Kiwis are being challenged to add an extra serving of fresh fruit and vegetables to their day during the 5+ A Day Fruit and Vegetable Month of November.
The objective is to encourage all Kiwis to eat and enjoy five or more servings of fresh fruit and vegetables every day for better health, taste and variety.
The 5+ A Day programme was launched in 1994 and is one of the most recognised food and health brands in New Zealand today.
Awareness of 5+ A Day is high among household shoppers as well as children, with the programme promoted in schools.
Take up the challenge, New Zealand ...
WHAT
Add an extra serving of fresh fruit and vegetables to your day throughout November and feel the difference. Check out tips and recipes to make this easy at www.5aday.co.nz
WHEN
November, 2012.
WHERE
Nationwide. Join the challenge on the 5+ A Day Facebook page - Facebook.com/5adaynz - and be in to win great prizes.
WHO
All New Zealanders.
WHY
Fresh fruit and vegetables are not only excellent value for money, they are delicious, promote good health, clear skin, shining hair, protect against cardiovascular disease and diabetes, and can help with weight management.
WHAT'S HAPPENING?
The 5+ A Day Challenge is at Facebook.com/5adaynz
Primary schools are holding 5+ A Day events nationwide and inviting their local communities along.
We have challenged workplaces via our e-newsletter to take the 5+ A Day Challenge, by encouraging staff to add an extra serving of fresh fruit and vegetables to their work day.
THE COLOURS
RED
Cherries, chilli peppers, radishes, raspberries, red apples, red cabbage, red grapes, red kumara, red onions, red peppers, red potatoes, rhubarb, strawberries, tomatoes, watermelon.
Include red in your low-fat diet to help maintain:
A healthy heart.
Memory function.
Urinary tract health.
YELLOW and ORANGE
Apricots, butternut squash, carrots, golden kiwifruit, golden kumara, grapefruit, lemons, mandarins, mangoes, nectarines, oranges, peaches, persimmons, pineapples, pumpkin, rock melons, swede, sweetcorn, tangelos, yellow apples, yellow peppers, yellow potatoes, yellow tomatoes.
Including yellow and orange in your low-fat diet helps maintain:
A healthy heart.
Healthy vision.
A strong immune system.
BROWN and WHITE
Bananas, brown pears, cauliflower, dates, garlic, ginger, mushrooms, nashi pears, onions, parsnips, potatoes, turnips, white melons, white nectarines, white peaches.
Research has shown that white fruit and vegetables can decrease cholesterol levels and therefore help with heart health.
GREEN
Artichokes, asparagus, avocados, broccoli, brussels sprouts, celery, chinese cabbage, cucumbers, green apples, green beans, green cabbage, green grapes, green melons, green pears, green pepper, kiwifruit, leafy greens, leeks, lettuce, limes, okra, peas, spinach, zucchini.
Include green in your low-fat diet to maintain:
Healthy vision.
Strong bones and teeth.
Adding more green leafy vegetables in your diet may help reduce the risk of type 2 diabetes.
Helps keep the heart healthy.
BLUE and PURPLE
Beetroot, blackberries, blackcurrants, blueberries, boysenberries, cranberries, eggplants, plums, purple asparagus, purple cabbage, purple grapes, purple peppers.
Include blue/purple in your low-fat diet to help maintain:
Urinary tract health.
Memory function.
Healthy ageing.
Blue/purple fruit and vegetables contain varying amounts of health-promoting phytochemicals such as anthocyanins and phenolics, currently being studied for their potential antioxidant and anti-aging benefits.