P.O. Box 948153
Maitland, FL 32794
www.ffva.com

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CONTACT: Ray Gilmer or Barbara Wunder 321-214-5200

CHEF GIVES FRUIT AND VEGETABLE GROWERS A HEALTHY EARFUL

ORLANDO, Fla. (September 27, 2005) Even growers of fruits and vegetables can use a little advice on how to include them in their families' meals. To that end, Florida Fruit & Vegetable Association (FFVA) featured a special event at its recent convention designed to show how quick and easy it can be to serve a variety of fresh fruits and vegetables every day.

Chef Dennis Taffler shared his delicious and creative ideas for preparing meals that follow the new USDA nutritional guidelines at the association's 62nd Annual Convention, September 25 - 27 at the Omni Resort at ChampionsGate, near Orlando.

Barbara Berry, vice president of programs for the Produce for Better Health Foundation, applauded the concept. "The advantage of being part of the fruit and vegetable industry is knowing how really wonderful these products are," she said. "The downside is that, like most Americans, the desire to eat meals and snacks with healthful amounts of fruits and vegetables is great, but the barriers - time, convenience, new recipes - are too often greater."

That's especially true for growers during their busy seasons. "I would say it is hard to find time to eat healthy, balanced meals on a consistent basis during the busy season," said Florida vegetable grower Hank Scott. "Most of the time though, you can have at least one good balanced meal a day during the season.

"Time management is an issue," said grower Paul Orsenigo. "It's difficult to eat a balanced meal because of the time crunch."

Chef Taffler showed participants that including fruits and vegetables in a healthy diet is doable and rewarding by focusing on presentations that accent color and variety.

"Eating a colorful variety of fruits and vegetables is very important. Every fruit and
vegetable has a unique assortment of vitamins, minerals and phytochemicals," said Berry.

"Variety is the best way to capture all the health benefits of these great tasting foods and color is an easy rule-of-thumb for choosing which ones to serve."

Based on the 2005 Dietary Guidelines for Americans, moderately active adults and teens should aim for five cups of fruits and vegetables a day. For most Americans, that means more than doubling the amount of fruits and vegetables they currently eat.
Meals and snacks rich in fruits and vegetables can help reduce the risk of heart disease, some types of cancer, high blood pressure and type 2 diabetes. They can also help fight the "battle of the bulge."

Of course, not all growers have trouble getting their allotment of fruits and vegetables a day, says FFVA Producer Member John Scott Hundley. "I have no problem because my wife is a vegetarian!" he said.

Florida Fruit & Vegetable Association is an agricultural trade organization representing Florida's producers of fruits, vegetables and other crops.

The Produce for Better Health Foundation is a non-profit 501 (c) (3) consumer education foundation whose mission is to increase the consumption of fruits and vegetables to improve the public health.

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