Life-course events and experiences: Association with fruit and vegetable consumption in 3 ethnic groups

Objective To examine how life-course experiences and events are associated with current fruit and vegetable consumption in 3 ethnic groups. Design A theoretic model developed from previous qualitative research guided the development of a telephone survey. Data were collected on fruit and vegetable consumption, sociodemographic characteristics, ethnic identity, and life-course events and experiences, including food upbringing, social roles, food skills, dietary changes for health, and practice of food traditions. Subjects/setting Low- to moderate-income adults living in a northeastern US city were selected randomly from 3 ethnic groups: black (n=201), Hispanic (n=191), and white (n=200). Statistical analyses Bivariate and multiple linear regression analysis of associations between life-course variables and fruit and vegetable consumption. Results Black, Hispanic, and white respondents differed significantly in Life-course experiences, family roles, sociodemographic characteristics, and place of birth. Explanatory models for fruit and vegetable consumption differed among ethnic groups and between fruits and vegetables. Among black respondents, a college education was positively associated with fruit consumption; education and family roles contributed most to differences in fruit (R-2=.16) and vegetable (R-2=.09) consumption. Among Hispanic respondents, Life-course experiences such as Liking fruits and vegetables in youth, making dietary changes for health, and food skills were positively associated with fruit (R-2=.25) and vegetable (R-2=.35) consumption. Among white respondents, sociodemographic characteristics, such as being married with a young child or single with no child and having a garden as an adult, were positively associated with fruit (R-2=.20) and vegetable (R-2=.22) consumption. Applications/conclusions An understanding of the determinants of food choice in different subcultural groups can be used to design effective nutrition interventions to increase fruit and vegetable consumption. Experiences such as eating fresh-picked fruits and vegetables while growing up or vegetable gardening as an adult may enhance fruit and vegetable consumption among members of some ethnic groups.