Improving community nutrition.

Despite the best efforts of nutritionists, many Americans still consume too much fat and not enough fruits and vegetables. An innovative, community-based project being carried out in Rochester, New York, may serve as a model for future food and nutrition intervention strategies and research models.

For several years, "Strive for five!" has been the battle cry of nutritionists fighting to get people to eat five servings of fruits and vegetables each day. Unfortunately, their message frequently falls on deaf ears. Many Americans continue to consume diets high in fat and sugar and low in plant foods. In the process, they increase their risk for obesity and diet-related problems such as hypertension, heart disease, and cancer.

New strategies to get people to adopt more nutritious eating habits are clearly needed. An innovative program being conducted in Rochester, New York, may be a step in the right direction. The Rochester Community Plant Food Project is a joint effort between nutritionists from the Division of Nutritional Sciences and Cornell Cooperative Extension professionals in Monroe County. The multiphase project is attempting to discover what can be done at the community level to increase consumption of plant foods. The project is one of several being funded by a special grant made to the Division of Nutritional Sciences by the USDA.