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

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

^†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

*p-values ≤0.10 in pairwise t-test between baseline and follow-up

**p-values ≤0.05 in pairwise t-test between baseline and follow-up

^aDark green vegetables include broccoli, green beans, peas, green peppers, and dark leafy greens like romaine lettuce and spinach

^bOrange vegetables include carrots, orange bell peppers, sweet potatoes, pumpkin, and squash

^cOther vegetables include cucumber, celery, corn, cabbage, and vegetable juice

^dTotal fruit is the sum of fruit and juice

^eTotal vegetables is the sum of dark green vegetables, orange vegetables, and other vegetables