Skip to main content

Table 3 Mean weekly consumption frequency of fruits and vegetables at baseline and follow-up during a 12-week fresh food prescription program in Guelph, Ontario, Canada in 2019–2020

From: “I was eating more fruits and veggies than I have in years”: a mixed methods evaluation of a fresh food prescription intervention

Food category All participants (n = 36) Downtown Guelph CHC participants (n = 20) Frequent users (n = 15) Shelldale CHC participants (n = 16)
  Baseline Follow-up Baseline Follow-up Baseline Follow-up Baseline Follow-up
Juice 2.40 2.80 2.81 3.53 2.69 2.96 1.89 1.88
Fruit 4.69 8.53** 5.15 9.42 3.97 9.18** 4.14 7.43
Dark green vegetablesa 5.48 5.25 4.94 4.66 4.47 5.03 6.16 5.97
Orange vegetablesb 3.12 4.25 3.10 4.64 2.15 3.74** 3.15 3.70
Potatoes 3.22 2.74 3.49 2.67 2.45 2.63 2.88 2.83
Other vegetablesc 3.47 5.23** 1.72 3.35* 3.90 5.83* 5.57 7.74
Total fruitd 6.96 11.33** 7.70 12.94* 6.53 12.14** 6.03 9.31
Total vegetablese 11.78 14.34 9.59 12.65 5.47 11.74** 14.52 16.47
  1. Includes only those participants that reported using ≥50% of their vouchers; excludes participants from Shelldale CHC due to COVID-19 interruption and shift to food box delivery service
  2. *p-values ≤0.10 in pairwise t-test between baseline and follow-up
  3. **p-values ≤0.05 in pairwise t-test between baseline and follow-up
  4. aDark green vegetables include broccoli, green beans, peas, green peppers, and dark leafy greens like romaine lettuce and spinach
  5. bOrange vegetables include carrots, orange bell peppers, sweet potatoes, pumpkin, and squash
  6. cOther vegetables include cucumber, celery, corn, cabbage, and vegetable juice
  7. dTotal fruit is the sum of fruit and juice
  8. eTotal vegetables is the sum of dark green vegetables, orange vegetables, and other vegetables