Importance of Public Health Nutritionist in Australian Health Service

This report argues for the inclusion of a Public Health Nutritionist (PHN) in an Australian health service, highlighting the prevalence of nutrition-related diseases such as obesity, cardiovascular disease, diabetes, cancer, and osteoporosis. It emphasizes the role of a PHN in developing diet-related policies, providing customized health information, and addressing the needs of vulnerable groups including the homeless, elderly, youth, pregnant women, and indigenous populations. The report cites morbidity and mortality statistics, demonstrating the economic and social burden of these diseases and the potential for a PHN to improve health outcomes and reduce healthcare costs through education, prevention, and intervention strategies.

Running head: PUBLIC HEALTH 1
Public Health
Student’s Name
Institutional Affiliation

PUBLIC HEALTH 2
Public Health
Cover Letter
(Your name)
(Address of your university)
(City)
30.10.2018.
To the Manager,
Camperdown Public Health Unit,
PO Box 374,
Camperdown 2050.
Dear Mr. /Ms.
A public health nutritionist is necessary for our public health unit or service. In light of
this, such an expert will provide advice to persons on ways in which they can lead better and
healthy lives. Nutritionists play a critical role in aiding unhealthy employees to be more
productive. Healthy eating and exercise help a person to maintain the relevant health status.
Precisely, public health nutritionists avail customized health information. A public health
nutritionist is significant in helping people attain good health.
Public health nutritionists develop diet-related policies and strategies to aid in mitigating
nutritive-associated ailments. Such strategies identify the essential role of both physical
involvement and nutrition in determining the appropriate diet. Remarkably, public health
nutritionists explain major nutritive concerns to persons particularly those at a greater risk of
acquiring such sicknesses. They evaluate both health as well as diet requirements of staff

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members. Therefore, this will help in boosting productivity in the public health unit. These
professionals establish effective and efficient meal plans of different people. Public health
nutritionists also examine the effect of various meals. Necessary adjustments are made when it is
necessary. Therefore, a public health nutritionist is significant in helping people attain good
health.
Sincerely,
Signature
Full name

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Introduction
Public health nutritionists are experts in both nutrition and food. They are significant to
organizations as they help in mitigating nutrition-related ailments. The beverages and food that
people drink and eat are significant in maintaining overall wellbeing and health. Food provides
nutrients as well as energy. Conversely, the excessive or insufficient provision of certain
nutrients may lead to ill health. There are several health conditions which are affected by diet.
These include high blood pressure, atherosclerosis, stroke, and coronary heart disease. Others are
type 2 diabetes, and nutritional anaemia, dental caries, gallbladder disease, and some types of
cancers.
Ill health typically cannot be caused by one food nutrient or component alone. Ailments
caused by nourishment are also related to genetic, societal, biological, behavioral and
environmental factors. The complex relationship between other diseases as well as risk factors
and food make it almost impossible to evaluate the contribution of nutrition to ill health. In a
balanced diet, the nutrients and energy supplied are usually enough to make sure there is tissue
growth, repair, and maintenance (Nestle, 2013). The minerals, vitamins, fats, carbohydrates, and
proteins necessary to maintain a person's body in the appropriate health status are met by
consuming a variety of nutritive foods.
Prevalence of nutrition-associated risk factors.
Obesity, diabetes, cancer, dental carries, cardiovascular diseases, and osteoporosis are
some of the nutrition-associated non-communicable diseases that negatively impact the health of
the Australian population. There is a prevalence of nutritive-related risk factors particularly in
Australia. Low consumption of vegetables and fruits, physical inactivity, tobacco smoking,

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hypertension, urbanization, nutrition transition, and inadequate health and diet awareness are the
main causes of diet-related non-communicable ailments.
Approximately two-thirds of Adults in Australia have obesity. Between 2014 and 2015,
twenty percent of the children aged between two and four years were obese. Obesity as a public
health concern cost the Australian economy $8.6 billion in 2011 and 2012 (Abouzeid et al.,
2013). The major determinant of obesity is an imbalance which exists between high energy
precisely in the diet and decreasing energy expenditure because of physical inactivity. A public
health unit requires a professional public health nutritionist (PHN) to help mitigate obesity. A
PHN will provide advice on the foods that will help in controlling the disease (Zimmet et al.,
2016). For instance, minimizing consumption of drinks and foods rich in sugars and fats aids in
preventing unhealthy weight gain.
Cardiovascular disease is another diet-related disease. Notably, cardiovascular disease is
a group of ailments which involve majorly the blood vessels and heart. Unbalanced diets, as well
as less physical workout, are the main causes of the ailment. Stroke and heart disease are the core
forms of the health condition (Fowkes et al., 2013). The importance of a public health nutritionist
in an organization is to ensure the reduction in the illness. A PHN is imperative in educating
people that cardiovascular disease is minimized by consuming less saturated fats as well as trans
fats. Furthermore, the health issue is mitigated by eating sufficient amounts of vegetables, fruits,
and polyunsaturated fats (Tamura et al., 2013). Controlling weight, less salt intake and adequate
physical activity are also essential. Reduced salt consumption aids in minimizing blood pressure
which is one of the main cause of cardiovascular disease.
About 1.2 million Australians had diabetes in 2014 and 2015. Additionally, this includes
both type 2 and type 1 diabetes. Physical inactivity and obesity are responsible for causing types

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2 diabetes. Conventionally, the health condition causes an increased risk of stroke, kidney
disease, heart disease as well as other infections (Colosia, Palencia and Khan, 2013). Cancer, a
nutritive-associated disease, is also prevalent in the Australia population. Tobacco use is its
major cause. On the contrary, dietary factors also lead to various types of cancer. It is important
to note that a public health nutritionist is necessary for organizations that only have non-
nutritional health professionals. The expertise of such specialists will help people maintain a
suitable healthy weight. In light of this, having the appropriate weight is vital in reducing the
threat for cancers of the breast, kidney, colorectal, esophagus as well as the endometrium.
Minimizing excessive alcohol consumption eliminates the risk of liver, throat, breast, and mouth
cancer. Therefore, a public health nutritionist helps in ensuring that people especially staff
members in an organization have a sufficient intake of vegetables and fruits (Nestle, 2013). The
consumption of these foods lessens the risk for colorectal, stomach and esophagus cancer as well
as oral cavity.
Osteoporosis is a nutrition-associated disease. It entails bone fractures, particularly in
elderly persons. The health concern makes bones fragile, weak and thinner, such that a minor
accident, for example, a fall can result in a broken bone. Contrariwise, osteopenia is a clinical
health issue where the bone mineral density is usually lower than the normal requirement (Islam
et al., 2014). The ailment can be mitigated by keenly following the advice of a public health
nutritionist. Sufficient calcium intake and sun exposure to receive vitamin D are paramount.
Similarly, frequent physical activity strengthens muscles and bones, therefore, reducing the
intensity of the disease. On the other hand, dental caries is also a nutritive-related sickness. Teeth
erosion, especially by dietary acids in acidic foods and some beverages, might lead to tooth
destruction. A public health nutritionist may provide essential advice which may be useful in

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preventing it. Its prevention is attained by reducing the amount and frequency of consuming
sugars.
Mortality and morbidity statistics for nutritive-related conditions.
Morbidity is the state of being unhealthy or diseased within a specific population.
Osteoporotic fracture is related to substantial morbidity. Therefore, this adversely affects
patients' psychological, socioeconomic as well as physical well-being. The negative
consequences of a patient's morbid situation might also affect the caretaker's life. Chronic
illnesses like cardiovascular disease have considerable negative effects. Notably, cardiovascular
disease is the main cause of mortality in the Australian population. For instance, the sickness was
accountable for 53, 989 deaths in 1996 (Islam et al., 2014). In light of this, this was
approximately 42% of the total deaths. As a result of lost productivity and health care
expenditures from increased mortality and morbidity, cardiovascular diseases have a
considerable economic burden to governments and individuals. Therefore, public health
nutritionists are necessary for the development of relevant strategies to lessen the prevalence of
such diseases.
Consequently, diabetes is a cause of mortality. Although it is manageable, it might lead
to numerous complications causing death. For example, diabetes caused 4,770 deaths in 2016. It
is important to note that this made it the seventh main cause of death. There was a higher death
rate among males in comparison to females. In 2015, the health condition contributed to
approximately 10% of the total deaths (Mann and Truswell, 2017). Mortality rates as regards to
diabetes have considerably been stable in the past three decades. Likewise, this applies where the
health condition was the associated or underlying cause of death. On the contrary, obesity
significantly increases the threat of other chronic as well as possibly lethal ailments. In 2009,

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obesity was the primary cause of 215 deaths (Harding et al., 2014). There was a total of 1,043
deaths in which obesity was either the core or related cause.
Subsequently, heart disease, a cardiovascular ailment, is one of the main causes of death
in Australia. In 2014 and 2015, 620,000 Australians developed the health concern (Brown,
2016). The sickness killed 18, 590 Australians in 2017. It is important to note that this was 12%
of all the deaths that occurred. Similarly, this means that about fifty-one people died daily from
heart disease. Conversely, it is approximated that 400,000 Australians usually develop heart
attack at least once in their lifetime (Go et al., 2013). About 57,000 Australians get a heart attack
every year.
Nutritionally susceptible groups in Australia.
There are several nutritionally vulnerable categories of people in Australia.
Conventionally, developing healthy eating patterns is paramount in ensuring the maintenance of
appropriate health status as well as well-being (Rahman and Harding, 2013). Uncertain and
unstable cultural, social, physical and economic factors make people have a limited access to
nourishing food. Therefore, such persons develop nutritive-related ailments.
Some of the nutritionally susceptible people in Australia include the homeless, elderly,
youth, children, pregnant women, indigenous people, and migrant populations among others.
Poor nourishment at significant periods of development and growth as well as during life
negatively influences long-term health outcomes (O’Dea and Dibley, 2014). The situation makes
people unhealthy therefore increasing health costs. Additionally, this plays an important role in
reducing people's economic productivity.
Young people are nutritionally vulnerable as they fail to consume the required amounts
of vegetables and fruits. Contemporary research reveals that young adults and children

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constantly eat noncore foods. Such foods include biscuits, chips, and soft drinks. Therefore, this
increases the probability of getting childhood obesity and other nutrition-associated ailments
(Lee et al., 2013). On the other hand, socially disadvantaged families and individuals are also a
group that is nutritionally susceptible. Insufficient education or knowledge greatly contributes to
this situation. There is the inadequacy of knowledge in regards to budgetary skills, cooking, and
food. Therefore, it is fundamental that public health nutritionists help in promoting such skills. It
is essential that young adults, adolescents, and children from socially disadvantaged families
acquire such necessary skills (Tulchinsky and Varavikova, 2014). Furthermore, this can be
achieved through the utilization of organized community programs.
Different people in the Australian population experience malnourishment
disproportionately. For instance, obesity is disproportionately predominant in remote and rural
communities. Persons from all linguistically, culturally or socio-economic diverse groups ought
to have both economic as well as physical access to nourishing, sufficient, and safe food to meet
daily nutritional requirements and have healthy lifestyles. There are various underlying causes of
nutrition vulnerability in low socioeconomic status people (Mann and Truswell, 2017). These
include inadequate education, nutrition, and food literacy, overcrowding as well as high food and
transport costs.
In the same token, Aboriginal and Torres Strait Islander persons especially those in
remote areas are likely to be nutritionally vulnerable therefore develop diet-related illnesses.
Breastfeeding and pregnant women, as well as children, tend to be specifically susceptible to
malnourishment (Lenoir-Wijnkoop et al., 2013). Likewise, such situations may negatively affect
children's emotional, social and physical development and growth as well as learning potential.

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Public health nutritionists might be imperative in helping low income earning families in
evaluating necessary health as well as nutrition services.
Health-care costs spent on diet-related ailments.
Nutrition-related diseases have great health care costs. In Australia, the health care costs
of diabetes are both indirect and direct. Direct costs are either non-medical or medical costs.
Medical costs include hospital admissions and subsequent medical procedures. Non-medical
costs are transportation, special food, and supported accommodation (Zimmet et al., 2014). On
the other hand, indirect costs are either mortality or morbidity costs. Morbidity costs include
early retirement and absenteeism while mortality costs involve lost working years. The yearly
cost for Australians that have type 2 diabetes is about $6 billion while for those with types 1
diabetes is approximately $570 million (Guariguata et al., 2014). These costs are very high and
need to be reduced by mitigating the health condition. Therefore, public health nutritionists can
aid by developing healthy diet plans for people.
Cardiovascular diseases have a higher health cost burden in comparison to other groups
of diseases in Australia. In 2004 and 2005, for example, a total of $5.94 billion was the allocated
health-care expenditure in relation to cardiovascular diseases (Neggers, 2014). It is important to
note that this was approximately 10% of the entire allocated expenditure. Nevertheless, these
estimates were exclusive of indirect costs, for instance, those related to economic and social
impacts of the ailing individuals as well as their communities and families (Slawson, Fitzgerald
and Morgan, 2013). Furthermore, health care costs, particularly for a cardiovascular ailment,
usually rise with age. Aged people require more resources during treatment as compared to
younger people.

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The annual clinical cost due to obesity among children aged between 6 and 13 years is
forty-three million. The figure is high because affected persons require specialist doctors and
general practitioners. In 2005, obesity's annual direct cost for the entire Australian population
was $21 billion (Malik, Willett and Hu, 2013). Overweight has other indirect costs, for instance,
premature death and decrease in productivity. Importantly, the economic burden of obesity has
been increasing over the years. Obese people generally attain lower incomes and have reduced
occupational prestige.
The health costs as regards to osteoporosis per year are $7.4 billion in Australia. $1.9
billion of these costs are direct clinical costs. In 2012, the total cost of osteopenia and
osteoporosis was $2.754 (Fleming et al., 2014). In addition, this comprised the non-fracture costs
in relation osteopenia and osteoporosis as well as direct costs of fracture management. These
included costs such as bone health medications (pharmaceuticals especially bisphosphonates),
routine pathology tests and DXA scans. Other fracture management costs entailed informal care,
particularly in the community.
A public health nutritionist (PHN) is vital in any organization. These professionals
explicitly comprehend that healthy diets combined with physical activity are essential to
achieving good nutrition that is required for a healthy life. The utilization of frequent physical
workout to ensure a balance in energy intake as well as consuming nutrient-dense foods is
fundamental in maintaining an appropriate weight at all life stages. More importantly, this aids in
controlling diet-associated illnesses like obesity (Karageorgi, Alsmadi and Behbehani, 2013).
The imbalance in the consumption of foods low in vital nutrients and high in energy (fat, starch,
and sugar) leads to excessive body energy causing obese conditions. It is important to note that

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the relation between quantities of energy consumed and physical activity as well as food quality
are the main determinants of nutritive-related chronic diseases.
Notably, people ought to understand that the fats consumed are not the same. The
scientific complexities of such concerns should not obscure the messages needed to guide and
orient consumers. People ought to consume few high-calorie foods, particularly those which are
high in saturated sugar and fats as well as be physically active to minimize diet-related
sicknesses (Mann and Truswell, 2017). Eating legumes, vegetables, fruits unsaturated fats and
less salt is essential for the human body. Such a consumption pattern is both healthier and more
favorable to sustainable and environmental development.
Public health nutritionists are significant in developing diet-related policies and
strategies to control nourishment-associated ailments. In light of this, such policies and strategies
ought to fully identify the vital role of both physical involvement and nutrition in determining
the appropriate diet as well as optimal health (Ross et al., 2014). Programs and policies must
consider the necessity for transformation at both the personal level and modifications in the
environment and society to make healthier choices preferable and accessible.
Notably, public health nutritionists play an important role in mitigating nutrition-related
ailments. The experts explain fundamental nutrition concerns to persons especially those at a
greater risk of acquiring such sicknesses. They assess or evaluate both health as well as diet
requirements of patients. In the same token, they establish effective and efficient meal plans and
cultural preferences of different clients. Public health nutritionists examine how various meals
affect customers or clients (Teo et al., 2013). Necessary adjustments are made when it is
necessary. These diet professionals also enhance better nourishment in the community. More
importantly, this is done by talking to families concerning their nutrition and diet. Research is