Making 5 A Day Fun

Getting kids to eat fruits and vegetables has never been an easy mission, but it's climbing to the top of the priority list. According to the Public Health Institute, Oakland, CA, a diet rich in fruits and vegetables from an early age may reduce the risk of childhood obesity, and can help reduce the risk of other diseases -- from cancer to diabetes -- during childhood and later on in life.  

Is the push for kids to crunch on more carrot sticks really working? According to the California Children's Healthy Eating and Exercise Practices Survey (CalCHEEPS) conducted in 1999, we have a long way to go in meeting the "5 A Day goals." The survey of 814 children, ages 9 to 11, found an intake of only 2.7 servings per day of fruits and vegetables (excluding fried potatoes). According to The National Center for Health Statistics, Hyattsville, MD, fewer than 15% of elementary school children eat the recommended five or more servings of fruits and vegetables daily. And, on any given day, 45% eat no fruit and 20% eat less than one serving of vegetables.

The National 5 A Day for Better Health Program, established in 1991 by the National Cancer Institute (NCI), Bethesda, MD, and cosponsored by the Produce for Better Health Foundation (PBH), Wilmington, DE, encourages children (as well as adults) to consume five servings of fruits and vegetables on a daily basis. In Jan. 2001, the National 5 A Day Partnership was formed to further elevate the message. This group consists of government agencies, not-for-profit groups and food industry professionals that spread the 5 A Day message via the media, nutrition education in schools, and promotions to grocery stores as well as foodservice establishments. The 5 A Day the Color Way program, also sponsored by PBH, takes it a step further by promoting consumption of a variety of colorful fruits and vegetables to ensure a complement of vitamins, minerals, fiber and phytochemicals in the diet.

The program notes that 5 servings is the minimum suggested number of servings of fruits and vegetables per day. Examples of a standard serving size are: 1 medium-size fruit; ¾ cup (6. oz.) 100% fruit or vegetable juice; ½ cup fresh, frozen or canned fruit (in 100% juice) or vegetables; 1 cup raw leafy greens; ½ cup peas or beans; and ¼ cup dried fruit.

While kids may not eat enough fruits and vegetables, they do have their favorites. On the vegetable scene, CalCHEEPS discovered that carrots are the leading vegetable consumed, followed by corn, potatoes (excluding fried), green salad and green beans. The leading fruits that children eat are apples, bananas, oranges, strawberries, applesauce, fruit salad and peaches. Children also get much of their fruit intake from fruit juices rather than high-fiber whole fruits.

According to "Dole's Fruit and Vegetable Update: What America's Children are Eating" published by Dole Food Company, Westlake Village, CA, the most frequently eaten vegetables are potatoes (excluding fried), corn, green beans, carrots and lettuce. The most frequently eaten fruits are apples, bananas, oranges, grapes and applesauce.

Many kids get vegetables from sandwich toppings. "We found that kids are getting their vegetables from condiments, like iceberg lettuce, onions, pickles and tomatoes," says Jeff Hampl, Ph.D., R.D., spokesperson for the Chicago-based American Dietetic Association.

To get kids to eat their 5 A Day, a little creativity goes a long way. For example, some food companies peddle fruits and vegetables with cartoon characters on packages. Others create educational programs to promote consumption. In 2001, Dole received the Diamond Crystal Award from PBH in recognition for its commitment to the 5 A Day program via its technology-based education programs for children. Dole also sponsors events that incorporate the 5 A Day concepts, such as a children's recipe-writing contest. The Vienna, VA-based U.S. Apple Association's "Apples for Santa" campaign highlighting the apple's healthy image was recognized with a National Excellence Award from PBH. The American Frozen Food Institute, McLean, VA, urges its industry to promote frozen produce as a "cool way" to meet the 5 A Day.

Companies that support the PBH may become licensed to use the "5 A Day" logo on their products to help promote fruit and vegetable consumption.  

Despite children's insufficient intake of fruits and vegetables, the country has seen an increase in their consumption during the past two decades. With today's emphasis on convenience, most Americans consume produce in processed forms, and fruit increasingly is consumed as juice. The consumption of fresh-cut products, bagged baby carrots and bagged salads has grown tremendously.

The food industry is effectively turning to more convenient, shelf-stable products, in forms including instant and tubepackaging. Individual serving-size packaging helps meet the market demands of kids. Applesauce cups or tubes, gelatin, canned fruit cups, 100% fruit strips, dried fruits and raisins, frozen fruit bars, individual 100% juices, and fresh-cut vegetable cups with dip successfully appeal to a child's palate and psyche to help meet the 5 A Day goal.

Fruits and vegetables are lighting up menu boards across the country. Some restaurants are revamping their childrens' menus. In the United Kingdom, McDonald's introduced sliced fresh fruit as a substitute for French fries in childrens' Happy Meals. The company has directed all markets that offer Happy Meals to identify additional product choices for the children's meals that could include fruit, fruit juice, vegetable or yogurt options. Subway sells a "Kids' Pak" with 100% juice. Macaroni Grill offers a chicken breast with broccoli and pasta on its kids' menu, and Tony Roma's kids' meals come with celery and carrot sticks.

Additionally, many restaurants allow patrons to swap the fries for a healthier side dish and trade the soda for fruit juice. And as kids' consumption of fruits and vegetables increases, so will the demand for kids' meals bagged up with carrot sticks and fruit cups.  

Sharon Palmer is a registered dietitian with a 16-year career in health-care food and nutrition management. She now focuses her interest on the world of journalism as a freelance writer and editor, cookbook contributor and culinary instructor.