Strategies for Healthy Nutritional Intake

Running Head: STRATEGIES FOR HEALTHY NUTRITIONAL INTAKE
Strategies for Healthy Nutritional Intake
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STRATEGIES FOR HEALTHY NUTRITIONAL INTAKE 2
Introduction
Good and healthy nutrition is essential for good health of every individual kids, adult.
Elderly and even the sick. Food has been established to be more much sophisticated and of
different varieties in order to be able to fit it the modern society and multiculturism we have
today. The society we live in today has been swept by people not eating normal food as they
used to. This is because our taste for food has been triggered by the taste buds of colorful
advertisements. A small number of people across the globe eat well but large population from
disadvantaged backgrounds and societies don’t care about their diet. Poor healthy nutrition is a
major challenge which is experienced by most countries and physical inactivity which has led to
the growth of obesity. The purpose of this paper is to create a difference in diet and nutrition and
the strategies which can be deployed to maintain a good healthy nutrition table among patients.
This is because poor nutrition has greatly affected the health and wellbeing of individuals. Eating
healthy foods like lean meat, fruits, vegetables and whole grain enhances patients moods and
healthy while eating unhealthy food like junk food staffs lead to a health complication like blood
pressure, heart diseases, and obesity. Patients are highly encouraged to have a balanced diet and
nutrition table which can help them enhance their health and physical wellbeing. The human
body needs a good healthy nutrition to function and thrive effectively (Agarwal et al., 2013). The
energy which the body of the patients receives from proper nutrition helps to in both physical
and mental state. Nutrients which are naturally found in food break down and get absorbed to
help our bodies medicinally as well. A lot of research has been conducted recently all over the
world on how certain on how different food staff provided various nutrients which are essential
for the body to be fit and strong.

STRATEGIES FOR HEALTHY NUTRITIONAL INTAKE 3
Strategies for maintaining a healthy nutritional intake for patients
For patients to maintain a good intake of nutrition some strategies have been deployed to
help them maintain it. Public health has been established which is a method of preventing
diseases and prolonging life by promoting health through organized effort which gives clear
advice to the patients on the kind of food substances which are essential to their bodies (Bauer et
al. 2013). The main objective of public health intervention is to enhance health and quality of life
by controlling, preventing and treatment of diseases as well as physical and mental health
complications. The range of the public health intervention has increased in order to reduce food
which is related to ill health. Due to an increased rate of individual who have nutritional issues
due to poor diets which have led to diseases some policies have been established. In the policy,
the government wants its people and the patients in hospitals and even at home to eat and drink
more healthily while been active (Aburto et al., 2013). This can greatly help reduce diseases and
enable patients to be physically and mentally strong. The program promotes a healthy lifestyle as
their motto is to eat well and live longer (Deutz et al., 2014). The policy also emphasizes proper
labeling on packages to make it clear to the patients on what they are eating or drinking. By
giving guidance to the patients on the kind of diets and nutrients they should go for, the policy
helps professional to understand on how to reduce the risk of ill health associated with poor diet
intakes (Shepherd & Gibson, 2013). Despite the fact that it is the patients to make choice on
what to eat and drink, the government wants businesses to take the responsibility of the products
they are selling by making it easier for everyone to make healthier choices for both its staff and
customers. They have to include calorie information on the menus and help patients eat fewer
calories by changing the portion size and recipe of the product. The policy also involves the