Meeting our nation's health objectives in nutrition

Abstract

Nutrition has recently assumed an increasingly important role in the prevention of health problems and in the reduction of risk for chronic illness. A relationship has been clearly established between certain dietary habits and at least five of the ten leading causes of death. Nutrition plays a key role in heart disease, some cancers, stroke, arteriosclerosis, and diabetes (1). Heart disease is the number one killer of Americans. High-fat diets contribute to the development of cardiovascular disease (CVD), and low-fat diets can help reduce this risk (2). Diets high in sodium can increase the chances of high blood pressure for some individuals (3, 4). Obesity plays a role in the development of both hypertension and high blood cholesterol, both of which are major risks for heart disease. Obesity also increases the risk for diabetes and gall bladder disease (5). Approximately 35% of all cancers are estimated to be linked to nutrition (6). Diets high in animal protein and fat and low in fiber may be linked to colon cancer. High-fat diets have been linked to breast cancer, colon cancer, and cancers of the ovary and prostate (6). Poor nutrition in pregnant women contributes to low birthweight, a leading cause of death among infants (1). For some people, alcohol is a major dietary component, and alcohol is a direct cause of cir~hosis, the sixth leading of cause of adult deaths (1). The above-cited relationships among nutrition, health, and disease are well known to profeSSionals involved in nutrition education. They are described here to underscore the magnitude of the challenge of improving nutritional status through education, and to emphasize the public health perspective that is gaining momentum in nutrition education and comprehensive health promotion programs.