Are you eating enough vegetables? Nearly all adults do not, according to an Australian report

Many of us are taught from an early age that vegetables are nutritional superstars, and we should eat at least five servings per day.

Key points:

• Experts believe time and cost constraints are factors why some people abandon their healthy eating habits
• Floods and prolonged wet weather across eastern Australia have sent the prices of some vegetables such as iceberg lettuce skyrocketing
• A Tasmanian nonprofit has started a new project to provide healthy lunches to students in 15 schools across the state

But a recent Australian Institute of Health and Welfare (AIHW) report found that most adults don’t eat the recommended amounts of vegetables.

In fact, less than one in 10 adults eat enough vegetables each day: 96 percent of men and 87 percent of women don’t eat enough vegetables.

So why did it get so bad?

There are several reasons why people don’t include enough vegetables in their diet, and experts believe our busy lifestyles are one of them.

“Vegetables are not a comfort food, if you’re on the go or looking for a really easy portable option they don’t tend to be the first thing people reach for,” says Accredited Sports Dietitian Gaye Rutherford.

“Time constraints can sometimes be a barrier to eating a meal or snack with vegetables.”

Emma Rowell of the Family Food Patch (left) says frozen fruit or vegetables are a great way to stay off the budget.(ABC News: Liz Gwynn)

The cost of fresh produce is also another reason why some people abandon their healthy eating habits, and in other cases, it’s because of a lack of access to fresh fruit or vegetables.

“Many satellite communities only have fast food outlets, and there are no vendors where they can buy fresh produce,” said Emma Rowell, of the community education group Family Food Patch.

Floods and prolonged wet weather across eastern Australia have sent prices for some vegetables such as iceberg lettuce skyrocketing, adding to cost-of-living pressures.

Industry experts say people shouldn’t put off eating vegetables, but that means it’s more important than ever to buy what’s in season.

“There used to be a time when you didn’t see some vegetables because of the seasons,” says Ben Johnson, manager of Best Fresh Fruits and Vegetables Wholesale.

“The situation in eastern Australia has prompted consumers, and hospitality venues to reassess the seasons, which will always be cheaper and fresher.”

Buying fruit and vegetables in season will be cheaper and fresher, according to wholesaler Ben Johnson.(ABC News: Liz Gwynn)

So what’s the solution?

Opting for canned or frozen vegetables is another way adults can incorporate five servings of vegetables into their diet without breaking the budget.

“Don’t be afraid to freeze it, there’s no stigma around using frozen food; not everyone is privileged enough to have a farmers market just down the road,” Rowell said.

“You can make a large batch of tomato and chickpea soup using canned tomatoes and chickpeas for $2.”

Nutritionists say forming strong relationships with healthy eating at a young age is also important because you carry these good eating habits into adulthood.

“If you grow up having vegetables, and providing them, that’s what you choose,” says Rutherford.

“I grew up loving vegetables, and they continue to be my favorite food.”

A non-profit that aims to help children try new foods

But one Tasmanian nonprofit has acknowledged that not every child is equal, starting a new project to provide shared lunches for students in 15 schools across the state.

“This builds students’ confidence to try new foods, and helps them realize what they’re eating,” says Kirsty Grierson of School Food Matters.

“I noticed a change in eating behavior, some students started eating cherry tomatoes and now they are eating whole salads.”

And for any parent trying to get more vegetables into their child’s plate, the way they are cooked can make a huge difference.

Julie Dunbabin, school lunch project manager with School Food Matters, says bright greens can appeal to children.(ABC News: Liz Gwynn)

“When I’m introduced to vegetables, they’re always cooked to death and gray,” says Julie Dunbabin of School Food Matters.

“It’s very important for children to see that cabbage is actually a bright green vegetable and that cauliflower is a beautiful vegetable when cooked properly.”

Students at St Mary’s College grow food which is then taken to the cafeteria.(ABC News: Liz Gwynn)

At St Mary’s College in Hobart, all garden produce goes to the school canteen.

They’ve had a vegetable garden since the start of the pandemic; gardens now feed schools and communities.

“The whole idea of ​​a school garden is to form good habits of growing food, tasting food and eating food from the source and hopefully, that will carry over into adulthood,” said Cafe Sustainability manager Phil Shanny.

“We started with our kids, they never ate carrots, then we started growing carrots and now they eat anything – except oysters.

“Some of our biggest sellers in the school cafeteria are salads and soups, which are actually healthy foods, different from when we first started selling them.”

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Posted 12 hours ago12 hours agoThu 7 Jul 2022 at 19:25, updated 2 hours ago2 hours agoFri, 8 Jul 2022 at 05:33

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