Fruit and Vegetable Consumption - Age 65+ in New York

New York

Diets high in fruits and vegetables reduce the risk of many chronic diseases, such as Type 2 diabetes, obesity, heart disease and stroke. Consuming fruits and vegetables three or more times daily — which is less than the federal recommendations — is still associated with decreased cardiovascular deaths.

Among older adults — many of whom may already have developed chronic diseases — adequate fruit and vegetable consumption still contributes to a healthy diet and helps older adults meet nutrient recommendations. Consuming whole fruits and vegetables daily can reduce the risk of physical disability, digestive disorders, hypertension and atherosclerosis in older adults. Additionally, high fruit and vegetable consumption helps protect against cognitive decline and is linked to higher quality of life, longer physical functioning and higher bone density among older adults.

Barriers to regular consumption of fruits and vegetables include cost, accessibility — a major issue for older adults who live in areas identified as food deserts — and difficulty preparing and chewing fruits and vegetables. 

According to America’s Health Rankings analysis, the prevalence of fruit and vegetable consumption is higher among:

• Older women compared with older men.
• Older adults with a college education compared with those with less education.
• Older adults with an annual household income of $75,000 or more compared with those with lower incomes.
• Older adults living in metropolitan areas compared with those living in non-metropolitan areas.

The Centers for Disease Control and Prevention offers strategies to increase the consumption of fruits and vegetables, including:

• Improving access to and availability of fruits and vegetables at local grocery stores. States with a higher density of healthy food retailers, farmers’ markets and acceptance of nutrition-assistance program benefits by farmers’ markets report higher consumption of fruits and vegetables.
• Encouraging farm-to-institution programs in schools, hospitals, workplaces and childcare centers. 
• Expanding new and existing farmers’ markets for direct access to seasonal fruits and vegetables.
• Partnering with organizations that deliver produce or full meals to older adults, such as Meals on Wheels. Meal delivery programs have been shown to increase fruit and vegetable consumption for older adults in senior centers, and are recommended by the Community Preventive Services Task Force..

Encouraging older adults to keep raw fruits and vegetables readily available in their homes can help increase the consumption of fruits and vegetables. Additionally, cooking workshops with nutrition education can equip older adults with the confidence and knowledge they need to incorporate more fruits and vegetables into their daily diet.

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