As tempting as fad diets may seem, there are no quick fixes when it comes to losing weight and living a healthy lifestyle. It takes education and, yes, work. It also takes public outreach and accessibility to nutritious foods.

So it's nice to see Lt. Gov. James "Duke" Aiona take on the issue of health and fitness in Hawai'i through a 10-week public education campaign. Many have already seen the new TV commercials where Aiona is seen savoring a shiny tomato in an effort to get adults to eat one more serving of fruit and vegetables every day. As the state Department of Health's news release pointed out, more servings reduce the risk of heart disease — the leading cause of death in our state.

But it's going to take far more than commercials if the state is going to aggressively tackle the problem of obesity in Hawai'i. The campaign targets adults between the ages of 35 and 55. That's a good start, considering by the time our adult population reaches ages 55 through 64, more than half are either overweight or obese. According to DOH data, Hawai'i's adult obesity disproportionately affects two groups: Native Hawaiians and those from lower-income households.

Unfortunately, fresh, healthy produce are not always stocked in small markets in low-income neighborhoods. Instead, cheaper food products that are canned and preserved — and often high in sodium and fat — are sold. Farmers markets offering an array of fresh fruits and vegetables are not often accessible to those with lower incomes, while fast-food restaurants are peppered throughout their neighborhoods.

It's no wonder there's a socio-economic disparity in obesity rates.

While food banks are meant to assist families in need, many of the products distributed have traditionally been those with a longer shelf life — again, canned and preserved foods. Luckily, the Hawai'i Food Bank recognized this problem and began the Ohana Produce Program in 1999.

The program collects and distributes 1.2 million pounds of produce a year from growers and grocers, according to Polly Kauahi, director of development for Hawai'i Food Bank. The produce — from apples, bananas and oranges to green beans, mushrooms and cabbage — is then distributed through its various agencies, consisting of nonprofits and churches throughout the state.

"We ask for canned foods from the community because that's what we don't get from grocers and growers," said Kauahi. "But we realize that nutrition isn't best found in a can, and these people need nutrition."

Of course, food banks don't bear all the responsibility. A 2006 report by the nonprofit Trust for America's Health made several recommendations to curb obesity, including: