Fresh fruit and vegetables can ward off illness and improve healing. Nutritionists at Edith Cowan University have found that eating two serves of fruit and five serves of vegetables a day could cut your risk of developing a range of cancers, heart and blood vessel disease, metabolic syndrome and bone disease. Fresh procuce such as oranges, carrots and broccoli can reduce the risk of diseases such as cancer of the larynx, oesophagus, cervix and lungs. The study found that increased consumption of fruit and vegetables could significantly reduce the rates of cancer, cardiovascular disease, diabetes, mental health problems, musculoskeletal conditions and metabolic syndrome. Study author Amanda Devine, senior lecturer in nutrition at ECU, said people had to start putting fruit and vegetables on their menu ahead of fast and convenience foods if there was going to be a turnaround in the incidence of chronic disease. The motivation to change and the sense of urgency about personal health and the belief does not seem strong enough for many people to make changes to their diet, despite the strong evidence of the a diet high in fruit and vegetables. Dr Devine said it is a big challenge to both health professionals and the public to change their habits and reduce the burden of chronic disease. CANCER A review of literature shows strong and compelling evidence that a diet high in vegetables and fruit is an important contributor to a decreased risk for many cancer types. There is compelling evidence that a low-fat, high-fibre diet (largely vegetable based) that reduces body fat will greatly decrease the risk for many cancers. Australia's peak health body, the National Health and Medical Research Council, recognises that health costs due to increased cancer risk are associated with inadequate fruit and vegetable consumption. CARDIOVASCULAR DISEASE Research shows that consumption of vegetables and fruit is associated with reduced risk of CVD-related pathology and CVD-related death. DIABETES The decrease in the risk of obesity that is associated with a diet high in fruit and vegetables is likely to result in a reduced risk of Type 2 diabetes. METABOLIC SYNDROME Vegetables and fruit are not only associated with an improvement in metabolic risks, but high intake is also related to reduced plasma concentrations of inflammatory markers. Phytochemicals contained in vegetables raise antioxidant capacity, lower blood pressure and reduce oxidative stress. Mediterranean dietary patterns are associated with a reduction in markers of systemic vascular inflammation. A diet high in fruit and vegetables, rather than supplementing with individual nutrients, is important for avoiding metabolic syndrome. MUSCULOSKELETAL CONDITIONS Fruit and vegetables contain vitamin constituents and an alkalising effect which is beneficial to bone structure and fracture prevention. The evidence strongly supports the promotion of vegetables and fruit consumption in addition to adequate calcium intake, as an effective deterrent to maximising peak bone mass and minimising bone loss and fracture risk. HEALING There is strong evidence which suggests dietary changes that optimise nutrients can reduce the risk of disease development. Foods which have been ascribed healing properties include celery, cucumber, endive, parsley, radish and legumes and are sometimes referred to as superfoods. Antioxidant nutrients have a protective role against free radical damage, therefore decreased intake of nutrients important to antioxidant status have been shown to contribute to an increase in asthmatic complications. A study of 516 women with post-menopausal breast cancer found that those with the highest vegetable intake had a greater chance of survival during the study. David Element, VegetablesWA, said fruit and vegetable growers were working hard to convey the convenience factor of fresh produce because time-poor consumers were looking for fast and ready-to-eat food. We are looking at how clever marketing of fruit and vegetables can assist in becoming a healthier nation. The consumer behaviour review also found that cost, time and lack of awareness about the benefits of eating fruit and vegetables were the major barriers to healthy eating.

The Vegetable Growers' Association of Victoria calls for a review of horticultural water licensing in the Port Phillip and Westernport catchments to allow the harvesting of storm water flows over summer without compromising environmental stream flows. Melbourne dinner tables are largely supplied with vegetables grown by VGA members operating on Melbourne’s urban fringe. About half of our members rely on surface water stored in farm dams. Licenses to take and use water are issued by Southern Rural Water under the Water Act 1989 and permit the harvesting of water from local streams between June and October … historically the peak stream flow period. In recent times we have witnessed a climate shift away from the normal rainfall pattern and an increase in summer storms. Storm water which falls outside the June to October license period is not permitted to be taken from streams and is largely lost to horticulture.   Summer storm water is a lifeline for many vegetable growers. The ability to harvest a small proportion of storm water over summer would secure the supply of fresh local produce for Melbourne’s growing population.

Increasing Victorians fruit and vegetable intake will reduce chronic disease The Vegetable Growers’ Association of Victoria is proud to support a great new initiative that encourages all Victorians to eat more fruit and vegetables. The Victorian Government’s ‘Go for your life’ strategy, the Just Add Fruit & Veg campaign is being coordinated by the Heart Foundation and the Melbourne Market Authority. Tony Imeson, VGA Executive Officer, is an active member of the Project Advisory Group, a collaboration between the fruit & veg industry and the health sector to promote the consumption of fruit and vegetables by Victorians. Evidence shows that people who regularly eat diets rich in fruits and vegetables have substantially lower risk of chronic diseases such as coronary heart disease, hypertension, diabetes and some cancers. The National Health and Medical Research Council (NHMRC) recommends that Australians 19 years and over consume at least 300 grams (two serves) of fruit and 300 grams (5 serves) of vegetables to meet essential nutrient needs. The 2006 Victorian Population Health Survey found that less than one in ten adults were meeting the recommended daily intake for vegetables (five serves). The 2006 Victorian Child Health and Wellbeing Survey found that only one in three children aged 4-12 years are meeting the minimum NHMRC daily recommended intake for vegetables. The 2001 Victorian Burden of Disease study estimated that 3.3 percent of total disability-adjusted life years is due to inadequate fruit and vegetable intake.

WorkSafe Victoria Farms are inherently dangerous workplaces. Farmers and farm workers are more likely to be seriously injured or die at work than other Victorians. The farming industry employs about 3% of the Victorian workforce, however it accounts for approximately one-third of workplace deaths across the State. Farms are amongst the most dangerous workplaces in Victoria. The work is heavy and awkward, and it can involve working alone as well as long hours. Accident records show there is a high risk of death, injury or illness to workers and others on the property such as visitors and children. Farm risks include tractors and their attachments (particularly power-driven attachments) which cause most of the deaths and severe injuries, however unguarded conveyors, farm machinery and all-terrain vehicles have also caused severe injuries. The vast majority of injuries are less serious such as muscle strains from forceful or repetitive lifting, carrying, pushing and pulling. Other dangers faced by farmers and farm workers include falls, slips and trips, lacerations, contact with electricity, depression, fatigue, sun exposure, noise, working in confined spaces and illnesses associated with chemical use. The Horticultural Safety Guide has been developed to help improve Occupational Health and Safety on your property. the guide shows how you can control the hazards on your property and improve safety in your workplace.