A cross-sectional analysis of student fruit and vegetable consumption at the University of Ontario Institute of Technology

Abstract

Access to nutritious food is imperative for maintaining overall health. Fruits and vegetables are foods that are nutrient rich, and consumption of these foods is related to positive health outcomes. The purpose of this study was to determine fruit and vegetable consumption for students in the Faculty of Health Sciences at the University of Ontario Institute of Technology and what food retailers they frequent. The study found that students reported a daily fruit and vegetable consumption lower than the minimum daily amount recommended by Canada’s Food Guide. Students were also shown to frequent sit-down food retailers that offered diverse dietary options (low-sodium, gluten-free, and vegetarian). There was an association between students who visited stores that offered fewer options and increased consumption of potatoes. Low consumption of fruit and vegetables can lead to health complications, such as increased risk for cardiovascular disease and cancer, and should be addressed to reduce risk.