Nutrition and weight issues are the most essential People 2020 objectives I think is critical to address. In the last few decades, food consumption habits, as well as activity levels, have changed. The love for convenience means that people consume highly processed food and therefore consists of high levels of salt and calories, but devoid of minerals and vitamins critical for human health (Nutrition and Weight Status, n.d.). Rapid population growth has also made it challenging to provide people with fresh food without some form of processing to extend their shelf life.
At the same time, working people spend most of their time sitting, and children hardly engage in outdoor activities. Those changes are responsible for a range of complex conditions such as obesity, type 2 diabetes, some cancers, heart diseases, stroke, and high blood pressure, among a few others, which are the leading causes of mortality (Nutrition and Weight Status, n.d.).
Delegate your assignment to our experts and they will do the rest.
As a health administrator, this objective will affect my life because addressing it is complicated and requires a more holistic strategy. It will not require a curative approach commonly used in infectious diseases. What is needed is a sustained educational campaign to raise awareness of the food consumption habits of the population by collaborating with various government agencies. The objective of such a campaign is preventive, where people are given the tools to empower them to make the right decisions regarding their nutritional status and food choices they make (Meer, Charbonnier & Smeets, 2016).
It will influence my job by reorienting focus on preventive medicine as opposed to curative, which is the staple of healthcare. The mindset will have to change if society wants to improve the nutritional status of the population (Meer, Charbonnier & Smeets, 2016). The leading indicator towards the attainment of this goal is the nutritional content of most meals, especially among the poor communities who are at greater risk due to the high cost of fresh foods (Meer, Charbonnier & Smeets, 2016).
References
Meer, F. V., Charbonnier, L., & Smeets, P. A. (2016). Food Decision-Making: Effects of Weight Status and Age. Current Diabetes Reports, 16 (9). doi:10.1007/s11892-016-0773-z
Nutrition and Weight Status. (n.d.). Retrieved from https://www.healthypeople.gov/2020/topics-objectives/topic/nutrition-and-weight-status
