Dietitians will sometimes unearth the most glibly palatable advice in their desperate efforts to get people to change behaviours and reap the benefits of what is often extremely complex and inscrutable science.
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But as some of the most important operatives in the all important campaign for preventative steps in health care, you can hardly blame them.
When diabetes and obesity are some of the nation’s biggest heath problems and prevention is the most effective and cost-efficient approach these endeavours are to be applauded even more.
But the problem is they are fighting against our appetites and when it comes to a contest between stomaching the data of specialised testing, analysis and effect or launching into the delectable food that does us the most damage, it is an unfair fight.
So the latest message, to simply eat more colourful food, is a noble attempt to get a message across about a very old fashioned deficiency in Vitamin C.
A recent study has now linked deficiency in Vitamin C to blood cancer, pushing the nutrient back into the spotlight.
The human body does not make its own Vitamin C as opposed to most mammals and must be consumed through diet.
Moreover, it will not store Vitamin C in any excess and simply disposes of it through the waste system.
So regular intake is critical and while many will leap toward the supplement cabinet at the thought of turning out like the toothless sailors of yore, this simple rule of diet is as effective for daily life as it is on the high seas in the age of exploration.
Nor is it not a problem condemned to the past.
Late last year, poor diet was blamed for a scurvy "comeback" in Australia when Sydney's Westmead Hospital revealed several diabetes patients had been diagnosed with scurvy.
Professor Jenny Gunton, who heads the Diabetes Centre that made the discoery last year, was dismayed that patients had scurvy, even when there were overweight or obese, highlighting people can consume plenty of calories yet not receive enough nutrients.
They also found people may be eating the vegetables or fruit normally associated with Vitamin C but in insufficient quantities or cooking them too thoroughly.
So to keep the message clear and simple; eat colourful and eat fresh. It could make a world of difference.
