A March 2013 report from the U.S. Department of Agriculture Food and Nutrition Service’s Office of Research and Analysis explores new evaluation results of the Fresh Fruit and Vegetable Program (FFVP).
FFVP aims to increase fruit and vegetable consumption among students in the most economically challenged U.S. elementary schools by providing fresh fruits and vegetable to students outside of regular school meals.
FFVP began as a pilot program in 2002 and was converted into a nationwide program in the Food, Conservation, and Energy Act of 2008, also known as the Farm Bill (PL 110-234).
The report describes findings from the evaluation conducted during the 2010-11 school year. The evaluation has two components:
- An impact study to estimate program impacts on participating elementary students and schools
- An implementation study to examine how the FFVP operates in the selected elementary schools
Among the findings: FFVP students consumed more fruits and vegetables than nonparticipating students (approximately 1/3 cup more per day); and FFVP students consumed more carbohydrates, beta carotene, vitamins A and C, and fiber than nonparticipating students.
To learn more about the evaluation and its findings: