Abstract
Fruits and vegetables are major dietary sources of antioxidants and other phytonutrients that may help lower chronic disease risk by reducing the oxidative damage that occurs during normal metabolism and through the aging process. Five servings of fruits and vegetables a day are recommended as a minimum goal for all age groups, yet actual intakes, including those of older adults, fall short of this target. The US Department of Agriculture (USDA) Multi-State Research Project on Aging (NE-172) has investigated through qualitative and quantitative methods (ie, focus group and survey techniques) a variety of factors that both positively and negatively influence fruit and vegetable intake. This article provides background on the importance of promoting and increasing fruit and vegetable intake in older individuals, profiles a cross-section of findings related to fruit and vegetable consumption in various segments of this population, and presents some practical considerations for the development and delivery of information and educational programs addressing the low intake of fruits and vegetables among older individuals in the community.