Part,  Chapter, Paragraph

 1   II,     5.  1.  1    |           low intake of fruit and vegetables and integral cereals) along
 2   II,     5.  1.  1    |   associated factors. Non-starchy vegetables, allium vegetables, and
 3   II,     5.  1.  1    |    Non-starchy vegetables, allium vegetables, and fruits protect against
 4   II,     5.  1.  1    |           of the Rosaceae family, vegetables of the Apiaceae family,
 5   II,     5.  2.  3    |        milk, increasing fruit and vegetables and reducing salt intake).
 6   II,     5.  2.  3    |           low intake of fruit and vegetables, along with smoking habit
 7   II,     5.  2.  5    |        increased intake of fruit, vegetables and fibre rich foods are
 8   II,     5.  2.  6    |        increased intake of fruit, vegetables, and an adequate level of
 9   II,     5.  3.  4    |   associated factors. Non-starchy vegetables, allium vegetables, and
10   II,     5.  3.  4    |    Non-starchy vegetables, allium vegetables, and fruits protect against
11   II,     5. 10.  1    |      pollen and certain fruit and vegetables).~ ~The only way of managing
12   II,     5. 10.  2    |          Brazil nuts etc.), fish, vegetables (celery and other foods
13   II,     5. 10.  3    |           of the Rosaceae family, vegetables of the Apiaceae family,
14   II,     5. 13        |        educated who consume fewer vegetables and are on average shorter
15   II,     6.  3.  6    |    sources of infection have been vegetables kept in chilled stores for
16   II,     6.  3.  6    |     washed contaminated fruits or vegetables, but can also become infected
17   II,     9            |           while about a third eat vegetables each day. The daily consumption
18   II,     9            |         availability of fruit and vegetables at national level, and the
19   II,     9            |        availability of fruits and vegetables and age-standardized death
20   II,     9            |         by high intakes of grain, vegetables, fruit, lean meat and olive
21   II,     9            |           fibre-rich foods, green vegetables and fruits (European Healthy
22   II,     9.  2.  2    |          who consume fewest fresh vegetables.~ ~Perspective: There is
23   II,     9.  2.  4    |           while about a third eat vegetables each day. The daily consumption
24   II,     9.  3.  1    |         availability of fruit and vegetables at national level, and the
25   II,     9.  3.  1    |        availability of fruits and vegetables and age-standardized death
26   II,     9.  4.  4    |         by high intakes of grain, vegetables, fruit, lean meat and olive
27   II,     9.  4.  4    |           fibre-rich foods, green vegetables and fruits (European Healthy
28   II,     9.  5.  3    |           who consume fewer fresh vegetables, and are on average shorter
29  III,    10.  2.  1    |         and consumption of fruits/vegetables as well as the negative
30  III,    10.  2.  1    |     higher consumption of fruits, vegetables and pulses would supply
31  III,    10.  2.  1    |          to a high consumption of vegetables and whole grain, it is often
32  III,    10.  2.  1    |           of cereals, meat, fresh vegetables and fruits and of some selected
33  III,    10.  2.  1    |     apparent consumption of fresh vegetables and fruits, 2004 (1 000
34  III,    10.  2.  1    |    particular, the consumption of vegetables, fruit and other plant foods (
35  III,    10.  2.  1    |         the consumption of fruit, vegetables and cereal grains. Owing
36  III,    10.  2.  1    |           foods such as fruit and vegetables and wholemeal products.~ ~
37  III,    10.  2.  1    |  Organisation (CMO) for Fruit and Vegetables (European Council, 2007a)
38  III,    10.  2.  1    |          consumption of fruit and vegetables.~ ~The importance of fruit
39  III,    10.  2.  1    |           importance of fruit and vegetables consumption as part of a
40  III,    10.  2.  1    |      approving the CMO 'Fruit and Vegetables' reform, the Council issued
41  III,    10.  2.  1    |        agreed advice on fruit and vegetables, 43 out of 50 recommendations
42  III,    10.  2.  1    |      recommendations on fruit and vegetables are different, and only
43  III,    10.  2.  1    |        affordability of fruit and vegetables; promote the reformulation
44  III,    10.  2.  1    |  framework of the CMOFruits and Vegetablesreform, on 15th June 2007.~ ~
45  III,    10.  2.  1    |        2005): Intake of fruit and vegetables in European children and
46  III,    10.  2.  1    |          E (2002): Consumption of vegetables, fruit and other plant foods
47  III,    10.  2.  3    |        increased intake of fruit, vegetables, and an adequate level of
48  III,    10.  4.  2    |       content;~• CRL for fruit an vegetables including commodities with
49  III,    10.  4.  2    |          monitoring of nitrate in vegetables is compulsory with regular
50  III,    10.  4.  2    |          of plant origin (fruits, vegetables, and cereals), also products
51  III,    10.  4.  2    |     containing products~Fruit and vegetables~Meat and~meat products ~
52  III,    10.  4.  2    |           Sprouting Chicken, pig,~vegetables cattle, egg~ ~ ~Shigella
53  III,    10.  4.  2    |       outbreaks~Growing~Fruit and vegetables~Contaminated drinking water~
54  III,    10.  4.  2    |         drinking water, fruit and vegetables. Further harmonisation of
55  III,    10.  4.  2    |           wide range of fruit and vegetables, cereals and animal products
56  III,    10.  4.  2(37)|       origin, including fruit and vegetables (OJ L 350,14.12.1986, p
57  III,    10.  4.  2    | surveillance samples of fruit and vegetables. The methods applied by
58  III,    10.  4.  2    |      monitors different fruit and vegetables, cereals and cereal products,
59  III,    10.  4.  2    |       diet primarily in fruit and vegetables, but also from water and
60  III,    10.  4.  2    |      limits for nitrates in leafy vegetables such as spinach and lettuce. (
61  III,    10.  4.  2    |      analytical data for relevant vegetables. Using the WHO recommendation
62  III,    10.  4.  2    | recommendation of 400 g fruit and vegetables/day (WHO,2003), but allocating
63  III,    10.  4.  2    |    allocating the total intake as vegetables with at least one third
64  III,    10.  4.  2    |           third consumed as leafy vegetables, nitrate exposure was just
65  III,    10.  4.  2    |      naturally occurring in leafy vegetables~ ~Nitrate, the problem is
66  III,    10.  4.  2    |         and amines (fish)~ ~Leafy vegetables~(especiallyendives,~spinach,
67  III,    10.  4.  2    |       nitrosamines)~ ~NL: certain vegetables;~EU: lettuce, spinach,~drinking
68  III,    10.  4.  2    |         of nitrate-~drinking rich vegetables; avoid~using certain wells~ ~
69  III,    10.  4.  2    |      residues in and on fruit and vegetables. available at: htt ~ ~European
70  III,    10.  4.  2    |       origin, including fruit and vegetables. Official Journal L 350 ,
71   IV,    12.  2        |       increased intake of fruits, vegetables and fibre rich foods are
72   IV,    12. 10        |       Danes to eat more fruit and vegetables, preferably 600 g/d for
73   IV,    12. 10        |           and processed fruit and vegetables and attempts to introduce
74   IV,    12. 10        |          introduce more fruit and vegetables at workplaces and at meetings.~
75   IV,    12. 10        |        origin including fruit and vegetables~S.I. 180 of 1999 - pesticide
76   IV,    12. 10        |         of residual pesticides in vegetables, fruits, plants and animals~
77   IV,    12. 10        |          least 500 g fruit and/or vegetables per day)~ ~Consumption of
78   IV,    13.  2.  3    |          acids, too little fruit, vegetables and fish~ ~ ~Alcohol consumption (
79   IV,    13.  2.  4    |             Eating more fruit and vegetables and refraining from illicit