Public Health - Assignment (Doc)

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Added on 2021-06-17

Public Health - Assignment (Doc)

Added on 2021-06-17

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Running head: PUBLIC HEALTH Global Health InitiativeName of the Student:Name of the University:Author Note:

PUBLIC HEALTH1Table of ContentsIntroduction......................................................................................................................................2Problems definition..........................................................................................................................2Description of the initiative.............................................................................................................3Resource mobilisation.....................................................................................................................5The potential barriers-..................................................................................................................5The enablers-...............................................................................................................................7Strategies to identify the enablers and the barriers......................................................................8Implementation/outcome assessment............................................................................................10Reference.......................................................................................................................................14

PUBLIC HEALTH2IntroductionThe increasing number of the processed food, changing lifestyle, transforming the dietarypatterns, rapid urbanization has led to the increased amount of consumption of salt. Theprocessed food is becoming increasing affordable and their availability has increased. The peopleall around the world are consuming energy-rich food that is high in salt, sugar, trans fat,saturated fats. The major and the primary source of sodium is salt and sodium is found to beassociated with the increased risk of the stroke and heart diseases and hypertension. The shift inthe eating patterns and the consumption of the less amount of the dietary fibre, vegetables andless amount of fruit. These are mainly considered as the main contents of the healthy diet.Vegetables and the fruits contain potassium and contributes majorly to the reduction of bloodpressure (Nutbeam, 1998). The presence of salt in the diet comes from the processed food, due tothe two major factors. Either the food is consumed in large amounts or the food is takenfrequently in large amount. Salt is also added during the cooking process. The WHO guidelinessay that there must be a threshold on the intake of the potassium and sodium. The guidelines setby the WHO also measures in improving the diet and also acts to reduce the spread of the non-communicable diseases in the children and adults (World Health Organization CollaboratingCentre for Population Salt Reduction, 2018). The study is based on the identification of a globalinitiative related to the reduction in the sodium consumption. The study also involves theplanning of the evaluation of the initiative Problems definitionThe global health problem is evident in almost all the countries worldwide and theproblem is associated with the people eating too much salt. The problem due to the consumptionof too much salt can potentially lead to high blood pressure. which can lead to problems like

PUBLIC HEALTH3stroke and heart diseases. Thus, in order to reduce the amount of salt consumed, the governmentsof different countries have developed the national salt reduction initiatives. Description of the initiativeAn average person in the United Kingdom is considered to eat about 8.1 grams of salt perday. The value is found to get reduced by 15 percent in the last decade, due to the productreformulation, where it has been found that the food industry has gradually reduced the usage ofsalt in food. However, the population of UK is still in taking about 6grams of salt and due tothis, there is an increased risk of the UK people that are suffering in the later part of their life(Christopher & Wallace, 2014). Thus a comprehensive strategy was taken up by the Food Standards agency effectivelytargeting the UK people. The strategic targets are as follows:Reduction in the intake of the salt to 6 grams in the average populationReduction in the intake of the saturated fat intake to about 11 percent of the foodenergy. To provide help to the consumers so that they can maintain an energy balance. To promote the provision and plan of nutritional labelling (He, Brinsden &MacGregor, 2014). Reduction in the salt consumption by the Food Standards Agency (FSA) was made a typeof public health priority in the early 2000’s. The Food Standards Agency was an independentbody at that time and was entirely responsible for the action on salt and nutrition. The FSA laidout plans and targets for about 80 food categories and mentioned that the food industry mustvoluntarily adhere to the same. The strategies are in complete coordination and are in line with

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