This study, using vitamin C (ascorbic acid) as ‘marker’, allowed a direct comparison of the nutritional quality of fresh vegetables at various stages of distribution and storage, with the same vegetable commercially quick-frozen and stored deep frozen for up to 12 months. The nutrient status of frozen peas and broccoli was similar to that of the typical market-purchased vegetable and was superi...

BACKGROUND To encourage the consumption of more fresh fruits and vegetables, the 2014 United Sates Farm Bill allocated funds to the Double Up Food Bucks Program. This program provided Supplemental Nutrition Assistance Program beneficiaries who spent $10 on fresh fruits and vegetables, in one transaction, with a $10 gift card exclusively for Michigan grown fresh fruits and vegetables. This study...

OBJECTIVE To evaluate the effectiveness of implementing nutrition intervention using a general nutrition class to promote consumption of fruits and vegetables in college students. DESIGN 3-day food records were collected, verified, and analyzed before and after the intervention. SETTING A midwestern university. PARTICIPANTS 80 college students, ages 18 to 24, participated in the study. ...

The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discuss...

OBJECTIVE Previous studies on the relationship of dietary intake to the neighbourhood food environment have focused on access to supermarkets, quantified by geographic distance or store concentration measures. However, in-store food availability may also be an important determinant, particularly for urban neighbourhoods with a greater concentration of small food stores. This study synthesises b...

Purpose: The aim of this paper is to report the finding from study on distance traveled by fresh vegetables from farming location to consumer in traditional and organized retailing. The focus is on the five fresh vegetables and final consumer destination is the city of Chennai. Research methodology: The research is primarily exploratory in nature and research instruments include interviews and ...

BACKGROUND There is convincing evidence that replacing dietary saturated fats with polyunsaturated fats (PUFA) decreases risk of cardiovascular diseases. Therefore, PUFA rich foods such as vegetable oils, fatty fish, and marine omega-3 supplements are recommended. However, PUFA are easily oxidizable and there is concern about possible negative health effects from intake of oxidized lipids. Litt...

BACKGROUND Vegetable consumption varies highly across households, based on household structure and socio-economic status, but little is known about the share of fresh vs. processed (e.g. frozen or canned) vegetables. Our aim was to compare the social and economic determinants of fresh and processed vegetable consumption. METHODS We reviewed detailed data on vegetable purchases for at-home con...

comparison of the effects of bran versus fresh vegetable on the metabolic and physico-chemical qualities of stool