The prevalence of chronic diseases continues to rise world-wide despite the sustained growth in scientific literature examining the impact of healthy lifestyle on disease prevention and improved quality of life. The focus of dietary guidelines has shifted from nutrient deficiencies to reversing the current trends that lead to poor quality diets and low activity levels. This, however, does not mean that nutrient deficiencies are no longer an issue; for instance, the high obesity rates along with low vitamin D intake has led to an incredibly high prevalence of low vitamin D status across all age groups world-wide. Nutrient deficiencies continue to represent a significant problem in under developed nations, yet with the aid of public health interventions, the overall essential nutrient deficiencies have dramatically decreased in the past decades. An alarming statistic is that these have declined at a similar rate at which the prevalence of chronic diseases has increased. In response to the rise of chronic diseases, the current dietary guidelines are now aimed to recognize the cumulative effect of optimal nutrition and physical activity through all ages of life span with purpose of reducing the risk of the development of preventable chronic diseases. Some of the most common preventable chronic diseases observed world-wise include cardiovascular disease, hypertension, diabetes type 2, kidney disease, bone health, and some types of cancer, among other conditions that can be linked to poor dietary choices and inactive lifestyle. Creating a dietary pattern that supports optimal nutrition should be an adaptable framework rather than a rigid plan, and it should that into account not only the amount of dietary intake but also the variety, nutrient density and palata bility of foods being consumed. As nutrition professionals gather a better understanding of the relationship between nutrition and human health through ongoing research and clinical studies, many concepts in the nutrition and dietetics field will continue to evolve over time.
POR LA DRA. DANIELA GUTIERREZ MORE
Masters of Science in Human Nutrition, Winthrop
University Dietetic Intern,
Morrison Healthcaredelgado2@winthropalumni.com
