The findings and conclusions in this article are those of the authors and do not necessarily represent the official position of the Centers for Disease Control and Prevention.

Fruits and vegetables (FV) provide many important nutrients1. Higher intake of FV is associated with a reduced risk for heart disease¹, stroke¹, diabetes², and some cancers1. Replacing energy-dense foods with FV may assist in healthy weight management³. Eating habits developed early in life impact dietary behaviors in adolescence and adulthood^4,5. Because most children do not consume the recommended amounts of FV⁶, it is important to understand strategies to increase children’s consumption of these foods.

Healthcare providers can be an important influence on children’s consumption of FV. This article summarizes strategies that healthcare providers can use, which were detailed in a previously published paper⁷. Through counseling during clinic visits, providers may be able to directly influence children’s food selections, encourage caregivers to create a home environment supportive of healthy choices, and recommend community resources that improve access to FV. Health care providers can also create a healthy food environment in the clinical setting where they work to serve as a role model for patients and the community.

Below, we summarize some specific activities health care providers can engage in at the patient level, healthcare facility level and community level to create healthier communities and empower patients and families.

Opportunities at the patient level, healthcare facility level and community level for healthcare providers to influence children’s FV consumption

Patient level: assess, counsel, and provide resources

• Integrate assessment of, and counseling on, FV consumption into clinical practice. The American Academy of Pediatrics provides a guide for billing⁸.
• Give a FV prescription on a prescription pad to document and emphasize the importance of consuming recommended FV servings each day⁹.
• Develop referral guides to resources, e.g., Special Supplemental Nutrition Program for Women, Infants and Children [WIC], WIC Farmers Market Nutrition Program [FMNP], and the Supplemental Nutrition Assistance Program [SNAP], farmers markets, cooking classes, and community gardens.

Healthcare facility level: create a healthy environment

• Be a role model by providing healthy foods and beverages for patients, visitors, and employees.
• Host a farmers market or community-supported agriculture program.
• Create guidelines for increasing FV in vending, food service venues, hospital shops, and inpatient meals. Consult the Health and Sustainability Guidelines for Federal Concessions and Vending Operations for an example¹⁰.

Community level: support healthy food environments where children spend time

• Work with community stakeholders and partners, such as health departments, schools, child care and early care and education (ECE), and community organizations to improve FV access and consumption.

Patient visit: strategies healthcare providers can advise caregivers to
use to encourage children’s FV consumption

Individual level: get kids involved

• Garden, cook, and grocery shop with kids.
• Take kids to a local farm or community garden so they can see where their food comes from.

Social environment: have positive feeding interactions with children

• Expose children to a variety of FV.
• Avoid controlling feeding practices like overly pressuring children to eat certain foods and overly restricting food.
• Eat together regularly as a family.
• Role model healthy behaviors.

Physical environment: make FV readily available

• Make FV accessible by having them washed, cut, and ready to eat on a counter, or at eye level in the refrigerator.
• Incorporate vegetables into dishes such as breads, pasta, chili, soups, casseroles, and pizza.
• Pack FV for kids to take to school, ECE, the playground, pool, or camp.
• Provide FV when bringing snacks to school or sports events.

Health care providers can engage in many strategies in and outside the clinic setting at the individual, social, and physical environment levels to positively influence children’s fruit and vegetable consumption.