Obesity has quickly become a major issue in the United States. From 1959 to 1980 the obesity rate grew by just over 1% from 12.73% to 13.85% (Chou, Grossman, and Saffer, 2002), but over the last thirty years, the rate has skyrocketed.  Today that number is over one-third (34.9%) of all American Adults (Ogden et. al, 2014). It is a pressing health issue because obesity can lead to serious conditions such as heart disease, stroke, type 2 diabetes, and certain types of cancer (CDC website) and it is estimated that the annual medical cost of obesity in the US was $147 billion in 2008 (Finkelstein et. al, 2009).
	One of the most effective ways of combating obesity and diet-related diseases is to maintain a diet with enough fresh fruits and vegetables. Certain types of fruits and vegetables have been shown to provide specific health benefits that lower the risk for obesity-related diseases such as stroke, heart disease, and certain types of cancer. Unfortunately, only 40% of Americans met the old 5-A-Day guidelines for fresh produce and it appears that only 10% meet the updated 2005 Dietary Guidelines that were increased to reflect the known health benefits of fruits and vegetables (Cassady, Jetter, and Culp, 2007).