetables 1 CSFII weighted percent consumed was calculated from the percentage of respondents who reported consuming each food item at least once during the period under observation (two days). These data were weighted to represent urban and sub-urban Midwesterners using weights provided by the CSFII study. 2 PARADE baseline percent consumed was calculated from the percentage of respondents who reported consuming each food item during the past week. |
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|
Nanney et al. Nutrition Journal 2005 4:34 doi:10.1186/1475-2891-4-34 |
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