Food guides have been used for many years to aid individuals in food selection. This investigation was conducted in order to assess the compliance of college students with the National Cancer Institute's "Five A Day" recommendation. Three-day average consumption levels of antioxidants vitamin C, vitamin E, and beta carotene and the average number of servings of fruits and vegetables consumed were determined for 217 college students (95 males and 122 females) enrolled in an introductory nutrition class. Nutritional analysis was carried out using the Nutritionist IV software package. Descriptive statistics of the data included means and ranges.

Results indicated that 82% of the students obtained 70% of the RDA for vitamin C and 85% obtained 70% of the RDA for vitamin E; 29% obtained 70% of the level of beta carotene recommended to reduce the risk of developing cancer. College students obtained adequate amounts of vitamin C but inadequate amounts of vitamin E and beta carotene recommended to reduce the risk of developing certain cancers. Males obtained higher levels of vitamin C and E, while females obtained a higher level of beta carotene. Thirty-four percent of the students consumed at least two servings of fruits daily and 26% consumed at least three servings of vegetables daily. A total of 26% of the students obtained the recommended five or more servings of fruits and vegetables. Males consumed a slightly greater number of fruits and vegetables compared to females. Consumption of at least five servings of fruits and vegetables, in any combination, provided levels of vitamin C and beta carotene recommended to reduce the risk of developing cancer (52) but a marginal level of vitamin E (contained primarily in foods other than fruits and vegetables).

Because cancer is one of the most common causes of death in the United States and because its risk can be reduced by appropriate diet, produce consumption should be encouraged. The Five A Day program has been developed to do this. Unfortunately, this program has reached only a small sector of the public. Therefore, health practitioners as well as individuals involved in the food industry must concentrate their efforts in educating the public to make wise food choices.